Yakisoba (Japanese Stir-Fried Noodles)
Photo: subarasikiai / Pixabay
Chewy noodles stir-fried with pork belly, cabbage, carrot and onion in a tangy-sweet homemade yakisoba sauce, topped with pickled ginger and seaweed flakes. Festival food in 25 minutes.
Servings
Ingredients
Nutrition
Per serving
Steps
Mix the sauce
In a small bowl, stir together the Worcestershire sauce, oyster sauce, ketchup, soy sauce and sugar until the sugar dissolves.
- 2 tbsp Worcestershire sauce
- 1 tbsp oyster sauce
- 1 tbsp ketchup
- 1 tbsp soy sauce
- 1 tsp sugar
✅ Done when: sauce is smooth with no visible sugar grains
Prepare the noodles
If using fresh noodles, rinse briefly under hot tap water and loosen the strands with your fingers, then drain well. If using dried noodles, bring the water to a boil in a pot and cook them for 4–5 minutes until tender, then drain well.
- 300 g (same batch used later in step 5) noodles
- 2 L water
✅ Done when: noodles are tender and separated, not clumped
Fry the pork
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Add the vegetables
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Add the noodles and sauce
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Serve
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Mix the sauce
In a small bowl, stir together the Worcestershire sauce, oyster sauce, ketchup, soy sauce and sugar until the sugar dissolves.
- 2 tbsp Worcestershire sauce
- 1 tbsp oyster sauce
- 1 tbsp ketchup
- 1 tbsp soy sauce
- 1 tsp sugar
✅ Done when: sauce is smooth with no visible sugar grains
Prepare the noodles
If using fresh noodles, rinse briefly under hot tap water and loosen the strands with your fingers, then drain well. If using dried noodles, bring the water to a boil in a pot and cook them for 4–5 minutes until tender, then drain well.
- 300 g (same batch used later in step 5) noodles
- 2 L water
✅ Done when: noodles are tender and separated, not clumped
Fry the pork
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add the vegetables
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Add the noodles and sauce
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Serve
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The Story Behind the Dish
Despite the name, yakisoba isn't made with buckwheat soba: it uses wheat noodles similar to Chinese chow mein, which inspired it. After the Second World War, cheap wheat flour made yakisoba a popular, filling meal.
Today it's the smell of every Japanese summer festival, cooked on huge hot plates at matsuri stalls, and a favourite of school sports days and beach huts.
⭐ Why It's Famous
Tangy, sweet, smoky and quick, it's Japan's favourite fast street noodle.
💡 Fun Fact
In Japan you can even buy yakisoba-pan: yakisoba noodles stuffed into a hot dog bun, a carb-on-carb bakery classic.
Japan (popular nationwide)
35.68°N, 139.65°E
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