Recipe of Super Quick Homemade Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce

Hello everybody, it’s Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, basic yakisoba noodles with seafood and thick ankake sauce. One of my favorites. This time, I’m gonna 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 appreciated by millions every day. It is easy, it is fast, it tastes yummy. They are nice and they look fantastic. Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce is something that I have loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can have basic yakisoba noodles with seafood and thick ankake sauce using 18 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce:

1. Take 150 grams Pork
2. Make ready 100 grams Shrimp
3. Prepare 1/2 Squid
4. Prepare 1/4 Chinese cabbage
5. Prepare 1/3 Carrot
6. Get 5 Wood ear mushrooms
7. Prepare 1 pack Quail eggs
8. Prepare 1 tbsp Chinese soup stock
9. Make ready 1 tbsp ★Soy sauce
10. Prepare 2 tbsp ★Sake
11. Take 1 tsp ★Salt
12. Make ready 600 ml Boiling water
13. Prepare 1 Sesame oil
14. Take 1 Pepper
15. Make ready 4 portions Chinese steamed noodles
16. Take 1 Snow peas
17. Get 4 tbsp Katakuriko
18. Make ready 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’s going to wrap it up for this exceptional food basic yakisoba noodles with seafood and thick ankake sauce recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!