Crispy Fried Noodle with Oyster Sauce Glaze on Top (Kata Yakisoba / An-Kake Soba) +++

Yield: 4 servings?

Oven temperature and cooking time

•  F ( C) for minutes

Equipments

• Big skillet or a 14" oval staub shallow pan
• 12" flying pan

Ingredients - soak for 1+ hour

• 16 g dried shiitake mushroom, sliced
• 1 cup + 1 tbsp (255 ml) water

Ingredients

• 4 bags of fly noodle

• 3g dried shrimp, chopped
  
• 60g asparagus, cut into 2" length
• 150g carrot, diagonally sliced to 1/8" thickness
• 300g bok choy, cut into 3/4" pieces
• 100g??? bean sprout
• 1 lb (454g) chicken or thinly sliced pork

• vegetable oil to fly with

• 4 tsp sesame seed oil, divided

Ingredients - Glaze - mix in the order below

• 2 tbsp (15g) corn starch
• 4 tsp (18g) brown sugar
• 1/8 tsp kombu powder
• 1/8 tsp white pepper
• 1/4 tsp bonito stock powder
• 1.5 tsp  (21g) oyster sauce
• 1 tbsp (18 g) soy sauce
• 1 tbsp (15g) sake
• 1 tbsp (15g) mirin
• 10g soumi shantung
  

Directions

1. Preheat a skillet over medium-low heat. and coat with oil.
   Fly noodle 3 min each side.
2. Preheat a flying pan over medium-high heat. and coat with oil.
   fly shrimp and asparagus until asparagus for 2 minutes.
   
3. Add carrot and fly until asparagus browns.
4. Meanwhile, mix in shiitake + water to glaze. Microwave 1 minute on high.
5. Add bok choy, bean sprout, and chicken and fly for 2 minutes.
6. Add glaze to pan and remove from heat just before the glaze start boiling.
7. Plates noodle individually. Pour glaze over them, then pour sesame seed oil.
   Serve immediately.

Note

FORMER ver

Ingredients - soak for 1+ hour

• 20 g dried shiitake mushroom, sliced
• 300 ml water

Ingredients - Glaze - mix in the order below

• 7 tsp (17.5g) corn starch
• 4 tsp (18g) brown sugar
• 1/8 tsp kombu powder
• 1/8 tsp white pepper
• 1/4 tsp bonito stock powder
• 2 tsp  (12g) oyster sauce
• 1 tbsp (18 g) soy sauce
• 1 tbsp (15g) sake
• 1 tbsp (15g) mirin
• 2 1/2 tsp (12.5g) soumi shantung