Yakisoba (Japanese Stir-fried Noodles) Recipe

Introduction

Yakisoba is a popular Japanese stir-fried noodle dish that’s quick to prepare and packed with savory flavors. Featuring tender pork, fresh vegetables, and a tangy sauce, it’s perfect for a satisfying weeknight meal.

Ingredients

• 5 dried shiitake mushrooms
• 480g (16 oz) pre-cooked yakisoba noodles (about 3 packets)
• 4 spring onions (scallions)
• 2 tbsp vegetable oil
• 1 small onion, sliced
• 250g (9 oz) pork belly, skin removed and thinly sliced
• 1 cup finely julienned carrot
• 5 small cabbage leaves, cut into bite-sized pieces
• Thinly sliced Japanese pickled ginger, to serve (optional)
• For the yakisoba sauce:
• 4 tbsp Worcestershire sauce
• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp ketchup
• 1 tsp dark sweet soy sauce

Instructions

1. Step 1: Soak the dried shiitake mushrooms in hot water for 10 minutes or until softened. Remove and discard the stems with a knife, then slice the mushrooms and set them aside.
2. Step 2: Bring a large pot of water to a boil over high heat. Add the pre-cooked noodles and let them soak for one minute. Use tongs to gently loosen the noodles, then drain and spread them out on a large plate or tray.
3. Step 3: In a small bowl, combine all the yakisoba sauce ingredients: Worcestershire sauce, soy sauce, oyster sauce, ketchup, and dark sweet soy sauce. Mix well and set aside.
4. Step 4: Slice the pale part of the spring onions finely and keep with the sliced onion. Cut the green parts of the spring onions into batons and reserve for garnish.
5. Step 5: Heat 1 tablespoon of vegetable oil in a large non-stick frying pan over high heat. Add the sliced onion and pale spring onion, stir-frying briefly for about 20 seconds. Push them to one side of the pan and add the remaining oil in the cleared space.
6. Step 6: Add the pork belly slices in a single layer and let them color on the first side for about a minute. Flip and stir-fry until cooked through.
7. Step 7: Add the julienned carrot and stir-fry for 20 seconds, then add the cabbage and continue stir-frying for another 30 seconds.
8. Step 8: Toss in the sliced shiitake mushrooms, followed by the noodles and yakisoba sauce. Stir-fry everything together until the noodles absorb the sauce and everything is well combined.
9. Step 9: Remove from heat. Scatter the green spring onion batons over the dish and divide among serving bowls. Top with pickled ginger if using and serve immediately.

Tips & Variations

• You can substitute pork belly with chicken thigh or thinly sliced beef for a different protein option.
• Try adding bell peppers or bean sprouts for extra crunch and color.
• If you can’t find pre-cooked yakisoba noodles, substitute with fresh ramen or udon noodles.
• For a vegetarian version, omit the pork and use tofu or additional vegetables instead.

Storage

Store leftover yakisoba in an airtight container in the refrigerator for up to 2 days. Reheat gently in a frying pan over medium heat or in the microwave, stirring occasionally to heat evenly. Avoid overcooking to maintain the noodle texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh shiitake mushrooms instead of dried?

Yes, you can use fresh shiitake mushrooms. Simply slice them thinly and add directly during the stir-fry step without soaking.

What if I can’t find yakisoba sauce?

You can make a simple homemade sauce by mixing Worcestershire sauce, soy sauce, oyster sauce, ketchup, and a bit of sugar or honey to taste, as shown in this recipe. This combination closely mimics the authentic flavor.

Yakisoba (Japanese Stir-fried Noodles) Recipe

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★★★★★

4.8 from 96 reviews

A classic Japanese stir-fried noodle dish featuring tender pork belly, shiitake mushrooms, fresh vegetables, and savory yakisoba sauce, all tossed together with pre-cooked yakisoba noodles for a flavorful and quick meal.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 5 dried shiitake mushrooms
• 4 spring onions (scallions), separated into pale and green parts
• 1 small onion, sliced
• 1 cup finely julienned carrot
• 5 small cabbage leaves, cut into bite-sized pieces
• Thinly sliced Japanese pickled ginger, to serve (optional)

Protein

• 250g (9 oz) pork belly, skin removed and thinly sliced

Noodles

• 480g (16 oz) pre-cooked yakisoba noodles (about 3 packets)

Oils and Sauces

• 2 tbsp vegetable oil
• 4 tbsp Worcestershire sauce
• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp ketchup
• 1 tsp dark sweet soy sauce

Instructions

1. Prepare Shiitake Mushrooms: Soak the dried shiitake mushrooms in hot water for 10 minutes or until softened. Remove the stems with a knife, discard them, then slice the mushrooms and set aside.
2. Loosen Noodles: Bring a large pot of water to a boil over high heat. Add the pre-cooked yakisoba noodles and let them soak for one minute. Use tongs to gently separate the noodles, then drain and spread them out on a large plate or tray.
3. Make Yakisoba Sauce: In a small bowl, combine Worcestershire sauce, soy sauce, oyster sauce, ketchup, and dark sweet soy sauce. Mix well and set aside.
4. Prepare Spring Onions: Finely slice the pale parts of the spring onions and keep them with the sliced onions. Cut the green parts into batons to scatter over the finished dish.
5. Stir-fry Ingredients: Heat 1 tablespoon of vegetable oil in a large non-stick frying pan over high heat. Add the sliced onions and pale spring onion parts, stir-frying for 20 seconds. Push them to one side, add the remaining tablespoon of oil, then spread out the pork slices in the pan. Let them brown on one side for about a minute, then turn and stir-fry until just cooked.
6. Add Vegetables and Mushrooms: Add the julienned carrot to the pan, stir-frying for 20 seconds, followed by cabbage for 30 seconds, then the sliced shiitake mushrooms.
7. Combine Noodles and Sauce: Add the drained noodles and yakisoba sauce to the pan. Toss everything together until the noodles are well coated and have absorbed the sauce.
8. Serve: Scatter the green spring onion batons over the stir-fry, remove from heat, divide among serving bowls, and top with pickled ginger if using.

Notes

• Soaking shiitake mushrooms thoroughly is key to developing their flavor and softening their texture.
• Using pre-cooked yakisoba noodles saves time and ensures the right texture.
• Adjust the amount of yakisoba sauce to your taste—add more for a stronger flavor.
• Pickled ginger is optional but adds a nice tangy contrast to the dish.
• For a vegetarian version, substitute pork with firm tofu and omit oyster sauce, replacing with a vegetarian alternative.

Keywords: Yakisoba, Japanese stir-fried noodles, pork belly, shiitake mushrooms, quick dinner, Asian noodles, stir-fry recipe