crispy noodles

Long summer days call for a speedy dinner. Caramelised pork and crunchy noodles, with a big hit of lime and chilli, make this a winner.

Sticky pork and crispy noodle salad

peanut oil

onion,

pork mince

garlic cloves, crushed

tbs ginger

(60 milliliters) char siu sauce

tsp Chinese five spice powder

(80 milliliters) Chinese rice wine (shaohsing)

packet Chang’s fried noodles

Chopped long red chilli, toasted

coriander

chives and lime cheeks,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853635662001&=domain=del

5348771529001-5853635662001

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!

Sara Udon

oz sliced pork belly

oz shrimp

squid

sake

soy sauce ((for pork))

Tbsp dried wood ear mushrooms

quail eggs

oz kamaboko (fish cake) ((⅓ block))

onion

carrot

cabbage

shiitake mushrooms

snow peas

Tbsp sesame oil (roasted) ((for cooking))

oz bean sprouts

⅛ tsp white pepper powder

salt

chicken stock/broth

Tbsp oyster sauce

½ Tbsp soy sauce

tsp sugar

Tbsp potato starch/cornstarch

water

servings deep fried crispy noodles

karashi mustard

rice vinegar

Gather all the ingredients.

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

To Make the Sauce

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

Add 1 tsp soy sauce to the pork, combine well, and set aside.

Rehydrate the dried wood ear mushrooms and cut into smaller pieces.

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.

Once they are finished cooking, place the quail eggs in iced water. Once cool, remove the shell.

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.

Cut the onion into wedges and then cut in half widthwise.

Thinly slice the carrot into slabs. Then cut them in half lengthwise.

Cut the napa cabbage into roughly 2 inch pieces widthwise and then cut them in half lengthwise.

Remove the stems of shiitake mushrooms and slice the caps.

Remove the strings from snow peas and cut in half.

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.

Carefully loosen the crispy noodles on the plates.

To Prepare Ingredients

Heat the wok on medium-high. Once the wok is hot, add 1 Tbsp sesame oil and the pork.

Separate the pork and add the shrimp and squid. Stir to combine.

When the meat is no longer pink, add the onion. Stir well until coated with oil.

Add the hard bottom part of napa cabbage and wood ear mushrooms.

Add the carrot, leafy parts of napa cabbage, and bean sprouts.

Add the shiitake mushrooms, kamaboko fish cakes, and snow peas.

Add the soup into the wok and mix well. Add the quail eggs.

Season with ⅛ tsp white pepper and 2 tsp kosher. Taste the soup to make sure the flavor is good.

Whisk the slurry one more time and add to the wok. Mix well.

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!&nbsp;

To Stir Fry

Unfortunately, the noodles will not stay crispy. Either you keep the toppings separate from the crispy noodles, or you enjoy the softened noodles as they are. You can keep in an airtight container and store in the refrigerator for up to 3 days and in the freezer for a month.

To Store

https://www.youtube.com/watch?v=1T7oZnAVqh0

A Japanese take on the popular Chinese crispy noodles with saucy seafood and vegetables. Forget take-out and make this Nagasaki Sara Udon tonight instead!

RECIPE starts ▶ 00:49

PRINT RECIPE ▶ http://bit.ly/SaraUdon

Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 2

INGREDIENTS

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
⅓ 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 (for cooking)
4 oz bean sprouts (113 g)
⅛ tsp white pepper
2 tsp kosher 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)

- Sauce -
1 ½ cup chicken stock/broth (360 ml)
1 Tbsp oyster sauce
½ Tbsp soy sauce
2 tsp sugar

- Slurry -
2 Tbsp potato starch/corn starch
6 Tbsp water

- To serve -
2 servings deep fried crispy noodles
Janese karashi hot mustard
Rice vinegar

INSTRUCTIONS with step-by-step pics ▶ http://bit.ly/SaraUdon

NOTES:

#saraudon #crispynoodle #JapaneseFood #justonecookbook


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How to Make Nagasaki Sara Udon (Recipe) 長崎皿うどんの作り方 (レシピ)

How to Make Nagasaki Sara Udon (Recipe) 長崎皿うどんの作り方 (レシピ)

Crispy rice noodles coated in a sweet, sour, umami sauce. It&#039;s a popular Thai snack that keeps really well. Gluten-free.

