Yakisoba – Japanese Stir Fried Noodles
Stir fried to perfection in just one pan, Yakisoba noodles are the easiest Japanese street food to make. Ready in 25 minutes and loaded with pork and veggies smothered in a homemade yakisoba sauce for the most authentic flavour.
Servings 4 people
- 500 g yakisoba noodles sub with cooked ramen or thin chow mein / Chinese yellow noodles
- 300 g pork loin thinly sliced
- 1 onion thickly sliced
- 1 carrot finely sliced
- 100 g cabbage thickly sliced
- 1 tbsp vegetable oil
- 1 tsp sesame oil
- ½ cup yakisoba sauce
First up, heat that oil in a large wok or frying pan. We're adding a little vegetable oil and a dash of sesame oil for extra flavour.
Next, throw in the onions and stir fry for a few minutes until your mouth starts watering, then add the carrots and cabbage and give it a good stir. The thinly sliced pork comes next - stir fry until golden brown and full of deliciousness.
Now throw in those fresh ramen noodles and stir fry for a few minutes, using your spatula to toss and separate the strands. Once noodles they start to turn a little crispy, add half the yakisoba sauce and stir quickly to cover everything in flavour awesome-sauce.
Add remaining sauce and continue to stir fry until all ingredients are cooked and you can resist no longer.
Serve piping hot and delicious.
- Yakisoba noodles - Known as mushi chakumen, these are wheat based noodles. They're pre-steamed then packaged, so you can put them straight in the pan without needing to cook them.
- Yakisoba sauce - Similar to a slightly sweet and sour BBQ-like sauce. You can either buy the sauce from most supermarkets these days, get it online or simply make it at home. We'll usually make our own sauce, or if we're buying it, we love Otafuku brand.
- Pork - Thin slices of pork work best here. If you can find hot pot style thinly sliced pork, like in Shabu Shabu, this is best. Otherwise, we'll buy pork loin and semi-freeze it then slice it ourselves as thin as possible.
- Leftover vegetables - Sliced red capsicum/bell pepper or zucchini pair nicely with the flavours in yakisoba sauce, as do healthy green veggies like broccoli, snow peas, and bok choy. You could even try adding in baby corn, bean sprouts or water chestnuts for extra texture.
- Optional toppings - Why not dust your freshly grilled yakisoba noodles with aonori (green nori flakes), katsuoboshi (finely sliced bonito flakes) or benishōuga (red pickled ginger).
- Leftover yakisoba - Creating your very own omu-soba (omelette wrapped around yakisoba) or yakisoba-pan (yakisoba in a fresh bread roll).
- Chicken Yakisoba - We love using chicken for our yakisoba, with capsicum / red peppers and broccoli!
- Vegetarian - Use tofu as your protein for a vegetarian version.
- Meal Ideas - Serve with an entree of Quick & Easy Takoyaki and bowl of Miso Soup.
- Yaki Udon - Try swapping out the noodles for homemade Udon Noodles for a different texture.
Calories: 858kcal | Carbohydrates: 114g | Protein: 36g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 47mg | Sodium: 4272mg | Potassium: 672mg | Fiber: 4g | Sugar: 29g | Vitamin A: 2580IU | Vitamin C: 9.7mg | Calcium: 68mg | Iron: 5.7mg