Yakisoba

Yakisoba

A beloved Japanese street-food classic of wheat noodles stir-fried with cabbage, pork, and a sweet-savory sauce, topped with pickled ginger, seaweed, and bonito flakes. This version is built around authentic yakisoba sauce for the closest possible flavor to a festival stall.

Prep

15 min

Cook

10 min

Total

25 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •600 g (1 lb 5 oz) fresh yakisoba noodles, 3 bundles of steamed wheat noodles; rinse briefly under warm water to separate, or substitute 400 g dried thick wheat noodles (about 14 oz) boiled 1 minute less than package directions
• •300 g (10½ oz) pork belly or pork shoulder, thinly sliced, 3–4 mm thick; partially freezing for 20 minutes makes it easier to slice
• •300 g (about 5 cups shredded) green cabbage, core removed, cut into 4 cm / 1½-inch pieces
• •1 medium yellow onion, sliced with the grain into 1 cm / ½-inch wedges
• •1 medium carrot, julienned or peeled into thin ribbons
• •80 g (⅔ cup) bean sprouts, rinsed and drained
• •2 stalks scallions, cut into 4 cm / 1½-inch lengths
• •2 tbsp neutral oil, such as canola or grapeseed
• •15 g (1 tbsp) unsalted butter, added at the end for richness and a glossy finish
• •120 ml (½ cup) yakisoba sauce, Otafuku or Bull-Dog brand is closest to authentic; do not substitute teriyaki sauce
• •1 tsp soy sauce, only if needed to adjust saltiness
• •40 g (⅓ cup) beni shoga (red pickled ginger), for topping; finely chopped
• •10 g (about 2 packed tbsp) aonori (dried green seaweed), for topping
• •5 g (1 small packet) katsuobushi (bonito flakes), for topping; store in a sealed bag until the moment of serving
• •0.5 tsp (½ tsp) shichimi togarashi, optional, for heat

Steps

1. 1 Set up a warming surface: line a baking sheet with parchment and place it on top of a simmering kettle or in a 60 °C / 140 °F oven. Spread the rinsed noodles on it so they stay warm and do not clump.
2. 2 Heat 1 tbsp oil in a large wok or 30 cm / 12-inch skillet over medium-high heat until just smoking. Add the pork in a single layer and sear undisturbed for 60–90 seconds until the edges turn pale golden and any pink is gone from the underside (internal temperature 71 °C / 160 °F). Stir-fry another 30 seconds, then push to the side.
3. 3 Add the remaining 1 tbsp oil, then the onion and carrot. Stir-fry for 1 minute until the onion starts to turn translucent.
4. 4 Add the cabbage and cook for 90 seconds, tossing constantly, until the leaves wilt but still have a slight crunch.
5. 5 Add the bean sprouts and scallions and toss for 30 seconds.
6. 6 Add the warm noodles and toss with the vegetables and pork for about 1 minute until everything is evenly distributed and the noodles are heated through.
7. 7 Pour the yakisoba sauce evenly over the top. Toss vigorously for 60–90 seconds using a tong-and-flip motion so the sauce coats every strand. The noodles should look glossy, not soupy. Taste and add soy sauce only if needed.
8. 8 Add the butter, toss once more until melted and incorporated, then immediately transfer to serving plates.
9. 9 Top each portion with a generous pinch of beni shoga, a sprinkle of aonori, and a handful of bonito flakes. Finish with shichimi togarashi if using. Serve at once while the bonito flakes are still curling from the heat.