Remove the guts from the squid. Open it up and remove the skin, then cut into 2 x 4 cm strips. De-vein the shrimp and remove the shells.
Cut the Chinese cabbage into pieces. Cut the carrot into strips. Rehydrate the wood ear mushrooms. Boil the quail eggs and remove the shells.
Sprinkle with a small amount of salt and sake on the squid, briefly stir-fry, and remove from a wok. Pre-season the pork with 1/2 teaspoon of soy sauce and 1 teaspoon of sake. Briefly stir-fry, and remove from the wok.
Heat oil in the wok, and stir-fry the carrot and Chinese cabbage. Add the wood ear mushrooms and Step 3 ingredients. Add the Chinese soup stock, boiling water, and the ★ ingredients.
When the Chinese cabbage softens, add the quail eggs. Add in the katakuriko dissolved in water. Turn up the heat to high and thicken the sauce. Adjust the taste with salt and pepper.
Swirl in a small amount of sesame oil. Add a large amount of oil into the wok, and fry both sides of the steamed noodles.
Serve the yakisoba noodles on a plate, pour over the thick ankake sauce, and sprinkle with boiled snow peas.
Here is the recipe for "Salt-Flavoured Happosai (Eight Treasure Stir-Fry)" (Recipe ID: 1721757). It's light and salt-flavored ankake thick sauce.
Story Behind this Recipe
This is one of our favorite standard dishes that I've cooked for more than 20 years. If you simmer the squid too long, it'll harden too much, so I stir-fry it separately.
You can use the vegetables that you have at home. It's also delicious to use bok choy, bean sprouts, shiitake mushrooms, chikuwa fishcakes, and kamaboko fishcakes, etc. If it's too much work to stir-fry the ingredients separately, you can stir-fry them in order. Please adjust the amount of salt to your liking.