Authentic Yakisoba (Print Version)
# Ingredients:
→ Yakisoba
01 -
140g thinly sliced pork belly (or lean pork loin as a lighter option)
02 -
¼ onion, thinly sliced
03 -
1 pinch salt and pepper
04 -
50g green cabbage, roughly chopped
05 -
2 portions ramen noodles
06 -
1 tbsp cooking oil
07 -
red pickled ginger (benishoga), for topping (optional)
08 -
bonito flakes (katsuobushi), for topping (optional)
09 -
aonori (dried green seaweed powder), for topping (optional)
→ Yakisoba Sauce
10 -
1 tbsp Japanese soy sauce (koikuchi shoyu)
11 -
1 tbsp oyster sauce
12 -
½ tbsp Worcestershire sauce
13 -
½ tbsp sake or white wine
14 -
1 tsp tomato ketchup
15 -
1 tsp toasted sesame oil
16 -
½ tsp sugar
17 -
¼ tsp curry powder
18 -
1 pinch ground black pepper
# Instructions:
01 -
Heat a non-stick pan or wok over medium heat. Add cooking oil, then sauté pork and onions with salt and pepper until the pork is crispy and the onion is soft and browned.
02 -
If using fresh or dried ramen noodles, boil them slightly under the recommended time, then drain and rinse with cold water. Shake off all excess moisture and toss with a bit of oil to keep them from sticking.
03 -
In the same pan used for the pork, heat it over medium-high. Add the noodles and cook until both sides are slightly crisp and browned.
04 -
In a small bowl, mix together all the sauce ingredients until well combined. Set aside.
05 -
Pour the sauce over the noodles and toss to coat evenly. Add the cooked pork, onions, and cabbage. Stir-fry for 1–2 minutes until everything is heated through and combined.
06 -
Dish up the yakisoba and garnish with red pickled ginger, bonito flakes, and aonori if using. Serve hot.
# Notes:
01 -
Don’t overcook the noodles during boiling—undercooking them slightly keeps the texture just right.
02 -
Use a wide, flat pan or wok to help crisp the noodles better.
03 -
Feel free to add other vegetables like carrots or bean sprouts if desired.