Mix the oyster & soya sauce, Kecap Manis, sesame oil, fresh chopped ginger and chilli powder together and keep aside
Heat water and blanche the broccoli, followed by the cauliflower and remove
In the same boiling water, immerse the noodles tp loosen it up and drain
Heat the oil, caramelize the shallots and keep aside
In the same wok add the mushrooms and the red chilli
Add the Shrimp
Allow the shrimp to cook till they turn a beautiful orange color
Add in the broccoli and cauliflower
And start adding in the drained udon noodles
Toss to coat and then add in the basil leaves
Add the sauce in and coat all the noodles
Allow the noodles to sit in the hot wok for a bit and mix and then let it sit for a bit again, this allows the noodles at the button to caramelize just a little bit
Top with the crispy fried shallots