Hey everyone, hope you are having an incredible day today. Today, we’re going 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 am going to make it a little bit tasty. This is gonna smell and look delicious.
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.
Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce is something which I have loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can cook basic yakisoba noodles with seafood and thick ankake sauce using 18 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce:
- Make ready 150 grams Pork
- Take 100 grams Shrimp
- Take 1/2 Squid
- Prepare 1/4 Chinese cabbage
- Take 1/3 Carrot
- Get 5 Wood ear mushrooms
- Prepare 1 pack Quail eggs
- Prepare 1 tbsp Chinese soup stock
- Get 1 tbsp ★Soy sauce
- Get 2 tbsp ★Sake
- Take 1 tsp ★Salt
- Take 600 ml Boiling water
- Take 1 Sesame oil
- Prepare 1 Pepper
- Make ready 4 portions Chinese steamed noodles
- Take 1 Snow peas
- Prepare 4 tbsp Katakuriko
- Make ready 5 tbsp Water
My version retains the taste of authentic Yakisoba but adapts the technique and ingredients for non-Japanese kitchens. Yakisoba (焼きそば) is Japanese fried noodles. I kept the recipe very simple using a minimum Of course you can use meat (or seafood) and veggies of your choice!!! I hope you get an idea EASY Gluten Free Okonomiyaki (and the Sauce From Scratch Recipe).
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
Otaru Ankake Yakisoba is a variety of "Ankake Yakisoba" (stir-fried noodles with a starchy sauce) sold at many restaurants in Otaru, Hokkaido. 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.
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