Japanese · Free
Yakisoba (Stir-Fried Noodles)
Springy wheat noodles stir-fried with pork and crisp vegetables in a tangy-sweet yakisoba sauce, a beloved Japanese street-food classic. It comes together fast in a single hot pan for a satisfying weeknight meal.
****+
Prep 15 min · Cook 12 min
Method
Mix the sauce: In a small bowl, stir together the Worcestershire sauce, oyster sauce, ketchup, soy sauce, and sugar until the sugar dissolves. This tangy-sweet blend is the signature flavor of yakisoba.
Loosen the noodles: Place the noodles in a bowl and rinse briefly under warm water, gently separating the strands with your fingers. Loosening them first keeps them from clumping when they hit the pan.
Heat the pan: Set a large skillet or wok over high heat and add 1 tablespoon of the oil. A hot pan is essential for the quick, high-heat stir-frying that gives yakisoba its slight char.
Cook the pork: Add the pork strips and stir-fry for 2 to 3 minutes until they lose their pink color and start to brown. Push them to one side of the pan.
Add the hard vegetables: Add the onion and carrot and stir-fry for 2 minutes until they begin to soften. Starting with the firmer vegetables lets everything finish cooking at the same time.
Add the cabbage: Toss in the cabbage and stir-fry for another 1 to 2 minutes, just until it wilts slightly but still has some crunch. Keep everything moving so nothing scorches.
Add the noodles: Add the remaining tablespoon of oil and the loosened noodles, then toss to combine with the pork and vegetables. Spread the noodles out and let them sit for 30 seconds at a time to pick up a little char.
Sauce the noodles: Pour the sauce evenly over everything and toss thoroughly for 1 to 2 minutes so every strand is coated and glossy. Taste and add a splash more soy sauce if you want it saltier.
Add the scallions: Toss in the scallion pieces and stir-fry for a final 30 seconds. They should stay bright and just barely wilted.
Serve: Divide the yakisoba among plates and top with a drizzle of Japanese mayonnaise, a little pickled ginger, and a sprinkle of aonori if using. Serve immediately while hot.
Chef's tips
- Cook over the highest heat your stove allows and keep the ingredients moving, since yakisoba is meant to be fast and slightly charred, not steamed.
- Rinse and separate the noodles before adding them so they slide apart into individual strands instead of a sticky clump.
- Any quick-cooking protein works here -- try shrimp, chicken, or thinly sliced beef in place of the pork.
Cooking times vary by equipment -- cook to temperature and to taste.
