If you’ve ever been to a Japanese festival or street food stall, you’ve likely encountered yakisoba—the irresistible stir-fried noodles sizzling on a hot griddle, filling the air with a sweet-savory aroma.
This classic Japanese dish combines tender wheat noodles with thinly sliced pork, cabbage, carrots, and onions, all tossed in a thick, tangy sauce that’s similar to Worcestershire but uniquely Japanese.
Topped with a drizzle of Japanese mayonnaise, a sprinkle of aonori (seaweed), and a side of pickled ginger, it’s a complete meal that comes together in under 20 minutes. Better than takeout and endlessly customizable, yakisoba is the perfect quick weeknight dinner.
Ingredients
For the Yakisoba:
- 3 packs (about 18 oz / 500g) fresh yakisoba noodles (or 10 oz dried ramen-style noodles)
- 2 tablespoons vegetable oil, divided
- ½ lb (225g) pork belly or pork shoulder, thinly sliced
- ½ onion, thinly sliced
- 1 carrot, julienned
- 2 cups cabbage, thinly sliced
- 2 green onions, cut into 2-inch pieces
For the Yakisoba Sauce:
- 3 tablespoons Worcestershire sauce
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon ketchup
- 1 tablespoon sugar
- 1 teaspoon sesame oil
For Topping:
- Japanese mayonnaise (Kewpie)
- Aonori (dried seaweed flakes)
- Pickled red ginger (beni shoga)
Instructions
1. Prepare the Noodles: If using fresh yakisoba noodles, place them in a colander and pour boiling water over them to separate. Drain well and toss with a little oil to prevent sticking. If using dried noodles, cook according to package directions, drain, and rinse with cold water.
2. Make the Sauce: In a small bowl, whisk together the Worcestershire sauce, oyster sauce, soy sauce, ketchup, sugar, and sesame oil. Set aside.
3. Stir-Fry the Pork and Vegetables: Heat a large wok or skillet over high heat. Add 1 tablespoon of oil. Add the pork and stir-fry for 2 to 3 minutes until browned.
Remove and set aside. Add the remaining 1 tablespoon of oil to the wok. Add the onion and carrot, stir-frying for 1 minute. Add the cabbage and stir-fry for another 1 to 2 minutes until slightly wilted but still crisp.
4. Add the Noodles and Sauce: Return the pork to the wok. Add the noodles and the prepared sauce. Toss everything together using tongs or two spatulas for 2 to 3 minutes until the noodles are evenly coated and heated through. Add the green onions and toss for another 30 seconds.
5. Serve: Transfer the yakisoba to serving plates or bowls. Drizzle with Japanese mayonnaise, sprinkle with aonori, and top with a small pile of pickled red ginger. Serve immediately.
This Yakisoba brings the vibrant flavors of Japanese street food to your kitchen—quick, satisfying, and endlessly customizable.
