Easiest Way to Prepare Super Quick Homemade Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce

Hey everyone, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, basic yakisoba noodles with seafood and thick ankake sauce. It is 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 popular of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce is something that I’ve loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can have 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. Prepare Pork
2. Take Shrimp
3. Prepare Squid
4. Take Chinese cabbage
5. Make ready Carrot
6. Take Wood ear mushrooms
7. Make ready pack Quail eggs
8. Prepare Chinese soup stock
9. Make ready ★Soy sauce
10. Prepare ★Sake
11. Make ready ★Salt
12. Prepare Boiling water
13. Take Sesame oil
14. Prepare Pepper
15. Prepare portions Chinese steamed noodles
16. Take Snow peas
17. Prepare Katakuriko
18. Prepare Water

Steps 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. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!