Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce.
Hey everyone, it is John, welcome to my recipe page. 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 bit unique. This is gonna smell and look delicious.
Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce is one of the most favored of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It's appreciated by millions every day. Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce is something that I've loved my entire life. They are fine and they look fantastic.
To begin with this particular 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:
- {Take of Pork.
- {Get of Shrimp.
- {Get of Squid.
- {Prepare of Chinese cabbage.
- {Get of Carrot.
- {Take of Wood ear mushrooms.
- {Prepare of pack Quail eggs.
- {Make ready of Chinese soup stock.
- {Prepare of ★Soy sauce.
- {Make ready of ★Sake.
- {Prepare of ★Salt.
- {Get of Boiling water.
- {Prepare of Sesame oil.
- {Take of Pepper.
- {Take of portions Chinese steamed noodles.
- {Make ready of Snow peas.
- {Get of Katakuriko.
- {Prepare of Water.
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.
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