Teppanyaki-Style Stir Fry Udon - my replacement for Stir Fry Udon in Black Pepper Sauce ~ Teczcape-An Escape to Food

Do you like udon, ramen or soba ?

I would usually choose udon if I feel like a noodle dish on that day, and if I happen to be in a Japanese restaurants/cafe. Not because I love udon that much, but ramen just reminds me of instant noodles and soba is a cold dish (my preference is for a warm noodle soup dish anytime).

While udon is usually served the soup-version, my lasting impression for udon is actually the stir-fried version in spicy black pepper sauce. Some Chinese restaurants serve this but it's a rare find.

I don't have black peppercorns to start with, for the black pepper sauce - I'm not going to get the pepper-oomph-n-kick in this dish, even if I try cooking it. Instead, I opted for the teppanyaki version. Teppanyaki ingredients (meat, scallion, buma shimeiji mushrooms); Japanese noodles(udon), and Chinese-style cooking (stir fry), does this make fusion again?

Related fusion posts:
Linguine vongole with Chinese Shaoxing wine
Pasta a la Bak Chor Mee
Tom Yum Fried Rice

Cool Slideshows

Teppanyaki-Style Udon, or Stir-Fry Udon (serves 2)
Ingredients:
-1 pack fresh udon, 1lb or less; blanched before frying
-6oz, less than 1/2lbs ground beef (substitute with ground turkey or other meats you wish)
-1 small pack buma shimeji mushrooms
-1 piece ginger, small sized, julienned into finger lengths
-2 stalks scallions/spring onions, bias-cut into finger lengths
-black pepper, to taste
-dark soy sauce, to taste

Method:
1.Heat oil in pan, and fry all the ingredients EXCEPT the udon. This will take about 5-7mins for all flavors to be released, interact and fuse
2. You can dish up and serve it now with your steamed rice