Yakisoba

Yakisoba takes its name from yaki, meaning pan-fried, and the springy wheat noodles at its heart. This Japanese festival favorite hits a hot wok with cabbage, onion, and a tangy-sweet Worcestershire-style sauce, finished with aonori and pickled ginger.

Serves 4

Estimate for one serving

• 520 cal
• 18.5g protein
• 68g carbs
• 19g fat
• 5g fiber

Every recipe here is free to read.

Ingredients

• 16 oz Yakisoba noodles (fresh or vacuum-packed)
• 8 oz Pork belly or shoulder, thinly sliced (optional)
• 4 cups Green cabbage, shredded
• 1 cup Carrot, julienned
• 1 medium Yellow onion, thinly sliced
• 4 stalks Green onions, sliced
• 2 Tbsp Vegetable oil
• 1/3 cup Yakisoba sauce (or substitute: 3 Tbsp Worcestershire + 2 Tbsp oyster sauce + 1 Tbsp soy sauce + 1 tsp sugar)
• 2 Tbsp Pickled red ginger (beni shoga)
• 1 tsp Aonori (dried green seaweed flakes)
• to taste Salt and white pepper

Instructions

1. 1Bring a large pot of water to a boil. Add the yakisoba noodles and cook for 1–2 minutes until just loosened (do not overcook). Drain, rinse briefly with cold water, and set aside.
2. 2In a small bowl, mix all yakisoba sauce ingredients if not using pre-made sauce. Set aside.
3. 3Heat vegetable oil in a large wok or skillet over medium-high heat.
4. 4If using pork, add the sliced pork, season lightly with salt and white pepper, and stir-fry 2–3 minutes until browned and just cooked through. Remove pork to a plate.
5. 5Add the remaining oil to the same pan. Toss in the sliced onion and julienned carrot; stir-fry 1 minute until slightly softened.
6. 6Add the shredded cabbage and continue stir-frying 2–3 minutes until the cabbage is bright green and still crisp-tender.
7. 7Return the cooked pork (if using) to the pan. Add the drained noodles on top.
8. 8Pour the yakisoba sauce evenly over the noodles. Using tongs or two spatulas, toss everything together vigorously for 2–3 minutes so the noodles absorb the sauce and the vegetables and meat are evenly distributed.
9. 9Taste and adjust seasoning with salt or white pepper if needed. Turn off heat.
10. 10Divide into 4 bowls. Top each serving with sliced green onions, a small mound of pickled red ginger, and a sprinkle of aonori.
11. 11Serve immediately while hot.