Ankake Yakisoba: Japanese Stir-Fried Noodles in Savory Sauce (Easy Recipe!)

Ingredient Overview & Simple Substitutions

Here’s what you’ll need for easy Ankake Yakisoba, plus smart swaps:

1. Yakisoba Noodles (200g)

• These are pre-steamed Japanese wheat noodles, found in Asian markets or some grocery stores.

• Substitute: Ramen noodles (fresh or cooked, NOT instant), udon for a chewier texture, or even spaghetti.

2. Pork (100g)

• Thinly sliced pork belly or pork shoulder is perfect.

• Substitute: Chicken, beef, or tofu for a non-pork or vegetarian option.

3. Onion (1 medium, ~50g)

• Sliced yellow, white, or sweet onion.

• Add-ins: Try adding julienned carrots, bell peppers, mushrooms, or cabbage for more color and nutrients!

4. Soy Sauce (2 tbsp)

• The main seasoning in the sauce. Use low-sodium if you’re watching salt.

• Substitute: Tamari (for gluten-free) or coconut aminos.

5. Cornstarch (1 tbsp)

• Used to thicken the sauce into a glossy gravy.

• Substitute: Potato starch or arrowroot powder.

6. Water (200ml)

• The base for making the sauce.

7. Oil (2 tbsp)

• Neutral oils like canola, vegetable, or grapeseed are best.

• Optional: Use a little toasted sesame oil for flavor.

Nutrition Facts (Per Serving)

Estimated for one serving:

• Calories: 430 kcal

• Protein: 19g

• Fat: 16g

• Carbohydrates: 52g

• Fiber: 2g

• Sodium: 1100mg

• Noteworthy:

  • Good balance of protein, carbs, and fats

  • Energy-packed for lunch or dinner

  • Add veggies for more fiber and vitamins

Nutrition will vary with added vegetables and protein choice.

Step-by-Step Instructions: Ankake Yakisoba Made Easy

1. Cook the Noodles, Pork & Onion

• Heat 2 tbsp oil in a large frying pan or wok on medium-high heat.

• Add 200g yakisoba noodles (loosened if packed together), 100g thinly sliced pork, and 1 sliced onion (50g).

• Stir-fry for 5 minutes, tossing often, until pork is cooked and noodles are heated and getting a little golden.

2. Make the Ankake Sauce

• In a small bowl, whisk 2 tbsp soy sauce with 1 tbsp cornstarch and 200ml water until lump-free.

3. Add Sauce & Thicken

• Pour the sauce over the stir-fried noodles, pork, and onion.

• Increase heat and toss well.

• Cook for about 3 minutes, stirring constantly, until the sauce bubbles and becomes thick and glossy, coating all ingredients.

4. Serve Hot

• Transfer to plates or bowls and serve immediately.

• Garnish options: sliced green onions, sesame seeds, or a bit of pickled ginger for flair!

Tips & Tricks for Perfect Ankake Yakisoba

• Crispier noodles: Let the noodles sit undisturbed for a minute or two before tossing, so some can brown and crisp.

• Watch the sauce: Stir continuously after adding sauce to avoid lumps and ensure a smooth, shiny finish.

• Add vegetables: Include bell peppers, mushrooms, snow peas, or bok choy for extra crunch and color.

• Vegetarian option: Replace pork with tofu or just load up on mixed veggies.

• Extra umami: Add a splash of oyster sauce or a pinch of sugar to the sauce for deeper flavor.

Fun Serving Ideas

• One-pan meal: Serve directly from the wok for an authentic street-food vibe.

• Bento lunch: Pack leftovers in a lunchbox—they reheat beautifully!

• Top it off: Add a runny fried egg or sprinkle with shredded nori (seaweed) for a Japanese touch.

• Side dish: Serve alongside miso soup or pickled veggies for a rounded meal.

Frequently Asked Questions (FAQ)

Q: Can I use instant noodles?
A: For best texture, use fresh or cooked wheat noodles rather than instant ramen, but in a pinch, instant (boiled and drained) can work.

Q: Is Ankake Yakisoba gluten-free?
A: Use gluten-free noodles and tamari or coconut aminos instead of soy sauce. Check all labels.

Q: Can I prepare the sauce ahead of time?
A: Yes! Mix the soy sauce, cornstarch, and water and refrigerate up to a day ahead. Stir before using.

Q: Can I add seafood?
A: Yes—shrimp or squid are delicious additions. Stir-fry with the pork for best flavor.

Q: How do I prevent soggy noodles?
A: Use high heat, don’t overcrowd the pan, and manage your sauce amount. Eat soon after cooking for best texture.