Hello, I am Joana. Today, we’re going to make crispy yakisoba noodles with 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. This time, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Crispy Yakisoba Noodles with Thick Ankake Sauce Recipe
Crispy Yakisoba Noodles with Thick Ankake Sauce is one of the most well liked of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Crispy Yakisoba Noodles with Thick Ankake Sauce is something that I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. 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:
- Take servings Yakisoba noodles
- Get Komatsuna
- Take
- Make ready Carrot
- Take Ginger, garlic
- Make ready Japanese leek
- Prepare Chikuwa
- Make ready Bean sprouts
- Make ready pack Shimeji mushrooms
- Make ready ♧Quail eggs
- Prepare Thick Sauce:
- Make ready ☆Soy sauce
- Get ☆Chinese soup stock
- Take ☆Oyster sauce
- Prepare ☆
- Take ＊Olive oil
- Prepare ＊Sesame oil
- Prepare ♧Katakuriko
Steps 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 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 , 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.
So that’s going to wrap it up for this exceptional dish crispy yakisoba noodles with thick ankake sauce recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
