Crispy Yakisoba Noodles with Thick Ankake Sauce

Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, crispy yakisoba noodles with thick ankake sauce. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Crispy Yakisoba Noodles with Thick Ankake Sauce is one of the most popular of current trending meals in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Crispy Yakisoba Noodles with Thick Ankake Sauce is something which I’ve loved my whole life. They are nice and they look wonderful.

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

The ingredients needed to make Crispy Yakisoba Noodles with Thick Ankake Sauce:
  1. Take 5 servings Yakisoba noodles
  2. Get 1⁄2 bunch Komatsuna
  3. Take 100 grams Pork
  4. Get 1 Carrot
  5. Get 1 Ginger, garlic
  6. Prepare 1⁄2 Japanese leek
  7. Make ready 1 Chikuwa
  8. Take 1 Bean sprouts
  9. Take 1⁄2 pack Shimeji mushrooms
  10. Take 1 ♧Quail eggs
  11. Make ready Thick Sauce:
  12. Prepare 1 tbsp ☆Soy sauce
  13. Take 1 tbsp ☆Chinese soup stock
  14. Prepare 2 tbsp ☆Oyster sauce
  15. Prepare 2 tbsp ☆Sake
  16. Make ready 2 tbsp ＊Olive oil
  17. Make ready 2 tbsp ＊Sesame oil
  18. Make ready 1 ♧Katakuriko
Instructions to make Crispy Yakisoba Noodles with Thick Ankake Sauce:
  1. Pan-fry the noodles with 2 tablespoons of olive oil. Don't loosen them too much so that they brown evenly.
  2. In a separate frying pan, stir-fry the ginger, leek, and garlic with 1 teaspoon of oil. Add the pork and carrots and quickly cook. Add all of the remaining ingredients except for the quail eggs.
  3. Add about 30 ml of water to the frying noodles (to steam the center), and brown the other side. Pour in some sesame oil around the edges so that they brown well.
  4. Step 3 Continued… Add the sake, 600 ml of water, and ☆ ingredients. Lastly, scatter in the quail eggs. Adjust the flavor as needed. Add katakuriko to slightly thicken the stir-fry and then it's done.
  5. Arrange the noodles on a plate so that there are equal amounts of crisped and steamed noodles.
  6. Pour the thickened ankake sauce over the noodles and it's done! Optionally garnish with black vinegar, regular vinegar, shichimi spice, spicy mustard, Sichuan pepper, etc.

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