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The ingredients needed to make Crispy Yakisoba Noodles with Thick Chinese Style An Sauce:
- Get 2 packs Chinese style noodles
- Take 1 Vegetables and proteins of your choice
- Prepare see below: Examples
- Take 1 ) (Pork, shrimp or fish sausage
- Use 1 ) (Cabbage, onion, carrot, bell pepper
- Get 1 ) etc. (Tree ear mushrooms, baby corn, quail eggs
- Use see below: For the an sauce
- Use 300 ml Water
- You need 1 tbsp Chicken soup stock granules
- Provide 2 tsp Soy sauce
- Use 1 pinch Salt
- Take 1 dash Pepper
- You need 1 dash Sugar
- Prepare 1 tsp Vinegar
- Get 2 tsp Oyster sauce
- Take 2 tbsp Katakuriko
- Get 1 Vegetable oil
- Use 1 Beni shouga red pickled ginger
Steps to make Crispy Yakisoba Noodles with Thick Chinese Style An Sauce:
- Cut up all the vegetables and meat or other protein into bite-sized pieces. Combine all the seasoning ingredients.
- 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.
- 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.
- 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.
- 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.
- 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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