Sara Udon

🛒 Ingredients

• Crispy fried ramen noodles 90 g · 450 kcal
• Pork belly, thinly sliced 50 g · 250 kcal
• Shrimp, peeled and deveined 30 g · 30 kcal
• Squid, cleaned and sliced 30 g · 23 kcal
• Cabbage, shredded 80 g · 20 kcal
• Carrot, julienned 20 g · 8 kcal
• Shiitake mushrooms, sliced 20 g · 5 kcal
• Green onions, sliced 5 g · 2 kcal
• Bean sprouts 20 g · 6 kcal
• Garlic, minced 3 g · 5 kcal
• Ginger, minced 3 g · 2 kcal
• Vegetable oil 5 g · 45 kcal
• Chicken broth 120 g · 6 kcal
• Soy sauce 15 g · 13 kcal
• Oyster sauce 10 g · 11 kcal
• Sake (cooking wine) 10 g · 15 kcal
• Cornstarch 5 g · 18 kcal
• Water 15 g · 0 kcal
• Sesame oil 2 g · 18 kcal

👨‍🍳 Instructions

1. If not using pre-fried noodles, deep-fry dry ramen noodles in hot oil (170-180°C) until golden brown and crispy; drain on paper towels.
2. Prepare the vegetables by shredding cabbage, julienning carrots, slicing mushrooms and green onions, and mincing garlic and ginger.
3. Heat vegetable oil in a large wok or frying pan over high heat, then stir-fry pork belly until lightly browned.
4. Add shrimp and squid, stir-frying until they are cooked through, then remove all seafood and pork from the wok and set aside.
5. In the same wok, add a little more oil if needed, then stir-fry garlic and ginger until fragrant.
6. Add cabbage, carrots, and shiitake mushrooms, stir-frying until slightly tender-crisp.
7. Return the cooked pork and seafood to the wok along with bean sprouts and green onions, then add chicken broth, soy sauce, oyster sauce, and sake.
8. Bring to a simmer, then stir in a slurry of cornstarch and water to thicken the sauce to your desired consistency.
9. Drizzle with sesame oil and mix well.
10. Place the crispy fried noodles on a serving plate and generously spoon the hot stir-fry topping over them.