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

Hey everyone, hope you’re 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 food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce is something which I’ve loved my entire life. They’re nice 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 can achieve that.

The ingredients needed to make Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce:
  1. Take Pork
  2. Take Shrimp
  3. Make ready Squid
  4. Get Chinese cabbage
  5. Take Carrot
  6. Prepare Wood ear mushrooms
  7. Get pack Quail eggs
  8. Prepare Chinese soup stock
  9. Take ★Soy sauce
  10. Get ★Sake
  11. Get ★Salt
  12. Prepare Boiling water
  13. Get Sesame oil
  14. Get Pepper
  15. Get portions Chinese steamed noodles
  16. Take Snow peas
  17. Prepare Katakuriko
  18. Make ready 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

So that’s going to wrap it up with this exceptional food basic yakisoba noodles with seafood and thick ankake sauce recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!