Yakisoba (Japanese Stir-fried Noodles) Recipe

Introduction

Yakisoba is a popular Japanese stir-fried noodle dish that’s both flavorful and easy to prepare. Featuring tender pork, crisp vegetables, and a savory sauce, it’s a comforting meal perfect for any time of day.

Ingredients

• 5 dried shiitake mushrooms
• 480g (16 oz) pre-cooked yakisoba noodles (about 3 packets)
• 4 spring onions (scallions)
• 2 tbsp vegetable oil
• 1 small onion, sliced
• 250g (9 oz) pork belly, skin removed and thinly sliced
• 1 cup finely julienned carrot
• 5 small cabbage leaves, cut into bite-sized pieces
• Thinly sliced Japanese pickled ginger, to serve (optional)
• Yakisoba sauce:
• 4 tbsp Worcestershire sauce
• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp ketchup
• 1 tsp dark sweet soy sauce

Instructions

1. Step 1: Soak the shiitake mushrooms in hot water for 10 minutes or until softened. Remove and discard the stems, then slice the mushrooms and set aside.
2. Step 2: Bring a large pot of water to a boil. Add the pre-cooked yakisoba noodles and soak for one minute. Use tongs to gently separate the noodles, then drain and transfer them to a wide plate or tray.
3. Step 3: In a small bowl, combine Worcestershire sauce, soy sauce, oyster sauce, ketchup, and dark sweet soy sauce to make the yakisoba sauce.
4. Step 4: Slice the pale parts of the spring onions finely and keep them with the sliced onion. Cut the green parts into batons and set aside for garnish.
5. Step 5: Heat 1 tablespoon of vegetable oil in a large non-stick frying pan over high heat. Add the onions and the pale parts of the spring onions and stir-fry for 20 seconds. Push them to the side of the pan.
6. Step 6: Pour the remaining 1 tablespoon of oil into the cleared space. Add the pork slices spread out evenly and cook on one side for about a minute until they start to color. Turn them over and stir-fry until just cooked.
7. Step 7: Add the julienned carrot and stir-fry for 20 seconds, then add the cabbage and stir-fry for another 30 seconds.
8. Step 8: Add the shiitake mushrooms, then the noodles and pour in the yakisoba sauce. Toss everything together until well combined and the sauce is fully absorbed by the noodles.
9. Step 9: Scatter the green spring onion batons over the stir-fry. Remove from heat and divide into serving bowls. Serve topped with pickled ginger if desired.

Tips & Variations

• For a vegetarian version, substitute pork with firm tofu and use vegetarian oyster sauce or mushroom sauce.
• If fresh yakisoba noodles are unavailable, use fresh ramen or udon noodles as a substitute.
• Adjust the amount of sauce to your taste for a lighter or richer flavor.
• Add other vegetables like bell peppers or bean sprouts for extra crunch and color.

Storage

Store leftover yakisoba in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave until hot. Avoid overcooking during reheating to maintain noodle texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh mushrooms instead of dried shiitake?

Yes, fresh shiitake mushrooms can be used. If using fresh, slice them and add them directly without soaking, adjusting cooking time slightly if needed.

What is the best way to reheat yakisoba?

The best way is to reheat it in a frying pan over medium heat, tossing occasionally until warmed through. This helps maintain the stir-fried texture compared to microwaving, which can make noodles soggy.

Yakisoba (Japanese Stir-fried Noodles) Recipe

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★★★★★

4.9 from 67 reviews

A classic Japanese stir-fry noodle dish featuring tender pork belly, crisp vegetables, and flavorful yakisoba sauce tossed with pre-cooked noodles. This quick and savory meal combines shiitake mushrooms, spring onions, carrot, and cabbage for a satisfying texture and authentic taste.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

Vegetables and Meat

• 5 dried shiitake mushrooms
• 4 spring onions (scallions)
• 1 small onion, sliced
• 250g (9 oz) pork belly, skin removed and thinly sliced
• 1 cup finely julienned carrot
• 5 small cabbage leaves, cut into bite-sized pieces
• Thinly sliced Japanese pickled ginger, to serve (optional)

Noodles

• 480g (16 oz) pre-cooked yakisoba noodles (about 3 packets)

Oils and Sauces

• 2 tbsp vegetable oil

Yakisoba Sauce

• 4 tbsp Worcestershire sauce
• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp ketchup
• 1 tsp dark sweet soy sauce

Instructions

1. Soak Shiitake Mushrooms: Soak the dried shiitake mushrooms in hot water for 10 minutes or until softened. Remove and discard the stems, then slice the mushrooms and set aside.
2. Prepare Noodles: Bring a large pot of water to a boil. Add the pre-cooked yakisoba noodles and let them soak for about one minute. Use tongs to gently shake and loosen the noodles. Drain well and set aside on a large wide plate or tray.
3. Make Yakisoba Sauce: In a small bowl, combine Worcestershire sauce, soy sauce, oyster sauce, ketchup, and dark sweet soy sauce. Mix thoroughly and set aside.
4. Prepare Spring Onions: Finely slice the pale white parts of the spring onions and keep them with the sliced onion. Cut the green parts into batons for garnishing later.
5. Stir-Fry Vegetables and Pork: Heat 1 tablespoon of vegetable oil in a large non-stick frying pan over high heat. Add the sliced onions and the pale parts of the spring onions, stir-frying for 20 seconds. Push them to the side, add the remaining oil to the center, and spread in the pork slices. Let the pork sear undisturbed for about one minute until colored on one side, then flip and stir-fry until cooked through.
6. Add Vegetables and Mushrooms: To the pork, add the julienned carrot and stir-fry for 20 seconds. Follow with the cabbage, stir-frying for 30 seconds more. Then add the sliced shiitake mushrooms.
7. Combine Noodles and Sauce: Add the drained noodles and the prepared yakisoba sauce to the pan. Toss all ingredients together thoroughly, ensuring the noodles are evenly coated and sauce absorbed.
8. Garnish and Serve: Sprinkle the green spring onion batons over the stir-fry. Remove from heat, divide into serving bowls, and top each with pickled ginger if desired.

Notes

• Using pre-cooked yakisoba noodles saves time and ensures the right texture.
• If dried shiitake mushrooms are unavailable, fresh shiitake can be used but increase cooking time slightly.
• Adjust the sauce ingredients according to taste for sweetness or saltiness.
• Vegetable oil is preferred for its neutral flavor; other neutral oils work similarly.
• Pickled ginger adds a nice tang but can be omitted for a milder flavor.

Keywords: Yakisoba, Japanese stir-fried noodles, pork belly, shiitake mushrooms, quick Japanese recipe, savory noodle dish