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  • ½ serving Jumbo Udon with Soup (For salad)
  • ½ serving Jumbo Udon with Soup (For udon)


  • ½ packet JumboUdon with Soup Seasoning (For udon)


  • 2 cups Mixed Baby Green Salad
  • ½ cup Frozen Medium-sized Shrimps
  • ½ Yellow Paprika
  • 1 tbsp Sweet Chili Sauce
  • 1 cup Frying Oil


  • ¼ sheet Nori Seaweed
  • 1 tbsp Spring Onion chopped
  • 2 slices Carrots
  • 1 cup Water


  • In a medium pot, bring 2 cups of water to a boil. Add noodles and stir until separated. Drain noodles.
  • In a frying pan, heat the frying oil. Slowly add half potion of the Udon noodles. Set aside the left half for another dish. Deep fry for 5 minutes over a medium heat. (Wait patiently until the moisture evaporate.) When the udon is crispy, flip over with a spatula and fry for another 2 to 3 minutes until the other side is also crispy. Transfer to a kitchen paper and drain the excess oil.
  • Cut the yellow paprika and the carrot intoflower shape by using a cookie cutter.
  • Thaw the frozen shrimps and drain. Pat off the excess water with kitchen paper.
  • In a serving bowl, place the green salad and the paprika and shrimps.
  • Crush the deep-fried Udon into small pieces. Sprinkle over the salad.
  • Pour the sweet chile sauce.
  • In a small pot, pour the 1 cup of water and add the carrot. Bring to a boil. Add the rest of cooked Udon from the Step 1. Before turning off the heat, add the soup base and stir well.