Yakisoba with Pork and Cabbage
Savor the irresistible flavors of Japanese street food with this Yakisoba with Pork and Cabbage recipe—an easy, 30-minute meal that's loaded with bold, umami-rich ingredients. Featuring tender yakisoba noodles, juicy thinly sliced pork, and a medley of crisp cabbage and carrots, this dish comes together with the perfect balance of textures and flavors. Tossed in a savory-sweet yakisoba sauce and finished with vibrant toppings like pickled ginger and aonori, each bite is as authentic as it is satisfying. Whether you're looking for a quick weeknight dinner or a crowd-pleasing stir-fry, this delicious and customizable recipe is a must-try for noodle lovers everywhere. Perfect for fans of Japanese cuisine and quick one-pan meals!
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Recipe Information
Ingredients
- 400 grams Yakisoba noodles
- 200 grams Pork shoulder or belly, thinly sliced
- 200 grams Green cabbage, roughly chopped
- 1 medium Carrot, julienned
- 2 stalks Green onion, sliced
- 1 tablespoon Sesame oil
- 1 tablespoon Vegetable oil
- 100 milliliters Yakisoba sauce (store-bought or homemade)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Pickled ginger (beni shoga), for garnish
- 1 teaspoon Aonori (seaweed powder), for garnish
Instructions
1. Prepare the yakisoba noodles by placing them in a bowl and covering them with hot water for 1-2 minutes to loosen them. Drain and set aside.
2. Heat a large skillet or wok over medium-high heat. Add the vegetable oil.
3. Add the sliced pork to the hot skillet. Season lightly with salt and pepper, and stir-fry until the pork is mostly cooked through, about 3-4 minutes.
4. Add the cabbage and carrot to the skillet. Stir-fry for 2-3 minutes until the vegetables begin to soften but still retain some crunch.
5. Push the pork and vegetables to the side of the skillet. Add the sesame oil to the empty side and toss in the yakisoba noodles. Stir the noodles gently with tongs or chopsticks to heat them through.
6. Pour the yakisoba sauce over the noodles and mix everything together, coating the pork, vegetables, and noodles evenly with the sauce.
7. Add the sliced green onions and toss them in. Cook for an additional 1-2 minutes to combine all flavors.
8. Turn off the heat and transfer the yakisoba to plates or bowls for serving.
9. Garnish with pickled ginger and a sprinkle of aonori for a classic touch. Serve hot and enjoy!
Nutrition Facts
Calories |
416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.9 g | 27% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 35 mg | 12% | |
| Sodium | 1482 mg | 64% | |
| Total Carbohydrate | 42.2 g | 15% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 13.7 g | ||
| Protein | 15.3 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 54 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 415 mg | 9% | |
*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.
