Korean fusion food - or is it just a crazy idea from the novice cook?

Teczscape's udon stir-fry gave the novice cook an inspiration to try stir-frying udon for the first time. Thing is, the novice cook also wants to play with her food and in the true style of Ready Steady Cook, the novice cook was determined to make a mouth-watering dinner from random ingredients found in the novice cook's fridge, which include:
a packet of udon noodles, shitake mushrooms, pak choi, coriander, asparagus, chillies and prawns
The novice cook came up with the idea of marinating prawns in a soy sauce + oyster sauce + salt + pepper, then stir-fry the prawns for 3 mins, then set aside. All the other ingredients were stir-fried together, in the order of shitake mushroom-asparagus-pak choi- coriander then the cooked udon noodles were mixed in and the whole thing was seasoned liberally with sweet soy sauce + fish sauce + 1tsp oyster sauce.
Another 30 seconds and voila, the end-result actually tasted much better than what the novice cook had expected.
Mission accomplished. Who says playing with your food is not fun...

Confession of a noodle addict

I am an Oriental so noodles and rice are my staple food. When I was at home my mum had this unspoken rule that we should save noodle dishes till the weekend and just eat rice during the week (Don't ask, I haven't got a clue why she did that). Anyway it may be the reason for my apparent obsession with noodles.
I cannot survive a week without noodles. When I don't eat noodles I feel irritated and short-tempered, basically I have to eat noodles at least twice a week to satisfy my craving.
Yesterday I decided to make banh canh cua. However, I couldn't find the particular type of noodles that I need for the dish. So I asked a friend and she said I could substitute it with udon noodles.
Anyway, long story cut short, the end-result was a bizarre concoction of noodles, crab meat, egg yolk, shitake mushroom and chinese leaves in a spicy curried broth.


It is definitely not what I had in mind but luckily it doesn't taste too bad.
So I've learnt a lesson in cooking: when in doubt, ask for the recipe before starting on a dish that you have absolutely no idea how to make.
I will try again one day.