Yakisoba

Name: Yakisoba
Prep time: 15 min
Cook time: 10 min
Yield: 2 to 3 servings
Cuisine: Japanese Menu
Ingredients: Granulated Sugar — 2 tsp; Soy Sauce — 2 tsp; Oyster Sauce — 4 tsp; Ketchup — 4 tsp; Worcestershire Sauce — 4 tbsp; Onion — ½; Carrot — 1; Shiitake Mushrooms — 3; Green Onions — 2; Cabbage — 4 leaves; Sliced Pork Belly — 225 g to 340 g; Yakisoba Noodles — 1 pkg; Dried Green Seaweed — To taste; Pickled Red Ginger — To taste

This classic Japanese yakisoba is an ultimate weekend favourite, featuring perfectly stir-fried noodles tossed with crisp cabbage, savoury pork, and a rich, tangy sauce. With its blend of textures and deeply satisfying, savoury-sweet profile, this iconic noodle dish is incredibly easy to prepare at home and can be customised with your preferred protein, making it an essential, comforting staple for any relaxed lunch or dinner.

Cuisines

Cooking Instructions

Preparation: 15 minutes
Cooking: 10 minutes

Servings: 2 to 3

Notes:

The key to authentic yakisoba is a rich, balanced sauce; by combining sugar, soy sauce, oyster sauce, ketchup, and Worcestershire sauce, you can easily replicate the complex, tangy, and sweet profile of professional-grade yakisoba sauce at home.

To prepare the noodles properly, especially if they have been frozen, gently loosen them in a strainer and rinse them under water, which helps the strands separate easily during the stir-frying process without turning mushy.

Cooking the harder vegetables first ensures that everything in the dish reaches the perfect level of tenderness simultaneously, maintaining that essential, crisp-tender texture that defines a great stir-fry.

Don't worry if the vegetables get slightly charred during the stir-fry process; this light caramelisation adds a wonderful, smoky depth of flavour that enhances the overall dish significantly.

Yakisoba is highly versatile; while pork belly is traditional and delicious, you can easily substitute it with minced pork, seafood, or even keep it vegetarian with your favourite mushrooms and extra vegetables, making it the perfect 'clean-out-the-fridge' recipe.

Prepare Sauce
Whisk the sugar, soy sauce, oyster sauce, ketchup, and Worcestershire sauce together in a small bowl until smooth and fully combined.

Prepare Vegetables
Slice the onion, julienne the carrots, chop the shiitake mushrooms, finely slice the green onions, and roughly chop the cabbage into bite-sized pieces.

Prepare Noodles
Rinse the yakisoba noodles under water to loosen them, then drain well, ensuring they are separated and ready for the pan.

Stir-fry
Heat oil in a large pan or griddle, sear the pork belly until browned, add the harder vegetables like onions and carrots, then toss in the cabbage and mushrooms, stirring until tender.

Combine
Add the prepared noodles to the pan, pour the sauce over everything, toss well to ensure even coating and perfect caramelisation, and garnish with dried green seaweed and pickled red ginger before serving.