Recipe: Delicious Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce

Recipe: Delicious Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce Delicious, fresh and tasty.

Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce. We are making Gomoku Ankake Yakisoba, a type of noodle dish with a thick savory sauce. Even if the weather is hot, I sometimes have a craving for this dish. The combination of the meat, seafood and vegetables gives this dish a delicious flavor.

The yakisoba is peppery and savory.

Yakisoba ramune is yakisoba sauce flavored soda pop.

Otaru Ankake Yakisoba is a variety of "Ankake Yakisoba" (stir-fried noodles with a starchy sauce) sold at many restaurants in Otaru, Hokkaido.

You can cook Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce using 18 ingredients and 8 steps. Here is how you cook that.

Ingredients of Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce

1. Prepare 150 grams of Pork.

2. Prepare 100 grams of Shrimp.

3. Prepare 1/2 of Squid.

4. It’s 1/4 of Chinese cabbage.

5. You need 1/3 of Carrot.

6. It’s 5 of Wood ear mushrooms.

7. You need 1 of pack Quail eggs.

8. Prepare 1 tbsp of Chinese soup stock.

9. Prepare 1 tbsp of ★Soy sauce.

10. It’s 2 tbsp of ★Sake.

11. Prepare 1 tsp of ★Salt.

12. Prepare 600 ml of Boiling water.

13. Prepare 1 of Sesame oil.

14. You need 1 of Pepper.

15. Prepare 4 of portions Chinese steamed noodles.

16. Prepare 1 of Snow peas.

17. Prepare 4 tbsp of Katakuriko.

18. Prepare 5 tbsp of Water.

This Yakisoba Noodles Recipe is super easy to make at home for a quick lunch or easy dinner.

It's a nourishing and addictive dish of Chinese versions often call for lots of soy sauce, but this Japanese recipe features a thick, sweet and salty sauce that draws on.

Yakisoba noodles are yellow noodles made from ramen noodles that are steamed and coated slightly in oil so that they cook faster Each household has a favourite Yakisoba sauce.

Some people make their own by mixing different sauces.

Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce step by step

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)". Its 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.

Yakisoba Noodles - ramen noodles, sold in most grocery stores fridge section.

Yakisoba Sauce Ingredients Yakisoba is a classic Japanese noodle dish with a salty, sweet and sour sauce.

Made in one-pan, this recipe is so easy to make and is always a crowd pleaser.

Yakisoba is a classic Japanese street food made by stir-frying vegetables, meat and noodles with a sweet and savory sauce.

My version retains the taste of authentic Yakisoba but adapts the technique and ingredients for non-Japanese kitchens.