Yakisoba (Japanese Stir-Fried Noodles)

Method21 steps · about 35 min

1. 1

   Step 1: Gather the ingredients. Put the pork belly (¾ lb) slices in the freezer for 10 minutes to make them easier to cut. Meanwhile prepare the vegetables and choose either the homemade sauce in step 2 or bottled yakisoba sauce.

   Chill pork for easier slicing · 10 minUses ¾ lb sliced pork belly (see Notes below)

   
2. 2

   Step 2: For homemade sauce, whisk together the Worcestershire sauce (¼ cup), oyster sauce (4 tsp), ketchup (4 tsp), soy sauce (2 tsp) and sugar (2 tsp) until the sugar dissolves. Taste and adjust if needed. This makes more than the initial 1/3 cup used in step 19; reserve the rest and add it only to taste. If using bottled yakisoba sauce, skip the homemade sauce ingredients.

   Uses ¼ cup Worcestershire sauce (use vegan Worcestershire sauce for vegan) · 4 tsp oyster sauce (use Vegetarian Stir-Fry Sauce for shellfish allergies or vegetarian) · 4 tsp ketchup · 2 tsp soy sauce · 2 tsp sugar (plus more, to taste)

   
3. 3

   Step 3: Cut the partially frozen ¾ lb sliced pork belly crosswise into 1-inch (2.5-cm) pieces.

   Uses Briefly chilled pork belly

   
4. 4

   Step 4: Cut ½ onion into ¼-inch (6-mm) slices.

   Uses ½ onion (5 oz, 142 g)

   
5. 5

   Step 5: Cut the 100 g carrot piece into 2-inch (5 cm) slabs, then thinly slice into julienne strips.

   Uses 100 g carrot (about a 4-inch piece), cut into thin julienne strips

   
6. 6

   Step 6: Remove the core from ¼ small head green cabbage. Cut the cabbage wedge into 1-inch (2.5-cm) slices.

   Uses ¼ small head green cabbage (½ lb, 227 g)

   
7. 7

   Step 7: Cut the cabbage slices into bite-sized pieces.

   Uses Cored sliced cabbage

   
8. 8

   Step 8: Chop 2 green onions/scallions into 2-inch (5-cm) pieces. Cut any thick, white parts of the green onions in half lengthwise.

   Uses 2 green onions (scallions)

   
9. 9

   Step 9: Remove the stems from 3 shiitake mushrooms and cut the caps into ¼-inch (6-mm) slices.

   Uses 3 shiitake mushrooms (1.4 oz, 40 g)

   
10. 10

    Step 10: Heat a griddle, large frying pan, or wok on medium heat. Add 2 Tbsp neutral oil. Unwrap 3 servings yakisoba noodles (they come pressed into squares) and add them to the griddle. Nami's Tip: Use cookware with a large surface area so your ingredients make direct contact with the heat. That's what gives yakisoba its signature charred street food flavor.

    Uses 1 three-serving package pre-steamed yakisoba noodles (454–480 g; 16–17 oz) · 2 Tbsp neutral oil (for frying; plus more, if needed)

    
11. 11

    Step 11: Once the bottom is heated, flip the noodle squares and warm the other side. Nami's Tip: Warming the noodles first loosen them naturally. Cold noodles will break if you force them apart, so be patient and let the heat do the work.

    Uses Warming pre-steamed noodle blocks

    
12. 12

    Step 12: Use chopsticks to gently separate the noodles as they loosen. Once loosened, transfer to a plate.

    Uses Warmed noodle blocks

    
13. 13

    Step 13: Add the prepared pork belly pieces to the hot griddle in a single layer and season with ground black pepper. Add a little extra neutral oil only if needed to prevent sticking.

    Uses Cut pork belly · freshly ground black pepper · Additional oil only if needed

    
14. 14

    Step 14: Stir-fry until the meat is no longer pink.

    Uses Seasoned pork belly in the pan

    
15. 15

    Step 15: Add the onion to the griddle and stir, separating the layers. Cook for 1–2 minutes, until tender and slightly charred. Nami's Tip: Add vegetables in stages—hard ones first, soft ones last. This keeps their texture and crunch intact. Don't overcrowd the pan—too many ingredients at once will steam the noodles instead of stir-frying them.

    Cook onion until tender · 2 minUses Stir-fried pork belly · Sliced onion

    
16. 16

    Step 16: Add the carrots, stir, and cook for 1–2 minutes, until they are coated with oil and start to soften.

    Cook carrots until starting to soften · 2 minUses Pork and onion in the pan · Julienned carrot

    
17. 17

    Step 17: Add the cabbage and shiitake mushrooms and cook until they are coated with oil and begin to soften.

    Uses Pork, onion and carrot · Bite-sized cabbage · Sliced shiitake caps

    
18. 18

    Step 18: Add the green onions and cook for 1 minute until they start to wilt.

    Wilt green onions · 1 minUses Pork and cooked vegetables · Prepared green onion pieces

    
19. 19

    Step 19: Spread out the stir-fried pork and vegetables. Add the loosened pre-steamed noodles and drizzle with 1/3 cup of either the prepared homemade sauce or bottled yakisoba sauce. Toss until evenly coated; taste and add more of the same sauce only if needed. Reserve unused sauce.

    Uses Stir-fried pork and vegetables · Loosened pre-steamed noodles · Homemade yakisoba sauce, if chosen · Bottled yakisoba sauce instead of homemade, if chosen

    
20. 20

    Step 20: Toss the noodles frequently to prevent sticking. Once coated in the sauce and warmed through, serve immediately on individual plates.

    Uses Sauce-coated yakisoba

    
21. 21

    Step 21: Garnish with aonori seaweed and pickled red ginger, if desired, and serve immediately.

    Uses Hot plated yakisoba · aonori seaweed · pickled red ginger