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.
- 1 tbsp Oyster sauce
- 1 tbsp Soy sauce
- 1/2 tbsp Worcestershire sauce
- 1 tsp Ketchup
- ½ tbsp Sake (or white wine)
- ½ tsp Sugar
- 1 pinch Black pepper
- 1 tsp Sesame oil
- 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)
- 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.
- 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.
- Heat the wok or frying pan on a medium high setting and add 1 tbsp of oil (vegetable or sunflower).
- Add the noodles to the wok and cook until both sides are slightly browned and crispy but not burnt.
- Once they're done, transfer the noodles to a bowl and set aside.
- Next, add the thinly sliced pork belly into the same wok and sprinkle with salt and pepper. Fry until crispy.
- 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.)
- Once the vegetables are slightly softened, push everything to one side and add the noodles back in.
- Add the sauce to the noodles.
- Mix the noodles only, making sure they're evenly coated in the yakisoba sauce.
- Mix everything together and fry for a 1-2 more minutes. (If you want to add beansprouts, add them here.)
- Dish up and sprinkle generously with bonito flakes, aonori and pickled ginger.
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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