Japanese · Main · Easy
Yakisoba
Springy stir fried noodles with pork, cabbage, and carrots in a sweet savory sauce. Japanese street food you can make in one pan.
The whole recipe in 60 seconds
Yakisoba, in 5 ideas
- High heat and a hot pan give you that smoky street food char
- Have everything cut before you start, stir frying moves too fast to chop as you go
- The sauce should coat the noodles, not pool at the bottom of the pan
- Day old noodles from the fridge fry up better than freshly cooked ones
- A fried egg on top is the classic finishing touch
What you need
Ingredients
- 12 oz yakisoba noodles or ramen noodles
- 1/2 lb pork loin, thinly sliced
- 2 cups shredded cabbage
- 1 carrot, julienned
- 1/2 onion, sliced
- 3 tbsp Worcestershire sauce
- 2 tbsp soy sauce
- 1 tbsp ketchup
- 1 tbsp sugar
- 2 tbsp vegetable oil
- Pickled ginger for serving
How to make it
Directions
- Stir the Worcestershire, soy sauce, ketchup, and sugar together for the sauce.
- Heat the oil in a large skillet or wok over high heat. Sear the pork 2 minutes, then push aside.
- Add the onion, carrot, and cabbage and stir fry 3 minutes until just softened.
- Add the noodles and sauce. Toss everything together 2 to 3 minutes until the noodles absorb the sauce.
- Serve with pickled ginger on top.
Money saver. Use whatever vegetables are wilting in your crisper. Yakisoba is a clean out the fridge hero.