📝 About This Recipe
A specialty of Nagasaki, Sara Udon is a magnificent architectural feat of Japanese-Chinese fusion, featuring a 'nest' of deep-fried, thin noodles topped with a luscious, savory seafood and vegetable gravy. Unlike its soup-based cousins, this dish offers a captivating play on textures, where the brittle crunch of the noodles slowly softens as they absorb the umami-rich sauce. It is a colorful, nutrient-dense masterpiece that brings the vibrant history of Japanese port cities straight to your dinner table.
🥗 Ingredients
The Noodle Base
- 2 portions Sara Udon Noodles (Pre-fried thin crispy noodles, often labeled as 'thin' or 'fry' noodles)
Proteins and Aromatics
- 100 grams Pork Belly (sliced into bite-sized thin strips)
- 6-8 pieces Shrimp (peeled and deveined)
- 50 grams Squid (cleaned and sliced into rings or scored pieces)
- 1/4 block Kamaboko (pink-skinned fish cake, sliced into thin half-moons)
- 1 clove Garlic (minced)
- 1 teaspoon Ginger (freshly grated)
Vegetables
- 3-4 leaves Cabbage (roughly chopped into 1-inch squares)
- 1 handful Bean Sprouts (rinsed and drained)
- 1/4 cup Carrot (sliced into thin matchsticks)
- 2 tablespoons Wood Ear Mushrooms (rehydrated and sliced into strips)
- 6 pieces Snow Peas (trimmed)
The Savory Sauce
- 400 ml Chicken Stock (high quality or dashi for extra depth)
- 1 tablespoon Soy Sauce (light or regular)
- 1 tablespoon Oyster Sauce (for savory richness)
- 1 teaspoon Sugar (to balance the salt)
- 1 tablespoon Sake (Japanese rice wine)
- 1.5 tablespoons Potato Starch (mixed with 2 tbsp water to create a slurry)
- 1 teaspoon Sesame Oil (for the finishing aroma)
👨🍳 Instructions
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1
Prepare all vegetables and proteins first. Since this is a stir-fry dish, the cooking happens quickly; having everything sliced and ready is essential.
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2
In a medium bowl, whisk together the chicken stock, soy sauce, oyster sauce, sake, and sugar. Set this sauce base aside.
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3
Place the pre-fried crispy noodles onto two wide, shallow plates (sara). Gently press down on the center of the noodle nests to create a slight well for the toppings.
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4
Heat a wok or large frying pan over high heat with one tablespoon of neutral oil. Add the pork belly strips and sear until they begin to brown and the fat renders.
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5
Add the minced garlic and grated ginger to the pan, stirring for 30 seconds until fragrant but not burnt.
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6
Toss in the shrimp, squid, and kamaboko slices. Stir-fry for about 1 minute until the shrimp just turn pink.
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7
Add the cabbage, carrots, and wood ear mushrooms. Stir-fry for 2 minutes until the cabbage starts to wilt slightly but retains a bit of crunch.
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8
Pour the sauce mixture into the wok. Bring it to a vigorous boil and let it cook for 1-2 minutes to ensure the flavors meld and the vegetables are tender-crisp.
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9
Add the bean sprouts and snow peas last, as they cook very quickly. Stir them into the bubbling liquid.
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10
Give your potato starch slurry a quick stir to recombine, then slowly pour it into the boiling sauce while stirring constantly. The sauce should thicken into a glossy, heavy glaze.
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11
Drizzle the sesame oil over the mixture and give it one final toss. Turn off the heat.
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12
Carefully ladle the hot, thick topping over the waiting crispy noodles. Ensure the seafood and colorful kamaboko are visible on top for a beautiful presentation.
💡 Chef's Tips
If you cannot find pre-fried noodles, you can deep-fry thin steamed ramen noodles at home until golden and brittle. Always add the starch slurry while the liquid is boiling to ensure it thickens properly and doesn't leave a raw flour taste. Don't overcook the seafood; it should be tender, not rubbery, as it will continue to cook slightly in the hot gravy. Adjust the thickness of the sauce to your liking; it should be thick enough to 'sit' on the noodles rather than soaking through immediately. Use a high-heat oil like grapeseed or canola to avoid smoking during the initial stir-fry phase.
🍽️ Serving Suggestions
Serve with a side of 'Worcestershire Sauce' or 'Japanese Mustard' (Karashi) to cut through the richness of the gravy. Pair with a cold, crisp Japanese lager to complement the salty and savory flavors. A side of Gyoza (pan-fried dumplings) makes this a hearty, complete meal. Offer a small dish of rice vinegar on the side; a few drops over the noodles halfway through eating provides a refreshing tang. Enjoy immediately while the noodles are still crunchy for the best textural experience.