Authentic Yakisoba (Japanese Stir-fried Noodles)
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
2 portions
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Calories
469 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Japanese
Authentic Yakisoba (Japanese Stir-fried Noodles)
Description
Authentic Yakisoba is prepared by first frying thinly sliced pork belly with onions seasoned lightly with salt and pepper until the pork is crispy and the onions caramelized. The ramen noodles are boiled briefly, then drained and coated with cooking oil to prevent sticking. The noodles are pan-fried until lightly browned and slightly crispy.
The cooked pork and onions are combined back into the pan with the noodles, then tossed with a special yakisoba sauce made of soy sauce, oyster sauce, Worcestershire sauce, sake, ketchup, sesame oil, sugar, curry powder, and black pepper. This sauce provides a rich, tangy, and mildly sweet flavor that coats the noodles and ingredients evenly.
The result is a hearty stir-fry with tender pork, softened cabbage, flavorful sauce, and noodles that retain slight chew and crispness. Optional toppings like pickled ginger, bonito flakes, and dried seaweed powder can add traditional accents.
Ingredients
Yakisoba
- 140 g pork belly thin sliced
- ¼ yellow onion sliced
- 1 pinch salt
- 1 pinch black pepper
- 50 g green cabbage roughly chopped
- 2 ptns ramen noodles
- 1 tbsp neutral cooking oil vegetable or sunflower, generic cooking oil
- pickled ginger benishoga, optional, red, aka benishoga
- bonito flakes katsuobushi, optional
- dried green laver powder aonori, optional
Yakisoba Sauce
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- ½ tbsp Worcestershire sauce
- ½ tbsp sake or white wine
- 1 tsp tomato ketchup
- 1 tsp sesame oil toasted
- ½ tsp sugar
- ¼ tsp curry powder
- 1 pinch black pepper ground
Instructions
- Start heating a large non-stick pan or wok on medium and add a drizzle of cooking oil. Once hot, add 140 g thin sliced pork belly, ¼ yellow 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.)
- If you are using dried noodles, boil them for 1-2 minutes less than the instructed time. Drain them, rinse them with cold water and shake thoroughly to remove as much moisture as possible.
- Transfer the cooked pork and onions to a plate. We will reuse the pan to cook the noodles in the rendered pork fat.
- Place 2 ptns ramen noodles in a bowl and add 1 tbsp cooking oil. Mix until the noodles are evenly coated in the oil.
- Reheat the pan on medium-high, add the noodles and cook until both sides are slightly browned and crispy but not burnt.
- While the noodles crisp up, make the sauce by adding 1 tbsp oyster sauce, 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.
- Once the noodles are slightly crispy, pour the sauce over them and mix until evenly coated.
- Add the pork and onion back in, along with 50 g green cabbage (roughly chopped).
- Stir-fry for 1-2 minutes or until everything is warmed through.
- Dish up and sprinkle generously with red pickled ginger (benishoga), bonito flakes and dried green laver powder (aonori). Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 2portions
Amount Per Serving
Calories 469 kcal
% Daily Value*
| Calories | 469kcal | 23% |
| Carbohydrates | 36.1g | 12% |
| Protein | 14.1g | 28% |
| Fat | 29.3g | 45% |
| Saturated Fat | 9.9g | 50% |
| Polyunsaturated Fat | 5.7g | 34% |
| Cholesterol | 42mg | 14% |
| Sodium | 1231mg | 51% |
| Fiber | 3.6g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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