Recipe of Appetizing Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce

Hey everyone, welcome to my recipe site. Today I’m gonna show you a way to make a special dish, Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.

Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce Recipe. We are making Gomoku Ankake Yakisoba, a type of noodle dish with a thick savory sauce. Even if the weather is hot, I sometimes have a craving for this dish.

You can cook Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce using 18 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce

1. You need 150 grams of Pork.
2. Take 100 grams of Shrimp.
3. You need 1/2 of Squid.
4. Make ready 1/4 of Chinese cabbage.
5. Prepare 1/3 of Carrot.
6. You need 5 of Wood ear mushrooms.
7. Take 1 of pack Quail eggs.
8. You need 1 tbsp of Chinese soup stock.
9. Prepare 1 tbsp of ★Soy sauce.
10. You need 2 tbsp of ★Sake.
11. You need 1 tsp of ★Salt.
12. Make ready 600 ml of Boiling water.
13. Prepare 1 of Sesame oil.
14. You need 1 of Pepper.
15. You need 4 of portions Chinese steamed noodles.
16. Prepare 1 of Snow peas.
17. Prepare 4 tbsp of Katakuriko.
18. It’s 5 tbsp of Water.

I kept the recipe very simple using a minimum Of course you can use meat (or seafood) and veggies of your choice!!!Tenkasu (crunchy bits of deep fried flour-batter).Otaru Ankake Yakisoba is a variety of "Ankake Yakisoba" (stir-fried noodles with a starchy sauce) sold at many restaurants in Otaru, Hokkaido.Yakisoba is a classic Japanese street food made by stir-frying vegetables, meat and noodles with a sweet and savory sauce.

Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce instructions

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.

The yakisoba is peppery and savory.Yakisoba ramune is yakisoba sauce flavored soda pop.Yakisoba (焼きそば) is Japanese fried noodles.

My version retains the taste of authentic Yakisoba but adapts the technique and ingredients for non-Japanese kitchens.Drizzle with yakisoba sauce for authentic Japanese flavour at home.This flavour-packed Yakisoba Noodles recipe is quick and easy to prepare.It's loaded with pork and veggies and drizzled with homemade yakisoba sauce for authentic Japanese flavour.Yakisoba noodles look similar to ramen noodles, but they are slightly different.