One of Japan's most beloved street food dishes. This simple yet satisfying stir-fried noodle dish combines tender pork, fresh vegetables, and a homemade sauce in just 15 minutes. Each strand of noodle is coated with an aromatic, savory sauce that brings the entire dish to life.
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Adapted from a video by Aaron and Claire
The Easiest Stir Fried Noodles That Will Change Your LIFE l YAKISOBA In 15 Minutes
pork belly slicesthin slices, bite-sized. If thinly sliced pork is hard to find, freeze thick pork belly until firm, then slice thinly. Can substitute with chicken, shrimp, or tofu200 g
cabbageleaves, cut into bite-sized pieces2
onionsliced thinly½
carrotsliced thinly, as it takes longer to cook~1 mediumest.
white button mushroomssliced thinly. Other mushroom varieties can be used3
garlicminced2 cloves
gingersmall knob, grated
1 tsp
green onionwhite parts minced, green parts cut into long strips~2est.
yakisoba noodles2 servings. Can substitute with spaghetti if yakisoba noodles are unavailable2 packs
soy sauce2 tbsp
oyster sauce1 tbsp
ketchup1 tsp
sugar1 tbsp
Worcestershire sauce1 tbsp
mirin1 tbsp
neutral oilfor cooking, used in portions~1 tbspest.
salta pinch~1 pinchest.
black pepperto taste~1 pinchest.
bonito flakesoptional, for garnish~2 tbspest.
pickled gingeroptional, for garnish~2 tbspest.
Steps
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1
Cut 200g of pork belly into bite-sized pieces. If thinly sliced pork is unavailable, freeze thick pork belly until semi-firm, then slice thinly.
2
Take two cabbage leaves and cut them into bite-sized pieces.
3
Slice half an onion thinly, and slice carrot thinly as well, since it takes longer to cook.
4
Take three or four white button mushrooms and slice them thinly.
5
Mince the white parts of green onions and cut the green parts into long strips. Mince two garlic cloves. Grate a small knob of ginger, about 1 teaspoon.
6
Make the yakisoba sauce: in a small container, mix 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp ketchup, 1 tbsp sugar, 1 tbsp Worcestershire sauce, and 1 tbsp mirin.
7
Dunk the yakisoba noodles into hot water and gently stir to separate them. Once separated, drain and toss with 1 tsp oil to prevent sticking.
8
Add half a tablespoon of oil to a wok or large pan and heat over medium-high heat. Once hot, add pork slices in a single layer and cook for about 2 minutes until no longer pink.
9
Add the white parts of green onions, minced garlic, and grated ginger, and let the aromatics infuse for about 1 minute.
10
Add cabbage, onion, carrot, mushrooms, the green parts of green onions, a pinch of salt, and black pepper. Stir-fry for about 3 minutes until vegetables soften.
11
Once the vegetables soften, set them aside. In the same wok, add half a tablespoon of oil and heat over medium-high heat.
12
Once hot, place noodles in the pan, spread them out, and let them sit for about 2 minutes until browned and crispy. Flip and gently separate using chopsticks or tongs.
13
Add half of the yakisoba sauce and toss for about 1 minute, allowing the noodles to absorb the sauce well.
14
Add the vegetables, pork, and remaining sauce, and toss everything together for about 2 minutes until well combined.
15
Serve in bowls. Optionally top with bonito flakes and pickled ginger for authentic Japanese flair.
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