About YUU日本語
Ankake Yakisoba (Crispy Noodles with Thick Sauce)
Serves 2 · About 30 min
Browned steamed noodles topped with a thick, soy-flavored sauce with pork and vegetables.
① Cut the ingredients→② Fry the noodles→③ Stir-fry the toppings→④ Simmer and thicken→⑤ Pour over the noodles
What to buy
Noodles
Meat
Vegetables
Seasonings
Check what you already have
Tap an item to check it off (checks clear when you close the page).
How to make it
1
Cut the ingredients
- On the cutting board, separate the napa cabbage into the white core and the leaves. Slice the core at an angle (lay the knife flat and cut thin slanted slices) 3 cm wide, and cut the leaves into 4 cm squares
- Peel the carrot and cut into thin strips (4 cm long, 1 cm wide, 2 mm thick)
- Put the bean sprouts in a strainer, rinse with water and drain
- Cut only the large pieces of pork into 3–4 cm pieces
- In a small bowl, mix 300 ml water, 2 tsp chicken stock granules, 1 tbsp oyster sauce, 1 tbsp sake, 1 tbsp soy sauce and 1 tsp sugar. In another bowl, mix 1 1/2 tbsp potato starch and 3 tbsp water
How to tell it's doneThe toppings are cut, and the seasoning mix and the starch water are lined up next to the stove.
2
Fry the noodles
- Warm the noodles in their bag in the microwave (600 W) for 1 minute (this makes them easier to loosen)
- Heat 1 tbsp vegetable oil in a frying pan over medium heat. Loosen both packs of noodles and spread them out round and flat
- Fry for 3 minutes without touching. Turn over with a spatula and fry 3 minutes more
- Divide in half and put on plates
How to tell it's doneBoth sides of the noodles are nicely browned and the surface is crispy.
Be carefulThe bag is hot out of the microwave, so hold it by a corner to open it.
3
Stir-fry the toppings
- Add 1 tbsp vegetable oil to the same frying pan and stir-fry the pork
- When the meat changes color, add the carrot and the napa cabbage core and stir-fry for 1 1/2 minutes
- Add the napa cabbage leaves and the bean sprouts and stir-fry 1 minute more
How to tell it's doneThe pork has no pink parts and the napa cabbage leaves are soft.
4
Simmer and thicken
- Stir the seasoning mix again, add it, bring to a boil and simmer for 1 minute
- Turn the heat to medium-low. Stir the starch water again, then pour it in a little at a time in a circle while stirring with a spatula
- Stir for about 30 seconds until it bubbles again. Turn off the heat and drizzle 1 tsp sesame oil around
How to tell it's doneThe sauce is clear and thick, and falls slowly when you scoop it with the spatula.
5
Pour over the noodles
- Taste it, and if the flavor is weak, add 1/2 tsp soy sauce
- Pour half of the sauce over each plate of noodles from step 2
ReadyThe noodles are covered with plenty of toppings and sauce, and steam is rising.
📚 Learn more about this dish
🥬 Ingredient guide
If it didn't work out
The noodles are not crispyYou touched the noodles too much in step 2, or the frying time was too short. Next time, wait 3 minutes without touching.
The noodles stuck to the panNot enough oil, or you added the noodles before the oil was hot. Next time, heat the oil first, then add.
The sauce is too runnyIt did not boil after you added the starch water. Let it bubble again.
The sauce got lumpyYou added the starch water all at once without stirring. Next time, add a little at a time while stirring.
Was this recipe helpful?
This site is free with no ads. If you like, you can support it with a tip.
☕ Send a tip Choose how many cups. Everything stays free to read.Made by YUU, a teen who loves cooking → About me