Ajinomarutai Nagasaki Sara Udon

Name: Ajinomarutai Nagasaki Sara Udon
Yield: Serves 2 servings
Ingredients: 1 package Ajinomarutai Nagasaki Sara Udon noodles; Pork, as much as you like; Seafood mix, as much as you like; Kamaboko (fish cake), as much as you like; Satsuma-age (fried fish cake), as much as you like; Cabbage, as much as you like; Carrot, as much as you like; Bean sprouts, as much as you like; 1 1/2 cups water (360 ml)

ひとりのグルメ @cook_40146600

This is the easiest way to enjoy the taste of Nagasaki Sara Udon at home! No need to season—no risk of messing up! Just stir-fry the ingredients and add the included soup base for flavor, and you’re done.
Background of this recipe:
Sometimes I just crave this flavor. While chain restaurants are good, making it at home is much more affordable and budget-friendly. It’s quick, cheap, easy, and looks colorful! Everyone loves it, so it’s a big help.

ひとりのグルメ @cook_40146600

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Ingredients

Serves 2 servings

1 packageAjinomarutai Nagasaki Sara Udon noodles
Pork, as much as you like
Seafood mix, as much as you like
Kamaboko (fish cake), as much as you like
Satsuma-age (fried fish cake), as much as you like
Cabbage, as much as you like
Carrot, as much as you like
Bean sprouts, as much as you like
1 1/2 cupswater (360 ml)

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Steps

1

Take the fried noodles out of the package, gently break them up, and place them on a plate.
2

In a bowl, mix the soup base packet with water until well combined.
*It dissolves easily, but make sure there are no lumps.
3

Cut and stir-fry the ingredients just like you would for a vegetable stir-fry. No need to season.
*Don’t overcook, since you’ll simmer them next.
4

Add the mixture from step 2 to the pan with the stir-fried ingredients, stirring as you go. When it thickens and turns clear, turn off the heat.
*Be careful to avoid lumps.
5

Pour the sauce from step 4 over the noodles from step 1, and it’s ready to serve.
6

If you have leftover sauce, pour it over rice to make a Chinese-style rice bowl.
7

For another variation, add broth to the leftover sauce to thin it out, add a little soy sauce, and serve it over udon or champon noodles.