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Yakisoba is a flavorful and easy-to-make Japanese stir-fried noodle dish.
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This dish features tender noodles tossed with a sweet and savory sauce, crisp vegetables, and your choice of protein. The balance of umami-rich sauce and fresh ingredients makes it a restaurant-quality meal you can prepare in just 35 minutes.
Cuisine: Japanese
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 3
Why You’ll Love Making It
- Quick & Easy – Ready in just 35 minutes, perfect for a weeknight dinner.
- Customizable – Use any protein or make it vegetarian with mushrooms or tofu.
- Flavor-Packed – A perfect balance of sweet, savory, and umami flavors.
- Beginner-Friendly – Simple ingredients and easy-to-follow steps.
- Authentic Taste – Tastes just like the yakisoba from Japanese street stalls.
Ingredients
For the Yakisoba Sauce
- ¼ cup Worcestershire sauce – Provides a tangy, umami depth.
- 4 tsp oyster sauce – Adds richness; use a vegetarian alternative if needed.
- 4 tsp ketchup – Balances the sauce with a touch of sweetness and acidity.
- 2 tsp soy sauce – Enhances the savory flavors.
- 2 tsp sugar – Adjust to taste, depending on your sauce’s sweetness level.
For the Yakisoba
- ¾ lb sliced pork belly – Can be replaced with chicken, shrimp, calamari, tofu, or shiitake mushrooms.
- ½ onion (5 oz, 142 g) – Thinly sliced for mild sweetness and texture.
- 4-inch carrot (3.5 oz, 100 g) – Cut into julienne strips for crunch and color.
- ¼ head green cabbage (½ lb, 227 g) – Adds a crisp bite that softens while cooking.
- 2 green onions/scallions – Sliced into 2-inch pieces for freshness.
- 3 shiitake mushrooms (1.4 oz, 40 g) – Meaty and full of umami.
- 2 Tbsp neutral oil – Use vegetable, canola, or avocado oil for stir-frying.
- 3 servings yakisoba noodles (16–17 oz, 454–480 g) – Pre-steamed noodles that loosen as they cook.
- Freshly ground black pepper – Adds depth to the protein.
- ⅓ cup yakisoba sauce – From the recipe above, with extra if needed.
For the Toppings (Optional)
- Aonori (dried green laver seaweed) – Brings an extra layer of umami.
- Pickled red ginger (beni shoga or kizami beni shoga) – Adds a tangy contrast to balance the dish.
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Instructions
Step 1: Prepare the Sauce
In a small bowl, whisk together Worcestershire sauce, oyster sauce, ketchup, soy sauce, and sugar. Taste and adjust the sweetness if needed. Set aside.
Step 2: Prepare the Ingredients
Thinly slice the pork belly into 1-inch (2.5-cm) pieces. Cut the onion into ¼-inch (6-mm) slices. Julienne the carrot into thin 2-inch (5-cm) strips. Remove the core from the cabbage and slice into bite-sized pieces. Chop the green onions into 2-inch (5-cm) sections, slicing thick white parts in half lengthwise. Remove shiitake mushroom stems and slice the caps thinly.
Step 3: Cook the Noodles
Heat a large frying pan or wok over medium heat and add 2 tablespoons of neutral oil. Place the yakisoba noodles directly onto the hot surface. Let them heat for about a minute before flipping. Continue flipping until they naturally loosen—avoid breaking them apart forcefully. Once fully separated, transfer the noodles to a plate and set aside.
Step 4: Stir-Fry the Ingredients
In the same pan, add the sliced pork belly in a single layer. If using a different protein, add 1 tablespoon of oil before cooking. Season with black pepper and stir-fry until the meat is no longer pink. Add the sliced onions and cook for 1–2 minutes until softened. Stir in the julienned carrots and cook for another minute. Add the cabbage and shiitake mushrooms, stir-frying until they begin to soften. Finally, add the green onions and cook for about 1 minute.
Step 5: Combine the Noodles and Sauce
Return the cooked noodles to the pan, placing them over the meat and vegetables. Drizzle ⅓ cup of the yakisoba sauce evenly over the noodles. Toss everything together until well coated and heated through. If the noodles stick, add a splash of water to loosen them.
Step 6: Serve & Enjoy
Transfer the yakisoba to plates and garnish with aonori and pickled red ginger if desired. Serve immediately and enjoy this classic Japanese street food at home!
FAQs
Can I use different noodles for yakisoba?
Traditional yakisoba noodles are made from wheat flour and are pre-steamed. If you can’t find them, substitute with ramen noodles, udon, or even spaghetti. Just be sure to cook them slightly before stir-frying.
How do I prevent the noodles from breaking apart?
The key is patience. Allow the noodles to heat up before gently loosening them with chopsticks or tongs. Avoid over-stirring, as this can cause them to break into small pieces. Adding a little oil can also help prevent sticking.
