- 100 g broccoli, cut into florets
- 150 g udon noodles
- 1 egg
- 2 tablespoons water
- 2 tablespoons oil, divided (olive or canola or peanut etc)
- 1 small yellow onion, chopped
- 1 stalk spring onions, chopped (reserve the green part)
- 2 garlic cloves, minced
- 3 slices ham, chopped
- 2 tablespoons hoisin sauce
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- ½ tablespoon dark soy sauce (the thick and sweet kind)
- ½ teaspoon white pepper
- 2 tablespoons mirin or rice wine
- crushed chili pepper flakes, to taste
- ½ teaspoon sesame oil
- 1 lime, juice of
- Partially cook broccoli and udon in salted boiling water for a few minutes; drain and reserve ¼ cup of the water.
- Beat the egg with 2 tbsp water and a pinch of salt.
- Heat 1 tbsp of oil in a wok; when hot, pour the egg in and cook until set; remove and set aside.
- Heat remaining 1 tbsp oil in the same wok over high heat; when hot, saute the onions until soft.
- Add garlic and saute for 30 sec.
- Add Ham slivers and sauté for another 30 seconds.
- Stir in udon noodles.
- Add hoisin, oyster, soy sauces, white pepper, wine, chili flakes; saute for 1 minute.
- Adjust heat to medium-low, add broccoli and reserved cooking water, cook for another minute.
- Taste and adjust seasonings if necessary.
- Add the cooked egg to the noodles, breaking it into pieces as you stir.
- Stir in sesame oil.
- Sprinkle with the reserved chopped spring onion (the green part) and squeeze some fresh lime juice over noodles, then serve immediately.
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