Japanese cuisine · Dough, Pasta & Rice

Sara Udon

Crispy deep-fried thin noodles from Nagasaki under a silky sauce of cabbage, carrot and seafood.

Ingredients · for 4 servings

• 200 g thin rice noodles
• 400 g oil for deep-frying
• 300 g white cabbage
• 1 carrot
• 200 g shrimp
• 200 g chicken breast fillet
• 4 fresh shiitake mushrooms
• 600 ml chicken stock
• 2 tbsp soy sauce
• 2 tbsp potato starch
• 1 tbsp sesame oil
• salt, pepper

Instructions

1. Cut the white cabbage into 2 cm wide strips, the carrot into thin slices, the shiitake into strips and the chicken fillet into bite-sized pieces.
2. Heat the oil in a pot to 175 °C and deep-fry the rice noodles in batches for 20–30 sec. until they puff up pale and crisp; drain on paper towels and divide among four plates.
3. Heat the sesame oil in a wok until very hot and stir-fry the chicken and shrimp for 3 min. until the chicken is white on the outside, then remove.
4. Add the cabbage, carrot and shiitake to the wok and stir-fry over high heat for 4 min. until the cabbage collapses but still has some bite.
5. Pour in the stock and soy sauce, return everything to the wok, and stir the potato starch with 4 tbsp cold water; stir in and cook 1–2 min. until the sauce thickens glossily, then season with salt and pepper.
6. Ladle the hot sauce over the crispy noodles immediately and serve while the noodles still crackle under the sauce.