Crispy Yakisoba Noodles with Thick Chinese Style An Sauce

Crispy Yakisoba Noodles with Thick Chinese Style An Sauce

Fry the noodles so that they're crispy on the surface. They're absolutely delicious eaten with the thick sauce. You get to eat a lot of vegetables too!

Ingredients: 2 servings

Chinese style noodles
2 packs
Vegetables and proteins of your choice
To taste
see below:
(Pork, shrimp or fish sausage
(Cabbage, onion, carrot, bell pepper
(Tree ear mushrooms, baby corn, quail eggs
) etc.
For the an sauce:
see below:
300 ml
Chicken soup stock granules
1 tablespoon
Soy sauce
2 teaspoons
A pinch
a small amount
a small amount
1 teaspoon
Oyster sauce
2 teaspoons
2 tablespoons
Vegetable oil
To taste
Beni shouga red pickled ginger
to taste


1. Cut up all the vegetables and meat or other protein into bite-sized pieces. Combine all the seasoning ingredients.
2. Start stir-frying, starting with the pork then the vegetables, with the tougher ones added first. When everything is cooked, add the seasoning ingredients and turn off the heat.
3. In a separate frying pan add 3 tablespoons of vegetable oil, and spread the de-tangled noodles evenly over the bottom. Fry the noodles while pressing down on them with a spatula until the bottom is crispy. Turn and fry the other side.
4. You'll need to fry the noodles over high heat for about 1 and a half to 2 minutes per side. When the noodles are browned and crispy, transfer to a serving plate.
5. Put the mixture from Step 2 back on the heat. When it's bubbling lightly, add the katakuriko dissolved in twice the amount of water to thicken the sauce.
6. Pour the sauce from Step 4 over the noodles. Add some beni-shouga red pickled ginger on top to taste and serve.

Story Behind this Recipe

I had a dish like this at an izakaya (Japanese gastropub) which was really good, so I tried re-creating it at home.