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Sara Udon (Crispy Noodles with Thick Sauce)
Serves 2 · About 25 min
A Nagasaki dish: a thick sauce of stir-fried pork, shrimp or squid, and vegetables poured over crispy fried noodles from a package. The noodles are already fried, so you don't deep-fry anything.
① Prep→② Put the noodles on plates→③ Stir-fry the meat and vegetables→④ Add the broth and thicken→⑤ Pour over the noodles
What to buy
Noodles (dry, room temperature)
Meat & fish
Vegetables
Seasonings
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How to make it
1
Prep
- Fill a bowl about halfway with water, soak the seafood mix for 5 minutes to thaw, then drain in a strainer
- On the cutting board, cut the pork into 4 cm wide pieces
- Cut the cabbage into 3–4 cm squares. Peel the carrot and cut into 4 cm long thin rectangles. Rinse the bean sprouts quickly in water and drain
- In a small bowl, mix 1 1/2 tbsp potato starch and 3 tbsp water (starch slurry)
How to tell it's doneThere's no ice on the seafood. All the ingredients are cut, and the starch slurry is ready.
2
Put the noodles on plates
- Take the fried noodles out of the bag and put one serving each on large, flat plates
- Press lightly with your hand to spread them flat
How to tell it's doneThe noodles are spread flat in the middle of the plate.
3
Stir-fry the pork, vegetables and seafood
- Put 1 tbsp sesame oil in a frying pan, heat over medium heat, spread in the pork and stir-fry
- When the pork changes color, add the carrot and cabbage and stir-fry 1 min
- Add the bean sprouts and seafood and stir-fry over medium-high heat for 2 min. Sprinkle with a pinch of pepper
How to tell it's doneThe pork has no pink parts. The shrimp have turned red and curled up, and the squid has turned white and shrunk.
4
Add the broth and thicken
- Add 300 ml water, 2 tsp chicken stock granules, 1 tbsp oyster sauce, 2 tsp soy sauce, 1 tsp sugar and a pinch of salt
- When it boils, taste, and if it's bland, add a pinch of salt
- Mix the starch slurry well again, then pour it in a little at a time in a circle while stirring with a spatula
- When it's all in, keep stirring and let it bubble for 30 sec
How to tell it's doneThe sauce is clear and glossy, and thick enough that it drips slowly off the spatula.
Be carefulPotato starch sinks to the bottom. If you don't mix it right before adding, it forms lumps.
5
Pour the sauce over the noodles
- Pour half the hot sauce over each plate of noodles
ReadyRight after pouring, the noodles are crispy. After a little while, the sauce soaks in and they get soft. Eat them the way you like.
📚 Learn more about this dish
🥬 Ingredient guide
If it didn't work out
It doesn't thickenYou didn't let it bubble after adding the potato starch in step 4. Keep stirring and heat 30 sec more.
There are lumps in the sauceYou added the potato starch while it was settled at the bottom. Next time, mix it right before adding, and add a little at a time.
The flavor is weakWater came out of the vegetables. Add soy sauce 1/2 tsp at a time and taste.
The noodles got soggy and aren't crispyYou took the noodles out too early and they got damp. Next time, put them on plates just before the sauce is ready.
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