The thickened vegetables on top of the yakisoba are called “An”.
The thick “An” is a delicious and warming filling for this yakisoba with ankake.
The yakisoba noodles are made from bagged noodles.
The noodles are slightly browned and fragrant, and the thick starchy sauce is poured over the noodles.

Ingredients

2 servings yakisoba noodles
80 g pork
100 g peeled shrimp
300g water
1/2 tbsp chicken broth
Potato starch 1 and 1/3 tbsp

Method

Pre-cooking

Soak dried kikurage mushrooms in water and set aside (about 15 minutes).
Mix 300g of water with 1/2 tbsp of chicken soup stock and 1 and 1/3 tablespoons of potato starch.

STEP1

Sprinkle a pinch of salt and pepper on each of the pork and peeled shrimp, and rub well.
Cut Chinese cabbage into 3 cm pieces and carrot into strips.
Separate the shimeji mushrooms into small bunches.
Cut the rehydrated kikurage mushrooms into bite-size pieces.

STEP2

Unwrap the yakisoba in hot water, place in a frying pan with 2 to 3 tablespoons of salad oil, and fry while unwrapping. When oil is coated, divide into two equal portions, lightly brown the surface without touching too much, and remove to a serving dish.

STEP3

Add a little more oil and start frying pork. After about 1 minute, add carrots and kikurage mushrooms and stir-fry until cooked, then add shimeji mushrooms and Chinese cabbage and stir-fry briefly.

STEP4

Pour in the 300 g of water, 1/2 tablespoon of chicken broth and 1 and 1/3 tablespoons of potato starch that you have just prepared and cover the pan.
Cook until the Chinese cabbage wilts, then add soy sauce and oyster sauce, stir to combine, and turn off the heat.
Now the “An” is ready!