Ankake Yakisoba
Ankake Yakisoba is a great lunch but it is not very famous. Chewy Chinese noodles with Ankake, a flavored sauce that is thickened by adding cornflour/corn starch, and some vegetables on top make it really delicious. It is also a quick dish so even if you have a busy day, you can make it quickly!
Ingredients
- 1 pack Stir-Fry Noodles HERE to buy
- 160 g thinly sliced pork
- 1/3 large onion
- 4 shiitake mushroom
- 100 g Chinese cabbage
- 100 g carrot
sauce
- 1 ¼ cup water
- 1 Tablespoon sake
- 1 Tablespoon torigara soup base
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 2 teaspoon sesame oil
- 1 ½ Tablespoon potato starch or Katakuriko
Instructions
Preparation
- Boil water in a medium pot. Once it's boiling, add Chinese noodles and cook until the noodles are loosened. Strain the water.
- Cut pork into 1 inch (2.54cm) long pieces.
- Cut onion into thin slices.
- Cut shiitake, carrot, and Chinese cabbage into bite size pieces.
Let's cook Ankake!
- Use a medium frying pan, turn the heat to medium and add pork. Cook until the pork is no longer pink.
- Add the onion to the pan, and cook until the onion gets softer and clear in color.
- Add shiitake mushroom, Chinese cabbage, carrot, water, sake, torigara soup base, salt, and freshly ground black pepper into the pan. Bring it to a boil and once it's started, boil for 1 minute.
- Cover with a lid and cook with medium low heat for 5 minutes.
- Open the lid and add katakuriko and stir quickly to avoid clumping.*1
- Add sesame oil to finish. Stir.
Let's eat!
- In a deep plate, add the noodles and put the Ankake you just made! This is a great lunch!
Notes
*1 If you don't want to add katakuriko (Potato Starch) straight to the pan, first put the katakuriko in a small bowl and add hot water (about 1/2 the amount of katakuriko). Mix until the Katakuriko is completely dissolved. Then add to the pan.
Tried this recipe?Let us know how it was!