Pan Fried Egg with Tomatoes

 
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This is a store bought Udon package from a Korean supermarket. The instructions were completely in Korean, and poopoo for me, Korean is the only language I can’t read or translate by myself (also Arabic but you won’t find Arabic in the US). I actually asked a friend who studies Korean, and she gave me a half-translated version because, well she is still in Korean 3 at UCLA. Then, I asked Kihyun to translate it for me, and thank god. I actually don’t have the package anymore, so I don’t know the name of the exact Udon brand. But, this recipe will apply to every udon package sold in Korean stores. If you can’t read Korean, well, here you go.

 

Ingredients

  1. Store-bought Udon Package

  2. Green Pepper

  3. Carrots

  4. Shrimp

  5. Water

 

Cooking Ware

  1. Frying pan

  2. Spatula

 

Recipe

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  1. Cut up vegetables, for carrots, you will have to slice them real thin, or it will not be cooked enough.

  2. Soak the shrimp for at least 20 minutes before you are ready to cook them. I used Costco’s half-cooked shrimp, but the ideology is the same for every shrimp, cooked or raw. NOTE: If it is half-cooked shrimp, only put it in at the very last moment of the cooking. If it is raw, cook it after you have cooked the vegetables.

  3. Heat up the frying pan and drizzle oil into it.

  4. Put veggie flakes (included in the package), and pour the udon directly to the pan from the package. Max Heat. Add 20ml of water, and stir fry them for 2 minutes. This way, you get to separate the udon up and moisturize it.

  5. Add vegetables into the pan, stir fry for 3 minutes. Note, add shrimp now if it is half-cooked.

  6. Turn down the heat to medium, and put in the sauce, and fry for 1 minute.

  7. Put everything into the plate, and it is ready to serve.

  8. Voila!