Sara Udon (Crispy Noodles with Seafood)

Sara Udon is a japanese take on the famous chinese crispy noodles with saucy seafood and greens. bypass take-out and recreate this noodle dish at home!

INGREDIENTS

• 4 oz sliced pork belly (113 g)
• 2 oz shrimp (57 g)
• 1.6 oz squid (45 g)
• 1 Tbsp sesame oil (for cooking)
• 4 oz bean sprouts (113 g)
• ⅛ tsp white pepper
• 3 leaves napa cabbage
• 2 shiitake mushrooms
• 4 snow peas
• 3 tsp sake (1 tsp each for pork, shrimp, and squid)
• 1 tsp soy sauce (for pork)
• 2 Tbsp dried wood ear mushrooms (4 g)
• 6 quail eggs
• ⅓ kamaboko (fish cake) (25 g)
• ¼ onion
• 2 inches carrot (5 cm)
• 2 tsp salt (kosher or sea salt; use half if using table salt) (Adjust based on ingredients – if you add clams, use less salt. If you use saltier chicken stock with MSG, use less or no sugar, etc)

Sauce

• ½ Tbsp soy sauce
• 2 tsp sugar
• 1 ½ cup chicken stock/broth (360 ml)
• 1 Tbsp oyster sauce

Slurry

• 6 Tbsp water
• 2 Tbsp potato starch/corn starch
• To serve
• 2 servings deep fried crispy noodles
• Janese karashi hot mustard
• Rice vinegar

INSTRUCTIONS

Gather all the ingredients.

To Make the Sauce

1. integrate 1 ½ cup fowl broth, 1 Tbsp oyster sauce, ½ Tbsp soy sauce, and a couple of tsp sugar. blend all together properly.
2. add 1 tsp sake to red meat, shrimp, and squid to do away with any smell.
3. add 1 tsp soy sauce to the pork and integrate properly. Set apart.
4. Rehydrate the dried timber ear mushrooms and cut into smaller pieces.
5. convey a small pot of water to a boil. Take out the quail eggs from the fridge and thoroughly place within the boiling water. reduce the warmth to medium-low and cook for three mins.
6. once they're completed cooking, place the quail eggs in iced water. once cool, eliminate the shell.
7. score the squid in the crisscross pattern with the aid of making parallel diagonal lines. make sure not to reduce it all of the way through. Thinly slice the kamaboko fish cake.
8. reduce the onion into wedges and then cut in 1/2 widthwise.
9. Thinly slice the carrot into slabs. Then reduce them in half lengthwise.
10. reduce the napa cabbage into kind of 2 inch portions widthwise and then cut them in half of lengthwise.
11. get rid of the stems of shiitake mushrooms and slice the caps.
12. eliminate the strings from snow peas and cut in half.
13. To make the slurry, in a small bowl integrate 6 Tbsp water (make certain it’s now not heat/warm water) and 2 Tbsp potato/corn starch and whisk nicely together.
14. carefully loosen the crispy noodles at the plates.

To Stir Fry

1. heat the wok on medium-excessive. once the wok is warm, upload 1 Tbsp sesame oil and the beef.
2. Separate the pork and add the shrimp and squid. Stir to combine.
3. whilst the meat is no longer red, upload the onion. Stir well till coated with oil.
4. add the tough bottom part of napa cabbage and timber ear mushrooms.
5. add the carrot, leafy components of napa cabbage, and bean sprouts.
6. add the shiitake mushrooms, kamaboko fish desserts, and snow peas.
7. upload the soup into the wok and blend well. upload the quail eggs.
8. Season with ⅛ tsp white pepper and a pair of tsp kosher. taste the soup to ensure the flavor is right.
9. Whisk the slurry one greater time and add to wok. mix well.
10. Pour over the crispy noodles and serve with karashi mustard and rice vinegar on the side. enjoy!

RECIPE NOTES

Recipe via Namiko Chen of just One Cookbook. All images and content material on this site are copyright included. Please do no longer use my pix with out my permission. if you’d like to proportion this recipe for your site, please re-write the recipe for your personal phrases and link to this submit as the authentic supply. thank you.