The Chef

Restaurants

Meals

Drinks

Restaurants›Akari Japanese Bistro›Yakisoba Recipe

Yakisoba Recipe

Name: Akari Japanese Bistros Yakisoba Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 12 oz fresh yakisoba noodles (or fresh ramen/wheat noodles); 1 tbs vegetable oil (for tossing noodles); 2 tbs ketchup; 2 tbs Worcestershire sauce; 1 tbs soy sauce (light); 1 tbs oyster sauce; 1 tsp mirin (or rice wine); 1 tsp sugar; 2 tbs water (to loosen sauce); 8 oz pork shoulder or belly, thinly sliced (or chicken/tofu); 2 cups green cabbage, thinly sliced (about 1/4" thick); 1 medium carrot, julienned; 1 small onion, thinly sliced; 2 stalks scallions, sliced (white + green separated); 1 cup bean sprouts (optional); 1 clove garlic, minced; 1 tsp ginger, minced; 1 tsp sesame oil; 2 tbs neutral oil (vegetable or canola); 0.5 tsp salt; 0.25 tsp black pepper; 2 tbs pickled ginger (beni shoga) or optional garnish; 1 tsp aonori (dried seaweed) and/or toasted sesame seeds (optional)

Inspired by Akari Japanese Bistro

Time30m

Serves2

Make Yakisoba Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Noodles & Sauce

12 oz fresh yakisoba noodles (or fresh ramen/wheat noodles)

1 tbs vegetable oil (for tossing noodles)

2 tbs Ketchup

2 tbs Original Worcestershire Sauce

1 tbs soy sauce (light)

1 tbs oyster sauce

1 tsp mirin (or rice wine)

1 tsp sugar

2 tbs water (to loosen sauce)

Protein & Vegetables

8 oz pork shoulder or belly, thinly sliced (or chicken/tofu)

2 cups green cabbage, thinly sliced (about 1/4" thick)

1 medium carrot, julienned

1 small onion, thinly sliced

2 stalks scallions, sliced (white + green separated)

1 cup bean sprouts (optional)

Aromatics & Finish

1 clove Garlic, minced

1 tsp Ginger, minced

1 tsp Toasted sesame oil

2 tbs neutral oil (vegetable or canola)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

2 tbs pickled ginger (beni shoga) or optional garnish

1 tsp aonori (dried seaweed) and/or toasted sesame seeds (optional)

Method

Noodles & Sauce

Prepare noodles

If using fresh yakisoba noodles, separate them gently with your hands. If they are clumped, warm briefly in the microwave for 20–30 seconds or gently toss in a hot pan with 1 tablespoon neutral oil until loosened. Set aside.

Make sauce

In a small bowl, whisk together ketchup, Worcestershire sauce, soy sauce, oyster sauce, mirin, sugar, and 2 tablespoons water until smooth. Taste and adjust: more Worcestershire for tang, more sugar for sweetness. Set aside.

Protein & Vegetables

Prep protein

Thinly slice the pork (or chosen protein) into bite-sized strips. Season lightly with 1/4 tsp salt and a pinch of black pepper.

Cook protein

Heat a large skillet or wok over high heat until hot. Add 1 tablespoon neutral oil and swirl. Add the pork in a single layer and sear, stirring occasionally, until browned and just cooked through, about 2–3 minutes. Remove the pork to a plate and reserve any rendered fat.

Sauté aromatics & vegetables

Return the pan to high heat and add the remaining 1 tablespoon neutral oil. Add minced garlic and ginger; stir for 15–20 seconds until fragrant. Add the sliced onion and cook 1–2 minutes until starting to soften. Add julienned carrot and cook another 1–2 minutes. Add cabbage and cook, tossing, until cabbage begins to wilt but still has some bite, about 2–3 minutes. If using bean sprouts, add them now and toss to combine. Season vegetables with the remaining 1/4 tsp salt and a light grind of pepper.

Noodle Assembly & Finish

Combine noodles and protein with vegetables

Push the vegetables to one side of the pan (or transfer to a bowl briefly). Add the prepared noodles to the hot pan and drizzle 1 tablespoon vegetable oil around them. Toss and stir-fry the noodles for 1–2 minutes to heat through and pick up some char. Return the cooked pork to the pan and mix thoroughly with the noodles and vegetables.

Add sauce and finish

Pour the prepared sauce evenly over the noodle-vegetable-protein mixture. Stir-fry quickly on high heat, tossing constantly so the sauce coats everything and reduces slightly, 1–2 minutes. Add sesame oil and sliced white parts of the scallions during the last 30 seconds. Taste and adjust seasoning with a pinch more salt or soy if desired.

Serve

Transfer yakisoba to serving plates. Sprinkle with sliced green parts of the scallions, pickled ginger, aonori and/or toasted sesame seeds. Serve hot.