Crispy Yakisoba Noodles with Thick Chinese Style An Sauce

• 2 packs Chinese style noodles
• 1 Vegetables and proteins of your choice
• 1 ) (Pork, shrimp or fish sausage
• 1 ) (Cabbage, onion, carrot, bell pepper
• 1 ) etc. (Tree ear mushrooms, baby corn, quail eggs
• 300 ml Water
• 1 tbsp Chicken soup stock granules
• 2 tsp Soy sauce
• 1 pinch Salt
• 1 dash Pepper
• 1 dash Sugar
• 1 tsp Vinegar
• 2 tsp Oyster sauce
• 2 tbsp Katakuriko
• 1 Vegetable oil
• 1 Beni shouga red pickled ginger

1. Cut up all the vegetables and meat or other protein into bite-sized pieces.
2. Combine all the seasoning ingredients.
3. Start stir-frying, starting with the pork then the vegetables, with the tougher ones added first.
4. When everything is cooked, add the seasoning ingredients and turn off the heat.
5. In a separate frying pan add 3 tablespoons of vegetable oil, and spread the de-tangled noodles evenly over the bottom.
6. Fry the noodles while pressing down on them with a spatula until the bottom is crispy.
7. Turn and fry the other side.
8. You'll need to fry the noodles over high heat for about 1 and a half to 2 minutes per side.
9. When the noodles are browned and crispy, transfer to a serving plate.
10. Put the mixture from Step 2 back on the heat.
11. When it's bubbling lightly, add the katakuriko dissolved in twice the amount of water to thicken the sauce.
12. Pour the sauce from Step 4 over the noodles.
13. Add some beni-shouga red pickled ginger on top to taste and serve.

noodles, vegetables, shrimp, cabbage, etc, water, chicken soup stock granules, soy sauce, salt, pepper, sugar, vinegar, oyster sauce, katakuriko, vegetable oil, ginger

Taken from cookpad.com/us/recipes/167684-crispy-yakisoba-noodles-with-thick-chinese-style-an-sauce (may not work)