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Yakisoba (Japanese Stir-Fried Noodles)

×0.5 · Serves 1.5

Prep 10 min · Cook 20 min

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

6 oz (170 g) pork belly, sliced

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

0.25 (50 g) onion
1 (160 g) carrot
0.12 heads green cabbage
1 green onion
1.5 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.

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.

1 Tbsp (13 g) vegetable oil, for frying; plus more, if needed
1.5 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.

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 Tbsp, 2 tsp 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

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

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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Yakisoba (Japanese Stir-Fried Noodles)

Notes