Crispy Noodle Stir-Fry with Plenty of Savory Sauce (Sara Udon)

Name: Crispy Noodle Stir-Fry with Plenty of Savory Sauce (Sara Udon)
Yield: Serves 2 servings
Ingredients: 2 servings crispy fried noodles (store-bought for Sara Udon); 1/4 head napa cabbage; 1/2 bag bean sprouts; 1/2 carrot; 1 package (about 3.5 oz/100 g) shimeji mushrooms; 3.5 oz (100 g) pork; 10 quail eggs (1 pack); 1 1/4 cups water (300 ml); 3 tablespoons sake (45 ml); 1 tablespoon sugar (12 g); 1 tablespoon soy sauce (15 ml); 1 tablespoon Chinese chicken bouillon powder (15 ml); 1 teaspoon oyster sauce (5 ml); 1 drizzle of dashi soy sauce; Salt and pepper, to taste; 3 tablespoons water + 2 tablespoons potato starch (for slurry); 1/2 teaspoon sesame oil (2.5 ml)

杏ころちゃん @cook_40107388

A delicious and budget-friendly Sara Udon you can make with inexpensive vegetables! The crispy noodles and vegetable-packed sauce come together for an easy recipe the whole family will love.
Recipe background:
I wanted to eat Sara Udon, so I made it using vegetables I had in the fridge!

杏ころちゃん @cook_40107388

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Ingredients

Serves 2 servings

2servings crispy fried noodles (store-bought for Sara Udon)
1/4 headnapa cabbage
1/2 bagbean sprouts
1/2carrot
1 package(about 3.5 oz/100 g) shimeji mushrooms
3.5 oz (100 g)pork
10quail eggs (1 pack)
1 1/4 cupswater (300 ml)
3 tablespoonssake (45 ml)
1 tablespoonsugar (12 g)
1 tablespoonsoy sauce (15 ml)
1 tablespoonChinese chicken bouillon powder (15 ml)
1 teaspoonoyster sauce (5 ml)
1drizzle of dashi soy sauce
Salt and pepper, to taste
3 tablespoonswater + 2 tablespoons potato starch (for slurry)
[For finishing]
1/2 teaspoonsesame oil (2.5 ml)

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Steps

1

Cut the napa cabbage and carrot into thin strips. Cut the pork into bite-sized pieces. Trim the base off the shimeji mushrooms and separate them. Boil the quail eggs in advance.
2

Heat salad oil in a frying pan. Add the white part of the napa cabbage, carrot, pork, and shimeji mushrooms, and stir-fry.
3

When the vegetables start to soften, add the remaining napa cabbage leaves and bean sprouts. Season generously with salt and pepper, and stir-fry together.
4

Once mostly cooked, add the water and simmer until bubbling.
5

When it starts to bubble, add the quail eggs and all the ingredients marked ◎ (sake, sugar, soy sauce, chicken bouillon, oyster sauce). Mix and simmer for 2–3 minutes, then drizzle in the dashi soy sauce.
6

Add the potato starch slurry to thicken the sauce. Finish by drizzling in the sesame oil, mix, and pour the sauce generously over the noodles to serve!