📝 About This Recipe
Transport your kitchen to the bustling night markets of Osaka with this authentic Yakisoba. Despite the name 'soba', these stir-fried wheat noodles are characterized by their chewy texture and a signature savory-sweet sauce that caramelizes beautifully against a hot wok. This recipe balances tender pork belly, crunchy cabbage, and umami-rich aromatics for a quintessential Japanese comfort meal that is as vibrant as it is delicious.
🥗 Ingredients
The Noodles and Protein
- 3 packs Mushi Chukamen (Steamed Yakisoba Noodles) (approx. 150g each; usually found in the refrigerated section)
- 1/2 lb Pork Belly (thinly sliced into bite-sized pieces)
- 6-8 pieces Shrimp (peeled and deveined (optional))
The Vegetables
- 1/4 head Green Cabbage (cut into 1-inch squares)
- 1/2 Yellow Onion (sliced into 1/4-inch wedges)
- 1 small Carrot (julienned into matchsticks)
- 3-4 pieces Shiitake Mushrooms (thinly sliced)
- 3 stalks Green Onions (cut into 2-inch lengths)
Homemade Yakisoba Sauce
- 4 tablespoons Worcestershire Sauce (Japanese brands like Bull-Dog are preferred)
- 2 tablespoons Oyster Sauce (for deep umami flavor)
- 1 tablespoon Ketchup (adds a touch of acidity and color)
- 2 teaspoons Soy Sauce (use high-quality Japanese soy sauce)
- 2 teaspoons Sugar (adjust to taste)
For Garnish and Cooking
- 1 tablespoon Aonori (dried green seaweed powder)
- 1-2 tablespoons Beni Shoga (pickled red ginger)
- 1 handful Katsuobushi (dried bonito flakes)
- 2 tablespoons Vegetable Oil (neutral oil for frying)
- 1 teaspoon Toasted Sesame Oil (for finishing aroma)
👨🍳 Instructions
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1
In a small bowl, whisk together the Worcestershire sauce, oyster sauce, ketchup, soy sauce, and sugar until the sugar is fully dissolved. Set aside.
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2
Prepare the yakisoba noodles by placing the sealed packs in the microwave for 30-45 seconds. This loosens them up so they don't break when stir-frying.
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3
Heat 1 tablespoon of vegetable oil in a large wok or flat griddle over medium-high heat. Add the pork belly slices in a single layer.
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4
Sear the pork until it starts to brown and the fat renders out, about 2-3 minutes. If using shrimp, add them now and cook until pink.
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5
Add the onions and carrots to the wok. Stir-fry for 2 minutes until the onions become slightly translucent but still have a bite.
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6
Toss in the cabbage and shiitake mushrooms. Continue to stir-fry for another 2 minutes until the cabbage begins to wilt slightly.
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7
Push the meat and vegetables to the outer edges of the wok, creating a space in the center. Add another tablespoon of oil if the pan looks dry.
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8
Place the loosened noodles in the center. Add 2 tablespoons of water or sake over the noodles to help steam and separate them using tongs.
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9
Mix the noodles with the vegetables and meat. Spread everything out and let the noodles sear undisturbed for 1 minute to get a few crispy edges.
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10
Pour the prepared yakisoba sauce over the mixture. Use tongs or a spatula to toss everything vigorously, ensuring every strand of noodle is coated.
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11
Add the green onions and a drizzle of toasted sesame oil. Toss for a final 30 seconds until the sauce has thickened and glazed the ingredients.
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12
Transfer to serving plates. Generously sprinkle with aonori and katsuobushi, and place a mound of beni shoga on the side.
💡 Chef's Tips
If you cannot find steamed yakisoba noodles, you can use dried ramen noodles boiled 'al dente' and rinsed in cold water. Don't overcook the cabbage; it should provide a crunchy contrast to the soft noodles. For an extra authentic touch, use a cast iron griddle (teppan) to get maximum caramelization on the sauce. If the sauce tastes too tart, add an extra teaspoon of sugar to balance the Worcestershire sauce. Always prep all your vegetables and sauce before turning on the heat, as the stir-frying process moves very quickly.
🍽️ Serving Suggestions
Serve with a side of chilled edamame seasoned with sea salt. A cold Japanese lager or a refreshing Highball (whisky and soda) cuts through the richness of the sauce perfectly. For a heavier meal, serve alongside Takoyaki (octopus balls) or Okonomiyaki. Add a swirl of Japanese mayonnaise (Kewpie) on top for a creamy, modern twist. Pair with a simple Miso soup to cleanse the palate between bites.