Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce
Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce

Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to make a special dish, basic yakisoba noodles with seafood and thick ankake sauce. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce is something that I have loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we have to 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 can achieve it.

The ingredients needed to make Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce:
  1. Get Pork
  2. Make ready Shrimp
  3. Make ready Squid
  4. Prepare Chinese cabbage
  5. Make ready Carrot
  6. Prepare Wood ear mushrooms
  7. Take pack Quail eggs
  8. Get Chinese soup stock
  9. Make ready ★Soy sauce
  10. Take ★Sake
  11. Make ready ★Salt
  12. Make ready Boiling water
  13. Get Sesame oil
  14. Prepare Pepper
  15. Make ready portions Chinese steamed noodles
  16. Get Snow peas
  17. Take Katakuriko
  18. Make ready Water
Steps to make Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce:
  1. 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.
  2. Cut the Chinese cabbage into pieces. Cut the carrot into strips. Rehydrate the wood ear mushrooms. Boil the quail eggs and remove the shells.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serve the yakisoba noodles on a plate, pour over the thick ankake sauce, and sprinkle with boiled snow peas.
  8. 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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