Stir-fry Udon with Seafood and Lee Kum Kee XO Sauce
2 people
00h 00
00h 00
Credit: Lee Kum Kee UK
- 1 packet Udon noodles (approximately 200g)
- 150 grams Frozen mixed seafood (shrimps, seafood stick, mussels and scallops)
- 1 Egg, beaten
- 1/2 Cabbage,sliced (approximately 80g)
- 1 tbsp Oil
- Sauce Mix :
- 1 tbsp Lee Kum Kee Premium Oyster Sauce
- 1 tbsp Lee Kum Kee XO Sauce
- 20ml Chicken stock
- 2 tsp Sugar
- 1). Add oil in a wok over a medium heat. Once the oil is sizzling hot, add the seafood mix and the sliced cabbage, stir-fry until softened. Set side.
- 2). Put the udon noodles in the wok, stir-fry until cooked, then add the seafood and sliced cabbage mix.
- 3). Pour the sauce mix and beaten egg in the wok, give a good toss and it is ready.
Products you will need
-
LEE KUM KEE PREMIUM OYSTER SAUCE 510G (BOTTLE) 李錦記舊庄特級蠔油 - 510克
Special Price £3.45 Regular Price £3.95 -
