Pan-fry the noodles with 2 tablespoons of olive oil. Don't loosen them too much so that they brown evenly.
In a separate frying pan, stir-fry the ginger, leek, and garlic with 1 teaspoon of oil. Add the pork and carrots and quickly cook. Add all of the remaining ingredients except for the quail eggs.
Add about 30 ml of water to the frying noodles (to steam the center), and brown the other side. Pour in some sesame oil around the edges so that they brown well.
Step 3 Continued...
Add the sake, 600 ml of water, and ☆ ingredients. Lastly, scatter in the quail eggs. Adjust the flavor as needed. Add katakuriko to slightly thicken the stir-fry and then it's done.
Arrange the noodles on a plate so that there are equal amounts of crisped and steamed noodles.
Pour the thickened ankake sauce over the noodles and it's done! Optionally garnish with black vinegar, regular vinegar, shichimi spice, spicy mustard, Sichuan pepper, etc.
Story Behind this Recipe
Since my sons always seem to get really excited when I use quail eggs, I added some in.
Using a lot of oil will make the noodles even crispier and they will brown nicely. I recommend cooking the noodles half crisp + half steamed!