Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce

Basic Yakisoba Noodles with Seafood and Thick Ankake Sauce

Crispy fried noodles and thick sauce go really well together, and it's delicious.

Ingredients: 4 servings

150 g
100 g
Chinese cabbage
Wood ear mushrooms
Quail eggs
1 pack
Chinese soup stock
1 tablespoon
★Soy sauce
1 tablespoon
2 tablespoons
1/2-1 teaspoon
Boiling water
600 ml
Sesame oil
as needed
to taste
Chinese steamed noodles
4 portions
Snow peas
as needed
3-4 tablespoons
4-5 tablespoons


1. Remove the guts from the squid. Open it up and remove the skin, then cut into 2 x 4 cm strips. De-vein the shrimp and remove the shells.
2. Cut the Chinese cabbage into pieces. Cut the carrot into strips. Rehydrate the wood ear mushrooms. Boil the quail eggs and remove the shells.
3. Sprinkle with a small amount of salt and sake on the squid, briefly stir-fry, and remove from a wok. Pre-season the pork with 1/2 teaspoon of soy sauce and 1 teaspoon of sake. Briefly stir-fry, and remove from the wok.
4. Heat oil in the wok, and stir-fry the carrot and Chinese cabbage. Add the wood ear mushrooms and Step 3 ingredients. Add the Chinese soup stock, boiling water, and the ★ ingredients.
5. When the Chinese cabbage softens, add the quail eggs. Add in the katakuriko dissolved in water. Turn up the heat to high and thicken the sauce. Adjust the taste with salt and pepper.
6. Swirl in a small amount of sesame oil. Add a large amount of oil into the wok, and fry both sides of the steamed noodles.
7. Serve the yakisoba noodles on a plate, pour over the thick ankake sauce, and sprinkle with boiled snow peas.
8. Here is the recipe for "Salt-Flavoured Happosai (Eight Treasure Stir-Fry)" (Recipe ID: 1721757). It's light and salt-flavored ankake thick sauce.

Story Behind this Recipe

This is one of our favorite standard dishes that I've cooked for more than 20 years.
If you simmer the squid too long, it'll harden too much, so I stir-fry it separately.