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Finished Nagasaki sara udon — crispy noodles under a thick colorful ankake gravy on a blue-and-white plate

Sara Udon (Nagasaki Crispy Noodles with Ankake Gravy)

Nagasaki-style sara udon — thin crispy fried noodles topped with a thick ankake gravy of pork, seafood, and vegetables. Made easy with a supermarket kit for the noodles and sauce base, then loaded with your own stir-fry.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Japanese
Ingredients Method

Ingredients
  

  • 1 sara udon kit crispy noodles + ankake soup base, for 2 servings
  • 100 g pork thinly sliced, cut into pieces
  • 100 g mixed seafood shrimp, squid, scallop, etc.
  • a few slices kamaboko or chikuwa fish cake
  • 2-3 leaves cabbage cut into bite-sized pieces
  • 1/3 carrot cut into thin batons
  • 1/2 onion sliced
  • other vegetables mushrooms, greens, bean sprouts, to taste
  • 1 tbsp oil for stir-frying
  • water per kit instructions, for the ankake sauce

Method
 

  1. Prep the pork, seafood, and vegetables so everything is ready.
  2. Whisk the ankake soup base with water per the kit instructions until smooth.
  3. Cut the pork into bite-sized pieces and prep the seafood.
  4. Heat oil in a pan over medium-high heat. Stir-fry the pork with the carrot and onion, then add the cabbage and other vegetables.
  5. Add the seafood and fish cake and stir-fry until just cooked and the vegetables are tender-crisp.
  6. Stir the ankake mixture and pour it in. Simmer, stirring, until glossy and thick enough to coat the vegetables.
  7. Loosen the crispy noodles onto plates and ladle the hot gravy over the top. Serve immediately.