Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, crunchy fried noodles with ankake sauce. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Crunchy Fried Noodles with Ankake Sauce is one of the most well liked of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Crunchy Fried Noodles with Ankake Sauce is something which I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook crunchy fried noodles with ankake sauce using 18 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Crunchy Fried Noodles with Ankake Sauce:
- Make ready 2 portions Chinese noodles (steamed)
- Make ready 200 grams Coarsely chopped pork scraps
- Prepare 1 medium Onion
- Get 2 Green peppers
- Take 1/2 large Red peppers (or carrots)
- Prepare 100 grams Canned bamboo shoots (in water)
- Get 3 grams Wood ear mushrooms
- Take 10 Quail egg (the canned variety can also be used)
- Take 1 head Bok choy
- Prepare 1 as necessary Sesame seed oil
- Prepare 500 ml ◎ Hot water
- Get 1 tbsp ◎ Chinese soup stock
- Make ready 2 tbsp each ◎ Sugar, sake
- Prepare 2 tbsp ◎ Oyster sauce
- Make ready 1 1/2 tbsp ◎ Soy sauce
- Get 1/2 tsp ◎ Salt
- Get 1 pinch Black pepper
- Prepare 1 as necessary Katakuriko dissolved in water
Steps to make Crunchy Fried Noodles with Ankake Sauce:
- 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.
- 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.
- In a pot, heat the sesame oil, and add the pork, onions, and bok choy stems.
- Once the meat is cooked, add wood ear mushrooms, bamboo, peppers, and bok choy leaves.
- 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.
- 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.
- 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.
- On the plated noodles, add the vegetable / meat mixture from Step 5 and sprinkle black pepper on top.
- For this recipe, I used Lee Kum Kee's oyster sauce, and chicken soup stock granules.
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