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A plate of homemade Japanese yakisoba (stir-fried ramen noodles) with pork cabbage, onions and benishoga (red pickled ginger).
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Yakisoba (焼きそば)

Yakisoba noodles are a classic Japanese street food made by stir-frying vegetables, meat and ramen noodles with a sweet and savory sauce. My version retains the authentic taste of this festival favorite with a homemade Yakisoba sauce.
Course Entree
Cuisine Japanese
Keyword stir-fry, street food
Level Beginner
Main Ingredient Noodles
Diet Dairy-Free
Prep Time 8 minutes
Cook Time 10 minutes
Total Time 18 minutes
Servings 3 servings
Calories 669kcal

Equipment

Ingredients

For yakisoba sauce

  • 2 tablespoons ketchup
  • 1 tablespoon oyster sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce

For yakisoba noodles

For stir-fry

  • 1 tablespoon vegetable oil
  • 100 grams pork belly (sliced and cut into strips)
  • 100 grams cabbage (chopped into strips)
  • 80 grams onions (sliced)
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

To serve

  • aonori (green nori flakes)
  • benishoga (red pickled ginger)
Grams + US Cups - US Standard

Instructions

  • To make the yakisoba sauce, stir together 2 tablespoons ketchup, 1 tablespoon oyster sauce, 1 tablespoon Worcestershire sauce, and 1 tablespoon soy sauce until evenly mixed.
    2 tablespoons ketchup, 1 tablespoon oyster sauce, 1 tablespoon Worcestershire sauce, 1 tablespoon soy sauce
    Mixing yakisoba sauce in a glass bowl with a spatula.
  • Boil 260 grams fresh ramen noodles for 1 minute less than what’s stated on the package directions.
    260 grams fresh ramen noodles
    Boiling a pot of ramen noodles for yakisoba.
  • Drain and rinse repeatedly with cold water while agitating with your hand to remove excess starch. When the water runs clear and the noodles are cold, drain well and shake off excess water.
    Rinsing cooked yakisoba noodles in cold water.
  • Toss the noodles with 1 tablespoon vegetable oil to coat evenly.
    1 tablespoon vegetable oil
    Tossing yakisoba noodles with oil.
  • Heat a large, heavy-bottomed frying pan over high heat. Add 1 tablespoon vegetable oil and 100 grams pork belly and stir-fry until the pork starts to brown around the edges.
    1 tablespoon vegetable oil, 100 grams pork belly
    Frying thinly sliced pork belly.
  • Add 100 grams cabbage and 80 grams onions and then season with ¼ teaspoon salt and ¼ teaspoon black pepper. Stir-fry until the vegetables are cooked but still vibrant in color.
    100 grams cabbage, 80 grams onions, ¼ teaspoon salt, ¼ teaspoon black pepper
    Pork belly, cabbage and onions stir-fried for yakisoba.
  • Add the parboiled noodles to the pan and stir-fry to reheat them.
    Yakisoba noodles stir fried with cabbage, pork and onions.
  • Pour the yakisoba sauce over the noodles and toss to distribute evenly.
    Ramen noodles and vegetables in a frying pan with yakisoba sauce.
  • Stop tossing the yakisoba noodles for 20 seconds at a time to allow the sauce to caramelize.
    Yakisoba noodles in a frying pan.
  • Serve the yakisoba sprinkled with aonori with a mound of benishoga on top.
    aonori, benishoga
    Plating yakisoba noodles with red pickled ginger.

Video

Nutrition

Calories: 669kcal | Carbohydrates: 64g | Protein: 14g | Fat: 40g | Saturated Fat: 14g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 2644mg | Potassium: 422mg | Fiber: 4g | Sugar: 6g | Vitamin A: 136IU | Vitamin C: 26mg | Calcium: 65mg | Iron: 4mg