Best Crispy Fried Yakisoba Noodles with Ankake Sauce

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This is a channel of my cooking, my hobby, and something fun. I'm a Japanese who is living in foreign country and would like to share with you. Drizzle with yakisoba sauce for authentic Japanese flavour at home.

You need to prepare packs Yakisoba noodles.
You need to prepare Sesame oil.
Provide You can use any ingredients you have in your fridge! Examples below:.
Use Pork sliced and chopped.
Provide cm long Carrot.
Prepare to 1 Onion.
Provide to 150 grams Cabbage or Chinese cabbage.
Use Chinese garlic chives.
You need Green pepper.
You need to 1 packet Bean sprouts.
Provide of your choice Mixed mushrooms.
You need to prepare Chikuwa (or kamaboko).
You need to prepare Seafood mix (frozen).
Use ★Water.
You need ★Chinese chicken stock powder.
Use ★Oyster sauce.
Use ★Soy sauce.
You need ★Sake.
You need to prepare to less than 1 teaspoon ★Salt.
Provide ★Sugar.
Provide ★Pepper.
You need to prepare ★Katakuriko.

Short Tips:

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Cut the vegetables into bite sizes. Defrost the seafood mix if it is frozen. Combine the ★ ingredients in a bowl..
Microwave the yakisoba noodles in their bag for 1 to 2 minutes. Heat the sesame oil in a frying pan and add the microwaved noodles. Loosen the noodles with your chopsticks and fry until their surfaces are golden brown without stirring. Fry both sides..
(If you have another frying pan use it to make the ankake sauce!) Heat the sesame oil in a frying pan and fry the pork. Add the vegetables in order with the vegetables that need cooking longer first..
After the vegetables are cooked through add ★ ingredients after stirring (as the katakuriko sinks to the bottom) into the frying pan. Stir quickly..
It's done when the sauce thickens and bubbles!! Pour the hot ankake sauce onto the crispy noodles and serve..

From crispy pan-fried noodles to a bowl of wonton noodle soup, fresh Chinese egg noodles are a Our sauce consists of a mixture of chicken stock, oyster sauce, soy sauce, white pepper, garlic, and sesame oil. 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! Who wouldn't want thin, crispy pan-fried noodles in an irresistible sauce that makes you want to frolic through meadows and spill tears of joy?

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