Genuine Chinese Cooking! Ankake Yakisoba

This is genuine ankake yakisoba!
Top the crispy noodles with tons of toppings!

Ingredients: 5 servings

Thinly siced pork offcuts
200 g
Chinese cabbage
Bok choy
2 heads
Dried shiitake mushrooms (Recipe ID: 816750)
Wood ear mushrooms
to taste
Quail eggs (Recipe ID: 939695)
Katakuriko slurry
as needed
Sesame oil
2 tablespoons
Yakisoba noodles
5 packets
Ankake Mixture
The soaking liquid from the dried shiitake mushrooms
300 ml
Chicken stock (Recipe ID: 1024547)
600 ml
Soy sauce
120 ml
Oyster Sauce, sugar
2 tablespoons of each
Shrimp & Squid Seasoning
Salt and pepper
a small amount
Egg white
1 tablespoon
Katakuriko, vegetable oil
1 teaspoon of each
Pork Seasoning
Salt and pepper
a small amount
Beaten egg
1 tablespoon
Katakuriko, vegetable oil
1 teaspoon of each


1. Reconstitute the dried shiitake and wood ear mushrooms. If you can, let the shiitake soak for 6 hours before using. Once they have reconstituted, cut them into bite-sized pieces. Save the liquid from the shiitake mushrooms to use for the ankake sauce.
2. Prepare the squid and cut it to pieces shaped like pine cones. Husk and de-vein the shrimp.
3. Separate the core from leaves of the bok choy and the Chinese cabbage. Cut everything into bite-sized pieces. Cut the carrot into 2 mm thick and parboil for 2 minutes.
4. Bring the pork to room temperature. Rub in the seasoning ingredients well to add flavor.
5. Rub the seasoning ingredients into the shrimp and squid as well. Let marinate for at least 15 minutes.
6. Combine the ingredients to make the ankake sauce and stir well. Heat in a separate pot.
7. Prepare just the right amount of the ingredients for the dish. Also prepare the katakuriko slurry and the sesame oil.
8. Microwave the yakisoba noodles for 30 seconds to soften. Put vegetable oil in a warmed wok and fry the noodles until both sides become browned and crisp.
9. Add some more vegetable oil to the wok and heat it up until 150°C. Fry the pork, seafood, carrots, the core of the bok choy, and Chinese cabbage until cooked through. Remove from the wok.
10. Put the ankake sauce into the wok and bring to a boil. Once boiling, add the previously cooked vegetables and let simmer.
11. After the flavors have saturated the vegetables and it has been simmering for about 1 minute, add the leaves of the vegetables and the mushrooms.
12. When the vegetable leaves have become tender, add the katakuriko slurry to thicken the sauce. When it becomes as thick as you would like, swirl in some sesame oil.
13. Pour it over the fried yakisoba noodles.
14. Top with a boiled quail egg, and enjoy.
15. Here's a recipe for easily making boiled quail eggs Recipe ID: 939695.
16. Chicken stock Recipe ID: 1024547.
17. Here is how to make your own dried shiitake mushrooms Recipe ID: 816750.

Story Behind this Recipe

This is so good.