How To Make Yakisoba (Recipe) 焼きそばの作り方 (レシピ)

yakisoba noodles

🥗Healthier: whole wheat noodles

💰Cheaper: spaghetti

Whole wheat noodles add fiber, while spaghetti is more commonly available.

shrimp

🥗Healthier: tofu

💰Cheaper: chicken

Tofu provides a plant-based option, while chicken is often less expensive.

squid

🥗Healthier: mushrooms

💰Cheaper: canned tuna

Mushrooms add umami, while canned tuna is a budget-friendly protein.

mirin

🥗Healthier: rice vinegar

💰Cheaper: sugar + water

Rice vinegar adds acidity, while sugar + water mimics sweetness.

In a small bowl, add 2 tsp sugar, 2 tsp soy sauce, 4 tsp oyster sauce, 4 tsp ketchup, and 4 Tbsp worcestershire sauce; mix well to create homemade yakisoba sauce.

Slice 1/2 onion and cut 1 carrot into julienned strips.

Slice 3 shiitake mushrooms and chop 2 green onions into 2-inch pieces.

Cut 4 cabbage leaves into small bite-sized pieces.

Prepare 1 package of yakisoba noodles and transfer them to a sieve; quickly run hot water over the noodles and separate them with your hands.

In a skillet or wok, heat 2 Tbsp oil on medium-high heat.

Add the sliced pork belly (1/2~3/4 lb) to the skillet and cook until no longer pink.

Add the sliced onion and julienned carrot; cook for 1-2 minutes.

Add the cabbage and cook until almost tender.

Lastly, add the chopped green onion and sliced shiitake mushrooms; cook for 1 minute.

Season with freshly ground black pepper.

Add the yakisoba noodles to the skillet/wok and lower the heat to medium; stir-fry well together.

Add the yakisoba sauce, adjusting the amount based on the quantity of ingredients; mix all together using tongs.

Transfer to plates and garnish with dried green seaweed and pickled red ginger; serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens