Sara udon

Sara udon, which translates to "plate noodles" is a cherished traditional dish from Nagasaki, Japan. Picture a plate of noodles heaped with a delightful assortment of stir-fried cabbage, bean sprouts, assorted vegetables, squid, prawns, pork, and kamaboko (a type of fish cake). Doesn't that sound mouthwatering?

There are two primary types of noodles used in sara udon. Some restaurants opt for thin, crispy noodles fried in oil, which have a texture reminiscent of Cantonese-style chow mein. These are often referred to as pari pari, bari bari, or bari men noodles. Other establishments might use thicker Chinese-style noodles known as chanpon noodles.

The choice of noodle can vary depending on the restaurant. While many places outside of Nagasaki serve the thin, crispy variety, it's a common misconception that sara udon always comes this way. In reality, the type of noodles can differ from one restaurant to another.

When enjoying sara udon in a group, it's customary for everyone to help themselves from a large, shared dish in the center of the table. This communal style of dining adds to the charm and cultural significance of the dish.

In some areas, food delivery services even offer sara udon for parties or late-night office gatherings. In Nagasaki, it’s not uncommon to find sara udon on the menu in school cafeterias, making it a nostalgic favorite for many locals.