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–+ servings

Authentic Yakisoba (Japanese Stir-fried Noodles)

Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Author Yuto Omura
Servings 2 portions

Ingredients 
 

Yakisoba

Yakisoba Sauce

Instructions 

  • Start heating a large non-stick pan or wok on medium and add a drizzle of cooking oil. Once hot, add 140 g thinly sliced pork belly, ¼ onion and season with 1 pinch salt and pepper. Fry until the pork is crispy and the fat has rendered out, and the onions are soft and dark. If you need to boil your noodles, start heating a pot of water ready. (Tip: if using extra vegetables that need sufficient cooking, add them here too.)
    Thinly sliced pork belly and onions frying in a pan on the stove
  • If you are using dried or fresh noodles, boil them less than the instructed time. A good rule of thumb is to subtract 10 seconds from every minute of the recommended cooking time. Drain them, rinse them with cold water and shake thoroughly to remove as much moisture as possible.
    drained ramen noodles in a sieve over a glass bowl on a white background
  • Transfer the cooked pork and onions to a plate. We will reuse the pan to cook the noodles in the rendered pork fat. (Note: If the pan is too oily, feel free to wipe out the excess with kitchen paper.)
    pan-fried thinly sliced pork belly and onions on a brown plate on a white background
  • Place 2 ptns ramen noodles in a bowl and add 1 tbsp cooking oil. Mix until the noodles are evenly coated in the oil.
    boiled and drained ramen noodles in a bowl coated with sesame oil
  • Reheat the pan on medium-high, add the noodles and cook until both sides are slightly browned and crispy but not burnt.
    frying yakisoba noodles in a pan on the stove
  • While the noodles crisp up, make the sauce by adding 1 tbsp Japanese soy sauce (koikuchi shoyu), 1 tbsp oyster sauce, ½ tbsp Worcestershire sauce, ½ tbsp sake, 1 tsp tomato ketchup, 1 tsp toasted sesame oil, ½ tsp sugar, ¼ tsp curry powder and 1 pinch ground black pepper to a small bowl and mix well.
    Homemade yakisoba sauce mixed in a clear glass bowl on a white background
  • Once the noodles are slightly crispy, pour the sauce over them and mix until evenly coated.
    fried ramen noodles with yakisoba sauce in a frying pan on the stove
  • Add the pork and onion back in, along with 50 g green cabbage (roughly chopped).
    yakisoba noodles, thinly sliced pork, onions and cabbage in a frying pan on the stove
  • Stir-fry for 1-2 minutes or until everything is warmed through.
    authentic Japanese yakisoba frying in a pan on the stove
  • Dish up and sprinkle generously with red pickled ginger (benishoga), bonito flakes (katsuobushi) and aonori (dried green seaweed powder). Enjoy!
    Authentic Japanese yakisoba on a white plate garnished with aonori, bonito flakes and pink pickled ginger (benishoga) on a white background

Notes

  • Use a non-stick frying pan to prevent noodles from sticking.
  • Skip boiling and oiling if using pre-steamed yakisoba noodles.
  • Customize vegetables to your preference, but avoid using too many water-rich ones to prevent sogginess.
  • If you want to make this yakisoba from fresh noodles, I'd suggest making your own ramen noodles or using my spaghetti ramen hack. I wouldn't recommend using instant noodles.
  • Add extra cooking oil or lard to compensate when using leaner cuts or different proteins instead of pork belly.
  • Store in refrigerator (up to 2 days) or freezer (up to 2 weeks). For freezing, spread portions flat in freezer bags with air removed. Best reheated in pan, though microwave works too.
  • Serving ideas: Chicken karaage, Japanese potato salad, Hiyayakko, Japanese egg drop soup.