Japanese udon with bamboo shoots

Ingredients:
1 pack / 200 grams fresh Japanese udon
100 grams fresh prawn, shelled, sliced at the back (you know what I mean)
100 grams ready-to-eat Taiwanese bamboo shoots
100 grams baby bakchoy
1/2 cup sliced carrots

1 tbs corn oil
1 tbs sweet soy sauce
1 tsp oyster sauce
1 tsp XO sauce
1/4 cup of water
a clove of garlic
1/2 onion, sliced
a pinch of dried chilli flakes ( or fresh-cracked black pepper)

The way I cooked it -

1. Stir-fry shrimp on a medium heated wok for about a minute. Set aside.

2. Saute garlic, onion and carrots for about 3 minutes. Add the XO sauce and dried chilli.

3. Add the water, oyster sauce & sweet soy sauce. Cover and let boil for a minute.

4. Add the udon, shrimp and the bamboo shoots. Give it a quick stir and cook for about a minute.


5. Then add the baby bakchoy and cook for another 2 minutes.

6. Serve with a light miso soup.

This should serve 2 persons.

Here's the udon on the plate -




Here's half of the udon on my lunch box -



I can't wait for lunch!