Yakisoba Recipe

Make the sauce

In a small bowl whisk together soy sauce, Worcestershire sauce, oyster sauce, ketchup, mirin, sugar, kosher salt, and black pepper until smooth. Taste and adjust: sauce should be savory with a little tang; set aside.

If using packed fresh yakisoba noodles, separate them by hand or briefly loosen in a microwave (15–20 seconds) or a dry skillet so they separate into a single-nest texture. If using dried noodles, cook according to package until just al dente, drain and toss with 1 teaspoon vegetable oil to prevent sticking.

Season the thinly sliced pork with 1/4 tsp salt and 1/8 tsp black pepper. Heat 1 tablespoon vegetable oil in a large heavy skillet or a wok over medium-high heat until shimmering.

Add the pork in a single layer and sear 1–2 minutes per side until browned and cooked through. Remove pork to a plate and keep warm. If using tofu or chicken, cook similarly until browned and cooked through.

Add remaining 1 tablespoon vegetable oil to the hot skillet/wok. Add sliced onions and carrots; stir-fry 1–2 minutes until aromatic and beginning to soften.

Add the cabbage and continue to stir-fry 2–3 minutes until cabbage wilts but retains some bite. If using bean sprouts, stir them in at the end for 30–45 seconds so they stay crisp.

Return the cooked pork to the pan with the vegetables and mix briefly to combine and reheat.

Add the noodles to the skillet. Pour the prepared sauce evenly over the noodles and toss vigorously with tongs or spatula so sauce coats everything. Stir-fry 2–3 minutes, pressing and turning the noodles so they pick up browned bits from the pan and absorb the sauce. If mixture seems dry, add up to 1–2 tablespoons water or chicken broth to loosen.

Finish by drizzling sesame oil over the noodles and folding in sliced green onions. Taste and adjust seasoning with a pinch of salt or more soy/Worcestershire if needed.

Transfer to serving plates and garnish with pickled red ginger, aonori (or furikake), and optional bonito flakes.