Yakisoba (焼きそば)
User Reviews
4.5
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Prep Time
8 mins
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Cook Time
10 mins
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Total Time
18 mins
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Servings
3 servings
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Calories
669 kcal
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Course
Main Course
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Cuisine
Japanese
Yakisoba (焼きそば)
Description
This Yakisoba recipe uses fresh ramen noodles parboiled to just under their package instructions, then rinsed thoroughly with cold water to remove starch and prevent clumping. Tossing the noodles in vegetable oil before stir-frying keeps them separate and improves texture. Pork belly strips are browned first on high heat, then combined with cabbage and sliced onions, seasoned with salt and pepper to maintain a balance of flavor.
The key element is the yakisoba sauce, blending ketchup, oyster sauce, Worcestershire sauce, and soy sauce, which adds depth with sweet, tangy, and umami notes. The stir-fried noodles and vegetables absorb this flavorful sauce, melding the components together. The dish is topped with aonori flakes and served alongside pickled red ginger (Benishoga), which adds contrast and brightness.
This home-cooked yakisoba provides a satisfying combination of tender noodles, crisp-tender vegetables, and rich pork, all united by the tasty sauce. The cooking method emphasizes high heat and fast stir-frying to keep the vegetables vibrant and the pork slightly caramelized, finishing with an aromatic coating of seasoning and garnishes.
Ingredients
For yakisoba sauce
- 2 tablespoons ketchup
- 1 tablespoon oyster sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
For yakisoba noodles
- 260 grams ramen noodles fresh
- 1 tablespoon vegetable oil
For stir-fry
- 1 tablespoon vegetable oil
- 100 grams pork belly (sliced and cut into strips)
- 100 grams cabbage (chopped into strips)
- 80 grams onion sliced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
To serve
- aonori (green nori flakes)
- pickled ginger red pickled ginger, Benishoga style
Instructions
- To make the yakisoba sauce, stir together 2 tablespoons ketchup, 1 tablespoon oyster sauce, 1 tablespoon Worcestershire sauce, and 1 tablespoon soy sauce until evenly mixed.
- Boil 260 grams fresh ramen noodles for 1 minute less than what’s stated on the package directions.
- Drain and rinse repeatedly with cold water while agitating with your hand to remove excess starch. When the water runs clear and the noodles are cold, drain well and shake off excess water.
- Toss the noodles with 1 tablespoon vegetable oil to coat evenly.
- Heat a large, heavy-bottomed frying pan over high heat. Add 1 tablespoon vegetable oil and 100 grams pork belly and stir-fry until the pork starts to brown around the edges.
- Add 100 grams cabbage and 80 grams onions and then season with ¼ teaspoon salt and ¼ teaspoon black pepper. Stir-fry until the vegetables are cooked but still vibrant in color.
- Add the parboiled noodles to the pan and stir-fry to reheat them.
- Pour the yakisoba sauce over the noodles and toss to distribute evenly.
- Stop tossing the yakisoba noodles for 20 seconds at a time to allow the sauce to caramelize.
- Serve the yakisoba sprinkled with aonori with a mound of benishoga on top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 669 kcal
% Daily Value*
| Calories | 669kcal | 33% |
| Carbohydrates | 64g | 21% |
| Protein | 14g | 28% |
| Fat | 40g | 62% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 24mg | 8% |
| Sodium | 2644mg | 110% |
| Potassium | 422mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 136IU | 3% |
| Vitamin C | 26mg | 29% |
| Calcium | 65mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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