Today’s noodles are… ta ta ta…
Nagasaki champon. That’s the sister version of the sara-udon. This time noodles are soft and in a soup.
The soup is lighter (and based on white chiken or pork bone broth, unlike here) and less abundant than for standard ramens. It is served in a deep plate, not a bowl. And it’s topped by a mountain of items, mostly veggies and seafood.
Sara-udon (was selected in Top 9 by Foodbuzz yesterday. Yeah !)
Fresh stir-fried calamari, bean sprouts, cabbage, onion, hot peppers…watered by a nama shoyu (soy sauce) broth. I don’t like the powder and cube broth, always loaded with preservatives, flavoring, too salty. So if I don’t have home-made in stock, I modify the recipe.
Plus fresh tomato flesh and germinated okra seeds, okra shoots.
The okra shoots are a new product. I like their shape and color. Taste is … nothing special, fresh and crunchy.