Recipe of Any-night-of-the-week Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce

Hello everybody, I hope you're having an amazing day today. Today, we're going to make a special dish, Steps to Make Ultimate Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce. It is one of my favorites food recipes. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to 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 it.

This is one of our favorite standard dishes that I've cooked for more than 20 years.
If you simmer the squid too long, it'll harden too much, so I stir-fry it separately.

You can use the vegetables that you have at home. It's also delicious to use bok choy, bean sprouts, shiitake mushrooms, chikuwa fishcakes, and kamaboko fishcakes, etc. If it's too much work to stir-fry the ingredients separately, you can stir-fry them in order.
Please adjust the amount of salt to your liking. Recipe by Yuuyuu0221

Ingredients and spices that need to be Get to make Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce:

1. 150 grams Pork
2. 100 grams Shrimp
3. 1/2 Squid
4. 1/4 Chinese cabbage
5. 1/3 Carrot
6. 5 Wood ear mushrooms
7. 1 pack Quail eggs
8. 1 tbsp Chinese soup stock
9. 1 tbsp ★Soy sauce
10. 2 tbsp ★Sake
11. 1 tsp ★Salt
12. 600 ml Boiling water
13. 1 Sesame oil
14. 1 Pepper
15. 4 portions Chinese steamed noodles
16. 1 Snow peas
17. 4 tbsp Katakuriko
18. 5 tbsp Water

Steps 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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So that's going to wrap it up with this special food Step-by-Step Guide to Prepare Homemade Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce. Thank you very much for reading. I'm confident you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!