Classic Yakisoba

Yakisoba, which literally translates to "fried noodles," is a beloved Japanese dish often found at festivals, street food stalls, and casual eateries. Despite its name containing "soba," it's typically made with wheat-based noodles similar to ramen, not buckwheat soba noodles.

This recipe brings the authentic taste of Japanese yakisoba to your home kitchen. It features a perfect balance of sweet and savory sauce coating tender noodles, crisp-tender vegetables, and savory pork. It's highly customizable and comes together in under 30 minutes, making it an ideal choice for a busy family.

15 mins prep

15 mins cook

30 mins total

serves 4

Method

15m15m30m

In a small bowl, whisk together the Worcestershire sauce, oyster sauce, ketchup, soy sauce, and sugar to create the yakisoba sauce. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the sliced pork and cook until it's no longer pink and slightly browned. Remove the pork from the skillet and set aside.
Add the remaining 1 tablespoon of oil to the skillet. Add the sliced onion and julienned carrots, and stir-fry for 2-3 minutes until they begin to soften.
Add the chopped cabbage to the skillet and cook for another 2-3 minutes, until it has wilted slightly but still has some crunch.
Add the yakisoba noodles to the skillet with the vegetables. If they are clumped together, add 2-3 tablespoons of water to help them loosen up as you gently separate them with chopsticks or tongs.
Return the cooked pork to the skillet. Pour the prepared sauce over everything.
Toss everything together continuously for 2-3 minutes until the noodles and vegetables are evenly coated with the sauce and everything is heated through.
Divide the yakisoba among four plates. Garnish generously with aonori and katsuobushi before serving hot.

Ingredients

1/4 head Green Cabbage roughly chopped
1 tsp Sugar for the sauce
1 tbsp Soy Sauce for the sauce
2 tbsp Vegetable Oil
For garnish Aonori (Dried Seaweed Flakes)
2 tbsp Ketchup for the sauce
8 oz (225g) Pork Belly or Loin thinly sliced into bite-sized pieces
3 packages (about 1 lb or 450g) Yakisoba Noodles fresh or pre-steamed
For garnish Katsuobushi (Bonito Flakes)
1/2 Yellow Onion thinly sliced
2 tbsp Oyster Sauce for the sauce
1 medium Carrot peeled and julienned
4 tbsp Worcestershire Sauce for the sauce

Notes

If you can't find fresh yakisoba noodles, you can substitute with 3 blocks of instant ramen noodles. Simply boil them according to package directions, drain well, and discard the seasoning packets.

This recipe is versatile. Feel free to substitute the pork with thinly sliced chicken, beef, shrimp, or even firm tofu for a vegetarian option.

Don't be shy with the garnishes! Aonori, katsuobushi, and beni shoga (pickled red ginger) add layers of authentic flavour and texture.

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