Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, basic yakisoba noodles with seafood and thick ankake sauce. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce is something which I have loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. 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:
  1. Make ready 150 grams Pork
  2. Prepare 100 grams Shrimp
  3. Get 1⁄2 Squid
  4. Prepare 1⁄4 Chinese cabbage
  5. Make ready 1⁄3 Carrot
  6. Get 5 Wood ear mushrooms
  7. Prepare 1 pack Quail eggs
  8. Get 1 tbsp Chinese soup stock
  9. Take 1 tbsp ★Soy sauce
  10. Take 2 tbsp ★Sake
  11. Make ready 1 tsp ★Salt
  12. Make ready 600 ml Boiling water
  13. Make ready 1 Sesame oil
  14. Prepare 1 Pepper
  15. Prepare 4 portions Chinese steamed noodles
  16. Prepare 1 Snow peas
  17. Make ready 4 tbsp Katakuriko
  18. Prepare 5 tbsp Water
Instructions to make Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce:
  1. 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.
  2. Cut the Chinese cabbage into pieces. Cut the carrot into strips. Rehydrate the wood ear mushrooms. Boil the quail eggs and remove the shells.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serve the yakisoba noodles on a plate, pour over the thick ankake sauce, and sprinkle with boiled snow peas.
  8. 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 is going to wrap it up for this exceptional food basic yakisoba noodles with seafood and thick ankake sauce recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!