Hi, I am Clara. Today, I’m gonna show you how to make basic yakisoba noodles with seafood and thick ankake sauce recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce Recipe
Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce is something which I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this 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 can achieve it.
The ingredients needed to make Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce:
- Make ready 150 grams
- Take 100 grams Shrimp
- Prepare 1/2 Squid
- Get 1/4 Chinese cabbage
- Make ready 1/3 Carrot
- Make ready 5 Wood ear mushrooms
- Prepare 1 pack Quail eggs
- Make ready 1 tbsp Chinese soup stock
- Get 1 tbsp ★Soy sauce
- Prepare 2 tbsp ★
- Take 1 tsp ★Salt
- Prepare 600 ml Boiling water
- Get 1 Sesame oil
- Make ready 1 Pepper
- Get 4 portions Chinese steamed noodles
- Take 1 Snow peas
- Prepare 4 tbsp Katakuriko
- Get 5 tbsp Water
Instructions to make Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce:
- 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.
- Cut the Chinese cabbage into pieces. Cut the carrot into strips. Rehydrate the wood ear mushrooms. Boil the quail eggs and remove the shells.
- Sprinkle with a small amount of salt and on the squid, briefly stir-fry, and remove from a wok. Pre-season the with 1/2 teaspoon of soy sauce and 1 teaspoon of . Briefly stir-fry, and remove from the wok.
- 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.
- 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.
- 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.
- Serve the yakisoba noodles on a plate, pour over the thick ankake sauce, and sprinkle with boiled snow peas.
- 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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