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.
On the table a few drops of fragrant sesame oil can be added. Yum…
Cal387 F7.0g C53.8g P27.1g
GOURMANDE in OSAKA 
okra shoots? how sad they aren’t more memorable. it sounds like such an interesting additive.
Most shoots taste the same actually. They are OK, and we need some green. I’ll buy them again if the price is reasonable.
Lovely dish…I bought pea shoots the other day and they add some nice color and crunch 🙂
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Wow – this looks amazing! I love noodles and vegetables…