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 page. Today, I’m gonna show you how to make a distinctive dish, basic yakisoba noodles with seafood and thick ankake sauce. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce is one of the most popular of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce is something that I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can have 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:
  1. Make ready 150 grams Pork
  2. Make ready 100 grams Shrimp
  3. Make ready 1/2 Squid
  4. Prepare 1/4 Chinese cabbage
  5. Get 1/3 Carrot
  6. Take 5 Wood ear mushrooms
  7. Prepare 1 pack Quail eggs
  8. Take 1 tbsp Chinese soup stock
  9. Get 1 tbsp ★Soy sauce
  10. Take 2 tbsp ★Sake
  11. Get 1 tsp ★Salt
  12. Take 600 ml Boiling water
  13. Take 1 Sesame oil
  14. Take 1 Pepper
  15. Make ready 4 portions Chinese steamed noodles
  16. Prepare 1 Snow peas
  17. Take 4 tbsp Katakuriko
  18. Get 5 tbsp Water
Instructions 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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