Ingredients
Yield: 3 servings
- Total Time: 30 minutes
For the Yakisoba Sauce
- ¼ cup Worcestershire sauce (use vegan Worcestershire sauce for vegan)
- 4 tsp oyster sauce (use Lee Kum Kee Vegetarian Stir-Fry Sauce for shellfish allergies or vegetarian)
- 4 tsp ketchup
- 2 tsp soy sauce
- 2 tsp sugar (plus more, to taste)
For the Yakisoba
- ¾ lb sliced pork belly (or your choice of protein)
- ½ onion (5 oz, 142 g)
- 4 inches carrot (3.5 oz, 100 g)
- ¼ head green cabbage (small; ½ lb, 227 g)
- 2 green onions/scallions
- 3 shiitake mushrooms (1.4 oz, 40 g)
- 2 Tbsp neutral oil (plus more, if needed)
- 3 servings yakisoba noodles (pre-steamed; one package contains 3 servings, 16–17 oz, 454–480 g)
- freshly ground black pepper
- ⅓ cup yakisoba sauce (plus more, to taste; from the recipe above)
For the Toppings (optional)
- aonori (dried green laver seaweed)
- pickled red ginger (beni shoga or kizami beni shoga)
Instructions
Freeze pork belly slices for 10 minutes. Tip: For the sauce, I recommend doubling the recipe,
Sauce: Whisk Worcestershire sauce, oyster sauce, ketchup, soy sauce, and sugar. Taste and add more sugar, if needed. Set aside.
- Prep Ingredients: Cut pork belly into 1-inch pieces. Cut onion into ¼-inch slices. Cut carrot into 2-inch slabs and julienne. Remove cabbage core. Cut wedge into slices – 1 inch wide. Then, cut into bite-sized pieces. Chop green oniona into 2-inch (5-cm) pieces. Cut thick, white parts in half lengthwise. Remove stems from shiitake. Cut into ¼-inch slices.
- Cook the Noodles: Heat griddle (frying pan or wok) on medium heat. Add 2 Tbsp neutral oil. Then, add yakisoba noodles. Tip: The pre-steamed noodles will come pressed together into squares. You do not need to loosen them before placing on griddle. When the bottom side of the noodles is heated, flip. Goal is to loosen without breaking. When the bottom side is heated, flip. With chopsticks, gradually loosen the noodles. Transfer to a plate.
- Cook the Yakisoba: To hot griddle, add pork belly, separate to single layer. (If you are not using pork, add 1 Tbsp oil before adding protein.) Season with ground black pepper. Stir-fry until pork belly is no longer pink. Add onion slices. Stir for 1–2 minutes, separating onion layers. Add carrots cook 1–2 minutes. Add cabbage and shiitake mushrooms. Cook until almost tender. Lastly, add green onions cook for 1 minute. Put the noodles on top of protein and vegetables on griddle. Drizzle ⅓ cup yakisoba sauce. Taste and add more sauce, if desired. Toss to combine. Keep an eye on noodles as they may stick. When sauce is distributed and noodles are warmed through, transfer to individual plates.
- Garnish with aonori and pickled red ginger (beni shoga or kizami beni shoga). Serve immediately.