Recipe: Perfect Crispy Yakisoba Noodles with Thick Chinese Style An Sauce

Fannie Pope

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Recipe: Perfect Crispy Yakisoba Noodles with Thick Chinese Style An Sauce Delicious, fresh and tasty.

Crispy Yakisoba Noodles with Thick Chinese Style An Sauce. Yakisoba noodles are yellow noodles made from ramen noodles that are steamed and coated slightly in oil so that they cook faster and it is easier to separate each strand of noodle when stir frying. If you are in Japan, you can buy a packet of noodles labelled as 'yakisoba noodles' or 'for yakisoba'. Yakisoba is a classic Japanese street food made by stir-frying vegetables, meat and noodles with a sweet and savory sauce.

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You can cook Crispy Yakisoba Noodles with Thick Chinese Style An Sauce using 18 ingredients and 6 steps. Here is how you cook that.

Ingredients of Crispy Yakisoba Noodles with Thick Chinese Style An Sauce

It’s 2 of packs Chinese style noodles.
Prepare 1 of Vegetables and proteins of your choice.
It’s of see below: Examples.
It’s 1 of ) (Pork, shrimp or fish sausage.
You need 1 of ) (Cabbage, onion, carrot, bell pepper.
You need 1 of ) etc. (Tree ear mushrooms, baby corn, quail eggs.
Prepare of see below: For the an sauce.
It’s 300 ml of Water.
It’s 1 tbsp of Chicken soup stock granules.
Prepare 2 tsp of Soy sauce.
Prepare 1 pinch of Salt.
It’s 1 dash of Pepper.
Prepare 1 dash of Sugar.
It’s 1 tsp of Vinegar.
Prepare 2 tsp of Oyster sauce.
You need 2 tbsp of Katakuriko.
Prepare 1 of Vegetable oil.
You need 1 of Beni shouga red pickled ginger.

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Crispy Yakisoba Noodles with Thick Chinese Style An Sauce step by step

Cut up all the vegetables and meat or other protein into bite-sized pieces. Combine all the seasoning ingredients..
Start stir-frying, starting with the pork then the vegetables, with the tougher ones added first. When everything is cooked, add the seasoning ingredients and turn off the heat..
In a separate frying pan add 3 tablespoons of vegetable oil, and spread the de-tangled noodles evenly over the bottom. Fry the noodles while pressing down on them with a spatula until the bottom is crispy. Turn and fry the other side..
Youll need to fry the noodles over high heat for about 1 and a half to 2 minutes per side. When the noodles are browned and crispy, transfer to a serving plate..
Put the mixture from Step 2 back on the heat. When its bubbling lightly, add the katakuriko dissolved in twice the amount of water to thicken the sauce..
Pour the sauce from Step 4 over the noodles. Add some beni-shouga red pickled ginger on top to taste and serve..

Noodles, chicken and your veggies of choice- Chicken Yakisoba is a one-dish wonder the whole family will love!

Yakisoba's (stir-fried noodles) origins may be shrouded in legend, but this endlessly adaptable, quick and easy dish remains an everyday favorite. (Confusingly, the name "yakisoba" is actually applied to several different dishes, such as kata-yakisoba, made with crispy deep-fried noodles.

We use Chuka Men, Chinese style noodles, in Yakisoba, but the dish is not Chinese at all.

It is actually very Japanese, and nothing like Chow Mein other than they are both noodle dishes.

Yakisoba sauce is very similar to Okonomiyaki sauce.