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A bowl of yakisoba noodles with a set of chopsticks resting on the rim.
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Yakisoba – Japanese Stir Fried Noodles

Get dinner on the table in just 25 mins with this quick and easy yakisoba recipe. These delicious Japanese stir fried noodles are loaded fresh veggies and tender pork or chicken, smothered in homemade yakisoba sauce.
Course Dinner, Lunch, Snack
Cuisine Japanese
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Calories 858kcal
Cost $10-$15

Equipment

Ingredients

  • 500 g yakisoba noodles sub with cooked ramen or thin chow mein / Chinese yellow noodles, or udon noodles
  • 300 g pork belly thinly sliced, sub pork loin, chicken, beef, seafood or tofu
  • 1 onion sliced
  • 1 carrot finely sliced
  • 100 g cabbage chopped
  • 1 tbsp vegetable oil
  • 1 tsp sesame oil
  • ½ cup yakisoba sauce

Optional garnish:

Instructions

  • Heat the vegetable oil and sesame oil in a wok, frying pan or large skillet over medium-high heat.
    1 tbsp vegetable oil, 1 tsp sesame oil
  • Add the onions and stir fry for a few minutes until they start to turn transparent, then add the carrots and cabbage and stir fry for a minute or two until they start to soften. Add the thinly sliced pork and continue to stir fry until golden brown.
    1 onion, 1 carrot, 100 g cabbage, 300 g pork belly
  • Add the yakisoba noodles and stir fry for a few minutes, using your spatula to toss and separate the strands. Once noodles start to become crispy, add half the yakisoba sauce and stir quickly to coat all ingredients evenly.
    500 g yakisoba noodles, ½ cup yakisoba sauce
  • Add the remaining yakisoba sauce and stir fry until all ingredients are cooked.
    ½ cup yakisoba sauce
  • Garnish with your favourite Japanese toppings – katsuobushi, aonori, shichimi togarashi, beni shoga etc.
    2 tsp white sesame seeds, seaweed flakes / aonori, beni shoga / red pickled ginger, bonito flakes / katsuobushi

Video

Notes

  • Yakisoba Noodles – Known as mushi chakumen, these are noodles made from wheat flour, water and kansui (a type of lye water) which gives them their golden yellow colour. They’re pre-steamed then packaged, so you can put them straight in the pan without cooking them first. Swap for soba noodles (aka buckwheat noodles), fresh or frozen udon noodles, ramen noodles, Chinese style noodles, or even spaghetti in a real pinch (cook according to package directions and drain before using in this recipe).
  • Pork – Thinly sliced pork (such as pork belly) works best because it cooks quickly and absorbs all the delicious flavours in the stir fry. If you’re in Australia, Coles now sells this fresh, otherwise Asian grocery stores often sell super thin hot-pot style pork slices, fresh or frozen, similar to what you find in shabu shabu hot pot.
  • Yakisoba Sauce – This is a sweet and slightly sour sauce which is fairly similar to BBQ sauce. Two of the most popular store bought brands are Otafuku or Bulldog. You can find it at most supermarkets these days, buy yakisoba sauce online or even better - make your own yakisoba sauce at home.
  • Storage - Store leftover yakisoba in an airtight container in the refrigerator for 2-3 days, or in the freezer for around 2-3 months. You can reheat leftovers in the microwave.

Nutrition

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