Yakisoba

Build the Meal Around Yakisoba

• A cold beer
• Takoyaki, for the full festival spread
• Extra beni shoga

Sides from the same cuisine on this site: Japanese Milk Bread (Shokupan), Nasu Dengaku.

How to Cook Yakisoba

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Whisk all the sauce ingredients together and set beside the hob.

   Mark done

2. Rinse the noodles briefly under warm water and separate the strands with your fingers. Drain well.

   Mark done

3. Heat a large frying pan or griddle over high heat with 1 tablespoon of the oil.

   Mark done

4. Fry the pork belly for 4 minutes until the fat has rendered and the edges are crisp. Push it to one side.

   Mark done Start 4 min timer

5. Add the onion, carrot and cabbage stems and stir-fry 3 minutes, then the cabbage leaves for 1 minute.

   Mark done Start 1 min timer

6. Push everything aside, add the remaining oil and the noodles, and spread them flat.

   Mark done

7. Add the 3 tablespoons of water, cover for 30 seconds to steam the noodles loose, then uncover and let the water cook off.

   Mark done Start 30 sec timer

8. Pour the sauce over, raise the heat to maximum, and toss everything hard for 90 seconds until the noodles are glossy and lightly charred in places.

   Mark done Start 90 sec timer

9. Add the beansprouts, toss once, and serve topped with aonori, bonito flakes, ginger and a zigzag of mayonnaise.

   Mark done

Something wrong or unclear in this recipe? Report a problem with this recipe.

A Few Notes

Loosen the noodles before they go in. A brick of noodles never separates once it is frying.

Sauce last, heat highest. Added early it steams the noodles into mush.

The bonito flakes should move in the heat — that is how you know the dish is hot enough to serve.

Common Substitutions & Variations

• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.

Storing and Reheating

Best immediately. Keeps 2 days refrigerated; reheat in a very hot pan, never a microwave.

The Numbers per Serving

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (some ingredient lines cannot be read). Why some recipes have none.

Your notes on this recipe

Cooked this? Keep a note for next time

Your own rating out of 5

5 stars★ 4 stars★ 3 stars★ 2 stars★ 1 star★

Your note

Save note

Private to you: notes and ratings are saved in this browser only, are never sent anywhere, and other readers cannot see them.