Crispy Nagasaki Sara Udon

Name: Crispy Nagasaki Sara Udon
Yield: Serves 4 servings
Ingredients: 7 oz (200 g) pork; 2.8 oz (80 g) squid; 8 shrimp; 1/4 head cabbage; 1/2 carrot; 1/2 onion; 1 bag bean sprouts; 1/2 bamboo shoot; 1.8 oz (50 g) shimeji mushrooms; 8 quail eggs; as needed kamaboko (fish cake),; 2 pieces wood ear mushrooms; as needed corn,; 3 1/3 cups water (about 800ml, for soup); as needed oil,

島手そうめん販売㈱ @cook_40374684

Pour hot, savory sauce over extra-thin crispy noodles. This dish is a hit with both adults and kids.
About this recipe:
Our Nagasaki Champon Sara Udon uses a special type of kansui called 'Tōaku-sui,' following traditional Nagasaki methods. This gives the noodles a unique flavor and a soft yet springy texture that sets them apart.

島手そうめん販売㈱ @cook_40374684

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Ingredients

Serves 4 servings

7 oz (200 g)pork
2.8 oz (80 g)squid
8shrimp
1/4 headcabbage
1/2carrot
1/2onion
1 bagbean sprouts
1/2bamboo shoot
1.8 oz (50 g)shimeji mushrooms
8quail eggs
as neededkamaboko (fish cake),
2 pieceswood ear mushrooms
as neededcorn,
3 1/3 cupswater (about 800ml, for soup)
as neededoil,

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Steps

1

Use crispy sara udon noodles from a Nagasaki-style sara udon set for this recipe.
2

Cut all ingredients into bite-sized pieces.
3

Gently loosen the fried noodles and place them on a serving plate.
4

For each serving, mix 3/4 cup water (200ml) with the included special soup base until dissolved.
5

Heat a frying pan well, add lard or oil, and stir-fry the meat, squid, and other ingredients that take longer to cook first. Then add the vegetables and stir-fry quickly.
6

Once the vegetables are cooked, lower the heat and add the soup mixture from step 4.
7

Stir well to prevent burning and simmer lightly until the sauce thickens, then turn off the heat.
8

Pour the sauce and toppings generously over the plated crispy noodles and serve.