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Pork and Pok Choi Ankake Yakisoba
(Egg Noodle with Pork and Pok Choi in Gravy)

Pork and Pok Choi Ankake Yakisoba

This is one of my favorite noodle dishes. You pan fry the noodle separately until they are crunchy and then pour the meat and veggies in gravy on the top. It is the cousin of Shanghai style noodles. You can use any combination of meat and veggies but pok choi and pork is my favorite mix.

Yield: 2 servings


  • 150g Pok Choi
  • 150g Pork butt
  • 3/4 teaspoon soy sauce (for marinade)
  • 3/4 teaspoon sake or other cooking wine (for marinade)
  • 300g (or 2 single package=320g) cooked egg noodle
  • 1 tablespoon + 2 teaspoons canola oil (separate)
  • 1 teaspoon sesame oil
  • 1 garlic clove .... minced
  • 50g ginger .... minced
  • 1/2 cup stock or other soup base (A)
  • 2 tablespoons oyster sauce (A)
  • 1 tablespoon soy sauce (A)
  • 1 tablespoon sake (A)
  • fresh black pepper (A)
  • 2 teaspoons corn or potato starch
  • 1 tablespoon water

Cooking Directions

  1. Wash pok choi and cut into half (or quarter if it is large) in length wide.

    pok choi


  2. Cut the pork into thin strips if you use block meat. If you can get thinly sliced pork (at an Asian super market), cut into bite size and put them in the bowl.

    pork butt slice


  3. Add soy sauce and sake for marinade for the pork and mix well. Set it aside for 5 minutes.

  4. Mix all (A) ingredients for sauce in the small bowl and set it aside.

  5. Mix starch and water in a small bowl and mix well and set it aside.

  6. If you use package yakisoba noodles, put a package in the microwave for 30 seconds to loosen the noodle. Heat 2 teaspoons of oil in a fry pan on medium high heat. Put the cooked noodles in a pan and flatten with a spatula. Cook the noodles until the bottom side is golden brown. Use a spatula and press the noodles a few times. Flip the noodles with a spatula and do the same for the other side.

    dried egg noodle and fresh Japanese style yakisoba
    cooking egg noodle crunchy  egg noodle


  7. While you cook the noodles, heat a separate large pan or wok and add the rest of the canola oil and sesame oil. Add minced garlic and ginger in a pan and cook until they are fragrant. Add pork and cook for a few minutes until it is no longer pink.

    minced garlic and ginger pork butt in the wok


  8. Add pok choi and saute about 2 minutes until it is wilted.

    pork and pok choi in the wok pork and pok choi


  9. Add mixed (A) sauce in the pan and cook for a minute. Adjust taste with salt and pepper if you like. Turn off the heat. Stir the starch mixture with a spoon again to make sure they are all well mixed (water and starch separates as time goes by) and pour it around the pan and mix everything well until the sauce is thickened. If it doesn't thicken, turn on the heat to low and cook a minute or so until it thickens.

    pork and pok choi in gravy


  10. Plate the cooked noodles on a large serving plate.

    cranchy pan fried egg noodle


  11. Pour sauce over the plated noodles and serve.

    Pork and Pok Choi Ankake Yakisoba Pork and Pok Choi Ankake Yakisoba

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