Pork Yakisoba (recipe by “Oishii!”)
It’s been many years since I’ve been able to buy fresh yakisoba noodles, so I was thrilled to see them recently at Jewel–and on sale. The draw of this yakisoba is definitely the delicious homemade sauce, which is adapted from The Essential Wok Cookbook.
Please note that the noodles are actually not soba, but rather a type of Chinese egg noodle. Look for packages labeled as fresh yakisoba noodles at your Asian grocery store.
- 1/4 cup soy sauce (Kikkoman)
- 2 tablespoons Worcestershire sauce
- 1 1/2 tablespoons rice vinegar (e.g. Marukan)
- 1 tablespoon sake
- 1 tablespoon mirin (e.g. Kikkoman Aji-Mirin)
- 1 tablespoon ketchup
- 1 tablespoon oyster sauce (e.g. Kikkoman)
- 2 teaspoons brown sugar
- 1/2 teaspoon sriracha hot chili sauce
- 1 teaspoon minced fresh ginger
- 2 tablespoons vegetable oil
- 7 ounces boneless pork loin, cut into thin 1″ slices
- 1 cup onion, sliced thick into 1″ pieces
- 2 cups sliced cabbage
- 1/2 cup julienned carrots
- 15 ounces fresh yakisoba noodles (two 7.5-ounce packs)
- kosher salt and freshly ground pepper to taste
Make the sauce. (This recipe makes about 3/4 cup and I use all of it). In a small bowl combine the soy sauce, Worcestershire sauce, rice vinegar, sake, mirin, ketchup, oyster sauce, brown sugar, sriracha, and fresh ginger.
Heat the vegetable oil in a large non-stick wok or frying pan over high heat. Brown the pork. Stir in the onions and fry until they start to soften. Add the cabbage and carrots. Cook a few minutes until the cabbage starts to soften. Add the noodles. Pour in the sauce. Loosen the noodles by moving a pair of cooking chopsticks in a back and forth motion in between them. With a pair of spatulas gently turn the yakisoba. Cook until the cabbage is tender and the noodles are heated through. Season with salt and pepper to taste.
Try These Other Japanese Favorites
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I develop in my test kitchen. My inspiration comes from cooking magazines (Bon Appétit, Fine Cooking, Food & Wine), cookbooks, blogs, online food communities such as Chowhound.com, popular restaurants, tv shows, friends, and family.
Now it’s your turn. Have you ever had yakisoba? We would love to hear from you if you enjoyed this recipe. -Michael