Sara Udon

Both are Nagasaki specialties, but Sara Udon typically features crispy, thin fried noodles, whereas Champon uses soft noodles boiled directly in the soup. The thick starchy sauce served on top of Sara Udon contains stir-fried vegetables, seafood, and pork. You can often choose between crispy thin noodles and soft champon noodles when ordering Sara Udon.

Sara Udon is a specialty dish that originated in Nagasaki, Japan. It was heavily influenced by Chinese cuisine and adapted to local Japanese tastes. It remains one of the most famous and popular regional dishes you can find in Nagasaki today.

In Japanese, 'Sara' translates to 'plate,' which refers to how this dish is traditionally served. Unlike standard udon preparations that are served in a deep bowl of broth, Sara Udon is served on a flat plate. This presentation showcases the crispy noodles topped with the thick, savory sauce.

The topping for Sara Udon is a thick starchy sauce filled with a variety of stir-fried ingredients. Common components include cabbage, carrots, bean sprouts, squid, shrimp, and pork. The sauce is thickened with katakuriko (potato starch) or cornstarch, giving it a glossy, rich texture that clings to the noodles.