Modu Recipes

Seungwoo Dad's Shanghai-style Bokkeum Udon

A Chinese-style stir-fried noodle dish with spicy and savory udon noodles stir-fried in oyster sauce and chili oil, topped with crunchy bok choy and a runny sunny-side-up egg.

🙋 Recommended for

  • ⭐ Those who want to enjoy an American Chinese-style stir-fried noodle dish at home with ease.
  • ⭐ Those who want to experience the addictive harmony of rich egg yolk and spicy, savory oyster sauce.

Ingredients needed 🛒1 servings

  • 1 portion udon noodles
  • 80g ground pork
  • 2 bok choy
  • 5 frozen shrimp
  • 1 egg
  • 1 tbsp oyster sauce
  • 1.5 tbsp chili oil
  • 1 tbsp soy sauce
  • 1/2 tbsp sugar
  • 1 tbsp minced garlic
  • 1 cheongyang chili pepper
  • a little water

Recipe 🍳

  1. In a pan, add the ground pork, soy sauce, chili oil, sugar, and oyster sauce, and stir-fry while mixing well.
  2. When the meat is half cooked, add the pungent minced garlic and sliced cheongyang chili pepper for a clean spicy kick.
  3. Add the udon noodles to the pan with a small amount of water, then immediately cover with a lid to let the steam naturally loosen the noodles.
  4. Once the noodles are loosened, add the cleaned bok choy and thawed shrimp, and stir-fry until the sauce is slightly absorbed.
  5. When the sauce has reduced and the shrimp are cooked, heap the noodles and vegetables onto a plate.
  6. In a separate pan, fry a sunny-side-up egg with a perfectly runny yolk, and place it moistly on top of the udon to finish.
  1. Stir-fry the ground meat with chili oil, oyster sauce, and other seasonings, along with garlic and chili pepper for spiciness.
  2. Add the udon noodles and water, cook until softened, then add fresh bok choy and plump shrimp, and stir-fry once more.
  3. Plate the noodles, then top with a moist and soft sunny-side-up egg and mix everything together before eating.

Cooking tips 💡

  • The key to this dish is the runny fried egg. If you cook it fully set, you won't be able to enjoy the characteristic richness and creamy texture that makes this stir-fried noodle special, so be sure to cook it sunny-side-up.
  • Bok choy and shrimp become tough or overly wilted if stir-fried too long. Add them toward the end, after the noodles have fully loosened, and cook just briefly.

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