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Sara Udon Recipe

Name: Nagomi Japanese Restaurants SARA UDON Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 8 oz dried angel hair pasta (or very thin somen/Chinese egg noodles); 800 ml vegetable oil (for deep-frying); 1 tsp fine salt; 3 cups chicken stock (or dashi or low-sodium chicken broth); 2 tbs light soy sauce; 1 tbs oyster sauce; 1 tbs mirin (or rice wine); 1 tsp sesame oil; 2 tbs cornstarch; 3 tbs water (for cornstarch slurry); 8 oz boneless skinless chicken thigh, thinly sliced (or pork, shrimp, or mixed); 2 cups cabbage, shredded; 1 cup carrot, julienned; 1 cup shiitake mushrooms, sliced (or button mushrooms); 1 cup bean sprouts; 3 stalks green onions, sliced (white and green separated); 2 cloves garlic, minced; 1 tsp fresh ginger, minced; 2 tbs vegetable oil (for stir-frying); 2 tbs pickled red ginger (beni shoga); 1 tbs katsuobushi (bonito flakes) or aonori (seaweed flakes); 1 tsp sesame seeds; 0.25 tsp white pepper or black pepper

Inspired by Nagomi Japanese Restaurant

Time50m

Serves4

Angel hair crispy noodle

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Ingredients

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Crispy Noodles

8 oz dried angel hair pasta (or very thin somen/Chinese egg noodles)

3 3/8 cup (800 ml) vegetable oil (for deep-frying)

1 tsp fine salt

Sauce & Thickener

3 cups chicken stock (or dashi or low-sodium chicken broth)

2 tbs light soy sauce

1 tbs oyster sauce

1 tbs mirin (or rice wine)

1 tsp Toasted sesame oil

2 tbs Cornstarch

3 tbs water (for cornstarch slurry)

Toppings & Vegetables

8 oz boneless skinless chicken thigh, thinly sliced (or pork, shrimp, or mixed)

2 cups cabbage, shredded

1 cup carrot, julienned

1 cup shiitake mushrooms, sliced (or button mushrooms)

1 cup Bean sprouts

3 stalks green onions, sliced (white and green separated)

2 cloves Garlic, minced

1 tsp fresh ginger, minced

2 tbs vegetable oil (for stir-frying)

Garnish / Optional

2 tbs pickled red ginger (beni shoga)

1 tbs katsuobushi (bonito flakes) or aonori (seaweed flakes)

1 tsp Sesame seeds

1/4 tsp white pepper or black pepper

Method

Crispy Noodles

Prepare and Fry Noodles

Break the dried angel hair into shorter, bite-sized lengths (about 6–8 cm / 2–3 in) so they fit on your serving plates. Heat the vegetable oil in a deep pot or wok to 180°C (356°F). If you don't have a thermometer, test by dropping a small piece of noodle — it should sizzle and rise quickly. Fry the dried angel hair in batches: add a small nest at a time, gently separating strands with tongs. Fry until pale golden and crisp, about 30–60 seconds per batch. Remove with a slotted spoon and drain on paper towels. Immediately sprinkle fine salt over hot noodles and set aside on a cooling rack to keep them crisp.

Sauce & Thickener

Mix Sauce

In a bowl, combine chicken stock, light soy sauce, oyster sauce, mirin and sesame oil. Taste and adjust saltiness; the sauce should be savory with a hint of sweetness.

Make Slurry

Whisk the cornstarch with 3 tablespoons cold water until smooth to make a slurry. Set aside.

Toppings & Vegetables

Cook Protein

Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add the thinly sliced chicken and a pinch of salt and stir-fry until just cooked through, about 3–4 minutes. Remove to a plate and keep warm.

Stir-Fry Vegetables

Add the remaining 1 tablespoon oil to the same wok. Add the minced garlic, ginger and the white parts of the green onions; stir-fry 30 seconds until fragrant. Add sliced mushrooms, shredded cabbage and julienned carrot. Stir-fry 2–3 minutes until cabbage begins to soften but still has some crunch. Add bean sprouts and cooked chicken back to the wok; toss to combine for 1 minute.

Combine with Sauce

Pour the prepared sauce mixture into the wok with the vegetables and bring to a gentle simmer. Stir the cornstarch slurry once more then slowly pour into the simmering sauce while stirring constantly. The sauce will thicken and become glossy in 30–60 seconds. Reduce heat to low; taste and adjust seasoning with a little soy or pepper if needed.

Assemble & Serve

Place a nest of crispy angel hair on each serving plate (divide into 4 equal nests). Spoon the hot, saucy vegetable and chicken mixture evenly over each noodle nest so the sauce soaks slightly into the noodles but much of the nest remains crispy. Scatter sliced green onion tops, bean sprouts if desired, and garnish with pickled red ginger, katsuobushi or aonori, and sesame seeds. Finish with a light grind of white or black pepper.

Serve immediately so noodles remain crispy. Provide chopsticks and a spoon for the soupy topping.