Sara udon

Method

1. 1 Fry the thin, dry egg noodles in oil at 170 degrees for 90 seconds until crispy, then drain.
2. 2 Fry the noodles until completely dry and crispy, but still soft, allowing the sauce to soak in and the whole dish to become a porridge.
3. 3 Sauté the pork, shrimp, and squid for 3 minutes, then set aside.
4. 4 Sauté the cabbage and bean sprouts for 2 minutes until the vegetables are tender but still crisp.
5. 5 Pour in the chicken broth and oyster sauce, then mix in the cornstarch and simmer for 3 minutes until thickened.
6. 6 Add the seafood to the sauce, then pour it over the crispy noodles and serve immediately while the noodles are still warm.

With an appliance

• Air fryer 44 min

  Replace step 1: lightly spray oil onto each bundle of dried noodles and fry in an air fryer at 190 degrees for 7 minutes, flipping at the 4th minute for a completely crispy texture; steps 3 to 6 are still for making the sauce, then pour it over the noodles just before serving.