Recipe
Homemade Yakisoba
Savory-sweet stir-fried noodles with pork, cabbage, carrots, and classic Japanese street-style toppings, cooked hot and fast for glossy, lightly crisped edges.
Method
Prepare the Noodles
- 01If using fresh yakisoba noodles, loosen them gently under warm water if tightly packed. If using dried yakisoba noodles, follow the package instructions to prepare them.
Cook the Protein and Veggies
- 02Heat neutral oil in a large skillet or wok over medium-high heat.
- 03Add pork and cook until browned and slightly crispy at the edges.
- 04Add onion, cabbage, and carrots.
- 05Stir-fry 3–4 minutes until slightly softened but still crisp.
Add Noodles & Sear
- 06Add noodles and spread them out slightly.
- 07Let them sit undisturbed for 1–2 minutes to develop light caramelization, then toss gently.
Add Sauce
- 08Add Worcestershire sauce, soy sauce, oyster sauce, sugar, and mirin to the pan.
- 09Toss everything until evenly coated and glossy.
- 10Fold in bean sprouts at the end and cook 30 seconds.
Finish
- 11Remove from heat and top with Kewpie mayo, bonito flakes, pickled ginger, and scallions.
- 12Serve immediately.
Chef's note
- Let noodles sit briefly to develop crisp edges.
- Mirin adds depth but can be replaced with a splash of rice vinegar and a pinch of sugar.
- Keep bean sprouts lightly crisp.
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