Hey everyone, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, basic yakisoba noodles with seafood and thick ankake sauce. It is one of my favorites. This time, I am going to make it a little 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 foods on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce is something that I’ve loved my whole life.
To begin with this particular recipe, we must 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 can achieve that.
The ingredients needed to make Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce:
- Take 150 grams Pork
- Make ready 100 grams Shrimp
- Prepare 1/2 Squid
- Make ready 1/4 Chinese cabbage
- Prepare 1/3 Carrot
- Get 5 Wood ear mushrooms
- Get 1 pack Quail eggs
- Make ready 1 tbsp Chinese soup stock
- Get 1 tbsp ★Soy sauce
- Get 2 tbsp ★Sake
- Take 1 tsp ★Salt
- Prepare 600 ml Boiling water
- Get 1 Sesame oil
- Get 1 Pepper
- Make ready 4 portions Chinese steamed noodles
- Take 1 Snow peas
- Get 4 tbsp Katakuriko
- Make ready 5 tbsp Water
Instructions 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
So that’s going to wrap this up with this special food basic yakisoba noodles with seafood and thick ankake sauce recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
