Pork Ankake Yakisoba
Crispy pan-fried noodles topped with tender pork and a silky, savory starch sauce — the Japanese comfort dish that hits every time. Ready in 10 minutes, one skillet.
- Total time
- 12 min
- Servings
- 2
- Calories
- 485
- Protein
- 28g
Ingredients
- ½ lb pork shoulder or butt, thinly sliced
- 8 oz fresh egg noodles or chow mein noodles
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp cornstarch
- 2 stalks scallions, sliced
Instructions
- 1
Heat 2 tbsp oil in a 12-inch skillet over medium-high until shimmering.
- 2
Add pork, breaking it up with a spoon, and cook until no pink remains, about 4 minutes. Push to the side.
- 3
Add noodles to the empty side and let them sit 2 minutes without stirring until the bottom edges crisp up and turn golden.
- 4
Toss noodles and pork together. Make a well, pour in soy sauce and mirin, and stir the mixture until noodles are glossy, about 1 minute.
- 5
Mix cornstarch with 0.5 cup cold water until smooth, then slowly pour it in while stirring until sauce thickens and coats the noodles, about 2 minutes.
- 6
Slide onto plates. Scatter scallions on top and serve hot.
Tools you’ll need
- 12-inch skillet
- wooden spoon
- small bowl for cornstarch slurry
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