Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce

• 150 grams Pork
• 100 grams Shrimp
• 1/2 Squid
• 1/4 Chinese cabbage
• 1/3 Carrot
• 5 Wood ear mushrooms
• 1 pack Quail eggs
• 1 tbsp Chinese soup stock
• 1 tbsp Soy sauce
• 2 tbsp Sake
• 1 tsp Salt
• 600 ml Boiling water
• 1 Sesame oil
• 1 Pepper
• 4 portions Chinese steamed noodles
• 1 Snow peas
• 4 tbsp Katakuriko
• 5 tbsp Water

1. Remove the guts from the squid.
2. Open it up and remove the skin, then cut into 2 x 4 cm strips.
3. De-vein the shrimp and remove the shells.
4. Cut the Chinese cabbage into pieces.
5. Cut the carrot into strips.
6. Rehydrate the wood ear mushrooms.
7. Boil the quail eggs and remove the shells.
8. Sprinkle with a small amount of salt and sake on the squid, briefly stir-fry, and remove from a wok.
9. Pre-season the pork with 1/2 teaspoon of soy sauce and 1 teaspoon of sake.
10. Briefly stir-fry, and remove from the wok.
11. Heat oil in the wok, and stir-fry the carrot and Chinese cabbage.
12. Add the wood ear mushrooms and Step 3 ingredients.
13. Add the Chinese soup stock, boiling water, and the ingredients.
14. When the Chinese cabbage softens, add the quail eggs.
15. Add in the katakuriko dissolved in water.
16. Turn up the heat to high and thicken the sauce.
17. Adjust the taste with salt and pepper.
18. Swirl in a small amount of sesame oil.
19. Add a large amount of oil into the wok, and fry both sides of the steamed noodles.
20. Serve the yakisoba noodles on a plate, pour over the thick ankake sauce, and sprinkle with boiled snow peas.
21. Here is the recipe for "Salt-Flavoured Happosai (Eight Treasure Stir-Fry)".
22. It's light and salt-flavored ankake thick sauce.

pork, shrimp, chinese cabbage, carrot, mushrooms, pack quail eggs, chinese soup stock, soy sauce, sake, salt, sesame oil, pepper, noodles, peas, katakuriko, water

Taken from cookpad.com/us/recipes/144194-basic-yakisoba-noodles-with-seafood-and-thick-ankake-sauce (may not work)