Crispy Yakisoba Noodles with Thick Chinese Style An Sauce

Hey everyone, it is Drew, welcome to my recipe site. Today, we’re going to make a special dish, crispy yakisoba noodles with thick chinese style an sauce. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Crispy Yakisoba Noodles with Thick Chinese Style An Sauce is one of the most popular of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Crispy Yakisoba Noodles with Thick Chinese Style An Sauce is something which I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can cook crispy yakisoba noodles with thick chinese style an sauce using 18 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Crispy Yakisoba Noodles with Thick Chinese Style An Sauce:
  1. Take 2 packs Chinese style noodles
  2. Make ready 1 Vegetables and proteins of your choice
  3. Make ready see below: Examples
  4. Take 1 ) (Pork, shrimp or fish sausage
  5. Take 1 ) (Cabbage, onion, carrot, bell pepper
  6. Prepare 1 ) etc. (Tree ear mushrooms, baby corn, quail eggs
  7. Make ready see below: For the an sauce
  8. Take 300 ml Water
  9. Get 1 tbsp Chicken soup stock granules
  10. Take 2 tsp Soy sauce
  11. Prepare 1 pinch Salt
  12. Take 1 dash Pepper
  13. Get 1 dash Sugar
  14. Take 1 tsp Vinegar
  15. Get 2 tsp Oyster sauce
  16. Prepare 2 tbsp Katakuriko
  17. Take 1 Vegetable oil
  18. Take 1 Beni shouga red pickled ginger
Instructions to make Crispy Yakisoba Noodles with Thick Chinese Style An Sauce:
  1. Cut up all the vegetables and meat or other protein into bite-sized pieces. Combine all the seasoning ingredients.
  2. Start stir-frying, starting with the pork then the vegetables, with the tougher ones added first. When everything is cooked, add the seasoning ingredients and turn off the heat.
  3. In a separate frying pan add 3 tablespoons of vegetable oil, and spread the de-tangled noodles evenly over the bottom. Fry the noodles while pressing down on them with a spatula until the bottom is crispy. Turn and fry the other side.
  4. You'll need to fry the noodles over high heat for about 1 and a half to 2 minutes per side. When the noodles are browned and crispy, transfer to a serving plate.
  5. Put the mixture from Step 2 back on the heat. When it's bubbling lightly, add the katakuriko dissolved in twice the amount of water to thicken the sauce.
  6. Pour the sauce from Step 4 over the noodles. Add some beni-shouga red pickled ginger on top to taste and serve.

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