Crunchy Fried Noodles with Ankake Sauce
Crunchy Fried Noodles with Ankake Sauce

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, crunchy fried noodles with ankake sauce. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Crunchy Fried Noodles with Ankake Sauce is one of the most popular of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Crunchy Fried Noodles with Ankake Sauce is something which I have loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can have crunchy fried noodles with ankake sauce using 18 ingredients and 9 steps. Here is how you cook it.

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

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