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5.0 from 30 votes

Authentic Yakisoba (Japanese Stir-fried Noodles)

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 2 portions
Calories: 469 kcal
Course: Main Course , Lunch , Dinner
Cuisine: Japanese

Ingredients

Yakisoba
  • 140 g thin sliced pork belly
  • ¼ yellow onion sliced
  • 1 pinch salt and pepper
  • 50 g green cabbage roughly chopped
  • 2 ptns ramen noodles
  • 1 tbsp cooking oil vegetable or sunflower
  • red pickled ginger (benishoga) benishoga, optional
  • bonito flakes katsuobushi, optional
  • dried green laver powder (aonori) 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 toasted sesame oil
  • ½ tsp sugar
  • ¼ tsp curry powder
  • 1 pinch ground black pepper

Instructions

    Cup of Yum
  1. 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.)
  2. 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.
  3. Transfer the cooked pork and onions to a plate. We will reuse the pan to cook the noodles in the rendered pork fat.
  4. Place 2 ptns ramen noodles in a bowl and add 1 tbsp cooking oil. Mix until the noodles are evenly coated in the oil.
  5. Reheat the pan on medium-high, add the noodles and cook until both sides are slightly browned and crispy but not burnt.
  6. 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.
  7. Once the noodles are slightly crispy, pour the sauce over them and mix until evenly coated.
  8. Add the pork and onion back in, along with 50 g green cabbage (roughly chopped).
  9. Stir-fry for 1-2 minutes or until everything is warmed through.
  10. Dish up and sprinkle generously with red pickled ginger (benishoga), bonito flakes and dried green laver powder (aonori). Enjoy!

Nutrition Information

Calories 469kcal (23%) Carbohydrates 36.1g (12%) Protein 14.1g (28%) Fat 29.3g (45%) Saturated Fat 9.9g (50%) Polyunsaturated Fat 5.7g Cholesterol 42mg (14%) Sodium 1231mg (51%) Fiber 3.6g (14%)

Nutrition Facts

Serving: 2portions

Amount Per Serving

Calories 469

% 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.