Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to make a distinctive dish, crispy yakisoba noodles with thick ankake sauce. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Crispy Yakisoba Noodles with Thick Ankake Sauce is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Crispy Yakisoba Noodles with Thick Ankake Sauce is something that I have loved my entire life. They’re fine and they look fantastic.
Great recipe for Crispy Yakisoba Noodles with Thick Ankake Sauce. Since my sons always seem to get really excited when I use quail eggs, I added some in. Using a lot of oil will make the noodles even crispier and they will brown nicely. I recommend cooking the noodles half crisp + half steamed!.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook crispy yakisoba noodles with thick ankake sauce using 18 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Crispy Yakisoba Noodles with Thick Ankake Sauce:
- Get 5 servings Yakisoba noodles
- Take 1/2 bunch Komatsuna
- Get 100 grams Pork
- Get 1 Carrot
- Make ready 1 Ginger, garlic
- Make ready 1/2 Japanese leek
- Prepare 1 Chikuwa
- Prepare 1 Bean sprouts
- Get 1/2 pack Shimeji mushrooms
- Make ready 1 ♧Quail eggs
- Make ready Thick Sauce:
- Make ready 1 tbsp ☆Soy sauce
- Prepare 1 tbsp ☆Chinese soup stock
- Prepare 2 tbsp ☆Oyster sauce
- Take 2 tbsp ☆Sake
- Get 2 tbsp ＊Olive oil
- Prepare 2 tbsp ＊Sesame oil
- Prepare 1 ♧Katakuriko
We hope you got benefit from reading it, now let's go back to crispy yakisoba noodles with thick ankake sauce recipe. Here is how you do it. 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.
Instructions to make Crispy Yakisoba Noodles with Thick Ankake Sauce:
- Pan-fry the noodles with 2 tablespoons of olive oil. Don't loosen them too much so that they brown evenly.
- In a separate frying pan, stir-fry the ginger, leek, and garlic with 1 teaspoon of oil. Add the pork and carrots and quickly cook. Add all of the remaining ingredients except for the quail eggs.
- Add about 30 ml of water to the frying noodles (to steam the center), and brown the other side. Pour in some sesame oil around the edges so that they brown well.
- Step 3 Continued… Add the sake, 600 ml of water, and ☆ ingredients. Lastly, scatter in the quail eggs. Adjust the flavor as needed. Add katakuriko to slightly thicken the stir-fry and then it's done.
- Arrange the noodles on a plate so that there are equal amounts of crisped and steamed noodles.
- Pour the thickened ankake sauce over the noodles and it's done! Optionally garnish with black vinegar, regular vinegar, shichimi spice, spicy mustard, Sichuan pepper, etc.
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. Enjoy the noodles with the savory sauce! Using a lot of oil will make the noodles even crispier and they will brown nicely. The noodles are stir fried with sliced onion, carrot, cabbage, bean sprouts, and a slathering of yakisoba sauce.
So that is going to wrap this up with this special food crispy yakisoba noodles with thick ankake sauce recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
