Crispy Somen with Ankake Sauce


  • 100g somen noodles
  • Sesame oil, as needed
  • Vegetable oil, as needed
  • 50g thinly sliced pork belly
  • 50g carrot
  • 20g shiitake mushroom
  • 30g Japanese leek
  • 150g Chinese cabbage
  • 6 quail eggs
  • A:
  • Salt, as needed
  • 150ml water
  • 5g Chinese soup stock
  • 10ml soy sauce
  • 5g sugar
  • 10ml oyster sauce
  • Water-Soluble Potato Starch:
  • 20g potato starch
  • 20ml water
  • Advance Preparation:
  • Mix together water and potato starch to make water-soluble potato starch.


  1. Boil somen noodles, drain the water well and pour somen in a frying pan with sesame oil.
  2. Transfer to a colander and drain well. Add sesame oil to a frying pan and place the somen noodles.
  3. Cook until brown on both sides. Set aside.
  4. In another pan, heat salad oil and cook pork belly.
  5. Add carrots, shiitake mushrooms, Japanese leeks, and Chinese cabbage.
  6. Add all ingredients from “A” to the vegetables. Cover and simmer.
  7. Stir in quail eggs.
  8. Mix in water-soluble potato starch and stir until the mixture turns thick. Pour over the crispy somen noodles from step 3.