A white bowl containing Crispy Noodles with Seafood (Sara Udon).

Sara Udon

Course: Main Course
Cuisine: Japanese
Keyword: crispy noodles
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 2 people
Author: Nami

Sara Udon is a Japanese take on the popular Chinese crispy noodles with saucy seafood and vegetables. Skip take-out and recreate this noodle dish at home!



  • 4 oz sliced pork belly (113 g)
  • 2 oz shrimp (57 g)
  • 1.6 oz squid (45 g)
  • 3 tsp sake (1 tsp each for pork, shrimp, and squid)
  • 1 tsp soy sauce (for pork)
  • 2 Tbsp dried wood ear mushrooms (4 g)
  • 6 quail eggs
  • kamaboko (fish cake) (25 g)
  • ¼ onion
  • 2 inches carrot (5 cm)
  • 3 leaves napa cabbage
  • 2 shiitake mushrooms
  • 4 snow peas
  • 1 Tbsp sesame oil (roasted) (for cooking)
  • 4 oz bean sprouts (113 g)
  • tsp white pepper powder
  • 2 tsp kosher/sea salt (use half for table salt) (Adjust based on ingredients – if you add clams, use less salt. If you use saltier chicken stock with MSG, use less or no sugar, etc)



To serve

  • 2 servings deep fried crispy noodles
  • Janese karashi hot mustard
  • Rice vinegar


  1. Gather all the ingredients.
    Sara Udon Ingredients

To Make the Sauce

  1. Combine 1 ½ cup chicken broth, 1 Tbsp oyster sauce, ½ Tbsp soy sauce, and 2 tsp sugar. Mix all together well.
    Sara Udon 1

To Prepare Ingredients

  1. Add 1 tsp sake to pork, shrimp, and squid to remove any odor.

    Sara Udon 2
  2. Add 1 tsp soy sauce to the pork and combine well. Set aside.
    Sara Udon 3
  3. Rehydrate the dried wood ear mushrooms and cut into smaller pieces.
    Sara Udon 4
  4. Bring a small pot of water to a boil. Take out the quail eggs from the refrigerator and carefully place in the boiling water. Reduce the heat to medium-low and cook for 3 minutes.

    Sara Udon 5
  5. Once they are finished cooking, place the quail eggs in iced water. Once cool, remove the shell.
    Sara Udon 6
  6. Score the squid in the crisscross pattern by making parallel diagonal lines. Make sure not to cut it all the way through. Thinly slice the kamaboko fish cake.
    Sara Udon 7
  7. Cut the onion into wedges and then cut in half widthwise.
    Sara Udon 8
  8. Thinly slice the carrot into slabs. Then cut them in half lengthwise.
    Sara Udon 9
  9. Cut the napa cabbage into roughly 2 inch pieces widthwise and then cut them in half lengthwise.
    Sara Udon 10
  10. Remove the stems of shiitake mushrooms and slice the caps.
    Sara Udon 11
  11. Remove the strings from snow peas and cut in half.
    Sara Udon 12
  12. To make the slurry, in a small bowl combine 6 Tbsp water (make sure it’s not warm/hot water) and 2 Tbsp potato/corn starch and whisk well together.
    Sara Udon 13
  13. Carefully loosen the crispy noodles on the plates.
    Sara Udon 14

To Stir Fry

  1. Heat the wok on medium-high. Once the wok is hot, add 1 Tbsp sesame oil and the pork.
    Sara Udon 15
  2. Separate the pork and add the shrimp and squid. Stir to combine.
    Sara Udon 16
  3. When the meat is no longer pink, add the onion. Stir well until coated with oil.
    Sara Udon 17
  4. Add the hard bottom part of napa cabbage and wood ear mushrooms.
    Sara Udon 18
  5. Add the carrot, leafy parts of napa cabbage, and bean sprouts.
    Sara Udon 19
  6. Add the shiitake mushrooms, kamaboko fish cakes, and snow peas.
    Sara Udon 20
  7. Add the soup into the wok and mix well. Add the quail eggs.
    Sara Udon 21
  8. Season with ⅛ tsp white pepper and 2 tsp kosher. Taste the soup to make sure the flavor is good.
    Sara Udon 22
  9. Whisk the slurry one more time and add to wok. Mix well.
    Sara Udon 23
  10. Pour over the crispy noodles and serve with karashi mustard and rice vinegar on the side. You can a tiny dab the mustard on noodles (you don't have to mix it) if you like. When you feel a bit bored with the same flavor, drizzle some vinegar for a change (that's how the TV show shared how to eat this dish). Enjoy! 

    Sara Udon 24

Recipe Notes

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.