Homemade Yakisoba
Savory-sweet stir-fried noodles with pork, cabbage, carrots, and classic Japanese street-style toppings, cooked hot and fast for glossy, lightly crisped edges.
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Servings: 2 servings
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Unit Conversion
Metric conversions are approximate
Equipment
Ingredients
Noodles & Protein
- 12 oz Yakisoba noodles fresh, or spaghetti as substitute
- 8 oz Pork belly thinly sliced
- 1 tbsp Neutral Oil
Vegetables
- 2 cups Green cabbage shredded
- 1 Carrot julienned
- 1/2 Onion thinly sliced
- 1 cup Bean sprouts
Sweet-Soy Sauce
- 2 tbsp Worcestershire sauce
- 1 tbsp Soy Sauce
- 1 tsp Oyster sauce
- 1 tsp Sugar
- 1 tbsp Mirin optional but recommended
To Finish
- Kewpie Mayo
- Bonito flakes
- Pickled ginger
- Scallions sliced
Instructions
Prepare the Noodles
- If using fresh yakisoba noodles, loosen them gently under warm water if tightly packed. If using dried yakisoba noodles, follow the package instructions to prepare them.
Cook the Protein and Veggies
- Heat neutral oil in a large skillet or wok over medium-high heat.
- Add pork and cook until browned and slightly crispy at the edges.
- Add onion, cabbage, and carrots.
- Stir-fry 3–4 minutes until slightly softened but still crisp.
Add Noodles & Sear
- Add noodles and spread them out slightly.
- Let them sit undisturbed for 1–2 minutes to develop light caramelization, then toss gently.
Add Sauce
- Add Worcestershire sauce, soy sauce, oyster sauce, sugar, and mirin to the pan.
- Toss everything until evenly coated and glossy.
- Fold in bean sprouts at the end and cook 30 seconds.
Finish
- Remove from heat and top with Kewpie mayo, bonito flakes, pickled ginger, and scallions.
- Serve immediately.
Notes
- Let noodles sit briefly to develop crisp edges.
- Mirin adds depth but can be replaced with a splash of rice vinegar and a pinch of sugar.
- Keep bean sprouts lightly crisp.