Crispy Yakisoba Noodles with Thick Chinese Style An Sauce
Crispy Yakisoba Noodles with Thick Chinese Style An Sauce

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, crispy yakisoba noodles with thick chinese style an sauce. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Crispy Yakisoba Noodles with Thick Chinese Style An Sauce is one of the most well liked of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Crispy Yakisoba Noodles with Thick Chinese Style An Sauce is something that I have loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can cook crispy yakisoba noodles with thick chinese style an sauce using 18 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Crispy Yakisoba Noodles with Thick Chinese Style An Sauce:
  1. Prepare 2 packs Chinese style noodles
  2. Make ready 1 Vegetables and proteins of your choice
  3. Get see below: Examples
  4. Prepare 1 ) (Pork, shrimp or fish sausage
  5. Take 1 ) (Cabbage, onion, carrot, bell pepper
  6. Prepare 1 ) etc. (Tree ear mushrooms, baby corn, quail eggs
  7. Prepare see below: For the an sauce
  8. Prepare 300 ml Water
  9. Prepare 1 tbsp Chicken soup stock granules
  10. Take 2 tsp Soy sauce
  11. Get 1 pinch Salt
  12. Get 1 dash Pepper
  13. Make ready 1 dash Sugar
  14. Take 1 tsp Vinegar
  15. Get 2 tsp Oyster sauce
  16. Take 2 tbsp Katakuriko
  17. Make ready 1 Vegetable oil
  18. Prepare 1 Beni shouga red pickled ginger
Instructions to make Crispy Yakisoba Noodles with Thick Chinese Style An Sauce:
  1. Cut up all the vegetables and meat or other protein into bite-sized pieces. Combine all the seasoning ingredients.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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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