Yakisoba (Japanese Stir-Fried Noodles)(Video) 焼きそば

• 3 servings yakisoba noodles (pre-steamed; one package contains 3 servings, 16–17 oz, 454–480 g)
• ¾ lb sliced pork belly (see Notes below)
• ¼ small head green cabbage (½ lb, 227 g)
• 3 shiitake mushrooms (1.4 oz, 40 g)
• 4 inches carrot (3.5 oz, 100 g)
• ½ onion (5 oz, 142 g)
• 2 green onions/scallions
• 2 Tbsp neutral oil (for frying; plus more, if needed)
• freshly ground black pepper
• ⅓ cup yakisoba sauce (plus more, to taste; see recipe below)

• Gather all the ingredients. Freeze the pork belly slices for 10 minutes for easier slicing.

  Nami's Tip: Make a double batch of the sauce. Small amounts are hard to measure precisely, and if you're adding extra vegetables or meat, you'll want more on hand.

  

To Make the Yakisoba Sauce (⅓ cup, 80 ml)

• In a small bowl, whisk together ¼ cup Worcestershire sauce, 4 tsp oyster sauce, 4 tsp ketchup, 2 tsp soy sauce, and 2 tsp sugar until the sugar dissolves.

  Nami's Tip: Taste the sauce before using—ketchup sweetness and Worcestershire sourness vary by brand, so adjust to your liking.

  

To Prepare the Ingredients

• Cut the partially frozen ¾ lb sliced pork belly crosswise into 1-inch (2.5-cm) pieces.

  

• Cut ½ onion into ¼-inch (6-mm) slices.

  

• Cut 4 inches carrot into 2-inch slabs and thinly slice into julienne strips.

  

• Remove the core from ¼ small head green cabbage. Cut the cabbage wedge into 1-inch (2.5-cm) slices.

  

• Cut the cabbage slices into bite-sized pieces.

  

• Chop 2 green onions/scallions into 2-inch (5-cm) pieces. Cut any thick, white parts of the green onions in half lengthwise.

  

• Remove the stems from 3 shiitake mushrooms and cut the caps into ¼-inch (6-mm) slices.

  

To Loosen the Noodles

• Heat a griddle, large frying pan, or wok on medium heat. Add 2 Tbsp neutral oil. Unwrap 3 servings yakisoba noodles (they come pressed into squares) and add them to the griddle.

  Nami's Tip: Use cookware with a large surface area so your ingredients make direct contact with the heat. That's what gives yakisoba its signature charred street food flavor.

  

• Once the bottom is heated, flip the noodle squares and warm the other side.

  Nami's Tip: Warming the noodles first loosen them naturally. Cold noodles will break if you force them apart, so be patient and let the heat do the work.

  

• Use chopsticks to gently separate the noodles as they loosen. Once loosened, transfer to a plate.

  

To Cook the Yakisoba

• Add the pork belly to the hot griddle, separating the clumps so the slices are in a single layer. Season with freshly ground black pepper.

  Nami's Tip: If using a different protein, drizzle an additional 1 Tbsp oil onto the griddle.

  

• Stir-fry until the meat is no longer pink.

  

• Add the onion to the griddle and stir, separating the layers. Cook for 1–2 minutes, until tender and slightly charred.

  Nami's Tip: Add vegetables in stages—hard ones first, soft ones last. This keeps their texture and crunch intact. Don't overcrowd the pan—too many ingredients at once will steam the noodles instead of stir-frying them.

  

• Add the carrots, stir, and cook for 1–2 minutes, until they are coated with oil and start to soften.

  

• Add the cabbage and shiitake mushrooms and cook until they are coated with oil and begin to soften.

  

• Add the green onions and cook for 1 minute until they start to wilt.

  

• Spread out the protein and vegetables in the pan. Place the yakisoba noodles on top and drizzle with ⅓ cup yakisoba sauce. Toss with tongs until evenly coated. Taste and add more sauce, if needed.

  

• Toss the noodles frequently to prevent sticking. Once coated in the sauce and warmed through, serve immediately on individual plates.

  

To Serve

• Garnish with aonori seaweed and pickled red ginger, if desired, and serve immediately.

  

To Store

• Transfer leftovers to an airtight container. Refrigerate for up to 3 days or freeze for up to 1 month. Thaw overnight in the refrigerator and reheat in the microwave until warmed through.

Variations and Customizations

• Swap the protein. Chicken thighs, shrimp, squid/calamari, sausage, ground pork, tofu, or mushrooms work well. Beef is not a typical choice in Japan, but you can try it!
• Use more vegetables. Bean sprouts or nira (Chinese chives) add crunch and fiber.
• Make it vegetarian. Skip meat and use tofu with vegetarian oyster sauce.
• Try different styles. Use this recipe as a filling for Yakisoba Pan and omusoba (yakisoba-stuffed omelette), or as a base for Hiroshima-style Okonomiyaki.

Calories: 942kcal, Carbohydrates: 53g, Protein: 20g, Fat: 72g, Saturated Fat: 30g, Trans Fat: 1g, Cholesterol: 129mg, Sodium: 569mg, Potassium: 736mg, Fiber: 4g, Sugar: 8g, Vitamin A: 3678IU, Vitamin C: 17mg, Calcium: 91mg, Iron: 3mg