Yakisoba (Japanese Fried Noodles)
Japanese stir-fried noodles with cabbage and pork in a Worcestershire-based sauce. Made with store noodles and odds of veg in one pan in 15 minutes — top with bonito and seaweed flakes for the real thing.
Ingredients
- Chinese-style noodles (yakisoba/ramen) · boiled or blanched2 servings
- Pork (belly or shoulder) · bite-size120 g
- Cabbage · roughly cut3 handfuls
- Onion · sliced0.5
- Carrot · julienned0.25
- Green onion · sliced0.5
- Cooking oil1 tbsp
- Yakisoba sauce
- Worcestershire sauce2 tbsp
- Oyster sauce1 tbsp
- Soy sauce1 tbsp
- Ketchup1 tbsp
- Sugar1 tsp
- Toppings
- Katsuobushi (bonito flakes)1 to taste
- Aonori (seaweed flakes)1 to taste
- Beni shoga (red pickled ginger) · optional1 to taste
Steps
- ⏲ 1 min
Stir all the sauce ingredients together in a small bowl.
- ⏲ 3 min
Cook the noodles per the package, drain, and toss with a little oil so they don't clump.
- ⏲ 3 min
Heat a pan over high heat with oil and stir-fry the pork until cooked.
- ⏲ 3 min
Add the onion, carrot, and cabbage and stir-fry over high heat until just wilted (keep it crisp).
- ⏲ 2 min
Add the noodles and green onion, pour in the sauce, and toss quickly to coat evenly.
- ⏲ 1 min
Plate and top with katsuobushi, aonori, and beni shoga.
Tips & Variations
Variations
- Seafood yakisoba: Add shrimp and squid.
- Shio (salt) yakisoba: Skip the sauce for a light salt-pepper-sesame version.
- Vegetarian: Use mushrooms and tofu, and vegetarian oyster sauce.
- With egg: Top with an omelette or a soft fried egg.
Tips
- Stir-fry fast over high heat so the veg stays crisp and noodles don't go soft.
- Loosen the noodles with a little oil so they don't stick.
- Add the sauce at the end and toss quickly — long cooking makes it salty.
- Katsuobushi, aonori, and beni shoga are the authentic finish.
- If noodles stick, splash in 1–2 tbsp water to loosen.
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