📝 About This Recipe
Transport yourself to the vibrant yatai stalls of Shinjuku with this savory, smoky, and deeply satisfying stir-fried soba. While traditional buckwheat soba is often served chilled, this street-food classic utilizes 'Chukasoba' style noodles tossed in a complex, umami-rich sauce that caramelizes beautifully over high heat. It is a harmonious balance of crunchy vegetables, tender pork, and the signature tang of Japanese Worcestershire sauce, finished with traditional toppings that dance on the plate.
🥗 Ingredients
The Noodles and Protein
- 3 packs Yakisoba noodles (pre-steamed, approx. 150g each)
- 200 grams Pork belly (thinly sliced into bite-sized pieces)
The Vegetables
- 1/4 head Green cabbage (coarsely chopped into squares)
- 1/2 medium Yellow onion (thinly sliced)
- 1 small Carrot (cut into matchsticks)
- 4 pieces Shiitake mushrooms (sliced thinly)
- 3 stalks Green onions (cut into 2-inch lengths)
The Signature Sauce
- 4 tablespoons Worcestershire sauce (Japanese brand like Bull-Dog preferred)
- 2 tablespoons Oyster sauce
- 1 tablespoon Ketchup (adds sweetness and acidity)
- 2 teaspoons Soy sauce
- 1 teaspoon Toasted sesame oil
Garnish and Finish
- 1 tablespoon Aonori (dried green seaweed powder)
- 1 handful Katsuobushi (dried bonito flakes)
- 2 tablespoons Beni Shoga (pickled red ginger)
- 2 tablespoons Japanese Mayonnaise (Kewpie brand)
👨🍳 Instructions
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1
In a small bowl, whisk together the Worcestershire sauce, oyster sauce, ketchup, soy sauce, and sesame oil until smooth. Set aside.
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2
If using pre-packaged yakisoba noodles, place them in a colander and rinse briefly under warm water to loosen the strands. Drain thoroughly and pat dry.
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3
Heat 1 tablespoon of neutral oil in a large wok or heavy-bottomed skillet over medium-high heat until shimmering.
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4
Add the sliced pork belly in a single layer. Sear until the fat renders and the edges become golden and crispy, about 3-4 minutes.
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5
Add the sliced onions and carrots to the pan with the pork. Stir-fry for 2 minutes until the onions begin to soften.
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6
Toss in the chopped cabbage and shiitake mushrooms. Continue to stir-fry for another 3 minutes until the cabbage is wilted but still retains a slight crunch.
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7
Push the meat and vegetables to the outer edges of the wok, creating a clear space in the center.
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8
Add the noodles into the center of the wok. Let them sit undisturbed for 1-2 minutes to get a slight char from the pan's surface.
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9
Pour the prepared sauce directly over the noodles. Use tongs to toss everything together, ensuring every strand of noodle and piece of vegetable is coated.
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10
Add the green onion lengths and toss for one final minute. The sauce should thicken and glaze the ingredients, smelling deeply caramelized.
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11
Remove from heat immediately to prevent the noodles from becoming mushy.
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12
Divide the noodles into four bowls. Top generously with a sprinkle of aonori, a pile of dancing bonito flakes, and a mound of beni shoga.
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13
Finish with a zigzag drizzle of Japanese mayonnaise for that authentic street-food aesthetic and creamy mouthfeel.
💡 Chef's Tips
Use a heavy cast iron griddle or wok to achieve 'wok hei' (the breath of the wok) for that authentic smoky street flavor. Don't overcook the cabbage; it should provide a structural crunch that contrasts with the soft noodles. If you can't find pork belly, thinly sliced chicken thighs or firm tofu cubes make excellent substitutes. Ensure the noodles are at room temperature before adding to the pan to prevent them from clumping or breaking. Adjust the sweetness of the sauce by adding a teaspoon of sugar if your Worcestershire sauce is particularly tart.
🍽️ Serving Suggestions
Serve alongside a cold, crisp Japanese lager or a refreshing iced Oolong tea. A side of Miso soup helps cleanse the palate between savory bites of the noodles. For a complete 'Matsuri' (festival) experience, serve with Takoyaki (octopus balls) on the side. If you want extra protein, top each bowl with a sunny-side-up egg; the yolk creates a rich sauce for the noodles.