Crispy Fried Yakisoba Noodles with Ankake Sauce

Crispy Fried Yakisoba Noodles with Ankake Sauce

It's quick because I season and thicken the sauce at the same time! Fry the noodles slowly until crispy.

Ingredients: 3 servings

Yakisoba noodles
3 packs
Sesame oil
to taste
You can use any ingredients you have in your fridge! Examples below:
Pork sliced and chopped
about 100 g
about 5 cm long
1/2 to 1
Cabbage or Chinese cabbage
100 to 150 g
Chinese garlic chives
1/3 bunch
Green pepper
Bean sprouts
1/2 to 1 packet
Mixed mushrooms
of your choice
Chikuwa (or kamaboko)
Seafood mix (frozen)
about 100 g
500 ml
★Chinese chicken stock powder
1 tablespoon
★Oyster sauce
1 tablespoon
★Soy sauce
1 tablespoon
1 tablespoon
1/2 to less than 1 teaspoon
1 teaspoon
to taste
3 tablespoons


1. Cut the vegetables into bite sizes. Defrost the seafood mix if it is frozen. Combine the ★ ingredients in a bowl.
2. Microwave the yakisoba noodles in their bag for 1 to 2 minutes. Heat the sesame oil in a frying pan and add the microwaved noodles. Loosen the noodles with your chopsticks and fry until their surfaces are golden brown without stirring. Fry both sides.
3. (If you have another frying pan use it to make the ankake sauce!) Heat the sesame oil in a frying pan and fry the pork. Add the vegetables in order with the vegetables that need cooking longer first.
4. After the vegetables are cooked through add ★ ingredients after stirring (as the katakuriko sinks to the bottom) into the frying pan. Stir quickly.
5. It's done when the sauce thickens and bubbles!! Pour the hot ankake sauce onto the crispy noodles and serve.

Story Behind this Recipe

I love anakake-style dishes and oyster sauce. I wanted to season the sauce using oyster sauce.
I always make this by just kinda eye-balling the measurement so it was quite difficult to create a proper recipe.