Japanese Stir-Fried Noodles (Yakisoba)

Name: Japanese Stir-Fried Noodles (Yakisoba)
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: yakisoba noodles 300 g; thinly sliced pork 150 g; cabbage 120 g; onion 80 g; carrot 50 g; yakisoba sauce 4 tbsp; vegetable oil 1 tbsp; bonito flakes 5 g

Quick answer

Total time: 27 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

Yakisoba sauce, built on Worcestershire, coats the noodles in a sweet, tangy glaze, and bonito flakes laid on the hot plate sway in the rising heat and add a smoky note.

The noodles come precooked and need only about thirty seconds of warming to loosen before they fry, keeping some bounce instead of turning soft. Cabbage, onion, and carrot hit a very hot pan briefly and stay crisp under the sauce. The sauce is poured around the edge of the pan only at the very end, which protects that crunch, and a quick toss coats every strand evenly.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Warm the 300 g yakisoba noodles briefly in the microwave or in hot water for about 30 seconds, just until they loosen.

Shake off excess moisture so the noodles fry instead of steaming.
2

Cut the 120 g cabbage into bite-size pieces, and slice the 80 g onion and 50 g carrot thinly so they cook quickly.

Separate the 150 g sliced pork where pieces overlap.
3

Heat a pan over high heat, add 1 tbsp vegetable oil, and spread the pork in a thin layer.

Stir-fry until the red color disappears and the edges begin to lightly brown.
4

Add the onion and carrot first and stir-fry for about 1 minute, then add the cabbage.

Cook until the cabbage edges look slightly translucent, but stop before the vegetables lose their crunch.
5

Add the loosened noodles and toss for 2 minutes, lifting them with chopsticks or tongs so they separate evenly.

If the noodles stick hard to the pan, lower the heat slightly.
6

Pour 4 tbsp yakisoba sauce around the edge of the pan and toss quickly so the sauce coats instead of pooling.

When the noodles look dark and glossy, plate them and top with 5 g bonito flakes.