Yakisoba
Japan's beloved stir-fried noodle dish — springy wheat noodles (despite the name, not buckwheat soba) tossed with pork belly, cabbage, carrot and onion in a sweet-savoury, Worcestershire-based yakisoba sauce over high heat, topped with aonori, pickled ginger and bonito flakes.
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Mix the yakisoba sauce ingredients and set aside.
About 5 min
Heat oil in a large wok or griddle over high heat until smoking. Add pork belly; stir-fry until cooked and slightly caramelised (2 minutes).
About 11 min
Add onion and carrot; stir-fry 1 minute. Add cabbage; stir-fry 1 minute until slightly wilted but still with texture.
About 11 min
Add the noodles to the wok. Stir-fry over high heat for 2 minutes, breaking up any clumps.
About 11 min
Pour the sauce over the noodles. Toss everything together over high heat for 1–2 minutes until the sauce is evenly distributed and the noodles are glossy.
About 11 min
Transfer to plates. Top with beni shōga, bonito flakes and aonori. Drizzle with Kewpie mayo if using. Serve immediately.
About 3 min
Nutrition per serving (estimate)
- Calories
- 580
- Protein
- 24 g
- Carbs
- 72 g
- Fat
- 22 g
- Fibre
- 6 g
- Sugar
- 14 g
- Sodium
- 1100 mg
Contains: gluten, eggs, soy, shellfish
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Recipe by Boon Tools.