Crunchy Fried Noodles with Ankake Sauce

1. 1

   Thinly slice onions, roughly cut peppers, and cut bamboo shoots into bite-sized pieces.

2. 2

   Soak wood ear mushrooms in water and drain.

3. 3

   Boil quail eggs until cooked and remove shell.

4. 4

   Wash the bok choy well, separate the stem from the leaves, and chop.

5. 5

   Cut pork into bite-sized pieces if the cuts are big.

6. 6

   Mix the condiments together.

7. 7

   In a pot, heat the sesame oil, and add the pork, onions, and bok choy stems.

8. 8

   Once the meat is cooked, add wood ear mushrooms, bamboo, peppers, and bok choy leaves.

9. 9

   Once everything is cooked, add .

10. 10

    Turn on heat to the highest setting for 3-5 minutes, add quail eggs, and continue cooking for another 2-3 minutes.

11. 11

    When Step 5 is still cooking, heat a frying pan and cook the noodles.

12. 12

    Flip the noodles occasionally for crispiness.

13. 13

    Once done, remove from the heat and plate.

14. 14

    During Step 5 add dissolved katakuriko to thicken the sauce.

15. 15

    You can adjust the ratio to your liking, but I use a 2:2 tablespoon ratio.

16. 16

    On the plated noodles, add the vegetable / meat mixture from Step 5 and sprinkle black pepper on top.

17. 17

    For this recipe, I used Lee Kum Kee's oyster sauce, and chicken soup stock granules.

* Per serving · 4 servings · Values may vary.