Yakisoba (Japanese Stir-fried Noodles) Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
