Nagasaki Sara Udon

Sara udon is spoken of in the same breath as champon as a signature of this port town. Thin noodles are deep-fried until crisp, heaped onto a plate, and covered with a generous, thickened sauce of simmered pork, vegetables and seafood. As the sauce soaks into the noodles the texture keeps shifting, which is part of the fun unique to this dish.

Highlights

The light, crackling crunch of the thin noodles pairs beautifully with the concentrated flavor of the sauce. Some shops use thick noodles instead, offering a chewier, more filling bite. A few drops of the table-side sauce tighten the flavor, a way of eating the locals have long enjoyed.

Enjoying the Seasons

It can be enjoyed all year, but because the thick sauce holds its heat, it is especially welcome in the cold months. In summer, pair it with a cold drink for a refreshing meal. Shops that use seasonal seafood let you taste the differences from one time of year to the next.

Access and Basic Information

It is widely served in Nagasaki Shinchi Chinatown and at Chinese restaurants across the city. Easily reached by streetcar from JR Nagasaki Station, and many visitors enjoy comparing it side by side with champon.

A Quick Tip

Start eating soon after the sauce goes on to enjoy the crispy texture at its best. Adding table-side sauce partway through gives you two stages of flavor to savor.