Yakisoba Recipe

Prepare sauce

In a small bowl, combine yakisoba sauce, soy sauce, oyster sauce and mirin. Stir and set aside. Taste and adjust — it should be savory, slightly sweet and tangy.

If using packaged fresh yakisoba noodles: separate them gently by hand. If tightly packed, loosen by running under warm water briefly or microwaving covered for 30–45 seconds, then gently separate with tongs. If using dried noodles, cook according to package until just tender, drain, and toss with a teaspoon of oil to prevent sticking.

Season the thinly sliced pork with 1/4 tsp salt and a pinch of black pepper. Heat 1 tablespoon vegetable oil in a large heavy skillet or wok over medium-high heat until shimmering. Add the pork in an even layer and sear, stirring occasionally, until cooked through and lightly browned, about 2–3 minutes. Remove pork to a plate and reserve.

In the same hot skillet or wok, add the remaining 1 tablespoon vegetable oil. Add minced garlic and ginger and stir-fry briefly until fragrant, about 15–20 seconds—do not burn.

Add sliced onion and carrot. Stir-fry 1–2 minutes until they begin to soften. Add green bell pepper and continue stir-frying another 1 minute. Add the sliced cabbage and toss well; cook until cabbage wilts but still has some bite, about 1–2 minutes.

Push the vegetables to one side of the skillet, add the separated noodles to the pan (add a splash of water, 1–2 tablespoons, if noodles are dry or sticking). Return the cooked pork to the pan on top of or mixed with the noodles/vegetables.

Pour the prepared yakisoba sauce evenly over the noodles and protein. Using tongs or spatula, toss everything together so the sauce coats noodles and vegetables evenly. Stir-fry for 1–2 minutes so sauce reduces slightly and clings to ingredients. Taste and add additional soy or a pinch of salt if needed.

Turn off heat and drizzle sesame oil over the yakisoba; toss to combine. Add sliced scallions and fold through just before serving.

Transfer to serving plates and garnish individually with pickled red ginger, a sprinkle of aonori or furikake, and katsuobushi if using. Serve hot.