Sometime we just want a quick and no fuss meal, something easy, hearty and delicious. Noodles fit into this category nicely.

I often have a few packs of udon noodles in the pantry. I found udon noodles have the right texture once boiled, perfect for tossing in a frying pan for a quick stir fry.  Cloud ears (Chinese black fungus) is another vegetable that I often stock up. Once re-hydrated, it is so quick to cook and refreshingly crunchy. We also love cabbage for its sweetness and longevity in the fridge.

This cloud ear, beef and vegetable noodle dish takes about 20-30 minutes to make. It is flavored with oyster sauce and dark soy sauce. I added plenty of sesame seeds for extra flavor.

Recipe is as follow:

Ingredients

• 100g beef, sliced
• A small handful of small black cloud ears, approximately 10-15
• 150g Udon noodles
• 100g cabbage, sliced
• 2 tsp sesame seeds, toasted
• 3 tsp oyster sauce
• 1 tsp mushroom dark soy sauce
• 2 tsp sesame oil
• a little cooking oil

Method

• Soak cloud ears in hot water for approximately 10 minutes; then rinse under cold water; drain off the liquid; split the cloud ear in halves.
• Boil udon noodles until just cooked, approximately 8 minutes; rinse under cold water using a colander; drain off liquid; In a mixing bowl, add noodles, sesame oil and mushroom dark soy sauce, mix well.
• In a frying pan, bring a little cooking oil to medium heat; add beef and 1 tsp oyster sauce; stir fry until just cooked; remove from frying pan and set aside.
• In a clean frying pan, add a little more cooking oil, add cabbage, stir fry on medium heat until the cabbage is just tender, add a little water if necessary; add cloud ear and 2 tsp oyster sauce, stir fry for a few minutes; add beef, mix well; add noodles, mix well; add sesame seeds, toss.
• Serve warm or at room temperature.

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