Sara Udon Recipe

Ingredients

• 200g (7 oz) udon noodles 200g (7 oz) udon noodles
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 200g (7 oz) chicken breast, thinly sliced 200g (7 oz) chicken breast, thinly sliced
• 1 cup cabbage, shredded 1 cup cabbage, shredded
• 1 carrot, julienned 1 carrot, julienned
• 1 cup bean sprouts 1 cup bean sprouts
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons oyster sauce 2 tablespoons oyster sauce
• 1 tablespoon Worcestershire sauce 1 tablespoon Worcestershire sauce
• 1 tablespoon cornstarch, dissolved in 2 tablespoons water 1 tablespoon cornstarch, dissolved in 2 tablespoons water
• Salt and pepper to taste Salt and pepper to taste
• Green onions, sliced (for garnish) Green onions, sliced (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 18g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Cook the udon noodles according to package instructions. Drain and set aside.
2. 2.
   Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat.
3. 3.
   Add the sliced chicken breast and cook until browned and cooked through. Remove from the pan and set aside.
4. 4.
   In the same pan, add another tablespoon of vegetable oil and sauté the minced garlic until fragrant.
5. 5.
   Add the shredded cabbage, julienned carrot, and bean sprouts to the pan. Stir-fry for 2-3 minutes until the vegetables are slightly softened.
6. 6.
   In a small bowl, mix together the soy sauce, oyster sauce, Worcestershire sauce, and salt and pepper to taste. Pour the sauce over the vegetables and stir to coat evenly.
7. 7.
   Return the cooked chicken to the pan and mix well with the vegetables and sauce.
8. 8.
   Add the cooked udon noodles to the pan and toss everything together until the noodles are well coated with the sauce.
9. 9.
   Pour the dissolved cornstarch into the pan and stir quickly to thicken the sauce.
10. 10.
    Remove from heat and garnish with sliced green onions.
11. 11.
    Serve hot and enjoy the crispy and flavorful Sara Udon!

Treat your ingredients with care...

• Udon noodles — Cook the noodles according to package instructions, but make sure not to overcook them as they will continue to cook when stir-fried with the vegetables.
• Chicken breast — Thinly slice the chicken breast to ensure quick and even cooking. You can also substitute it with thinly sliced pork or seafood of your choice.
• Bean sprouts — Rinse the bean sprouts thoroughly and remove any brown or wilted sprouts before using them in the recipe.
• Garlic — Mince the garlic finely to release its flavor and aroma when sautéed.

Tips & Tricks

• For extra crispiness, you can deep-fry the udon noodles instead of pan-frying them.
• Customize the vegetables according to your preference. You can add bell peppers, mushrooms, or snow peas for additional flavors and textures.
• Adjust the seasoning according to your taste. Add more soy sauce for saltiness or a dash of chili sauce for spiciness.
• If you prefer a vegetarian version, you can omit the meat and add tofu or tempeh as a protein substitute.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave before serving.

Serving advice

Serve Sara Udon hot as a main course. Garnish with sliced green onions for a pop of color and freshness. It pairs well with a side of pickled ginger or a drizzle of chili oil for added flavor.

Presentation advice

To enhance the presentation, arrange the crispy noodles on a plate and top them with the stir-fried vegetables and meat. Drizzle the sauce over the dish and garnish with sliced green onions. The vibrant colors of the vegetables will make the dish visually appealing.