Hello!
Have you heard of the Sara Udon?
Literally meaning “plate noodles”, this delicious noodle dish from Nagasaki consists of thin crispy noodles topped with a thick but soupy medley of vegetables like cabbage and bean sprouts, as well as meats and seafood.
Today, I would like to share with you how to make this dish.
But before that, a little background information on Nagasaki Sara Udon and its sister dish, the Nagasaki Champon (ちゃんぽん):
The Nagasaki Champon and Nagasaki Sara Udon are Chinese influenced dishes invented by a Chinese cook working in Nagasaki during the Meiji Period.
The cook was heavily inspired by dishes from China’s Fujian province which consisted of noodles and a thick broth of chicken bones topped on noodles, and decided to create a variant of it in Japan.
The difference between the two is that Sara Udon is comprised of thinner noodles which are first fried and the broth is placed on top before serving, while the Champon is comprised of thicker noodles which is then boiled in the broth for a short while before serving.
This dish is my go-to meal on a weekend, as it is very easy to make and the preparation process always a breeze.
It also helps that I make mine from a packet so I do not have to worry too much about seasoning!
Firstly, chop some fresh vegetables into bite sized pieces.
For today’s meal, I chose carrots, cabbage, and onions.
You are free to add in vegetables as you like.
Some suggestions would be bean sprouts and mushrooms.
Fry the mixture till it is nice and fragrant, and set aside.
In the same pan, put in your desired meat type.
Some suggestions would be squid, seafood, chicken, or beef.
Usually, the meal comes with pork but I have found that substituting it out does not alter the taste as much.
Prepare a bowl of water and mix in the Sara Udon seasoning.
This mixture contains starch so it is advisable to use cold water.
Slowly add your mixture into the pot, and add in the vegetables that you have prepared earlier.
Heat till the broth is starchy and at the desired warmth.
In the meantime, place your Sara Udon noodles in a plate.
When the broth is ready, pour it on top of your noodles.
For those who like their noodles soggier, please wait for a few minutes so that the broth moisture and heat will soften your noodles.
Another tip is to eat from the bottom.
I hope you enjoyed this tutorial.
Itadakimasu!
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