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Spicy and Tangy - Seafood Stir fry noodles (Yakisoba) with Ankake Starchy Sauce - Recipe Video

A simple and easy to understand recipe video shows how to make Spicy and Tangy - Seafood Stir fry noodles (Yakisoba) with Ankake Starchy Sauce.
It is ankake starchy sauced-stir fry noodles (yakisoba) that have a spicy and tangy taste full of seafood. The crispy noodles and ankake sauce is well entangled and delicious. We used canned scallops, including the juice inside, to make it more delicious. This is a perfect finishing dish for alcohol as well. Please try it.
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Cook time

15 minutes

Ingredients
1 servings

  • Stir fry noodles (Yakisoba)
    1 head(s)
  • Water
    2 tbsp
  • Sesame oil
    1 tbsp
  • Seafood mix
    150 g
  • Scallops boiled in water
    1 can
  • Grated garlic
    1 tsp
  • Grated ginger
    1 tsp
  • Sliced Japanese chili peppers (Takanotsume)
    as needed
  • 調味料A
  • Soy sauce
    1 tbsp
  • Sake
    1 tbsp
  • Oyster sauce
    1 tsp
  • Japanese sweet cooking wine (Mirin)
    1/2 tbsp
  • Chili bean sauce (Tobandjan)
    1/2 tsp
  • 調味料B
  • Water
    120 ml
  • Starch
    1/2 tbsp
  • Chicken soup stock (powder, cube, liquid)
    1/2 tsp
  • Sesame oil
    1 tbsp
  • Young green onion (Konegi)
    as needed
  • Chili threads
    as needed

How to make

  1. Prepare. Thaw seafood mix according to the package directions and drain/pat any water.
  2. 1. Combine seasoning A.
  3. 2. Combine seasoning B.
  4. 3. Add sesame oil in a pan over medium heat, add stir fry noodles (yakisoba) and water, loosen it, and stir-fry, shape it into round and cook both sides until browned, remove to a plate.
  5. 4. Add sesame oil, sliced Japanese chili peppers (Takanotsume), grated garlic, and grated ginger to the pan and stir fry over low heat. Once the aroma is out, add seafood mix and stir-fry in high heat.
  6. 5. When cooked, lower the heat to low, add canned scallops with their juice, and lightly stir.
  7. 6. Add Step 1 to Step 5 and stir-fry. After the taste is well blended, add Step 2 after mixing it well to thicken the sauce.
  8. 7. Pour Step 6 over Step 3 and garnish with young green onion (konegi) and chili threads, and it's ready to serve.

Tips for cooking

You can use other noodles such as fresh noodles or boiled noodles for yakisoba. Please adjust the saltiness and spiciness to your taste.

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