Crunchy Fried Noodles with Ankake Sauce.
You can cook Crunchy Fried Noodles with Ankake Sauce using 18 ingredients and 9 steps. Here is how you cook it.
Ingredients of Crunchy Fried Noodles with Ankake Sauce
- It's of portions Chinese noodles (steamed).
- You need of Coarsely chopped pork scraps.
- You need of Onion.
- It's of Green peppers.
- Prepare of Red peppers (or carrots).
- Prepare of Canned bamboo shoots (in water).
- Prepare of Wood ear mushrooms.
- Prepare of Quail egg (the canned variety can also be used).
- It's of Bok choy.
- Prepare of as necessary Sesame seed oil.
- Prepare of ◎ Hot water.
- Prepare of ◎ Chinese soup stock.
- Prepare of each ◎ Sugar, sake.
- Prepare of ◎ Oyster sauce.
- Prepare of ◎ Soy sauce.
- It's of ◎ Salt.
- You need of Black pepper.
- You need of as necessary Katakuriko dissolved in water.
Crunchy Fried Noodles with Ankake Sauce step by step
- 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..