Crispy Yakisoba Noodles with Thick Ankake Sauce

Name: Crispy Yakisoba Noodles with Thick Ankake Sauce
Yield: 3 servings
Cuisine: American
Ingredients: 5 servings Yakisoba noodles; 1/2 bunch Komatsuna; 100 grams Pork; 1 Carrot; 1 Ginger, garlic; 1/2 Japanese leek; 1 Chikuwa; 1 Bean sprouts; 1/2 pack Shimeji mushrooms; 1 ♧Quail eggs; 1 tbsp ☆Soy sauce; 1 tbsp ☆Chinese soup stock; 2 tbsp ☆Oyster sauce; 2 tbsp ☆Sake; 2 tbsp ＊Olive oil; 2 tbsp ＊Sesame oil; 1 ♧Katakuriko

cookpad.japan @cookpad_jp

Since my sons always seem to get really excited when I use quail eggs, I added some in.

Using a lot of oil will make the noodles even crispier and they will brown nicely.
I recommend cooking the noodles half crisp + half steamed! Recipe by Katakatako

Since my sons always seem to get really excited when I use quail eggs, I added some in.

Using a lot of oil will make the noodles even crispier and they will brown nicely.
I recommend cooking the noodles half crisp + half steamed! Recipe by Katakatako

cookpad.japan @cookpad_jp

Since my sons always seem to get really excited when I use quail eggs, I added some in.

Using a lot of oil will make the noodles even crispier and they will brown nicely.
I recommend cooking the noodles half crisp + half steamed! Recipe by Katakatako

Since my sons always seem to get really excited when I use quail eggs, I added some in.

Using a lot of oil will make the noodles even crispier and they will brown nicely.
I recommend cooking the noodles half crisp + half steamed! Recipe by Katakatako

Saved

Ingredients

3 servings

5servings Yakisoba noodles
1/2 bunchKomatsuna
100 gramsPork
1Carrot
1Ginger, garlic
1/2Japanese leek
1Chikuwa
1Bean sprouts
1/2pack Shimeji mushrooms
1♧Quail eggs
Thick Sauce:
1 tbsp☆Soy sauce
1 tbsp☆Chinese soup stock
2 tbsp☆Oyster sauce
2 tbsp☆Sake
2 tbsp＊Olive oil
2 tbsp＊Sesame oil
1♧Katakuriko

Saved

Steps

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.