Japanese yakisoba is a quick, satisfying street-food favorite built around wheat noodles stir-fried with pork and crisp vegetables.
A hot skillet, a short ingredient list, and a savory Worcestershire-soy sauce give the noodles smoky edges without making the dish heavy.
Loosen chilled noodles briefly in hot water before adding them to the skillet so they stir-fry evenly instead of clumping.
Serving Suggestions
Serve hot with extra sliced green onion, pickled ginger, or a sprinkle of toasted sesame seeds.
Recipe Notes
Chicken, shrimp, or mushrooms can replace the pork. Refrigerate leftovers for up to 3 days and reheat in a hot skillet.
Japanese Yakisoba
Savory Japanese stir-fried noodles with pork, cabbage, carrots, and green onions.
Ingredients
Equipment
Method
Make the sauce:
- Whisk the Worcestershire sauce, oyster sauce, soy sauce, sugar, and black pepper in a small bowl.
- Separate the noodles. If they are chilled, loosen them in hot water for 30 seconds, then drain well.
Stir-fry:
- Heat the oil in a large skillet or wok over medium-high heat. Add the pork and cook until lightly browned.
- Add the onion, cabbage, and carrot. Stir-fry for 3 to 4 minutes, until the vegetables are crisp-tender.
- Add the noodles and sauce. Toss continuously for 2 to 3 minutes until the noodles are glossy and hot.
- Fold in the green onions and serve immediately.
Nutrition
Notes
- Keep the pan hot and avoid overcrowding so the noodles develop lightly charred edges.
- Taste before adding salt because the sauces are already savory.
