Nagasaki Sara Udon — Crispy Noodles

Cut the meat, seafood and vegetables into convenient bite-size pieces and season the pork with salt and pepper. Mix the soy sauce, stock powder and water; separately dissolve the measured starch in a little of that cold mixture.

Heat the oil in a frying pan over medium heat. Stir-fry the pork, then add carrot, cabbage, shrimp and squid for about 2–3 minutes. Add fish cake, sprouts and mushrooms and continue cooking.

Add the stock mixture, bring to a simmer and stir in the starch slurry. Cook until thickened and the pork and seafood are fully cooked. Season to taste and spoon over the ready-fried noodles. The starch is added once, not twice as the source wording could imply.