Japanese
Yakisoba
A classic Japanese street-style stir-fry of chewy noodles, pork, cabbage, and sweet-savory sauce. Finished with aonori and beni shoga, it has the familiar aroma of summer festivals and home griddles.
Watch it madeJust One Cookbook · 5:47
Ingredients
- Steamed yakisoba noodles2 portions, about 300g
- Thinly sliced pork belly or pork shoulder120g
- Cabbage2 cups, roughly chopped
- Yellow onion1/2 small, thinly sliced
- Carrot1/3 medium, cut into thin matchsticks
- Bean sprouts1 cup
- Neutral oil1 tbsp
- Sake or water2 tbsp
- Chuno sauce or Japanese Worcestershire-style sauce3 tbsp
- Oyster sauce1 tbsp
- Soy sauce1 tsp
- Ketchup1 tsp
- Sugar1/2 tsp
- White peppera pinch
- Aonori1 tsp, for serving
- Beni shoga2 tbsp, for serving
- Katsuobushioptional, for serving
Method
- Mix the chuno sauce, oyster sauce, soy sauce, ketchup, sugar, and white pepper in a small bowl.
- Gently loosen the yakisoba noodles with your hands; if they are very firm, briefly rinse with warm water and drain well.
- Heat a large frying pan or griddle over medium-high heat and add the neutral oil.
- Add the pork and stir-fry until the fat renders and the edges begin to brown.
- Add the onion and carrot and stir-fry for 1 minute.
- Add the cabbage and cook until slightly wilted but still crisp, about 2 minutes.
- Add the bean sprouts and stir-fry briefly, keeping them crunchy.
- Push the vegetables and pork to one side, add the noodles to the pan, and pour the sake or water over the noodles.
- Cover for 1 minute to steam and soften the noodles, then uncover and toss everything together.
- Pour in the sauce and stir-fry until the noodles are evenly coated and lightly glossy, letting a few spots caramelize on the pan.
- Divide between two plates and finish with aonori, beni shoga, and katsuobushi if using.
Common questions
Can I substitute the pork belly in yakisoba with another protein?
Yes. Pork shoulder works well, and chicken thigh, beef, shrimp, or tofu also fit. Keep the pieces thin so they cook quickly. If using leaner protein, add a little extra oil for richness.
When should I add the noodles so they don’t break or get mushy?
Add them after the pork and vegetables are mostly cooked. Loosen them first, then steam briefly with a splash of water or sake for about 1 minute before tossing with the sauce. Don’t overmix early.
What are the most common mistakes when making yakisoba?
The biggest mistakes are overcrowding the pan, overcooking the vegetables, and adding sauce too early. That can make everything soggy instead of lightly caramelized. Use high heat and toss quickly at the end.
How should I store leftover yakisoba and reheat it?
Cool it quickly, then store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a small splash of water to revive the noodles. Microwaving works too.
What should I serve with yakisoba?
Serve it hot with pickled ginger, aonori, or sesame seeds if you have them. It also pairs well with a fried egg, miso soup, or a simple cucumber salad. It’s filling enough to be a main dish.