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

Hey everyone, it’s Jim, welcome to my recipe site. Today, we’re going to make a distinctive 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 tasty. This is gonna smell and look delicious.

Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce is one of the most popular of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce is something that I have loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we must 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 cook that.

The ingredients needed to make Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce:
  1. Prepare 150 grams Pork
  2. Take 100 grams Shrimp
  3. Make ready 1/2 Squid
  4. Get 1/4 Chinese cabbage
  5. Make ready 1/3 Carrot
  6. Get 5 Wood ear mushrooms
  7. Get 1 pack Quail eggs
  8. Make ready 1 tbsp Chinese soup stock
  9. Get 1 tbsp ★Soy sauce
  10. Make ready 2 tbsp ★Sake
  11. Prepare 1 tsp ★Salt
  12. Take 600 ml Boiling water
  13. Take 1 Sesame oil
  14. Prepare 1 Pepper
  15. Take 4 portions Chinese steamed noodles
  16. Make ready 1 Snow peas
  17. Prepare 4 tbsp Katakuriko
  18. Make ready 5 tbsp 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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