Recipe: Yummy Ramen Noodles with Ankake Thick Sauce

Ramen Noodles with Ankake Thick Sauce. Compare Prices on Ramen Noodles Sauce in Kitchen & Dining. Boil the Chinese-style noodles in plenty of hot water, drain in a sieve, and transfer to a plate. Drizzle with sesame oil, and stir once.

Ramen Noodles with Ankake Thick Sauce I recommend cooking the noodles half crisp + half steamed! I am super excited to share this Chicken Ramen Noodle recipe with you guys today. This Ramen Noodle Recipe turned out so good, that I made two days in a row for dinner. You can have Ramen Noodles with Ankake Thick Sauce using 15 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Ramen Noodles with Ankake Thick Sauce

  1. Prepare 1 of packet Chinese-style noodles.
  2. It’s 50 grams of Pork (offcuts, sliced belly, etc).
  3. Prepare 2 of leaves Chinese cabbage.
  4. It’s 1/5 of Carrot.
  5. Prepare 2 of Shiitake mushrooms.
  6. You need 1 tsp of ☆Chicken stock powder.
  7. It’s 1 of heaping teaspoon ☆Oyster sauce.
  8. You need 1 of heaping teaspoon ☆Soy sauce.
  9. It’s 300 ml of ☆Water.
  10. Prepare 1 dash of ☆Salt and pepper.
  11. It’s 1 tsp of Sesame oil (for finishing).
  12. You need 1 of for frying Oil.
  13. You need of For the katakuriko slurry.
  14. Prepare 1 tbsp of Katakuriko.
  15. It’s 1 tbsp of Water.

Perfectly balanced Stir-fry Sauce, Juicy chicken and loads of veggies. This Ramen recipe just hits the spot. I was a big fan of instant noodles. Mix together the first six ingredients using a small Blender Bottle [or you could use your hand blender] while your noodles are cooking.

Ramen Noodles with Ankake Thick Sauce step by step

  1. Chop the Chinese cabbage and carrot into bite-size pieces. Remove the stems of the shiitake mushrooms, and slice thinly..
  2. Heat oil in a wok, and stir-fry the pork..
  3. When the colour of the pork has changed, add Step 1 ingredients, and continue stir-frying until everything is coated in oil. You don't need to stir-fry well..
  4. Boil the Chinese-style noodles in plenty of hot water, drain in a sieve, and transfer to a plate..
  5. Add the ☆ ingredients to Step 3, and bring to a boil. Simmer for about 2 minutes, and thicken with dissolved katakuriko in water. Drizzle with sesame oil, and stir once..
  6. Pour Step 5 ankake thick sauce on top of Step 4, and it's done..
  7. I like sprinkling lots of pepper on top..

Drain the noodles and add sauce to taste. (Do not use all of this on one sleeve of noodles. Its soup is made from Rausu kelp, thick shavings of mackerel in the broth, plus pure artisan soy sauce and pork stock. Also, the noodles are homemade and made with less water so that they absorb the soup. Dipping noodles with a bowl of smoky seafood flavor tonkotus broth. Side of thick noodles, topped with scallions, spinach, marinated egg, & grilled pork belly.

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