Meat and Seafood
80 g Thin Pork Slices substitute
60 g Squids
2 Scallops sliced in half
2/3 tsp Sake
2 tsp Potato Starch
Vegetables and Noodles
1 tbsp Ginger Root coarsely chopped
10 slices Carrots thinly sliced, 10g/0.4 oz for 1 person
2 Dried Shiitake Mushrooms rehydrated
200 g Bok Choy and Napa Cabbage Leaves
30 g Boiled Bamboo Shoot
4 Jelly Ear Mushrooms rehydrated
4 Boiled Quail Eggs
2 packages of Steamed Yakisoba Noodles
2 tsp Sake or water
2 tsp Soy Sauce
1 tbsp Sake
1 tsp Sugar
1 tbsp Oyster Sauce
240 ml Water
4 tsp Potato Starch
2 2/3 tbsp Water
First, let’s make the sauce. Combine the soy sauce, sake, sugar, oyster sauce, pepper and water.
Mix all the ingredients well.
Next, let’s prepare the squid. Make numerous diagonal cuts along the surface. Only make shallow cuts about halfway through the thickness of the squid, making sure not to slice through it.
Rotate it 90 degrees and make cuts perpendicular to the initial cuts. This will make the squid tender and help it to absorb the sauce later. Then, cut it into bite-size pieces.
Now, let’s season the pork and seafood. For the pork, sprinkle the salt and pepper.
For the squid and the sliced scallop, add the salt, pepper and sake. Rub the seasonings into the seafood.
Then, add the potato starch and toss to coat. This will give the squid and scallops a pleasant texture and keep them from shrinking.
Now, let’s make the ankake yakisoba. Add a small amount of sake or water to the steamed yakisoba noodles and microwave at 600 watts for 1 minute. Heat a pan and add the vegetable oil.
Place the steamed yakisoba onto the pan and loosen up the noodles. Saute the noodles on medium heat.
When the bottom is golden brown, flip them over. Thoroughly brown the other side.
Then, place the noodles onto a plate.
To keep them warm, cover the plate with aluminium foil.
Next, let’s cook the pork and seafood. Add a small amount of vegetable oil again. Place the pork slices, squid and scallops into the pan.
Stir-fry the ingredients.
When they are almost cooked, remove them and place them onto a tray.
Now, add the vegetable oil and the chopped ginger root. Reheat the pan on low heat. Saute the ginger root to bring out its aroma.
Add the carrot, rehydrated dried shiitake mushroom and the firm stalks of bok choy and napa cabbage.
Stir-fry the ingredients.
Then, add the leafy part of the bok choy and napa cabbage, sliced bamboo shoots and rehydrated jelly ear mushrooms, known as kikurage. And continue to stir-fry.
And now, pour in the sauce and submerge the ingredients.
Bring the sauce to a boil and cook the vegetables.
Then, add the pork, squid, scallop and boiled quail eggs.
Now, turn off the burner and thoroughly mix the diluted potato starch. If the heat is too strong, the starch will instantly firm up before it can be distributed.
Pour in the starch a little at a time and adjust the consistency of the sauce. Please turn on the burner again, and cook the potato starch while stirring.
Finally, add a dash of sesame oil for flavour.
Remove the aluminium foil from the plate. Then, place the ingredients onto the noodles along with the savoury sauce.