Japanese Stir-Fried Pork Noodles — Yakisoba
Japan's most popular festival noodle dish, wheat noodles stir-fried over high heat with pork belly, cabbage, and carrot in a sweet and savoury yakisoba sauce, topped with aonori, pickled ginger, and bonito.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mince garlic. Thinly slice onion; cut carrot into matchsticks; roughly chop cabbage; cut pork belly into 3cm pieces. Loosen noodles under warm water, drain thoroughly. Combine Worcestershire sauce, oyster sauce, soy sauce, ketchup, and sugar in a bowl.
Sear
Heat 2 tbsp oil in a wok or large skillet over high heat until smoking. Add pork belly, cook 3–4 minutes until golden and rendered.
Saute 1
Add onion, carrot, and garlic; toss over high heat 2–3 minutes until beginning to soften. Add cabbage, toss 2 minutes until edges wilt.
Saute 2
Add noodles to the wok, toss vigorously over high heat 2 minutes, separating strands until they loosen.
Glaze
Pour sauce around the wok edge. Toss everything together over high heat 1–2 minutes until sauce coats evenly and noodles turn glossy.
Plate
Transfer to serving bowls. Top with aonori, pickled ginger, bonito flakes, and sesame seeds. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.