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Yakisoba Recipe

Name: Teppan Japanese Kitchens Yakisoba Recipe
Cook time: 35 min
Total time: 35 min
Yield: 3 servings
Cuisine: Japanese
Ingredients: 14 oz fresh yakisoba noodles (or fresh ramen/lo mein); 8 oz pork belly, thinly sliced; 3 cups green cabbage, core removed and thinly sliced; 1 cup yellow onion, thinly sliced; 1 cup carrot, julienned; 1 cup bean sprouts; 2 tbs vegetable oil (or neutral oil); 2 cloves garlic, minced; 1 tsp ginger, minced; 6 tbs store-bought yakisoba sauce (or substitute below); 2 tbs substitute: Worcestershire sauce; 2 tbs substitute: tonkatsu or okonomiyaki sauce (or ketchup); 1 tbs substitute: soy sauce; 1 tsp sugar (optional, to taste); 2 tbs Japanese mayonnaise (e.g., Kewpie); 2 tsp beni shoga (pickled red ginger); 1 tsp ao nori (dried green seaweed), powdered; 1 tbs katsuobushi (dried bonito flakes) - optional; 2 tbsp scallions, thinly sliced (optional); 0.5 tsp salt; 0.25 tsp black pepper

Inspired by Teppan Japanese Kitchen

Time35m

Serves3

Yakisoba is a stir-fried noodle dish often found at festivals in Japan. Yakisoba is made with noodles stir-fried with cabbage and pork belly. Pickled ginger on the side. Ao nori (dried green seaweed) is often sprinkled on top. Yakisoba sauce and Japanese mayonnaise make it even better.

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Ingredients

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Main stir-fry

14 oz fresh yakisoba noodles (or fresh ramen/lo mein)

8 oz pork belly, thinly sliced

3 cups green cabbage, core removed and thinly sliced

1 cup yellow onion, thinly sliced

1 cup carrot, julienned

1 cup Bean sprouts

2 tbs vegetable oil (or neutral oil)

2 cloves Garlic, minced

1 tsp Ginger, minced

Sauce

6 tbs store-bought yakisoba sauce (or substitute below)

2 tbs substitute: Worcestershire sauce

2 tbs substitute: tonkatsu or okonomiyaki sauce (or ketchup)

1 tbs substitute: soy sauce

1 tsp sugar (optional, to taste)

Garnishes & finishing

2 tbs Japanese mayonnaise (e.g., Kewpie)

2 tsp beni shoga (pickled red ginger)

1 tsp ao nori (dried green seaweed), powdered

1 tbs katsuobushi (dried bonito flakes) - optional

2 tbsp scallions, thinly sliced (optional)

Seasoning

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Method

Prep

Noodles

If using fresh yakisoba noodles, loosen them by briefly microwaving (30–45 seconds) or separating under warm running water. If using packaged noodles that are dry, cook according to package directions, drain, and toss with 1 tsp oil to prevent sticking.

Vegetables & pork

Thinly slice pork belly into bite-sized strips. Core and thinly slice the cabbage into 1/2-inch ribbons. Thinly slice the onion, julienne the carrot, rinse and drain bean sprouts, mince garlic and ginger, and slice scallions if using.

Sauce mix

If you have store-bought yakisoba sauce, measure 6 tbs and set aside. If making substitute, whisk together 2 tbs Worcestershire sauce, 2 tbs tonkatsu/okonomiyaki sauce (or ketchup), 1 tbs soy sauce, and 1 tsp sugar until combined; set aside.

Cook pork & aromatics

Heat a large heavy-bottomed skillet or wok over medium-high heat until hot. Add 1 tablespoon vegetable oil and spread. Add the sliced pork belly in a single layer and season lightly with 1/4 tsp salt and a pinch of pepper. Stir-fry until the fat renders and the edges brown, about 3–4 minutes.

Push the pork to one side of the pan. Add the remaining 1 tablespoon oil to the empty side, then add the minced garlic and ginger. Stir 15–20 seconds until fragrant but not burned, then mix with the pork.

Stir-fry vegetables

Add the sliced onion and carrot to the pan. Stir-fry 2–3 minutes until the onion begins to soften.

Add the cabbage and continue to stir-fry 2–3 minutes until cabbage wilts but still has some bite. Add bean sprouts and stir another 30–60 seconds. Season vegetables with the remaining 1/4 tsp salt and a pinch of pepper.

Combine with noodles and sauce

Increase heat to high. Add the prepared noodles to the pan, breaking them apart and distributing them through the vegetables and pork. If the noodles seem dry or stick together, sprinkle 1–2 tbs water and toss to loosen.

Pour the yakisoba sauce evenly over the noodles and vegetables. Toss continuously for 1–2 minutes so the sauce coats everything and the noodles heat through. Taste and adjust salt/soy or sugar if needed.

Finish & serve

Turn off the heat. Transfer yakisoba to serving plates or a large platter.

Drizzle Japanese mayonnaise in a thin zigzag over the top (about 1 tsp per serving). Sprinkle ao nori and katsuobushi if using. Add a small scoop of beni shoga on the side and scatter sliced scallions.

Serve immediately while hot. Offer extra yakisoba sauce, mayonnaise, and pickled ginger at the table.