Yakisoba (Japanese Stir-fried Noodles) Recipe

Introduction

Yakisoba is a popular Japanese stir-fried noodle dish bursting with savory flavors and fresh vegetables. This recipe combines tender pork, shiitake mushrooms, and a tangy homemade sauce for a satisfying and quick meal perfect for any day of the week.

Ingredients

• 5 dried shiitake mushrooms
• 480g (16 oz) pre-cooked yakisoba noodles (about 3 packets)
• 4 spring onions (scallions)
• 2 tbsp vegetable oil
• 1 small onion, sliced
• 250g (9 oz) pork belly, skin removed and thinly sliced
• 1 cup finely julienned carrot
• 5 small cabbage leaves, cut into bite-sized pieces
• Thinly sliced Japanese pickled ginger, to serve (optional)

For the Yakisoba Sauce:

• 4 tbsp Worcestershire sauce
• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp ketchup
• 1 tsp dark sweet soy sauce

Instructions

1. Step 1: Soak the shiitake mushrooms in hot water for 10 minutes or until softened. Remove and discard the stems, then slice the mushrooms and set aside.
2. Step 2: Bring a large pot of water to a boil. Add the noodles and soak for one minute. Use tongs to gently separate the noodles, then drain and spread them out on a large plate or tray.
3. Step 3: In a small bowl, mix all the yakisoba sauce ingredients until well combined.
4. Step 4: Finely slice the pale parts of the spring onions and set aside with the sliced onion. Cut the green parts into batons for garnish later.
5. Step 5: Heat 1 tablespoon of vegetable oil in a large non-stick frying pan over high heat. Add the sliced onion and pale spring onion parts, stir-frying for 20 seconds. Push the vegetables aside and add the remaining 1 tablespoon of oil in the cleared space. Add the pork slices, spreading them out to brown on the first side for about one minute, then turn and stir-fry until just cooked.
6. Step 6: Add the julienned carrot and stir-fry for 20 seconds. Then add the cabbage and cook for another 30 seconds.
7. Step 7: Add the sliced shiitake mushrooms, followed by the noodles and yakisoba sauce. Toss everything together until the sauce is absorbed evenly and the ingredients are well combined.
8. Step 8: Scatter the green parts of the spring onions over the top. Remove from heat, divide into serving bowls, and top with pickled ginger if desired.

Tips & Variations

• For a vegetarian version, omit the pork and use a mix of mushrooms and tofu instead. Substitute oyster sauce with a vegetarian-friendly alternative.
• If you can’t find pre-cooked yakisoba noodles, fresh ramen or chow mein noodles make a great substitute.
• Add a splash of sesame oil at the end of cooking for a nutty aroma and deeper flavor.
• Feel free to include other vegetables like bell peppers or bean sprouts for extra crunch.

Storage

Store leftover yakisoba in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave until warmed through. Avoid overcooking during reheating to keep the noodles from becoming mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of meat for yakisoba?

Yes, chicken, beef, or even seafood such as shrimp can be substituted for pork. Just adjust cooking times accordingly to ensure the meat is cooked properly.

What if I don’t have Worcestershire sauce?

You can substitute Worcestershire sauce with a mix of soy sauce and a small amount of tamarind paste or vinegar to mimic its tangy, savory flavor.

Yakisoba (Japanese Stir-fried Noodles) Recipe

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4.9 from 122 reviews

Classic Japanese Yakisoba is a flavorful stir-fried noodle dish featuring tender pork belly, vibrant vegetables, and a savory-sweet homemade sauce. This quick and satisfying meal combines pre-cooked noodles with sautéed shiitake mushrooms, spring onions, carrots, and cabbage for a deliciously balanced dinner or lunch option.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 5 dried shiitake mushrooms
• 4 spring onions (scallions), sliced (pale part finely sliced, green part cut into batons for garnish)
• 1 small onion, sliced
• 1 cup finely julienned carrot
• 5 small cabbage leaves, cut into bite-sized pieces

Protein

• 250g (9 oz) pork belly, skin removed and thinly sliced

Noodles

• 480g (16 oz) pre-cooked yakisoba noodles (about 3 packets)

Oils and Sauces

• 2 tbsp vegetable oil (divided)

Yakisoba Sauce

• 4 tbsp Worcestershire sauce
• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp ketchup
• 1 tsp dark sweet soy sauce

Optional Garnish

• Thinly sliced Japanese pickled ginger

Instructions

1. Soften Shiitake Mushrooms: Soak the dried shiitake mushrooms in hot water for 10 minutes until softened. Remove and discard the stems, then slice the mushrooms and set aside.
2. Prepare Noodles: Boil a large pot of water over high heat. Add the pre-cooked yakisoba noodles and let soak for 1 minute. Use tongs to gently loosen the noodles, then drain and spread them out on a wide plate or tray.
3. Make Yakisoba Sauce: In a small bowl, thoroughly mix Worcestershire sauce, soy sauce, oyster sauce, ketchup, and dark sweet soy sauce to create the yakisoba sauce.
4. Prepare Spring Onions: Slice the pale parts of the spring onions finely to mix into the stir-fry. Cut the green parts into batons to garnish the finished dish.
5. Stir-fry Vegetables and Pork: Heat 1 tablespoon of vegetable oil in a large non-stick frying pan over high heat. Add the sliced onion and pale spring onion parts and stir-fry for 20 seconds. Push them to one side to clear space in the pan.
6. Cook Pork: Add the remaining 1 tablespoon vegetable oil to the empty space in the pan. Place pork slices in the center, spreading them out. Cook for about 1 minute until browned on one side, then turn and stir-fry until just cooked through.
7. Add Vegetables: Add the julienned carrot and stir-fry for 20 seconds. Then add cabbage pieces and stir-fry for another 30 seconds. Follow with the sliced shiitake mushrooms.
8. Combine Noodles and Sauce: Add the prepared noodles and yakisoba sauce to the pan. Toss everything together until the noodles are well coated and have absorbed the sauce.
9. Garnish and Serve: Scatter the green spring onion batons over the stir-fry. Remove from heat and divide into serving bowls. Top with thinly sliced Japanese pickled ginger if desired.

Notes

• Be careful not to overcook the pork to maintain tenderness.
• If pre-cooked yakisoba noodles are unavailable, use fresh or dried noodles prepared according to package instructions.
• Adjust the amount of yakisoba sauce to taste for more or less intensity.
• Pickled ginger adds a tangy contrast but is optional for those who prefer milder flavors.
• A large non-stick pan or wok works best for even stir-frying without sticking.

Keywords: Yakisoba, Japanese stir-fried noodles, pork yakisoba, vegetable stir-fry, easy Japanese recipe