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

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We hope you got insight from reading it, now let’s go back to crispy yakisoba noodles with thick chinese style an sauce recipe. To cook crispy yakisoba noodles with thick chinese style an sauce you only need 18 ingredients and 6 steps. Here is how you achieve it.

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