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Half an Hour to Serving Perfect Crunchy Fried Noodles with Ankake Sauce

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Crunchy Fried Noodles with Ankake Sauce

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To cook an unforgettable Crunchy Fried Noodles with Ankake Sauce, here are the ingridients required:

  1. Get 2 of portions Chinese noodles (steamed).
  2. Provide 200 grams of Coarsely chopped pork scraps.
  3. Use 1 medium of Onion.
  4. Provide 2 of Green peppers.
  5. Take 1/2 large of Red peppers (or carrots).
  6. Provide 100 grams of Canned bamboo shoots (in water).
  7. Get 3 grams of Wood ear mushrooms.
  8. Provide 10 of Quail egg (the canned variety can also be used).
  9. Prepare 1 head of Bok choy.
  10. You need 1 of as necessary Sesame seed oil.
  11. Prepare 500 ml of ◎ Hot water.
  12. You need 1 tbsp of ◎ Chinese soup stock.
  13. Provide 2 tbsp of each ◎ Sugar, sake.
  14. Prepare 2 tbsp of ◎ Oyster sauce.
  15. Provide 1 1/2 tbsp of ◎ Soy sauce.
  16. Provide 1/2 tsp of ◎ Salt.
  17. Use 1 pinch of Black pepper.
  18. Take 1 of as necessary Katakuriko dissolved in water.

After preparing the ingridients, next you are good to cook your 5-star Crunchy Fried Noodles with Ankake Sauce by following the procedures below:

  1. Thinly slice onions, roughly cut peppers, and cut bamboo shoots into bite-sized pieces. Soak wood ear mushrooms in water and drain. Boil quail eggs until cooked and remove shell..
  2. Wash the bok choy well, separate the stem from the leaves, and chop. Cut pork into bite-sized pieces if the cuts are big. Mix the ◎ condiments together..
  3. In a pot, heat the sesame oil, and add the pork, onions, and bok choy stems..
  4. Once the meat is cooked, add wood ear mushrooms, bamboo, peppers, and bok choy leaves..
  5. Once everything is cooked, add ◎. Turn on heat to the highest setting for 3-5 minutes, add quail eggs, and continue cooking for another 2-3 minutes..
  6. When Step 5 is still cooking, heat a frying pan and cook the noodles. Flip the noodles occasionally for crispiness. Once done, remove from the heat and plate..
  7. During Step 5 add dissolved katakuriko to thicken the sauce. You can adjust the ratio to your liking, but I use a 2:2 tablespoon ratio..
  8. On the plated noodles, add the vegetable / meat mixture from Step 5 and sprinkle black pepper on top..
  9. For this recipe, I used Lee Kum Kee's oyster sauce, and chicken soup stock granules..

Recipe : Crunchy Fried Noodles with Ankake Sauce

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