Recipe of Homemade Crispy Yakisoba Noodles with Thick Chinese Style An Sauce

Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, crispy yakisoba noodles with thick chinese style an sauce. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Crispy Yakisoba Noodles with Thick Chinese Style An Sauce is one of the most popular of current trending meals on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Crispy Yakisoba Noodles with Thick Chinese Style An Sauce is something that I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we must 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 it.

The ingredients needed to make 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. Take see below: Examples
4. Take 1 ) (Pork, shrimp or fish sausage
5. Make ready 1 ) (Cabbage, onion, carrot, bell pepper
6. Prepare 1 ) etc. (Tree ear mushrooms, baby corn, quail eggs
7. Take see below: For the an sauce
8. Get 300 ml Water
9. Make ready 1 tbsp Chicken soup stock granules
10. Make ready 2 tsp Soy sauce
11. Prepare 1 pinch Salt
12. Take 1 dash Pepper
13. Take 1 dash Sugar
14. Take 1 tsp Vinegar
15. Get 2 tsp Oyster sauce
16. Get 2 tbsp Katakuriko
17. Get 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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