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Japanese · Dinner

Yakisoba

Japanese street-style stir-fried wheat noodles with pork belly, cabbage, onion, carrot, shiitake, and a tangy-sweet Worcestershire yakisoba sauce, finished with aonori and red ginger.

About 40 minTotal
About 40 minActive
$$Cost
ModerateDifficulty
Makes 6 servings
Japanese yakisoba with glossy charred wheat noodles, thin pork, cabbage, onion, carrot, mushrooms, scallions, aonori, and red pickled ginger.

Equipment

  • A large carbon-steel wok is ideal; a wide skillet works only in small uncrowded batches.

Ingredients

1× recipe · Makes 6 servings

  • 1/2 cup Worcestershire sauce
  • 3 tablespoons oyster sauce
  • 2 tablespoons ketchup
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar
  • 2 pounds fresh pre-steamed yakisoba wheat noodles
  • 1/3 cup water
  • 3 tablespoons neutral oil, divided
  • 1 pound thinly sliced pork belly, cut in 2-inch pieces
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 large yellow onion, thinly sliced
  • 2 carrots, cut in matchsticks
  • 6 shiitake mushrooms, thinly sliced
  • 1/2 small green cabbage, cut in 1-inch pieces
  • 6 scallions, cut in 2-inch lengths
  • 2 tablespoons aonori green laver
  • 1/2 cup beni shoga red pickled ginger

Instructions

  1. Whisk Worcestershire, oyster sauce, ketchup, soy, and sugar. Loosen noodles gently by hand; do not rinse away their surface starch.

  2. Heat a wide griddle, , or two large skillets until very hot. Add 1 tablespoon oil and pork in one layer, season with salt and pepper, and stir-fry until browned and at least 145°F, 3 to 4 minutes; transfer to a plate.

  3. Add remaining oil, onion, carrot, and mushrooms and stir-fry 2 minutes. Add cabbage and scallions and cook until crisp-tender with lightly charred edges, 2 minutes more; transfer with pork.

  4. Add noodles and water to the bare hot pan, cover 1 minute to steam them apart, then uncover and spread them against the surface until lightly charred. Return pork and vegetables.

  5. Pour sauce around the hot edge and toss vigorously only until absorbed and glossy, 1 to 2 minutes. Divide immediately and finish with aonori and beni shoga.

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