How to make Crispy Yakisoba Noodles with Thick Chinese Style An Sauce tasty

Crispy Yakisoba Noodles with Thick Chinese Style An Sauce - . Today I am sharing this Crispy Yakisoba Noodles with Thick Chinese Style An Sauce! A quick and easy dinner that is ready in under 40 minutes!

You can cook Crispy Yakisoba Noodles with Thick Chinese Style An Sauce with 18 Ingredients and 6 steps. See the following guide!

1. 2 packs Chinese style noodles.
2. 1 Vegetables and proteins of your choice.
3. see below: Examples.
4. 1 ) (Pork, shrimp or fish sausage.
5. 1 ) (Cabbage, onion, carrot, bell pepper.
6. 1 ) etc. (Tree ear mushrooms, baby corn, quail eggs.
7. see below: For the an sauce.
8. 300 ml Water.
9. 1 tbsp Chicken soup stock granules.
10. 2 tsp Soy sauce.
11. 1 pinch Salt.
12. 1 dash Pepper.
13. 1 dash Sugar.
14. 1 tsp Vinegar.
15. 2 tsp Oyster sauce.
16. 2 tbsp Katakuriko.
17. 1 Vegetable oil.
18. 1 Beni shouga red pickled ginger.

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..