Sara Udon (Japanese Crispy Deep Fried Noodles with Seafood)

Sara Udon (a regional dish of Nagasaki) made with Myojo Nagasaki Champon, the crispy noodles topping with vegetable and seafood

Nagasaki Champon is a regional dish of Nagasaki, Japan. Unlike Ramen, the noodles are traditionally cooked in the broth along with seafood and vegetables! We arranged our Nagasaki Champon by transforming it into Sara Udon (Japanese crispy deep fried noodles with seafood), another dish from Nagasaki! The crispy deep fried noodles and thickened medley of seafood is worth it!

In this recipe

Nagasaki Champon

Ingredients

Noodles

2 servings Nagasaki Champon
4 tbsp Salad Oil

Soup

2 packets Nagasaki Champon Soup Base
2 ½ cups Hot Water (1 ¼ cups per serving)

Toppings (Seafood and Meat)

1 tbsp Salad Oil
4-6 Shrimp
120 g Squid
150 g Pork thinly sliced and cut into ½-in pieces
3-4 slices Kamaboko Fish Cake

Toppings (Vegetables)

1 Shiitake Mushroom thinly sliced
¼ Onion thinly sliced (2mm)
2-3 Kikurage Mushroom cut to about 5mm after soaked in water for 15min
¼ Cabbage chopped
3 Snow Peas cut in halves

Toppings (Corn Starch Flurry)

2 tbsp Corn Starch
3 tbsp Water melted with corn starch

Instructions

Cook Nagasaki Champon per cooking instructions on back of packaging. Drain noodles of excess water well.
Pour 4-5 tbsp of salad oil in a frying pan set to medium-high heat. Lay rinsed ramen noodles into the oil, and let it fry—do not mix. Fry for 3-4 minutes, then carefully flip the noodles over and fry for another 3-4 minutes. Once done, transfer noodles onto a plate.
On another frying pan, cover with 1 tbsp of salad oil. Quickly fry pork and vegetables. Add 1 packet of Nagasaki Champon Soup Base and pour in water. When the soup begins to boil, add in shrimp, squid, and kamaboko fish cake. Once the seafood is cooked, add in cornstarch slurry to thicken.
Transfer the toppings from Step 3 on top of the noodles and enjoy!