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Festival style yakisoba served in a bamboo boat with red pickled ginger

Authentic Japanese Yakisoba (焼きそば)


  • Author: Yuto Omura
  • Total Time: 15 mins
  • Yield: 2-3 servings 1x

Description

Make classic Japanese street food from scratch in your own kitchen. This yakisoba is made with noodles, pork belly and stir fried vegetables cooked in a delicious homemade yakisoba sauce. Perfect for a quick lunch.


Ingredients

Scale

Yakisoba Sauce

Yakisoba

  • 120g (¼lb) Pork Belly thinly sliced (see note)
  • ¼ (30g) White onion sliced
  • 3 leaves (⅓ cup) White cabbage roughly chopped
  • 200g (7oz) Fresh Chinese style wheat noodles (if using dry noodles 100g/4oz - boil them first)
  • 1 tbsp Oil (vegetable or sunflower)
  • Pickled ginger (optional)
  • Bonito flakes (optional)
  • Aonori (optional)

Instructions

  1. Start by making the sauce. Add 1 tbsp oyster sauce, 1 tbsp soy sauce, 1/2 tbsp Worcestershire sauce, 1 tsp ketchup, ½ tbsp sake, ½ tsp sugar, a pinch of black pepper and 1 tsp of sesame oil to a small bowl and mix well. Set aside for later.
    Mixing yakisoba sauce
  2. If you are using dried noodles, cook them for a few minutes less than the instructed time and pour them into a cullender, rinse with cold water and drain thoroughly so that're not too wet when you fry them.
  3. Heat the wok or frying pan on a medium high setting and add 1 tbsp of oil (vegetable or sunflower).
    Adding oil to wok
  4. Add the noodles to the wok and cook until both sides are slightly browned and crispy but not burnt.
    crisping up yakisoba noodles
  5. Once they're done, transfer the noodles to a bowl and set aside.
    transferring yakisoba noodles to a plate
  6. Next, add the thinly sliced pork belly into the same wok and sprinkle with salt and pepper. Fry until crispy.
    frying pork belly
  7. Add the cabbage and onion into the wok together with the pork belly. (If adding other vegetables, add them in order of firmness. E.g Carrots first, mushrooms last etc.)
    adding cabbage and onion to wok
  8. Once the vegetables are slightly softened, push everything to one side and add the noodles back in.
    pushing pork and vegetables to one side of the pan
  9. Add the sauce to the noodles.
    pouring the sauce over the yakisoba noodles
  10. Mix the noodles only, making sure they're evenly coated in the yakisoba sauce.
    Evenly coat the noodles with yakisoba noodles
  11. Mix everything together and fry for a 1-2 more minutes. (If you want to add beansprouts, add them here.)
    Mix everything together and fry for another minute
  12. Dish up and sprinkle generously with bonito flakes, aonori and pickled ginger.
    Generously coat the yakisoba in toppings
  13. Enjoy!
    Japanese yakisoba noodles held with chopsticks

Notes

If the taste is not strong enough, add a little more oyster sauce. 1/2 tsp at a time and taste test.

If you can't thinly slice the pork belly, unsmoked bacon is a great substitute. Pork is the most traditional choice of meat for this dish, but you can try it out with chicken or for a delicious vegetarian option you could use fried tofu!

  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Category: Noodles
  • Method: Stir fry
  • Cuisine: Japanese

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