Cooking Lucid
Yakisoba
Stir-fried wheat noodles tossed with pork, cabbage, and carrots in a tangy Worcestershire-based sauce. A Japanese festival staple — smoky, savory, and ready in minutes.
Prep 15 min
Cook 15 min
Total 30 min
Serves 4
Ingredients
Step 1 — Prep noodles and sauce
- 14 oz yakisoba noodles (or chuka soba, par-cooked)
- 3 tbsp Worcestershire sauce
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp ketchup
- 1 tsp sugar
- ½ tsp sesame oil
Step 2 — Stir-fry
- 2 tbsp vegetable oil
- ½ lb pork belly or shoulder (thinly sliced)
- 4 cups shredded green cabbage
- 1 carrot (julienned)
- 1 medium onion (sliced)
- 2 green onions (sliced)
- Beni shoga (pickled ginger)
- Aonori and bonito flakes (optional)
Instructions
- 1
Prep ingredients
Whisk together Worcestershire sauce, oyster sauce, soy sauce, ketchup, sugar, and sesame oil. Loosen noodles by rinsing briefly under hot water and draining well.
- 2
Stir-fry
Heat oil in a wok or large skillet over high heat. Stir-fry pork until browned, 2–3 minutes. Add onion and carrot, cook 2 minutes. Add cabbage and cook 2 more minutes until wilted but still crisp.
- 3
Toss with noodles
Add noodles and sauce to the pan. Toss vigorously 2–3 minutes until everything is coated and slightly caramelized. Serve topped with green onions, beni shoga, aonori, and bonito flakes.
Nutrition per serving: 420 cal · 22g protein · 48g carbs · 16g fat · 4g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
