☆Crispy Noodles with Thick Sauce☆

Name: ☆Crispy Noodles with Thick Sauce☆
Yield: Serves 2-3 servings
Cuisine: American
Ingredients: 2-3 packs yakisoba noodles; 7 oz (200 g) pork; 1 head bok choy; 1/2 carrot; 1/8 head cabbage; 1/2 leek; 1/2 bag bean sprouts; 8 quail eggs; Wood ear mushrooms, as needed; 2 tablespoons ● soy sauce; 1 tablespoon ● sugar; 1 tablespoon ● Shaoxing wine (or sake); 1 tablespoon ● sesame oil; 1/2 tablespoon ● mirin; 1 teaspoon ● oyster sauce; 2 teaspoons ● chicken bouillon powder; 1 1/4 cups (300 ml) ● water; 2 tablespoons water + 2 tablespoons cornstarch (adjust according to the amount of ingredients and moisture in the vegetables) Cornstarch slurry; Salt and pepper, to taste

☆栄養士のれしぴ☆ @eiyoushino_recipe

東京都

★★★ Hall of Fame Recipe ★★★ 2,500 reviews. Crispy noodles generously coated with a thick sauce. Simple yet delicious!

The origin of this recipe
After making it many times, I settled on this flavor♪

★★★ Hall of Fame Recipe ★★★ 2,500 reviews. Crispy noodles generously coated with a thick sauce. Simple yet delicious!

The origin of this recipe
After making it many times, I settled on this flavor♪

☆栄養士のれしぴ☆ @eiyoushino_recipe

東京都

★★★ Hall of Fame Recipe ★★★ 2,500 reviews. Crispy noodles generously coated with a thick sauce. Simple yet delicious!

The origin of this recipe
After making it many times, I settled on this flavor♪

★★★ Hall of Fame Recipe ★★★ 2,500 reviews. Crispy noodles generously coated with a thick sauce. Simple yet delicious!

The origin of this recipe
After making it many times, I settled on this flavor♪

Saved

Ingredients

Serves 2-3 servings

Ingredients of your choice (quantities are provided for reference, but feel free to adjust to your liking♪)
2-3 packsyakisoba noodles
7 oz (200 g)pork
1 headbok choy
1/2carrot
1/8 headcabbage
1/2leek
1/2 bagbean sprouts
8quail eggs
Wood ear mushrooms, as needed
Seasonings
2 tablespoons● soy sauce
1 tablespoon● sugar
1 tablespoon● Shaoxing wine (or sake)
1 tablespoon● sesame oil
1/2 tablespoon● mirin
1 teaspoon● oyster sauce
2 teaspoons● chicken bouillon powder
1 1/4 cups (300 ml)● water
2 tablespoonswater + 2 tablespoons cornstarch (adjust according to the amount of ingredients and moisture in the vegetables) Cornstarch slurry
Salt and pepper, to taste

Saved

Steps

1

Combine the ● seasonings.
2

Marinate the meat.
(1 1/2 tablespoons sake, a pinch of salt and pepper)
3

In a small frying pan, add 1 tablespoon of vegetable oil and one serving of noodles. Lightly stir to coat with oil, then cook over medium-low heat for 3 minutes.
4

Flip and cook the other side for another 3 minutes.
Transfer the noodles to a plate.
5

In the frying pan, add 1 tablespoon of vegetable oil and stir-fry the pork and seafood.
6

Add the vegetables that take longer to cook and stir-fry.
7

Add the ● seasonings.
8

Simmer and stir-fry for 2-3 minutes.
Taste and adjust with salt and pepper.
9

Thicken with cornstarch slurry.
(For reference: 2 tablespoons cornstarch, 2 tablespoons water. Adjust according to the amount of ingredients.)
10

Serve and enjoy＊
11

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