Sara udon 皿うどん

History and Origins

The dishes are made from the dishes. The Chinese restaurant that invented "Schiki" (The Chinese restaurant that created "Saiki" in 1899) made it into a plain without juice, and it grew from its own taste into a country-widely known dish of noodles. From the beginning, "Snap rice" has a side to it that is baked with the same thick noodles as yours, and doesn't have a side to it that puts a five-year-old papyri noodle on it. Nagasakiese clearly distinguish the former from the former as "silver dishes" and the latter as "silver dishes." Moreover, the nickname "Snap Snee" is said to have been given to many surprises from the dishes when it was common at birth to put the noodles in deep vessels such as bowls and bowls.

When It Is Eaten

After the birth of the "Singu" became a dish that can be eaten at many homes and restaurants in Nagasaki. Now that you're known nationally, you're well-eatn up in other prefectures.

How It Is Eaten

Although the "Dung-Snap Snack" has almost the same ingredients as the "Snap-Snap" does, there is no way to cook the cooked noodles until the soup is gone, and the "Snack-Snat" would be wrong to put a bowl on the cooked noodles and finish it. Many Nagasakiese people clearly recognize that fact, but they both have the same habit of eating with the same sauce and vinegar.

Recipe — Serves 2

Ingredients

• 100 g pork
• 30 g carrot
• 120 g cabbage
• 30 g kamaboko (fish cake)
• 100 g bean sprouts
• 2–3 shiitake mushrooms
• 100 g peeled shrimp
• 100 g squid
• 2 packets（2） 市販の長崎皿うどんの揚げ麺
• a pinch salt
• a pinch pepper
• vegetable oil, to taste
• Stock: 2 tsp soy sauce
• Stock: 2 tsp 1/2 chicken stock powder
• Stock: 400 ml water
• Stock: 2 tbsp potato starch

Method

1. Cut the ingredients to size easily eaten. The pork is salt and pepper.
2. I'll mix the ingredients for the soup.
3. I put salad oil in the frying pan to heat it in the middle fire and roast pork. When the color changes, we can cook carrots, cabbage, sea cucumbers, squid, and another two minutes. After that, we can add mushrooms, sprouts, and mushrooms and cook more.
4. If you boil them in three, you can cook with flour, salt, and pepper, and taste with garlic.
5. The dishes are made of noodles, and I'm going to multiply them by 4.

More About Sara udon

Sara udon (皿うどん), literally "plate noodles", is a dish native to Nagasaki prefecture, Japan. Despite the name, it is not a kind of udon.

The dish consists of a base of noodles, and a topping of fried cabbage, bean sprouts and other vegetables, as well as squid, prawns, pork, kamaboko etc. There are two main varieties of noodles, thinner crispy noodles fried in oil (called pari pari, bari bari, or bari men); as a result this variation is reminiscent of Cantonese-style chow mein. Another variation uses thicker Chinese noodles (called chanpon noodles).

The style and thickness of noodles varies between restaurants. Many restaurants outside Nagasaki prefecture serve only thin noodles, which has led to the common misconception that the dish is only ever served with thin noodles.

If many people are eating together, it is customary for everyone to take their portion from a single large central dish.

There are food delivery services (demae) that specialise in sara udon for parties or offices that are working overtime.

Sara udon is sometimes served in school meals at grade schools in Nagasaki prefecture.

Text adapted from the English Wikipedia article Sara udon by its contributors, licensed CC BY-SA 4.0.

Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.