Recipe of Thomas Keller Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, basic yakisoba noodles with seafood and thick ankake sauce. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce is one of the most popular of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce is something which I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can cook basic yakisoba noodles with seafood and thick ankake sauce using 18 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce:

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