Yakisoba

Name: Yakisoba
Cook time: 22 min
Total time: 22 min
Yield: 6 servings
Cuisine: Japanese
Ingredients: 2 packs of Yakisoba Noodles, fresh, about 150 g each; 150g Pork Belly, thinly sliced; 200g Cabbage, cut into bite-size pieces; 1/2 Onion, thinly sliced; 1/2 Carrots, julienned; 100g Bean Sprouts, rinsed and drained; 1 tbsp Neutral Oil; 1/4 tsp Pepper (Black); 2 tbsp Japanese Worcestershire Sauce; 1 1/2 tbsp Oyster Sauce; 1 1/2 tbsp Ketchup; 1 tbsp Soy Sauce; 1 tsp Sugar; 2 tbsp Beni Shoga, pickled red ginger; 1 tsp Aonori, green laver powder; 1 small handfuls of Katsuobushi, bonito flakes; 1 pinches of Salt

This classic Yakisoba is a savory, slightly sweet stir-fry of tender pork belly and crisp vegetables tossed with chewy noodles and a tangy, umami-rich sauce. Finished with pickled beni shoga, seaweed flakes and bonito, it delivers the satisfying contrast of textures and bold Japanese flavors you’d expect from a street-food favorite.

This classic Yakisoba is a savory, slightly sweet stir-fry of tender pork belly and crisp vegetables tossed with chewy noodles and... Show more

Traditional Japanese Recipe

Health Grade

D · Occasional

Rating

4.4

Time

20 min

Price

1,23 €

Calories

784 kcal

quick

easy

one pot

low sodium

Method

Prep the vegetables

If the Pork Belly slices are long, cut them into shorter bite-size pieces so they cook evenly. Slice the Onion thinly, cut the Cabbage into bite-size pieces, julienne the Carrots, and rinse and drain the Bean Sprouts, then pat them dry.

Mix the sauce

In a small bowl, whisk together the Japanese Worcestershire Sauce, Oyster Sauce, Ketchup, Soy Sauce, and Sugar until the sugar dissolves and the sauce looks smooth.

Heat the pan

Heat the Neutral Oil in a large skillet over medium-high heat until it shimmers and slides easily across the bottom of the pan.

Stir-fry the pork

Add the pork belly and stir-fry for 2 minutes, just until it starts to brown and the fat begins to render. Add the onion, cabbage, carrots, Salt, and Black Pepper, then keep tossing for 3-4 minutes until the vegetables are crisp-tender and the cabbage has wilted.

Toss in noodles

Add the 2 packs of Yakisoba Noodles and the bean sprouts, then pour in the sauce. Toss everything together for 2-3 minutes until the noodles are glossy, evenly coated, and hot all the way through.