Sara udon (皿うどん) is a Japanese dish served with fried crispy egg noodles topped with a thick brothy sauce and some stir fry vegetables, seafood, and/or meat. “Sara” means plate in Japanese so it literally translates as “plate noodles”. It is originated from Nagasaki but is probably a Chinese-influenced dish because it is extremely similar to a Cantonese style chow mien dish in Hong Kong (肉絲炒麵).
My kids especially like this dish as the noodles are crunchy and crispy! If you can get hold of some ready-made fried ramen or Chinese chow mien noodles, it will be super easy to do! If not, you can still make it by pan frying the noodles in a wok or air fryer to make the noodles crispy!
| INGREDIENTS (4 SERVINGS) | |
|---|---|
| Crispy Egg Noodles | 4 Servings |
| Shrimps | 5oz / 150g |
| Thin Pork Slices | 7oz / 200g |
| Bean Shoots | 3.5oz / 100g |
| Cabbage | ¼ |
| Carrot | 1 |
| [SAUCE] Cooking Rice Wine | 2 Tablespoons |
| [SAUCE] Soy Sauce | 1 Tablespoon |
| [SAUCE] Oyster Sauce | 4 Teaspoons |
| [SAUCE] Chicken Bouillon Powder | 2 Teaspoons |
| [SAUCE] Water | 2 Cups / 500ml |
| Cornstarch | 1 Tablespoon (mix with 3 tablespoons of water) |
DIRECTIONS
- Remove shells and head of the shrimps. Cut cabbage, carrots, pork into smaller pieces.
- Heat some oil in a fry pan and cook the pork slices and shrimps for a few minutes on medium heat.
- Add the vegetables (bean shoots, cabbage and carrots) to the fry pan and stir fry for a brief while.
- Add [SAUCE] to the pan and stir well, cover with a lid and cook on medium-low heat until all vegetables turn soft.
- Remove the lid, add cornstarch water to the fry pan. When the sauce turns thick, serve immediately over the bed of crispy noodles.
- DŌZO!
Recipe adapted from [here]
DŌZO by estellicious cooking 