Yakisoba (Japanese Stir-fried Noodles) Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
