How to make it
Using a small pot to boil the water and add in Lee Kum Kee Salt reduced oyster sauce, Lee Kum Kee Minced Ginger and Lee Kum Kee Minced Garlic to make the Ginger gravy.
Cut carrots and onions into strips.
Place udon in boiling water and softens till 80% cooked, sieve and place aside.
Using a non-stick pan to sauté the onions and carrots until soft, add in the pork slices and stir fry until fully cooked.
Using low heat, add the ginger gravy into the udon and mix well. Cook for another 2 minutes and ready to serve.