Yakisoba (Japanese Stir-Fried Noodles)
Ingredientsfor 2
490
Cal
22g
Protein
58g
Carbs
18g
Fat
- 112 oz fresh yakisoba noodles (or ramen noodles)
- 28 oz pork belly or pork shoulder, thinly sliced
- 32 cups cabbage, roughly chopped
- 41 medium carrot, julienned
- 51 medium onion, sliced
- 64 tablespoons Worcestershire sauce
- 72 tablespoons ketchup
- 81 tablespoon oyster sauce
- 91 tablespoon soy sauce
- 101 teaspoon sugar
- 112 tablespoons vegetable oil
- 12Aonori (dried seaweed flakes) for serving
- 13Beni shoga (pickled ginger) for serving
- 14Mayonnaise for serving
Instructions
- 1
Mix the sauce: combine Worcestershire, ketchup, oyster sauce, soy sauce, and sugar in a small bowl. This tangy-sweet yakisoba sauce is what gives the dish its distinctive flavor.
- 2
If using fresh noodles, microwave them in the bag for 1 minute to loosen the strands before cooking. Heat oil in a large skillet or griddle over high heat. Add pork and cook 3 minutes until browned and some fat has rendered.
- 3
Add onion and carrot, stir-fry 2 minutes. Add cabbage and toss until slightly wilted, about 1 minute. Add noodles and toss everything together, pressing noodles against the hot surface and breaking up any clumps.
- 4
Pour sauce over noodles and toss vigorously over high heat for 2–3 minutes until the sauce coats everything and the noodles develop a few lightly charred spots from the heat.
- 5
Serve topped with a drizzle of mayonnaise, a sprinkle of aonori, and a mound of beni shoga on the side.