Crispy Yakisoba Noodles with Thick Chinese Style An Sauce.
You can have Crispy Yakisoba Noodles with Thick Chinese Style An Sauce using 18 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Crispy Yakisoba Noodles with Thick Chinese Style An Sauce
- You need 2 of packs Chinese style noodles.
- Prepare 1 of Vegetables and proteins of your choice.
- Prepare of see below: Examples.
- It’s 1 of ) (Pork, shrimp or fish sausage.
- It’s 1 of ) (Cabbage, onion, carrot, bell pepper.
- It’s 1 of ) etc. (Tree ear mushrooms, baby corn, quail eggs.
- Prepare of see below: For the an sauce.
- Prepare 300 ml of Water.
- It’s 1 tbsp of Chicken soup stock granules.
- It’s 2 tsp of Soy sauce.
- Prepare 1 pinch of Salt.
- Prepare 1 dash of Pepper.
- It’s 1 dash of Sugar.
- You need 1 tsp of Vinegar.
- Prepare 2 tsp of Oyster sauce.
- Prepare 2 tbsp of Katakuriko.
- It’s 1 of Vegetable oil.
- You need 1 of Beni shouga red pickled ginger.
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..
- You'll 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 it's 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..
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