Ankake Yakisoba is a Japanese-Chinese noodle dish featuring pan-fried crispy noodles and topped with a hot, glossy sauce full of vegetables, seafood, and meat. The sauce, thickened with potato starch, makes the dish hearty, warming, and satisfying—perfect for cold days or when you want a filling meal.
Although inspired by Chinese Chao Mein (fried noodles), this dish emerged in Japan with its own unique flavor profile after World War II. One famous local style loved since its creation in the 1950s comes from Otaru, Hokkaido. Today, it’s recognized as a regional soul food, promoted actively by local tourism groups.Other regions also have their own local variations, such as the vinegar-soy sauce style of Ueda in Nagano and the curry-flavored style of Fujisawa in Kanagawa. Ankake Yakisoba is a nostalgic dish that highlights the diversity of regional flavors.
This recipe recreates a classic version at home with pork, shrimp, bok choy, shiitake mushrooms, carrot, and Japanese long onion all coated in a savory oyster sauce glaze. The crispy noodles soak up the sauce, giving it an irresistible texture and depth of flavor.
20 minutes
Chiori
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 2 packs yakisoba noodles
- 4 oz thinly sliced pork belly
- 8 medium shrimp, peeled and deveined
- 1 head bok choy, stems and leaves separated
- 2 shiitake mushrooms, thinly sliced
- 4 in. medium carrot, cut into matchsticks
- 4 in. white part of a Japanese long onion, sliced
- 1 tbsp. vegetable oil
- 1 tbsp. potato starch
- salt and pepper, to taste
- A1 1/4 cup water
- A1 1/2 tbsp. oyster sauce
- A2 tsp. sugar
- A2 tsp. soy sauce
- A1 tsp. chicken bouillon powder
- A1/2 tsp. grated ginger
- A1/2 tsp. grated garlic
- A1/2 tsp. vinegar
- A1 1/2 tbsp. potato starch
- A2 tsp. sesame oil
INSTRUCTIONS
- 1
Cut pork into bite-sized pieces. Toss shrimp with 1 tbsp. potato starch, rinse, and pat dry. Prepare vegetables: slice the bok choy stems into strips and cut the leaves into large bite-sized pieces, slice the shiitake mushrooms, julienne the carrot, and slice the long onion into thin diagonal pieces.
- 2
Mix the A ingredients in a bowl.
- 3
Microwave yakisoba noodles (still in the package) for 40 seconds each to loosen them up. Heat 1 tbsp. oil in a skillet, add the noodles, and press each pack down lightly with a spatula. Cook over medium-low for about 3 minutes until browned. Flip and cook for another 2 minutes until crisp. Remove from the pan.
- 4
In the same pan, stir-fry pork and shrimp until cooked through. Season lightly with salt and pepper, then push to the side.
- 5
Add a little more oil if needed, then stir-fry bok choy stems, shiitake mushrooms, and carrot.
- 6
When softened, add bok choy leaves and long onion. Stir briefly, then pour in sauce A.
- 7
Once the sauce begins to boil,add the vinegar and the dissolved potato starch. Stir until thickened. Turn off the heat and mix in sesame oil.
- 8
Serve the crispy noodles on a plate and pour the warm sauce mixture over the top.
RecipeID
422
Tips & Notes
・Bok choy can be substituted with spinach or napa cabbage.
・Adding bamboo shoots or quail eggs makes it even more authentic.
・If using frozen shrimp, thaw in the fridge before cooking.
・Cook bok choy stems first since they take longer than the leaves.
・A splash of vinegar at the end brightens the flavor.
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I live in Sapporo, Hokkaido, and I’m a mother of two daughters who both love to eat. As a working mom, my realistic, everyday recipes have resonated with many, and as of May 2024, I’m grateful to have over 380,000 followers on Instagram. Thank you so much for your support! From a homemaker’s perspective, my motto is to create recipes that make families happy and help busy women. I share dishes that can be made even more delicious with just a small twist using seasonings you already have at home. Along with recipes, I also post daily tips on cooking techniques to enhance flavor and handy food storage methods that make life in the kitchen easier.