Yakisoba
Dive into the irresistible world of Yakisoba, a classic Japanese street food that’s equal parts savory, vibrant, and satisfying. This stir-fried noodle dish features tender yakisoba or fresh ramen noodles tossed with thinly sliced pork belly, crispy cabbage, julienned carrots, onions, green bell peppers, and crunchy bean sprouts, all coated in a rich, umami-packed yakisoba sauce. Quick to prepare in just 35 minutes, Yakisoba is a perfect weeknight dinner or crowd-pleasing party dish. Top it off with pickled ginger and aromatic aonori seaweed for an authentic flair. Whether served fresh from the wok or as flavorful leftovers, every bite is a celebration of Japanese comfort food. Keywords: yakisoba recipe, Japanese stir fry noodles, quick dinner ideas, classic Japanese street food.
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Recipe Information
Ingredients
- 400 grams Yakisoba noodles (or fresh ramen noodles)
- 200 grams Pork belly or thinly sliced pork
- 100 grams Cabbage
- 1 medium Carrot
- 1 small Onion
- 1 medium Green bell pepper
- 100 grams Bean sprouts
- 100 ml Yakisboba sauce
- 2 tablespoons Vegetable oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 30 grams Pickled ginger (beni shoga), optional
- 1 teaspoon Aonori seaweed, optional
Instructions
Prepare all your vegetables by slicing the cabbage into thin strips, cutting the carrot into julienne strips, thinly slicing the onion, and slicing the green bell pepper into strips as well.
If the yakisoba noodles are not pre-cooked, boil them for 2-3 minutes, then drain and set aside.
Heat 1 tablespoon of vegetable oil in a large pan or wok over medium heat. Add the sliced pork and cook until browned and cooked through, about 5-6 minutes.
Remove the cooked pork from the pan and set it aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the onion slices and stir-fry for 2 minutes until they start becoming translucent.
Add the carrots, green bell pepper, and cabbage to the pan. Stir-fry for approximately 3-4 minutes until they are slightly softened but still crisp.
Return the pork to the pan, add the yakisoba noodles, and pour the yakisoba sauce over the top.
Toss everything together using tongs or a spatula, ensuring the noodles and vegetables are coated well with the sauce. Stir-fry for another 2-3 minutes, allowing the flavors to meld and the noodles to warm through.
Add the bean sprouts and cook for another minute, offering a final toss.
Season with salt and black pepper to taste. Remove from the heat.
Serve the yakisoba hot, garnishing with pickled ginger and aonori seaweed if desired.
Nutrition Facts
Calories |
2239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.1 g | 181% | |
| Saturated Fat | 44.6 g | 223% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 7321 mg | 318% | |
| Total Carbohydrate | 206.9 g | 75% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 57.6 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 186 mg | 14% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1587 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
