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Ankake Yakisoba (Thick Sauce Fried Noodles)

Learn the basic method for making Ankake Yakisoba at home, as taught by a professional chef. This dish features a perfect balance of crispy, fragrant noodles and a rich, savory, thickened sauce. Packed with vegetables, seafood, and pork, it's a nutritious and satisfying meal. Recreate authentic Chinese flavors in your own kitchen。

Steps

Thaw the seafood mix in lightly salted water. (Key Tip!) Thawing in salt water helps retain moisture, resulting in plump seafood.
🕒 00:09
In a bowl, combine 2 tsp Chicken Stock Granules, 1 tbsp Soy Sauce, 1 tbsp Cooking Sake (Rice Wine), 1 tbsp Oyster Sauce, 2 tsp Grated Ginger, 1 tsp Sugar, and 300cc Water. Mix well.
🕒 00:28
Slice 1/3 carrot into thick strips, about 1/8 inch (3mm) thick.
🕒 01:10
Remove the core from 1/10 Napa cabbage and cut into bite-sized pieces. (Key Tip!) Since it contains a lot of water, slightly larger pieces than you think are just right.
🕒 01:42
Cut 1/4 onion into bite-sized pieces, about 1/4 inch (6mm) thick. (Key Tip!) Thicker slices retain texture and add to the deliciousness.
🕒 02:06
Trim the tough stems from 3 shiitake mushrooms and slice them to your desired thickness.
🕒 02:28
Spread 70g pork slices on a plate and season with a pinch of salt and black pepper.
🕒 02:54
Coat the pork evenly with potato starch, ensuring it's well-mixed.
🕒 03:18
Drain the thawed seafood mix in a colander. Rinsing is not necessary. (Key Tip!) Rinsing the seafood can cause it to lose moisture, so simply draining it is sufficient.
🕒 03:35
Heat cooking oil in a frying pan and cook the seasoned pork until browned on both sides.
🕒 03:48
Once cooked, remove the pork from the pan.
🕒 03:59
In the same pan, stir-fry the sliced carrots and onions over medium-low heat until softened.
🕒 04:06
Add the Napa cabbage and shiitake mushrooms and continue to stir-fry. (Key Tip!) Adding vegetables in stages ensures they cook evenly.
🕒 04:26
Once the vegetables are tender, add the seafood mix and the prepared sauce. Bring to a boil over high heat.
🕒 04:46
Reduce heat to low and simmer for about 30 seconds.
🕒 05:07
Add the cooked pork back into the pan. (Key Tip!) Adding the pork at this stage prevents it from becoming tough.
🕒 05:12
Gradually add the thickening slurry while stirring until the sauce reaches your desired consistency. (Key Tip!) Adding it little by little while stirring prevents lumps.
🕒 05:18
Once thickened, bring the sauce to a rolling boil to ensure it's cooked through. If the sauce is too thin, add more thickening slurry. The sauce is now ready.
🕒 05:34
Microwave 2 packs of stir-fry noodles for 2 minutes. (If using 1 pack, microwave for 1 minute).
🕒 05:49
Spread the heated noodles on a plate and loosen them while they are hot.
🕒 05:57
Heat a generous amount of cooking oil in a frying pan. Spread 1 serving of the loosened noodles into a round shape and cook over medium heat.
🕒 06:04
Once the outer edges are crispy, flip the noodles and cook the other side until crispy.
🕒 06:20
Once both sides are crispy, drain off the excess oil and remove from the pan. (Key Tip!) Using a draining rack or a slotted spoon will result in crispier noodles.
🕒 06:33
Place the cooked crispy noodles on a plate and top with the thickened sauce.
🕒 06:41
Finish by drizzling 1/2 tsp of sesame oil for added aroma. Your dish is complete!
🕒 07:02