Photograph of the finished Sara udon

Japan · Mì chiên giòn xốt sánh Sara udon

Sara udon

45 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Egg noodles Egg noodles 1.2 lb
  • Photograph of Prawns Prawns 14.1 oz
  • Photograph of Squid Squid 11.3 oz
  • Photograph of Pork Pork 11.3 oz
  • Photograph of Cabbage Cabbage 1.3 lb
  • Photograph of Bean sprouts Bean sprouts 11.3 oz
  • Photograph of Cornstarch Cornstarch 2.8 oz
  • Photograph of Chicken broth Chicken broth 4 ¼ cups
  • Photograph of Oil Oil 3 ⅓ cups
  • Photograph of Oyster sauce Oyster sauce ⅓ cup

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.

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