Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, basic yakisoba noodles with seafood and thick ankake sauce. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce is one of the most popular of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce is something that I have loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook basic yakisoba noodles with seafood and thick ankake sauce using 18 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce:
- Get 150 grams Pork
- Make ready 100 grams Shrimp
- Take 1/2 Squid
- Take 1/4 Chinese cabbage
- Take 1/3 Carrot
- Get 5 Wood ear mushrooms
- Make ready 1 pack Quail eggs
- Take 1 tbsp Chinese soup stock
- Take 1 tbsp ★Soy sauce
- Make ready 2 tbsp ★Sake
- Get 1 tsp ★Salt
- Get 600 ml Boiling water
- Get 1 Sesame oil
- Make ready 1 Pepper
- Get 4 portions Chinese steamed noodles
- Prepare 1 Snow peas
- Prepare 4 tbsp Katakuriko
- Take 5 tbsp Water
Steps to make Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce:
- Remove the guts from the squid. Open it up and remove the skin, then cut into 2 x 4 cm strips. De-vein the shrimp and remove the shells.
- Cut the Chinese cabbage into pieces. Cut the carrot into strips. Rehydrate the wood ear mushrooms. Boil the quail eggs and remove the shells.
- Sprinkle with a small amount of salt and sake on the squid, briefly stir-fry, and remove from a wok. Pre-season the pork with 1/2 teaspoon of soy sauce and 1 teaspoon of sake. Briefly stir-fry, and remove from the wok.
- Heat oil in the wok, and stir-fry the carrot and Chinese cabbage. Add the wood ear mushrooms and Step 3 ingredients. Add the Chinese soup stock, boiling water, and the ★ ingredients.
- When the Chinese cabbage softens, add the quail eggs. Add in the katakuriko dissolved in water. Turn up the heat to high and thicken the sauce. Adjust the taste with salt and pepper.
- Swirl in a small amount of sesame oil. Add a large amount of oil into the wok, and fry both sides of the steamed noodles.
- Serve the yakisoba noodles on a plate, pour over the thick ankake sauce, and sprinkle with boiled snow peas.
- Here is the recipe for "Salt-Flavoured Happosai (Eight Treasure Stir-Fry)". It's light and salt-flavored ankake thick sauce. - - https://cookpad.com/us/recipes/143469-%EF%BC%8A-light-and-delicious-%EF%BC%8A-salt-flavoured-happosai-eight-treasure-stir-fry-%EF%BC%8A
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