Learn how to make Nagasaki Sara Udon, a delicious and crispy noodle dish topped with a thick, savory stir-fry sauce filled with meat, seafood, and vegetables. This authentic Japanese recipe is easy to make at home, with ingredient substitutions for those outside Japan!
Crispy Noodles with Sauce
Difficulty: ★★★☆☆3
servings20
minutes30
minutesIngredients
- For the Crispy Noodles:
2 servings of thin, deep-fried Chinese-style noodles (Sara Udon noodles)
Substitute: Crispy wonton noodles or pan-fried ramen noodlesIf using fresh Chinese noodles:
2 servings of fresh Chinese-style noodles (or ramen noodles)
1-2 tbsp vegetable oil for pan-frying- For the Stir-Fry Topping:
3.5 oz (100g) thinly sliced pork belly
Substitute: Bacon, pork shoulder, or chicken1/4 head cabbage, roughly chopped
1/2 medium carrot, julienned
5.3 oz (150g) bean sprouts
4-6 shrimp, peeled and deveined (optional)
1/2 cup sliced squid or fish cake (optional)
- For the Sauce:
2 1/2 cups (600ml) water
1 tbsp chicken bouillon powder (or chicken base)
Substitute: 2 cups chicken broth + 1 tbsp bouillon powder1.5 tbsp light soy sauce (adjust to taste)
1 tsp sugar
1/2 tsp Japanese dashi powder (optional, adds umami depth)
2 tbsp cornstarch mixed with 2 tbsp water (for thickening)
Directions
- Prepare the Crispy Noodles
If using store-bought fried noodles, place them on serving plates.
If using fresh Chinese noodles, heat 1-2 tbsp vegetable oil in a pan over medium heat. Spread the noodles evenly and press them down lightly. Cook for 3-4 minutes until golden and crispy, then flip and repeat on the other side. Set aside. - Prepare the Ingredients
Cut the pork into bite-sized pieces.
Chop the cabbage and julienne the carrot.
If using shrimp or squid, clean and cut them into bite-sized pieces. - Stir-Fry the Ingredients
Heat 1 tbsp sesame oil or vegetable oil in a large pan or wok over medium-high heat.
Add the pork slices and cook until lightly browned (about 2 minutes).
Add the cabbage, carrots, and seafood (if using), and stir-fry for another 3-4 minutes until the vegetables soften. - Make the Sauce
Pour in 2 1/2 cups of water and bring to a gentle boil.
Stir in the chicken bouillon powder, soy sauce, sugar, and dashi powder (if using).
Let it simmer for about 2 minutes. - Thicken the Sauce
Stir the cornstarch mixture again to make sure it’s well combined.
Slowly pour it into the pan while stirring constantly.
Let the sauce simmer for another 1-2 minutes until thickened. - Assemble the Dish
Pour the hot stir-fry sauce over the crispy noodles.
Serve immediately and enjoy while the noodles are still crispy!
Notes
- ✔ For extra crispy noodles: If pan-frying fresh noodles, use more oil and press them down while frying.
✔ For a richer broth: Add a splash of oyster sauce or a small amount of miso paste.
✔ Make it spicier: Add a drizzle of chili oil or sprinkle white pepper before serving.
✔ Best seafood options: Squid, shrimp, and scallops work great in this dish!
✔ Storage: The crispy noodles will soften quickly once covered in sauce, so it’s best to serve immediately. The stir-fry topping, however, can be stored in the fridge for up to 2 days.