Easiest Way to Make Perfect Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, basic yakisoba noodles with seafood and thick ankake sauce. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They are fine and they look fantastic. Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce is something that I have loved my whole life.

To get started with this particular recipe, we have to 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. Take Pork
2. Take Shrimp
3. Take Squid
4. Prepare Chinese cabbage
5. Prepare Carrot
6. Make ready Wood ear mushrooms
7. Make ready pack Quail eggs
8. Make ready Chinese soup stock
9. Prepare ★Soy sauce
10. Make ready ★Sake
11. Get ★Salt
12. Make ready Boiling water
13. Get Sesame oil
14. Take Pepper
15. Take portions Chinese steamed noodles
16. Take Snow peas
17. Prepare Katakuriko
18. Make ready 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 with this special food basic yakisoba noodles with seafood and thick ankake sauce recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!