Introduction: Yakisoba

Yakisoba 焼きそば

Difficulty Level : Easy

Prep Time : 10 minutes

Cooking Time: 20 minutes

Servings : 3-4


5 tbsp of Worcestershire sauce

5 tsp of oyster sauce

5 tsp of ketchup

2 ½ tbsp of soy sauce


3 shiitake mushrooms sliced

½ onion sliced

1 carrot cut into matchsticks

2 green onions cut into small pieces

4 cabbage leaves cut into small pieces

½ lb of thinly sliced pork belly cut into 4” pieces

1-2 tbsp of oil

~ 8 Tbsp. yakisoba sauce

1 pkg Yakisoba Noodles

TOPPINGS (optional):

Pickled red ginger for garnish


1. To make the yakisoba sauce, combine all the ingredients in a small bowl and whisk together. Adjust the sauce according to your liking. If you would like your sauce to be sweeter, add up to 2 tbsp of sugar. Set sauce aside while you prep the veggies and meat.

2. Slice the shiitake mushrooms and the onion. Cut the carrot into matchsticks. Chop the green onion and the cabbage into smaller pieces.

3. Cut the thinly sliced pork belly into 4” long pieces.

3. If you have a griddle pan, awesome. If not, heat oil on medium high heat in a large pan or wok. Cook the pork belly until there is no more pink visible.

4. Add the onion, carrot and cabbage and cook until slightly softened.

5. Add the mushrooms and scallions and stir fry until mushrooms are cooked. 6. Add 4 tbsp of yakisoba sauce and stir so the sauce coats everything.

7. While the veggies continue to cook, soak your yakisoba noodles in hot water for just a few seconds. Swish around to make sure noodles aren't sticking to each other. Drain and set aside.

8. Lower the pan heat to medium. Add the drained yakisoba noodles. Stir to evenly distribute.

9. Add 4 more tbsp of yakisoba sauce. Depending on the amount of ingredients, adjust the amount of sauce. Mix all together. Keep stirring and make sure not to burn the bottom of the pan.

10. Serve on a plate and garnish with pickled ginger. Serve immediately.


Use more or less vegetables based on your own preference. I like more veggies. Same goes with the yakisoba noodles.

Cook the veggies to your preferred doneness. I like when the carrots and onions still have a bit of a snap to it.

Most yakisoba sauces have sugar. I think the ketchup is sweet enough without the added sugar.