A Japanese demand on the touristed Asian crispy noodles with saucy seafood and vegetables. Bury take-out and achieve this City Sara Udon tonight instead!
Since I was littlest, I've always precious foods that hold a crispy and crunchy texture, and Sara Udon was no exclusion. This noodle direction is the Asian variation of the classic Chinese activity - Tender Noodles with Seafood , featuring stir-fried seafood, porc, kamaboko search bar, sneak, dome sprouts, and else ablaze vegetables, atop a bed of pan-fried egg noodles.
Sara Udon was ever my ordinal deary at the Japanese-style Asian building patch the added kids would go for Chahan ( cooked lyricist) or Gyoza. When the sheet of noodles served in front of me, I prefabricated trustworthy to pig the crispy bits of noodles as speeding as realistic before they get stale from the remaining heat of the sauce on top.
Sara udon , literally agency "crust noodles" in Asiatic. It consists of two parts: tender fried noodles on the land and affect cooked seafood, appropriation, and produce sauce on top. All the ingredients in the soup are toughened with a puny quantity of slurry, so they coat fortunate with the noodles.
INGREDIENTS
- 4 oz sliced pork belly (113 g)
- 2 oz shrimp (57 g)
- 1.6 oz squid (45 g)
- 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)
- 3 leaves napa cabbage
- 2 shiitake mushrooms
- 4 snow peas
- 1 Tbsp sesame oil (for cooking)
- 4 oz bean sprouts (113 g)
- ⅛ tsp white pepper
- 2 tsp kosher 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 :
- 1 ½ cup chicken stock/broth (360 ml)
- 1 Tbsp oyster sauce
- ½ Tbsp soy sauce
- 2 tsp sugar
Slurry :
- 2 Tbsp potato starch/corn starch
- 6 Tbsp water
To serve :
- 2 servings deep fried crispy noodles
- Janese karashi hot mustard
- Rice vinegar
INSTRUCTIONS
To Make the Sauce :
- Combine 1 ½ cup chicken broth, 1 Tbsp oyster sauce, ½ Tbsp soy sauce, and 2 tsp sugar. Mix all together well.
To Prepare Ingredients :
- Add 1 tsp sake to pork, shrimp, and squid to remove any odor.
- Add 1 tsp soy sauce to the pork and combine well. Set aside.
- Rehydrate the dried wood ear mushrooms and cut into smaller pieces.
- Bring a small pot of water to a boil. Take out the quail eggs from the refrigerator and carefully place in the boiling water. Reduce the heat to medium-low and cook for 3 minutes.
- Once they are finished cooking, place the quail eggs in iced water. Once cool, remove the shell.
- Score the squid in the crisscross pattern by making parallel diagonal lines. Make sure not to cut it all the way through. Thinly slice the kamaboko fish cake.
- Cut the onion into wedges and then cut in half widthwise.
- Thinly slice the carrot into slabs. Then cut them in half lengthwise.
- Cut the napa cabbage into roughly 2 inch pieces widthwise and then cut them in half lengthwise.
- Remove the stems of shiitake mushrooms and slice the caps.
- Remove the strings from snow peas and cut in half.
- To make the slurry, in a small bowl combine 6 Tbsp water (make sure it’s not warm/hot water) and 2 Tbsp potato/corn starch and whisk well together.
- Carefully loosen the crispy noodles on the plates.
To Stir Fry
- Heat the wok on medium-high. Once the wok is hot, add 1 Tbsp sesame oil and the pork.
- Separate the pork and add the shrimp and squid. Stir to combine.
- When the meat is no longer pink, add the onion. Stir well until coated with oil.
- Add the hard bottom part of napa cabbage and wood ear mushrooms.
- Add the carrot, leafy parts of napa cabbage, and bean sprouts.
- Add the shiitake mushrooms, kamaboko fish cakes, and snow peas.
- Add the soup into the wok and mix well. Add the quail eggs.
- Season with ⅛ tsp white pepper and 2 tsp kosher. Taste the soup to make sure the flavor is good.
- Whisk the slurry one more time and add to wok. Mix well.
- Pour over the crispy noodles and serve with karashi mustard and rice vinegar on the side. Enjoy!