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We hope you got benefit from reading it, now let’s go back to crunchy fried noodles with ankake sauce recipe. To cook crunchy fried noodles with ankake sauce you need 18 ingredients and 9 steps. Here is how you do it.
The ingredients needed to make Crunchy Fried Noodles with Ankake Sauce:
- Prepare 2 portions Chinese noodles (steamed)
- Use 200 grams Coarsely chopped pork scraps
- Take 1 medium Onion
- Provide 2 Green peppers
- Provide 1/2 large Red peppers (or carrots)
- Get 100 grams Canned bamboo shoots (in water)
- You need 3 grams Wood ear mushrooms
- Prepare 10 Quail egg (the canned variety can also be used)
- Use 1 head Bok choy
- Use 1 as necessary Sesame seed oil
- Take 500 ml ◎ Hot water
- You need 1 tbsp ◎ Chinese soup stock
- Prepare 2 tbsp each ◎ Sugar, sake
- You need 2 tbsp ◎ Oyster sauce
- Provide 1 1/2 tbsp ◎ Soy sauce
- Prepare 1/2 tsp ◎ Salt
- You need 1 pinch Black pepper
- You need 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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