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authentic yakisoba

Yakisoba (Japanese Stir-fried Noodles with Sauce)

5 from 1 vote
Yakisoba is a popular Japanese noodle dish that features stir-fried meat and vegetables with a rich and flavorful sauce coating the noodles. It is not only a staple on Japanese dinner tables but also a classic at festivals.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 1

Ingredients
  

  • 5.3oz. (150g) yakisoba noodles (steamed or boiled Chinese-style noodles)
  • 2.1 oz. (60g) thinly sliced pork belly
  • - pinch of salt (for the pork)
  • - pinch of ground black pepper (for the pork)
  • 2.5oz. (70g) green cabbage
  • 1.1 oz. (30g) onion
  • 0.7 oz. (20g) carrot

For the yakisoba sauce

  • 1 Tbsp Japanese Worcestershire sauce (such as Kagome or Bull-Dog brand)
  • 1 Tbsp sake
  • ½ tsp sugar
  • 1 tsp soy sauce
  • 1 tsp oyster sauce
  • ½ tsp ketchup

Toppings (optional):

  • aonori (dried green seaweed flakes)
  • shaved bonito flakes (katsuobushi)
  • beni shoga (red pickled ginger)

Instructions

  • Cut the pork belly into slices approximately 1 inch (2.5cm) wide. Tear the cabbage into bite-sized pieces. Slice the onion and carrot into bite-sized portions.
  • In a bowl, combine the ingredients for yakisoba sauce (Japanese Worcestershire sauce, sake, sugar, soy sauce, oyster sauce, and ketchup) and mix them together.
  • Place the yakisoba noodles in a colander, rinse them under running water while loosening, and drain off any excess water.
  • Heat oil in a pan. Add the loosened noodles and cook on both sides until lightly browned. Transfer the noodles to a plate temporarily.
  • Add the pork to the pan, sprinkle with salt and black pepper, and sauté until the color changes. Then, add the vegetables in order of firmness (carrot, onion, and cabbage), and stir-fry them until they become tender.
  • Move the stir-fried ingredients to one side of the pan and add the noodles to the empty space. Stir-fry the noodles while pouring yakisoba sauce over them, and mix them together. Once the noodles are coated with the sauce, combine them with the other ingredients and stir-fry everything together for 1-2 minutes.
  • Serve on each plate, sprinkle with aonori and bonito flakes, and garnish with beni shoga according to your preference.

Notes

  • You can store it in the refrigerator for up to 2 days. However, it is recommended to consume it as soon as possible because the moisture in the yakisoba noodles evaporates over time, making them dry.
Calories: 632
Author: Ryo Hikita (Umami Pot)
Cuisine: Japanese
Category: Main Dishes, Noodle Dishes, Pork, Quick, Vegetable
Keyword: cabbage, carrot, onion, pork belly, Worcestershire sauce
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