Authentic Japanese Yakisoba

By Sudachi · 20 min

Ingredients

Instructions

1. Heat a drizzle of oil in a large non-stick pan or wok over medium heat. Add the sliced pork belly and onion, season with a pinch of salt and pepper, and fry until the pork is crispy and the onion is soft and dark.
2. Boil the noodles for 10 seconds less than each minute of the packet time, then drain, rinse in cold water and shake off as much water as possible.
3. Move the pork and onion to a plate, leaving the fat in the pan. Wipe out excess oil with kitchen paper if needed.
4. Toss the noodles with 1 tbsp cooking oil in a bowl until evenly coated.
5. Reheat the pan over medium-high heat, add the noodles and fry until both sides are slightly browned and crisp but not burnt.
6. In a small bowl, mix 1 tbsp Japanese soy sauce, 1 tbsp oyster sauce, ½ tbsp Worcestershire sauce, ½ tbsp sake, 1 tsp tomato ketchup, 1 tsp toasted sesame oil, ½ tsp sugar, ¼ tsp curry powder and a pinch of ground black pepper.
7. Pour the sauce over the crisp noodles and toss until evenly coated.
8. Return the pork and onion to the pan with 50 g roughly chopped green cabbage and stir-fry for 1-2 minutes until heated through.
9. Serve topped generously with red pickled ginger, bonito flakes and aonori.

Summarized from Sudachi's video. Watch it for the details.

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