Step-by-Step Guide to Prepare Favorite Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, basic yakisoba noodles with seafood and thick ankake sauce. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce is one of the most favored of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce is something that I’ve loved my entire 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 cook that.

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

1. Get Pork
2. Prepare Shrimp
3. Make ready Squid
4. Take Chinese cabbage
5. Take Carrot
6. Get Wood ear mushrooms
7. Take pack Quail eggs
8. Prepare Chinese soup stock
9. Take ★Soy sauce
10. Take ★Sake
11. Prepare ★Salt
12. Make ready Boiling water
13. Get Sesame oil
14. Take Pepper
15. Make ready portions Chinese steamed noodles
16. Get Snow peas
17. Take Katakuriko
18. Take 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

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