Yakisoba (Japanese Stir-Fried Noodles)
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Steps as written in the recipe card.
22 stepsTiming varies by step
Ingredient prep checklist
- Pork Belly: ¾ lb sliced pork belly ((see Notes below))
- Neutral oil: 2 Tbsp neutral oil ((for frying; plus more, if needed))
- Yakisoba Sauce: ⅓ cup yakisoba sauce ((plus more, to taste; see recipe below))
- Sugar: 2 tsp sugar ((plus more, to taste))
Gather all the ingredients. Freeze the pork belly slices for 10 minutes for easier slicing. Nami's Tip: Make a double batch of the sauce. Small amounts are hard to measure precisely, and if you're adding extra vegetables or meat, you'll want more on hand.
Step help
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Timing10 minute
for 10 minutes
Source
Yakisoba (Japanese Stir-Fried Noodles)(Video) 焼きそば
References
This step uses
- ¾ lb sliced pork belly ((see Notes below))
- ⅓ cup yakisoba sauce ((plus more, to taste; see recipe below))
- ¼ cup Worcestershire sauce
- 4 tsp oyster sauce
- 2 tsp soy sauce
Full ingredient reference
- 3 servings yakisoba noodles ((pre-steamed; one package contains 3 servings, 16–17 oz, 454–480 g))
- ¾ lb sliced pork belly ((see Notes below))
- ¼ small head green cabbage ((½ lb, 227 g))
- 3 shiitake mushrooms ((1.4 oz, 40 g))
- 4 inches carrot ((3.5 oz, 100 g))
- ½ onion ((5 oz, 142 g))
- 2 green onions/scallions
- 2 Tbsp neutral oil ((for frying; plus more, if needed))
- freshly ground black pepper
- ⅓ cup yakisoba sauce ((plus more, to taste; see recipe below))
- ¼ cup Worcestershire sauce
- 4 tsp oyster sauce
- 4 tsp ketchup
- 2 tsp soy sauce
- 2 tsp sugar ((plus more, to taste))
- aonori seaweed
- pickled red ginger