Japanese
Yakisoba
Festival-style fried noodles seared hot with pork, cabbage, and tangy sauce for a glossy, smoky finish.
4 servings · 20 minutes prep · 10 minutes cook
Ingredients
Sauce
- 3 tbsp Japanese Worcestershire sauce
- 2 tbsp oyster sauce
- 1 tbsp ketchup
- 1 tbsp Japanese soy sauce
- 2 tsp granulated sugar
- 1 tbsp sake
Noodles and Stir-Fry
- 1 lb fresh yakisoba noodles or mushi chukamen
- 8 oz thinly sliced pork belly, cut into 2-inch pieces
- 2 tbsp avocado oil, divided
- 1/2 yellow onion, thinly sliced
- 1 medium carrot, cut into thin matchsticks
- 4 cups green cabbage, cut into 1-inch pieces
- 1 cup bean sprouts
- 1/4 tsp ground white pepper
Finish
- 2 tbsp aonori
- 1/4 cup beni shoga
Directions
Mix the Sauce and Prepare the Noodles
- Whisk together the Japanese Worcestershire sauce, oyster sauce, ketchup, Japanese soy sauce, granulated sugar, and sake.
- Rinse the yakisoba noodles briefly under hot water only if they are compressed, then drain well and loosen by hand.
Stir-Fry and Sauce
- Heat half of the avocado oil in a wok over high heat. Add the thinly sliced pork belly and stir-fry until lightly browned, 2-3 minutes.
- Add the yellow onion and carrot and stir-fry for 1 minute. Add the green cabbage and stir-fry until slightly wilted but still crisp, 2 minutes.
- Push the vegetables aside, add the remaining avocado oil and the noodles, and sear undisturbed for 1 minute.
- Toss everything together, add the sauce and ground white pepper, and stir-fry until the noodles are glossy and the sauce clings, 2-3 minutes.
Finish and Serve
- Fold in the bean sprouts for the final 30 seconds, stopping when the sprouts are hot but still crisp. Finish with the aonori and beni shoga.
