Recipe of Quick Easy and Yummy Shanghai-Style Yakisoba Noodles

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We hope you got benefit from reading it, now let's go back to easy and yummy shanghai-style yakisoba noodles recipe. You can have easy and yummy shanghai-style yakisoba noodles using 12 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to cook Easy and Yummy Shanghai-Style Yakisoba Noodles:

1. Take 2 of packs Chinese-style noodles.
2. Take 1/2 bunch of Chinese chives.
3. Provide 1/3 of Carrot.
4. Get 2 of leaves Chinese cabbage.
5. Provide 6 of Quail eggs (boiled, canned is ok).
6. Take 100 grams of Pork (belly prefereed).
7. Provide of For the sauce:.
8. Take 2 tbsp of Soy sauce.
9. Provide 2 tsp of Sake.
10. Get 2 tsp of Chicken soup stock granules.
11. You need 2 tsp of Sesame oil.
12. Provide 1 of few drops Ra-yu.

Steps to make Easy and Yummy Shanghai-Style Yakisoba Noodles:

1. Make the sauce first. Combine the sauce ingredients..
2. These are the basic ingredients. Cut the pork and chives into 4 cm long pieces. Cut the carrot into 4 cm wide slices. Chop the cabbage roughly..
3. The carrot cooks the slowest, so dip in water, wrap in plastic wrap and microwave for a minute or so before proceeding..
4. Boil the quail eggs and peel them. If you're using precooked ones (canned or vacuum packed) use as-is. I used precooked ones this time..
5. Stack everything in the frying pan in this order: Carrot, cabbage, noodles, pork, quail eggs, then finally the chives..
6. When everything's in the pan, it looks like this..
7. Add the sauce from Step 1 in the pan. Put a lid on and steam-cook over medium heat for about 12 minutes. Be sure not to let it burn..
8. Take the lid off. If everything is cooked through, mix everything together while stir-frying lightly. Done!.
9. Transfer to a serving plate and enjoy. I added some shiitake mushrooms this time too..
10. You can use any kind of vegetables and proteins you like. Onion, bean sprouts, shrimp, squid...there are endless variations. Personally, I always like to include Chinese cabbage and Chinese chives..

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