📝 About This Recipe
Transport your kitchen to the vibrant night markets of Osaka with this authentic Yakisoba, Japan’s beloved stir-fried noodle dish. This recipe features chewy Mushi Chukamen noodles tossed with tender pork belly, crisp cabbage, and a complex, homemade sweet-and-savory sauce. It is a harmonious balance of textures and flavors, finished with classic garnishes that provide a professional, restaurant-quality experience right at home.
🥗 Ingredients
The Yakisoba Sauce
- 4 tablespoons Worcestershire sauce (Japanese brand like Bull-Dog is preferred)
- 2 tablespoons Oyster sauce
- 1 tablespoon Ketchup
- 2 teaspoons Soy sauce (Dark or regular)
- 2 teaspoons Sugar (Adjust to taste)
Stir-Fry Base
- 3 packages Yakisoba noodles (Pre-cooked Mushi Chukamen, roughly 150g each)
- 1/2 pound Pork belly (Thinly sliced into bite-sized pieces)
- 3-4 cups Green cabbage (Roughly chopped into 1-inch squares)
- 1/2 medium Yellow onion (Sliced into thin wedges)
- 1 small Carrot (Cut into thin matchsticks)
- 4 pieces Shiitake mushrooms (Sliced)
- 2 tablespoons Vegetable oil (Divided use)
For Garnish
- 1 tablespoon Aonori (Dried green seaweed powder)
- 2 tablespoons Beni Shoga (Pickled red ginger)
- 1 handful Katsuobushi (Dried bonito flakes)
- 2 tablespoons Japanese Mayonnaise (Kewpie brand for drizzling)
👨🍳 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 packages under warm running water for a minute to loosen them, or microwave them for 30 seconds. Gently untangle them in a bowl to prevent breaking during the stir-fry.
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3
Heat 1 tablespoon of vegetable oil in a large wok or a heavy-bottomed skillet over medium-high heat.
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4
Add the pork belly slices in a single layer. Sear until the fat begins to render and the edges turn golden brown and crispy, about 3-4 minutes.
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5
Add the onions and carrots to the pan with the pork. Stir-fry for 2 minutes until the onions are translucent.
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6
Toss in the chopped cabbage and shiitake mushrooms. Continue to stir-fry for another 2-3 minutes until the cabbage is slightly wilted but still retains a bit of 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. Add the remaining 1 tablespoon of oil if the pan looks dry.
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8
Add the loosened noodles to the center of the pan. Let them sit undisturbed for 1-2 minutes to get a slight char, then toss them with the vegetables and meat.
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9
Pour the prepared Yakisoba sauce over the noodles and ingredients. Use tongs or a spatula to toss everything vigorously, ensuring every strand of noodle is coated in the glossy sauce.
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10
Continue cooking for 2 more minutes, allowing the sauce to caramelize slightly and the flavors to meld together.
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11
Remove from heat and transfer to a large serving platter or individual bowls.
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12
Garnish generously with a dusting of Aonori, a heap of Beni Shoga in the corner, and a sprinkle of Katsuobushi. For an extra creamy finish, drizzle with Japanese mayonnaise.
💡 Chef's Tips
If you cannot find fresh Yakisoba noodles, you can use dried ramen noodles boiled al dente, but ensure they are thoroughly drained and patted dry. Don't overcook the cabbage; the contrast between the soft noodles and the crunchy vegetables is a hallmark of great Yakisoba. Using a cast-iron griddle (teppan) or a wide wok provides the best surface area for that essential slight char on the noodles. For a vegetarian version, swap the pork for firm tofu or extra mushrooms and use a vegetarian stir-fry sauce instead of oyster sauce. Always use 'Mushi Chukamen' (steamed Chinese-style noodles) if available, as they have the perfect chewy texture that holds up to the thick sauce.
🍽️ Serving Suggestions
Serve alongside a cold, crisp Japanese lager or a chilled Oolong tea to balance the savory flavors. A side of Miso Soup with silken tofu makes this a complete and comforting Japanese dinner. For an 'Omusoba' twist, wrap the finished noodles in a thin omelet and top with extra sauce and mayo. Pair with a light cucumber and wakame seaweed salad (Sunomono) for a refreshing acidic contrast. Serve with a small plate of Gyoza (Japanese pan-fried dumplings) for a classic 'Teishoku' style meal.