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

Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, crispy yakisoba noodles with thick chinese style an sauce. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Crispy Yakisoba Noodles with Thick Chinese Style An Sauce is one of the most favored of recent viral foods in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Crispy Yakisoba Noodles with Thick Chinese Style An Sauce is something that I’ve loved my entire life.

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

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