Experience bold flavors in our ultimate yakisoba stir-fry—tender noodles, crisp veggies, and a savory sauce. Quick, easy dinner magic awaits!
Yakisoba (Japanese Stir-Fried Noodles)
Difficulty: ★★★☆☆2
servings10
minutes12
minutesYakisoba Ingredients
Chinese-Style Noodles (Yakisoba noodles): 2 servings (about 2 x 5–6 oz packs)
Substitute: Fresh chow mein noodles or thin spaghetti (cooked al dente).Pork Belly (thinly sliced): ~120g (~4 oz)
Substitute: Bacon or thinly sliced pork shoulder for a meaty flavor.Onion: 1/4, sliced into ~1 cm wedges
Cabbage: 2–3 leaves, torn or cut into bite-size pieces
Bean Sprouts: 1/2 bag (~100–150g)
Bonito Flakes (katsuobushi), Aonori (green seaweed), and Beni Shoga (pickled ginger): to garnish
Substitute: Omit if unavailable, or use shredded seaweed for aonori and optional pickles for tang.- Sauce & Seasoning
Cooking Oil: ~1–2 tablespoons (for stir-frying)
Sauce (A):
Sake: 2 tablespoons
Soy Sauce: 1 tablespoon
Worcestershire Sauce: 1 tablespoon
Oyster Sauce: 1 tablespoonSalt, freshly ground black pepper: to taste
Yakisoba Directions
- Prep Veggies & Pork
Onion: Slice into wedges ~1 cm thick.
Cabbage: Cut or tear into manageable pieces.
Pork: Cut strips into roughly 3 segments; season lightly with salt & pepper.
Bean Sprouts: Rinse if necessary; drain thoroughly. - Pre-Season the Noodles
Rinse: If your noodles are pre-steamed or vacuum-packed, quickly rinse under cold water to loosen.
Pat Dry: Use a paper towel to remove excess moisture.
Marinade: Drizzle 3 Tbsp sake and 1 tsp soy sauce over noodles. Gently massage to coat.This step infuses extra flavor and prevents noodles from clumping when stir-frying. - Par-Cook the Noodles
Fry the Noodles: Heat 1 Tbsp oil in a frying pan/wok over medium heat.
Spread Noodles: Add the noodles, let them brown lightly, ~2 minutes each side.
Remove: Transfer noodles to a plate once they have a bit of color. - Stir-Fry Pork & Vegetables
Clean/Reuse Pan: Add another 1 Tbsp oil if needed, keep heat at medium-high.
Pork First: Sauté until color changes (~1–2 mins). Add a pinch of salt & pepper.
Add Onion & Cabbage: Stir-fry ~2 mins until they begin to soften.
Add Bean Sprouts: Continue another 1 min, keeping sprouts slightly crunchy. - Combine Noodles & Sauce
Return Noodles to the pan, pushing veggies/pork aside if needed to create space.
Mix Sauce (A) in a small bowl (Sake, Soy Sauce, Worcestershire, Oyster Sauce).
Pour Over: Drizzle the sauce around the noodles, stir or toss to coat thoroughly.
Check Seasoning: Adjust salt or pepper if needed. - Finish & Garnish
Evaporate Excess Liquid: If sauce is pooling, briefly raise heat, stirring constantly.
Plate: Transfer to serving plates or a large platter.
Toppings: Sprinkle bonito flakes, aonori, and a bit of beni shoga if desired.
Serve hot.
Notes
- Tips & Points
Noodle Choice: Use yakisoba-labeled noodles if possible—many come par-cooked, making them easy to fry.
Seasoning: Different soy, Worcestershire, or oyster sauce brands vary in saltiness. Taste as you go.
Bean Sprouts: Slight crispness is best; avoid overcooking so they retain texture.
Marinade Trick: Sake + soy sauce on noodles before frying adds depth and helps separate strands.
Variations: Add carrot strips, bell peppers, or mushrooms for extra color.