Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce.
Hey everyone, it's John, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, basic yakisoba noodles with seafood and thick ankake sauce. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce is one of the most well liked of current trending meals on earth. It is easy, it's quick, it tastes delicious. It is enjoyed by millions daily. Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce is something which I have loved my whole life. They're fine and they look fantastic.
To begin with this recipe, we have to 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 that.
The ingredients needed to make Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce:
- {Make ready 150 grams of Pork.
- {Prepare 100 grams of Shrimp.
- {Get 1/2 of Squid.
- {Take 1/4 of Chinese cabbage.
- {Take 1/3 of Carrot.
- {Get 5 of Wood ear mushrooms.
- {Prepare 1 of pack Quail eggs.
- {Make ready 1 tbsp of Chinese soup stock.
- {Get 1 tbsp of ★Soy sauce.
- {Prepare 2 tbsp of ★Sake.
- {Make ready 1 tsp of ★Salt.
- {Get 600 ml of Boiling water.
- {Get 1 of Sesame oil.
- {Prepare 1 of Pepper.
- {Take 4 of portions Chinese steamed noodles.
- {Make ready 1 of Snow peas.
- {Prepare 4 tbsp of Katakuriko.
- {Make ready 5 tbsp of 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.
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