Yakisoba (Japanese Fried Noodles)

🧂 Ingredients

• 2 packs (fresh or pre-cooked) Yakisoba noodles(Fresh yakisoba noodles are ideal, but pre-cooked ones can be used. If using pre-cooked, you may need to loosen them slightly before adding to the pan.)
• 100 g Pork belly(Thinly sliced. Can substitute with thinly sliced pork shoulder or even chicken.)
• 100 g Cabbage(Roughly chopped into bite-sized pieces.)
• 1/2 Carrot(Julienned or thinly sliced into matchsticks.)
• 1/4 Onion(Thinly sliced. Optional, but adds sweetness and depth.)
• 1/4 Bell pepper(Thinly sliced. Any color works. Optional.)
• 1 clove Garlic(Minced. Optional, for extra flavor.)
• 1 tbsp Vegetable oil(Or other neutral cooking oil.)
• 3 tbsp Yakisoba sauce(Store-bought yakisoba sauce is recommended. If unavailable, a mixture of Worcestershire sauce, soy sauce, oyster sauce, and a touch of sugar can be used as a substitute.)
• for topping Aonori (dried seaweed flakes)(Adds a distinct oceanic flavor and color.)
• for topping Beni shoga (pickled red ginger)(Provides a tangy, slightly spicy counterpoint.)
• optional Mayonnaise(Japanese Kewpie mayonnaise is often drizzled on top.)

👨‍🍳 Instructions

1. 1

   Prepare the ingredients: Slice the pork belly thinly. Chop the cabbage into bite-sized pieces. Julienne or thinly slice the carrot. Thinly slice the onion and bell pepper (if using). Mince the garlic (if using). If using fresh yakisoba noodles, gently separate them.

   ⏱️ 10 minutes
2. 2

   Heat a large skillet or wok over medium-high heat (around 190°C / 375°F). Add the vegetable oil. Once shimmering, add the sliced pork belly. Stir-fry until the pork is browned and cooked through, about 3-4 minutes. If using garlic, add it during the last minute of cooking the pork and stir until fragrant.

   ⏱️ 4 minutes
3. 3

   Add the chopped cabbage, julienned carrot, sliced onion, and bell pepper (if using) to the skillet. Continue to stir-fry vigorously for another 4-5 minutes, or until the vegetables are tender-crisp. You want them to retain a slight bite.

   ⏱️ 5 minutes
4. 4

   Push the ingredients to one side of the skillet. Add the yakisoba noodles to the empty space. Pour the yakisoba sauce over the noodles. Stir-fry the noodles for 1-2 minutes until they begin to soften and absorb the sauce. Then, toss everything together – noodles, pork, and vegetables – until well combined and evenly coated with the sauce. Cook for another 2-3 minutes, allowing the noodles to heat through and slightly caramelize.

   ⏱️ 5 minutes
5. 5

   Divide the yakisoba between two plates. Garnish generously with aonori and beni shoga. Drizzle with mayonnaise if desired.

   ⏱️ 1 minute

💡 Pro Tips

• ✓Use high heat and stir-fry quickly to achieve the best texture for both the noodles and vegetables.
• ✓Ensure all ingredients are prepped and ready before you start cooking, as the process is fast-paced.
• ✓Don't overcrowd the pan; cook in batches if necessary to ensure proper stir-frying rather than steaming.
• ✓Yakisoba is a popular festival food in Japan, often served in a hot dog bun (known as 'yakisoba pan').

🔄 Variations

• Shio Yakisoba: Use a salt-based sauce instead of the traditional sweet and savory sauce.
• Seafood Yakisoba: Add shrimp, squid, or other seafood along with the pork.
• Vegetarian Yakisoba: Omit the pork and add more vegetables like mushrooms, bean sprouts, or edamame. Use a vegetarian-friendly sauce.

🥗 Nutrition

Per serving