Mee Krob - Sweet &amp; Sour Crispy Noodle Treats

3.2 oz dry thin rice vermicelli (see note 1)

shallots (thinly sliced and cut in short pieces)

Tbsp neutral oil

5.3 oz palm sugar (roughly chopped)

Tbsp fish sauce

½ tsp table salt

tamarind paste

Tbsp lime juice

Tbsp Sriracha hot sauce ((see note 2))

Grated zest of a lime

cashews

pumpkin seeds

chilies

lime leaves

In a wok or a pot over high heat, add at least 1 ½  inches of frying oil, but leave at least 2 inches of room in the pot  to accommodate puffing noodles. If you&#39;re also frying the chilies and makrut lime leaves for garnish, heat the oil first to 325°F/160°C. If only frying noodles, heat it to 450°F/230°C. Prepare a large mixing bowl or baking sheet lined with paper towel to put the noodles into after frying.

While the oil heats, pull the rice noodles apart into small bundles, then cut them in half with scissors. The smaller your frying vessel, the smaller the bundles need to be so they have room to expand. (Best to see the video for this part so you know how big the should be and how much they puff up.)

If you’re frying makrut lime leaves and dried chilies, make sure they are DRY, and once the oil reaches 325°F/160°C, fry the lime leaves until they stop bubbling, this takes only several seconds. *They may bubble aggressively so stand back a bit. Remove and drain on paper towel. Then fry the dried chilies just until they darken slightly, this also takes only a few seconds. Drain on paper towel.

Once the oil reaches 450°F/230°C, turn the heat down to medium to medium-low and add a small bundle of noodles into the oil; it should puff up immediately into fluffy, airy white noodles. As it puffs up, push the middle down slightly to make sure that everything has had a chance to completely fry. Once the noodles are puffed (this takes literally 2 seconds) remove with a slotted skimmer or tongs, shake off excess oil, and place it in the prepared mixing bowl. Repeat with the remaining noodles. *Make sure the noodles always puff up immediately; if they’re getting slower, the oil temp has dropped too much. If the oil smokes, it&#39;s getting too hot; turn off the heat and fry a few bundles of the noodles with the heat off which will help drop the temp more quickly.

For the noodles:

Before you start the sauce, first prepare your mold which can be a cake pan, a casserole dish, or any kind of containers to shape the noodles. This recipe fits a 9-inch square pan perfectly, but you can use multiple containers or even half-fill a bigger pan. Line the bottom of the pan with parchment or foil to help it come out more easily, though this is not necessary as you can cut them right in the pan.

In a large non-reactive wok or skillet, saute the shallots in the oil over medium low heat until soft and caramelized, 5-6 minutes.*Ideally you want to use a large non-reactive wok (so not carbon steel or cast iron) so you can mix the noodles right in there. If you don&#39;t have it, you can make the sauce in a stainless steel skillet, and then toss it with the noodles in a large mixing bowl.

Once the shallots are done, add the egg and scramble into tiny pieces.

Add the palm sugar, fish sauce, tamarind, sriracha, lime juice and lime zest; keep cooking on medium low heat, stirring constantly, until it reaches a temperature of 240°F/115°C. I do not recommend you eyeball this; use a thermometer to be sure otherwise your noodles might not stay crispy after tossing with the sauce. See post above for more details.

Once the sauce is ready, turn the heat down to the lowest heat and add all of the noodles to the wok. Crush the noodles down so that they will fit into the wok, then use 2 spatulas to quickly but thoroughly toss the noodles with the sauce until they are evenly coated. If the pan you&#39;re using for the sauce is not big enough, drizzle the sauce over the noodles in a large mixing bowl, then toss.*IMPORTANT: Keep an eye out for any clumps of sauce and break it apart. These clumps will end up being overpowering bits that are too sweet, and it will take away sauce from the other parts of the noodles. This is another reason why ideally you want to toss noodles in the wok, so we can keep the heat on for a bit to keep the sauce from stiffening as it cools, making it easier to mix.

While still warm, put half of the noodles into the parchment-lined square cake pan or casserole dish and spread it out to fill the pan evenly. Sprinkle half of the cashews and pumpkin seeds over, if using, then spread the remaining noodles on top, followed by the remaining cashews and pumpkin seeds. Then use a measuring cup with a flat bottom to push the noodles down to pack them so they will hold together when cut, but without crushing the noodles.

