Method:
1. Coat udon with flour and mixed herbs, deep fry for 4-5 mins, set aside.
2. Sautee lotsa minced garlic & ginger, and sliced onion
3. Add in minced pork (or minced chicken, marinated with salt, black and white pepper, sesame oil, shao xing wine for at least an hour). Stir only after 30sec. You might want it to char a bit for better taste. When its 80% cooked, add in oyster sauce, mixed herbs and black and white pepper.
4. Add in mushroom of preferred choice and spinach (all small pcs).
5. Add two big bowls of water, allow to simmer for about 1-2 mins.
6. Add corn starch to thicken sauce.
7. Pour sauce over udon.
8. Garnish with shredded cucumber and deep fry shallot for that extra crunchiness.
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