How to Make Yakisoba
Cook Time: 20 minutes
Yakisoba, or “fried noodles,” is a Japanese stir-fry dish that uses noodles that are similar to ones used in ramen. This tasty meal is often prepared with small pieces of pork and vegetables like onions, cabbage, and carrots. Salt, pepper, and yakisoba sauce are used to give the dish its widely-recognised sweet and savoury flavour.
This classic noodle dish is a crowd-pleaser and a common meal in many Japanese homes and restaurants. It is also a well-known street food. Yakisoba is fairly diverse and can be made without any meat for a vegetarian or even vegan alternative. The recipe requires just a few basic ingredients, many of which can be found in a stocked Japanese pantry.
While soba is commonly associated with buckwheat noodles, the word is historically used to refer to any thin, long noodle. In yakisoba, the noodles are Chinese-style alkaline noodles that are widely available in pre-boiled packs for convenience. You can also purchase bottled or packaged yakisoba sauce to save time.
How to Make Yakisoba
Yakisoba is rooted in multiple countries and therefore a versatile dish. While there are many ways to create this noodle and vegetable meal, the dish is always fried in a pan and finished with a sweet sauce.
- 1/4 onion
- 1/2 carrot
- 2 shiitake mushrooms
- 1 spring onion
- 2 cabbage leaves
- 170g finely sliced pork belly
- 15ml neutral-flavoured oil
- 2 packages yakisoba noodles
- Freshly ground pepper
- 45ml yakisoba sauce
- Pickled red ginger (Kizaki Shoga)
- Aonori (dried green seaweed)
1. Slice the shiitake mushrooms, cut the carrot into julienned strips, and slice the onion.
2. Cut the cabbage into bite-sized pieces, chop the spring onion greens into 50 mm pieces, and cut the pork belly into 25 mm pieces.
3. Heat oil in a wok or skillet on medium-high heat. Put the pork belly into the pan and heat until no longer pink.
4. Add the carrot and onion to the pan and cook for one to two minutes.
5. Add the cabbage to the pan and cook until nearly tender.
6. Add the shiitake mushrooms and spring onion greens to the pan and cook for an additional one minute. Season the contents of the pan with freshly ground black pepper.
7. Place the yakisoba noodles in a strainer and quickly run hot water over the noodles. Use your hands to gently separate the noodles before adding them to the wok/skillet. Use tongs to carefully combine the ingredients. Lower the stove to medium heat.
8. Add the yakisoba sauce and mix using the tongs.
Transfer a portion of the yakisoba to a plate. Garnish with pickled red ginger and dried green seaweed. Serve immediately.