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Dave's Eats

Yakisoba (Japanese Stir-Fried Noodles) (x2 scale)

Recipe by user david

Classic Japanese yakisoba with pork belly, crisp vegetables, and a sweet-savory homemade sauce.

Prep: 10 min Cook: 20 min
½ x1 x2
or click any ingredient amount to scale
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Serves 6

This yakisoba recreates Japanese street-food flavor at home by first warming pre-steamed noodles to loosen them without breaking, then stir-frying over a wide, hot surface to encourage light charring. Pork belly adds rich savoriness, while cabbage, carrots, shiitake, and scallions keep the texture crisp and fresh. It’s ideal for busy weeknights because it cooks quickly and is easy to customize with extra vegetables or different proteins. For best results, avoid overcrowding the pan (so the noodles stir-fry instead of steaming), taste the sauce before using since brands vary, and keep a little extra sauce on hand to adjust at the end.

AI-generated (gpt-image-1.5)
AI-generated (gpt-image-1.5) AI photo
  • 1.5 lbs 1.5 lbs (680 g) pork belly, sliced
  • 1.5 lbs 1.5 lbs (680 g) pork belly, sliced

Gather all ingredients; freeze the pork belly briefly so it is easier to cut.

  • 1⁄2 cup 1⁄2 cup (130 g) Worcestershire sauce
  • 2 Tbsp, 2 tsp 2 Tbsp, 2 tsp (47 g) oyster sauce
  • 2 Tbsp, 2 tsp 2 Tbsp, 2 tsp (46 g) ketchup
  • 1 Tbsp, 1 tsp 1 Tbsp, 1 tsp (21 g) soy sauce
  • 1 Tbsp, 1 tsp 1 Tbsp, 1 tsp (17 g) sugar, plus more, to taste
  • 1⁄2 cup 1⁄2 cup (130 g) Worcestershire sauce
  • 2 Tbsp, 2 tsp 2 Tbsp, 2 tsp (47 g) oyster sauce
  • 2 Tbsp, 2 tsp 2 Tbsp, 2 tsp (46 g) ketchup
  • 1 Tbsp, 1 tsp 1 Tbsp, 1 tsp (21 g) soy sauce
  • 1 Tbsp, 1 tsp 1 Tbsp, 1 tsp (17 g) sugar, plus more, to taste

Whisk Worcestershire sauce, oyster sauce, ketchup, soy sauce, and sugar until the sugar dissolves; taste and adjust to your liking.

  • 1 1 (200 g) onion
  • 4 4 (640 g) carrots
  • 0.5 heads 0.5 heads green cabbage
  • 4 4 green onions
  • 6 6 shiitake mushroom
  • 1 1 (200 g) onion
  • 4 4 (640 g) carrots
  • 0.5 heads 0.5 heads green cabbage
  • 4 4 green onions
  • 6 6 shiitake mushroom

Cut pork belly crosswise into 1-inch pieces; slice the onion; julienne the carrot; remove the cabbage core and cut into bite-size pieces; cut green onions into 2-inch pieces (split any thick white parts lengthwise); stem shiitake and slice the caps.

  • 1⁄4 cup 1⁄4 cup (52 g) vegetable oil, for frying; plus more, if needed
  • 6 6 servings yakisoba noodle, pre-steamed
  • 1⁄4 cup 1⁄4 cup (52 g) vegetable oil, for frying; plus more, if needed
  • 6 6 servings yakisoba noodle, pre-steamed

Heat a griddle/large frying pan/wok over medium heat; add oil. Add yakisoba noodles, warm one side, flip, then gently separate with chopsticks as they loosen; transfer to a plate.

  • black pepper, freshly ground
  • black pepper, freshly ground

Add pork belly to the hot pan in a single layer and season with black pepper; stir-fry until no longer pink.

Add onion and cook until tender and slightly charred; add carrot and cook until coated and starting to soften; add cabbage and shiitake and cook until coated and beginning to soften; add green onions and cook until starting to wilt.

Add onion and cook until tender and slightly charred; add carrot and cook until coated and starting to soften; add cabbage and shiitake and cook until coated and beginning to soften; add green onions and cook until starting to wilt.

  • 2⁄3 cup 2⁄3 cup yakisoba sauce, plus more, to taste
  • 2⁄3 cup 2⁄3 cup yakisoba sauce, plus more, to taste

Spread out the protein and vegetables; place noodles on top, drizzle with yakisoba sauce, and toss with tongs until evenly coated. Taste and add more sauce if needed; toss frequently to prevent sticking and serve immediately.

  • aonori seaweed, for garnish
  • pickled red ginger (beni shoga or kizami beni shoga), for garnish
  • aonori seaweed, for garnish
  • pickled red ginger (beni shoga or kizami beni shoga), for garnish

Garnish with aonori seaweed and pickled red ginger (if desired).

Sources:

Category:

Pork

Notes

Make a double batch of the sauce; small amounts are hard to measure precisely, and if you're adding extra vegetables or meat, you'll want more on hand.

Use cookware with a large surface area so ingredients make direct contact with the heat for yakisoba’s signature charred flavor.

Warming the noodles first helps them loosen naturally; cold noodles can break if forced apart.

Add vegetables in stages (hard ones first, soft ones last) and don’t overcrowd the pan or the noodles will steam instead of stir-fry.

Transfer leftovers to an airtight container; refrigerate for up to 3 days or freeze for up to 1 month. Thaw overnight in the refrigerator and reheat in the microwave until warmed through.

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