I cooked Ankake Yakisoba recently. Ankake in this case means thick soy sauce made from potato flour and other Japanese and Chinese seasonings.
This is one of the popular noodles in Japan and they usually put squid, prawns and pork slices as well as vegetables, however, since I watched the film called Pandemic, I imagine the infected prawns which are forcefully grown beautifully with excessive use of bleach, by clearing many mangrove forests in South Asia.
The infected mangrove forests caused the global pandemic in the movie and even it makes me subcounciously fear as I watched it in May this year, when the H1N1 flu warnings were on the media at peak.
I do not want think about other farms of food and so far, I am just avoiding prawns and instead, I use baby shrimps if I need.
Thus this time, I made Ankake Yakisoba with vegetables only. Some time, I will cook with some kind of meat.
for serves 2
Ingredients of Vegetable Ankake Yakisoba :
- vegetables of your choice and 2 eggs
- 2 packets boiled Yakisoba noodles
- 1 table spoon sesame seeds, 1 table spoon sesame oil
for Ankake Sauce – mix below ingredients except for potato flour and water in advance :
- 2 tea spoons of oyster sauce
- 2 tea spoons of pork and chicken stock cube, or 400 ml of pork and chicken stock instead of adding water
- 400 ml of warm water
- 2 table spoons of soy sauce
- 2 table spoons of potato flour with 3 table spoons of water, mixed
Vegetables are chopped into pieces. I have however, boiled mangetout, carrots and broad beans for 1 minute and cauliflowers for 3 to 4 minutes, as my poor cooker does not have enough high heat for such frying dish which are suitable to use wok and wok burners.
Fry noodles with a little excess oil, i.e. with about 5 table spoons of oil and loosen up the noodles and shape in round and continue to fry in medium heat until the edge shows in golden brown.
Turn around the round noodle cake and when both sides are cooked in golden brown colour, dish up on plates.
While cooking the noodles above, start frying vegetables in high heat and when they are half cooked, add the mixture of the Ankake sauce and continue to cook in medium heat for a couple of minutes.
Add well-mixed potato flour with water in the pan and continuously stir in high heat for 3 minutes and 1 more minute stirring in low heat.
Add sesame seeds and sesame oil and turn off the heat.
Dish up on the noodles and enjoy it. The crispy texture of the fried noodles with the thick soy base Chinese / Japanese sauce are only one of the popular noodle dishes in Japan.
There are much more delicious noodles and other dishes I would like to introduce soon.