For the uninitiated, sara udon, (Nagasaki-style), consists of vegetables, seafood, and pork in a sauce, poured over a bed of thick Chinese noodles. The wheat noodles used here are specially prepared by Cho-san who gives them a light frying before cooking them in seafood and vegetable broth. As a result, the noodles are not crunchy, but have a pleasantly firm texture and have absorbed the soup's flavor. The same noodles are used in the champon (noodles in soup), minus the frying.

Tweet
Follow @asianbeat_en