Recipe of Award-winning Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce

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

Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce is one of the most well liked of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce is something that I have loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we must first 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. Make ready Pork
2. Get Shrimp
3. Get Squid
4. Make ready Chinese cabbage
5. Take Carrot
6. Make ready Wood ear mushrooms
7. Make ready pack Quail eggs
8. Prepare Chinese soup stock
9. Make ready ★Soy sauce
10. Get ★Sake
11. Prepare ★Salt
12. Get Boiling water
13. Make ready Sesame oil
14. Prepare Pepper
15. Take portions Chinese steamed noodles
16. Take Snow peas
17. Get 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

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