Crunchy Fried Noodles with Ankake Sauce

Crunchy Fried Noodles with Ankake Sauce

Feel free to use whatever vegetables you have in your refrigerator. It's also delicious to pour this same ankake sauce over a bowl of rice.

Ingredients: 2 servings

Chinese noodles (steamed)
2 portions
Coarsely chopped pork scraps
150-200 g
1 medium
Green peppers
Red peppers (or carrots)
1/2 large (or 1/3)
Canned bamboo shoots (in water)
100 g (approximately 1/2)
Wood ear mushrooms
3 g (dried)
Quail egg (the canned variety can also be used)
Bok choy
1 head
Sesame seed oil
As necessary
◎ Hot water
500 ml
◎ Chinese soup stock
1 tablespoon
◎ Sugar, sake
2 tablespoons each
◎ Oyster sauce
2 tablespoons
◎ Soy sauce
1.5 tablespoons
◎ Salt
1/2 teaspoon
Black pepper
a pinch
Katakuriko dissolved in water
as necessary


1. Thinly slice onions, roughly cut peppers, and cut bamboo shoots into bite-sized pieces. Soak wood ear mushrooms in water and drain. Boil quail eggs until cooked and remove shell.
2. Wash the bok choy well, separate the stem from the leaves, and chop. Cut pork into bite-sized pieces if the cuts are big. Mix the ◎ condiments together.
3. In a pot, heat the sesame oil, and add the pork, onions, and bok choy stems.
4. Once the meat is cooked, add wood ear mushrooms, bamboo, peppers, and bok choy leaves.
5. Once everything is cooked, add ◎. Turn on heat to the highest setting for 3-5 minutes, add quail eggs, and continue cooking for another 2-3 minutes.
6. When Step 5 is still cooking, heat a frying pan and cook the noodles. Flip the noodles occasionally for crispiness. Once done, remove from the heat and plate.
7. During Step 5 add dissolved katakuriko to thicken the sauce. You can adjust the ratio to your liking, but I use a 2:2 tablespoon ratio.
8. On the plated noodles, add the vegetable / meat mixture from Step 5 and sprinkle black pepper on top.
9. For this recipe, I used Lee Kum Kee's oyster sauce, and chicken soup stock granules.

Story Behind this Recipe

My father and husband both love these noodles! I usually follow the recipe as written, but I adjust the flavor accordingly to whatever I add (ex. If onions are replaced with Japanese leeks, it'll lack natural sweetness so I add sugar, or add XO sauce, etc.)