Let cool completely, then either cut it in the pan or unmold it and cut it on a cutting board. Keep the pieces in an airtight container along with fried lime leaves and chilies, if desired. You can enjoy them now, but if possible wait at least half a day before serving to allow the flavours to settle into the noodles. You can eat the fried chilies if you like it spicy, but do not eat the dried lime leaves, they&#39;re just for aroma and garnish!

Storage: They will keep for at least a week in an airtight container at room temperature. Put them in the fridge if you&#39;re in a humid climate. See FAQ above fore more details.

For the sauce:

This salad combines the crunch of crisp noodles with colourful and tasty vegetables alongside an Asian-style sesame dressing. Chinkiang or black vinegar is a Chinese rice-based vinegar that can be found in the Asian section of most supermarkets. Recipe extracted from The 5-Minute Vegan Lunchbox by Alexander Hart, published by Smith Street Books, RRP $24.99.

Crispy soy noodles recipe

store-bought crispy-fried noodles

shredded wombok (Chinese cabbage)

3–4 radishes, very thinly sliced

chives

soy sauce

grapeseed oil

sesame oil

chinkiang or black vinegar

caster (superfine) sugar

ginger

Storage: They will keep for at least a week in an airtight container at room temperature. Put them in the fridge if you&#39;re in a humid climate. See FAQ above for more details.

https://content.jwplatform.com/videos/buURXaNh.mp4

“Mee Krob” or “Mee Grob” are crispy rice noodles coated in a sweet and sour sauce. Super addictive with the perfect balance of sweet, tart, and umami, they are popular treats amongst visitors to Thailand. They share many of the same ingredients as Pad Thai, so I like to think of them as crispy pad thai treats! It is often served in squares, so I suppose you can also think of them as savoury Rice Krispie Treats.

Thai Crispy Noodles - Mee Krob

Recipe video above. Crispy noodles topped with a saucy chicken and vegetable stir fry, my favourite dish at my local Chinese!!  Restaurants typically make this by deep frying the noodles. For my home version, I crisp up the noodles in a pan - much healthier, less mess, just as fast and definitely just as tasty!

Chinese Crispy Noodles with saucy Chicken and Vegetables (crispy CHOW MEIN!)

oyster sauce

Chinese cooking wine

1.5 tbsp soy sauce (, light or all purpose (not dark soy))

tsp sesame oil

White pepper (, one dash)

tbsps cornflour / corn starch

200 g / 8 oz fresh chow mein noodles ((Note 2))

water (, separated)

tbsp peanut oil ((or vegetable

chicken

peanut oil (, if needed (or vegetable

garlic (, finely chopped)

onion (, sliced)

carrot * (, small, halved lengthwise then sliced on diagonal)

bok choy

(125 milliliters) water

Mix the Sauce ingredients EXCEPT cornflour and chicken broth/stock.

Remove 1 tbsp Sauce and mix through chicke. Leave to marinate 10 minutes+.

Mix cornflour into Sauce until lump free.

Sauce &amp; Chicken Marinade

Turn oven onto low (to keep noodles warm while you cook the topping).

Divide noodles into 2 then shape into 20cm/8&quot; rounds. Keep them tangled - this holds them together while cooking.

Heat 1 tbsp oil in skillet over medium high heat. Place 1 noodle cake into pan then drizzle over 2 tbsp water.

Wait until the water evaporates (steam cooks the noodles), then pat down lightly and let the noodles cook for a further 1 to 2 minute until the bottom of the noodles are golden brown (lift up with a spatula to check).

Slide noodles onto a plate, then flip upside down back into the pan. Cook for a further 1 1/2 - 2 minutes until golden brown, then transfer to tray and place in oven to keep warm.

Repeat with remaining noodle cake.

Crispy Noodles

Add an extra 1 tbsp oil if needed, increase heat to HIGH. Add garlic and onion, cook for 30 seconds.

Add chicken and cook until it changes from pink to white (still raw inside)

Add the carrot and bok choy stems, cook 30 seconds.

Add cabbage and leaf of buk choy, cook for 1 minute until they start to wilt.

Add chicken broth, water, then Sauce and stir. Let it simmer for 1 - 2 minutes until the Sauce thickens to a syrup consistency (see video).

Saucy Stir Fry Topping

Place a noodle cake on the plate, then spoon over the stir fry onto the middle of the noodles (leave edges crispy) being sure to use up all the sauce so it soaks the noodles. Serve immediately!

To serve

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