Stir-Fried Noodles with Autumn Veggies Dressed with Thick Starchy Sauce
Cooking time：15 minutes Calories: 675kcal
- Helpful One-Point Tip
Drizzle the soy sauce on the noodles and stir-fry them until the surface gets savory brown color.
Ingredients (2 Servings)：
- 100g Pork belly
- Small amount of Sake, Soy Sauce, and Katakuri-Ko (Potato Starch)
- 1 small size Eggplant
- 3 Fresh Shiitake Mushrooms
- 1 head Bok-Choy
- 1/2 White Part of a Long Green Onion
- 2 servings (about 250g) Chinese Noodles
- 2 teaspoons (10ml) Bara Koikuchi Soy Sauce
- Some Vegetable Oil
- Katakuri-Ko (Potato Starch) dissolved in water
- 1+1/2 cups (300ml) Chinese soup base
- 2 tablespoons (30ml) Sake
- 2 tablespoons (30ml) Soy Sauce
- 1 teaspoon (about 3g) Sugar
(Dissolve one part of potato starch in one to two parts of water. Use 1 tablespoon of this mixture in the following recipe.)
[Ingredients for making thick starchy sauce (ankake-dare)]
You can purchase a number of Chinese soup stock powders at grocery stores. You can easily prepare the Chinese soup base by using them. Or, you can buy ready-to-use thick starchy sauce (ankake-dare) also at grocery stores.
Cut the pork into bite-sizes, and toss the pork pieces into the sake, soy sauce and starch to coat. Cut the eggplant in half and slice them into 1cm slices using diagonal cuts. Cut the mushrooms in half and slice them thinly. Cut the stem of the bok-choy into 4 cm pieces. Then, cut the pieces into bite-sized pieces. Cut the bok-choy leaves as well. Slice the white part of a long green onion diagonally.
Drizzle the soy sauce evenly over the noodles in a bowl. Toss them well to coat. Heat the wok (the frying pan). Add 2 tablespoons of the vegetable oil. Place the noodles into the wok, and stir-fry both sides of the noodles. Then, place the noodles onto a plate.
Heat the wok. Add 1 tablespoon of the vegetable oil into the wok. Place the pork pieces into the wok and cook them until the surface turns white. Then, add the vegetables and stir-frying them all.
Pour the thick starchy sauce into the pan and bring it to a boil.
Then, add the dissolved katakuri-ko to make the sauce slightly sticky.
Toss them well to coat evenly.
Pour the meat and vegetables onto the noodles along with the generous amount of thick starchy sauce. Now, it is ready to eat!
The Key Item in this recipe：
Bara Koikuchi Soy Sauce (Koikuchi soy sauce means dark-colored, general-use soy sauce.)