Crispy Yakisoba Noodles with Thick Ankake Sauce

Crispy Yakisoba Noodles with Thick Ankake Sauce

Pan-fry the yakisoba noodles until crisp!
Add any vegetables to the ankake sauce! It's great to serve for lunch on your day off.

Ingredients: 3 servings

Yakisoba noodles
4-5 servings
1/2 bunch
80-100 g
to taste
Ginger, garlic
to taste
Japanese leek
to taste
Bean sprouts
to taste
Shimeji mushrooms
1/2 pack
♧Quail eggs
to taste
Thick Sauce:
☆Soy sauce
1 tablespoon
☆Chinese soup stock
1 tablespoon
☆Oyster sauce
2 tablespoons
2 tablespoons
*Olive oil
2 tablespoons
*Sesame oil
2 tablespoons
as needed


1. Pan-fry the noodles with 2 tablespoons of olive oil. Don't loosen them too much so that they brown evenly.
2. 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.
3. 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.
4. 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.
5. Arrange the noodles on a plate so that there are equal amounts of crisped and steamed noodles.
6. 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.