Crispy Yakisoba Noodles with Thick Chinese Style An Sauce

Name: Crispy Yakisoba Noodles with Thick Chinese Style An Sauce
Yield: 2 servings
Cuisine: American
Ingredients: 2 packs Chinese style noodles; 1 Vegetables and proteins of your choice; 1 ) (Pork, shrimp or fish sausage; 1 ) (Cabbage, onion, carrot, bell pepper; 1 ) etc. (Tree ear mushrooms, baby corn, quail eggs; 300 ml Water; 1 tbsp Chicken soup stock granules; 2 tsp Soy sauce; 1 pinch Salt; 1 dash Pepper; 1 dash Sugar; 1 tsp Vinegar; 2 tsp Oyster sauce; 2 tbsp Katakuriko; 1 Vegetable oil; 1 Beni shouga red pickled ginger

cookpad.japan @cookpad_jp

I had a dish like this at an izakaya (Japanese gastropub) which was really good, so I tried re-creating it at home.

Use a generous amount of oil to fry the noodles. If you press down on the noodles while you're frying them, they will turn out well. For 2 servings. Recipe by Muuny

I had a dish like this at an izakaya (Japanese gastropub) which was really good, so I tried re-creating it at home.

Use a generous amount of oil to fry the noodles. If you press down on the noodles while you're frying them, they will turn out well. For 2 servings. Recipe by Muuny

Crispy Yakisoba Noodles with Thick Chinese Style An Sauce

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cookpad.japan @cookpad_jp

I had a dish like this at an izakaya (Japanese gastropub) which was really good, so I tried re-creating it at home.

Use a generous amount of oil to fry the noodles. If you press down on the noodles while you're frying them, they will turn out well. For 2 servings. Recipe by Muuny

I had a dish like this at an izakaya (Japanese gastropub) which was really good, so I tried re-creating it at home.

Use a generous amount of oil to fry the noodles. If you press down on the noodles while you're frying them, they will turn out well. For 2 servings. Recipe by Muuny

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Ingredients

2 servings

2packs Chinese style noodles
1Vegetables and proteins of your choice
see below: Examples
1) (Pork, shrimp or fish sausage
1) (Cabbage, onion, carrot, bell pepper
1) etc. (Tree ear mushrooms, baby corn, quail eggs
see below: For the an sauce
300 mlWater
1 tbspChicken soup stock granules
2 tspSoy sauce
1 pinchSalt
1 dashPepper
1 dashSugar
1 tspVinegar
2 tspOyster sauce
2 tbspKatakuriko
1Vegetable oil
1Beni shouga red pickled ginger

Cooking Instructions

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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cookpad.japan @cookpad_jp

on July 10, 2013 09:49

A collection of the best recipes from the Cookpad Japan community, translated into English!

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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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