Yakisoba Recipe

Prepare sauce

In a small bowl whisk together dark soy sauce, oyster sauce, Worcestershire sauce, tonkatsu sauce, sesame oil and sugar until sugar dissolves. Set aside.

If using fresh yakisoba noodles that are clumped together, gently loosen them by hand or briefly blanch in boiling water for 20–30 seconds, then drain well. If using packaged noodles that require separating, microwave for 20–30 seconds covered or run under hot water and gently separate with chopsticks or tongs.

Cook pork

Heat 1 tablespoon vegetable oil in a large heavy skillet or wok over medium-high heat until shimmering. Add thinly sliced pork belly in a single layer and stir-fry until edges brown and fat renders, about 3–5 minutes. Season with 1/4 tsp salt and 1/8 tsp black pepper while cooking. Push pork to the side of the pan.

Scrambled eggs

Add the remaining 1 tablespoon vegetable oil to the empty space in the pan. Beat the two eggs lightly with remaining 1/4 tsp salt and 1/8 tsp pepper and pour into the oil. Lightly scramble until just set but still soft, then break into large pieces and mix with the pork. Transfer pork and eggs to a plate and keep warm.

Stir-fry vegetables

Return the pan to medium-high heat. Add a touch more oil if pan is dry. Add sliced onion and stir-fry 1 minute until translucent. Add cabbage and cook 2–3 minutes until it softens but still has some bite. Add bean sprouts and chives and stir-fry another 1–2 minutes; vegetables should be hot but not mushy.

Combine noodles

Add the loosened noodles to the pan, breaking apart with tongs if needed. Toss to combine with vegetables and distribute evenly. Pour the prepared sauce over the noodles and toss vigorously so sauce coats everything. If the mixture looks dry, splash 1–2 tablespoons water and continue tossing. Taste and adjust seasoning with a pinch more salt or a splash more Worcestershire if desired.

Return pork & egg

Return the cooked pork and scrambled eggs to the pan. Toss everything together for 30–60 seconds to heat through and marry flavors. Drizzle sesame oil over the top and give one final toss.

Plate & garnish

Divide yakisoba among plates. Top each portion with a spoonful of beni shoga, sprinkle aonori and katsuobushi if using. Serve immediately.