Fresh Udon @ Sanuki Udon, Taman Bukit Desa, Kuala Lumpur

plain with seaweed and a poached egg, not too sure about the choy sum though

Busy! Busy! Busy, and also not in the mood to blog. That kinda sums up my lack of blog posting for this week. However, I did get a flash of inspiration to blog this time, after I finally cooked up the fresh udon I had gotten last weekend.

sweet tasting crispy vegetables

After work around Old Klang Road and since it was way past lunch time meaning probably very limited or no choices at the hawkers, I decided to drop by Sanuki Udon for a quick bite. Even after the lunch period, the place was relatively full with around four tables. People kept coming in and out including two Japanese men who were brought there by two local gals.

fresh udon - look at the lovely strands, topped with miso chicken, mushrooms and carrots

The simply outfitted place sits at a very quiet area behind residential houses. If it wasn't for the word of mouth, I doubt anyone would have have spotted this place. You go through the menu and tick with a pencil what you want: egg, seaweed, kariage and etc. I decided to go for the soupy version with a plethora of "additions" - a softly poached egg, wakame or seaweed and on the side the crispy deep fried carrot and onion shreds. There's also other choices: just with egg or a cha cheong minced meat sauce that strikes me as more Taiwanese! While I felt some items weren't very Japanese (there's choy sum in the dashi soup and chili sauce on the side), the selection is pretty simple and easy for the kitchen to churn up. Moreover prices are very reasonable and ideal for this kind of neighbourhood.

The noodle texture is good - slightly al dente but still soft enough. Didn't think much about the dashi soup or the other items within my bowl. I did enjoy the sweet taste of the kariage. As I loved the texture of the udon, I decided to get some for home - RM15 for a 1kg portion. Listening to the owner's instructions - treat it like wantan noodles, boil the frozen udon in hot water, then pass through cold water, wash out the extra starch under running water. I finally got to sample it last night at home. Being low on supplies, it was my favourite go-to recipe from Harumi Kurihara, her awesome minced meat miso sauce which I had cooked up a large batch. Looking through the fridge, I added mushrooms and carrot peels ran through with a vegetable peeler since I was lazy to cut into julienne. While I didn't get all the starch out, it was still very tasty and chewy. Yummy stuff that was slurplicious for a quick mid-week meal indeed. Next project for the remaining udon noodles - I reckon I should make my own version of black pepper seafood fried udon.

A quick chat with the owner the other day revealed also the following - he makes the udon noodles with Australian wheat flour and machine. At the moment, he is only making enough for his 7-month old Taman Desa outlet and his recently opened Menara Cosway outlet. Incidentally I reckon the customers are all "blogger-friendly" as when I snapped a quick picture, I could hear comments from my other diners across the room, " this place very popular mah on the internet already."

Happy Good Friday and Easter to everyone. Apologies for the absence.

Sanuki Udon

No.9, Jalan Bukit Desa 5

Taman Bukit Desa

Kuala Lumpur

Tel: 03-7980 3704

(Pork free. Closed on Mondays. They also have another outlet in Wisma Cosway. After 5.30pm, they serve yakitori, a recent addition to the menu. Prices for the skewers start from RM2 onwards.)

*Disclaimer: The opinions expressed here is entirely based on my personal tastebuds and may vary for others. This review is time sensitive; changes may occur to the place later on that can affect this opinion. The reviewer also declares that she has not received any monetary or non-monetary compensation from this place for writing the review.

Tagged with: udon

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