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

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, basic yakisoba noodles with seafood and thick ankake sauce. It is one of my favorites food recipes. For mine, 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 favored of current trending foods on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce is something which I’ve loved my whole life. They are fine and they look wonderful.

We are making Gomoku Ankake Yakisoba, a type of noodle dish with a thick savory sauce. Even if the weather is hot, I sometimes have a craving for this dish. The combination of the meat, seafood and vegetables gives this dish a delicious flavor.

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

This Yakisoba Noodles Recipe is super easy to make at home for a quick lunch or easy dinner. It's a nourishing and addictive dish of Chinese versions often call for lots of soy sauce, but this Japanese recipe features a thick, sweet and salty sauce that draws on. Yakisoba noodles are yellow noodles made from ramen noodles that are steamed and coated slightly in oil so that they cook faster Each household has a favourite Yakisoba sauce. Some people make their own by mixing different sauces.

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

Yakisoba Noodles - ramen noodles, sold in most grocery stores fridge section. Yakisoba Sauce Ingredients Yakisoba is a classic Japanese noodle dish with a salty, sweet and sour sauce. Made in one-pan, this recipe is so easy to make and is always a crowd pleaser. Yakisoba is a classic Japanese street food made by stir-frying vegetables, meat and noodles with a sweet and savory sauce. My version retains the taste of authentic Yakisoba but adapts the technique and ingredients for non-Japanese kitchens.

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