Easiest Way to Make Homemade Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce

Azahra

8 May, 2021

Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce.

Hello everybody, I hope you're having an incredible day today. Today, I will show you a way to make a distinctive dish, basic yakisoba noodles with seafood and thick ankake sauce. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce is one of the most favored of current trending meals on earth. It's simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They're nice and they look wonderful. Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce is something that I have loved my entire life.

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 can achieve that.

The ingredients needed to make Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce:

{Take of Pork.
{Prepare of Shrimp.
{Get of Squid.
{Prepare of Chinese cabbage.
{Get of Carrot.
{Make ready of Wood ear mushrooms.
{Take of pack Quail eggs.
{Prepare of Chinese soup stock.
{Make ready of ★Soy sauce.
{Take of ★Sake.
{Prepare of ★Salt.
{Prepare of Boiling water.
{Prepare of Sesame oil.
{Make ready of Pepper.
{Get of portions Chinese steamed noodles.
{Prepare of Snow peas.
{Make ready of Katakuriko.
{Make ready 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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