Authentic Yakisoba Recipe (Japanese Stir-Fried Noodles)

By Sudachi · 25 min

Ingredients

Instructions

1. Heat a large non-stick pan or wok over medium, add a drizzle of oil, then add the 140 g sliced pork belly and ¼ onion and season with a pinch of salt and pepper. Fry until the pork is crispy and the fat has rendered and the onion is soft and dark.
2. Boil the ramen noodles for slightly less than the package time (subtract about 10 seconds per minute of cooking time). Drain, rinse with cold water and shake off as much moisture 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 the pan is too oily.
4. Toss the 2 portions of ramen noodles with 1 tbsp cooking oil in a bowl until evenly coated.
5. Reheat the pan over medium-high, add the noodles and fry until both sides are slightly browned and crisp but not burnt.
6. Meanwhile, mix the sauce in a small bowl: 1 tbsp 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. When the noodles are slightly crisp, pour over the sauce and toss until evenly coated.
8. Return the pork and onion to the pan with the 50 g roughly chopped green cabbage. Stir-fry for 1–2 minutes until everything is hot.
9. Serve topped generously with the red pickled ginger, bonito flakes and aonori, if using.

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

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OnionGingerCabbagePork bellyBonito flakeRamen noodle