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Half an Hour to Producing Tasty Crispy Yakisoba Noodles with Thick Chinese Style An Sauce

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Crispy Yakisoba Noodles with Thick Chinese Style An Sauce

We hope you got benefit from reading it, now let's go back to crispy yakisoba noodles with thick chinese style an sauce recipe. You can cook crispy yakisoba noodles with thick chinese style an sauce using 18 ingredients and 6 steps. Here is how you achieve that.

To cook an extraordinary Crispy Yakisoba Noodles with Thick Chinese Style An Sauce, here are the ingridients needed:

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

After preparing the materials, now you are good to make your appetizing Crispy Yakisoba Noodles with Thick Chinese Style An Sauce by following the guidances on this section:

  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..

Recipe : Crispy Yakisoba Noodles with Thick Chinese Style An Sauce

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