Yaki Soba Recipe

Yaki soba is Japan's beloved stir-fried noodle dish, a tangle of springy noodles with pork, cabbage and a sweet-savoury sauce that caramelises in the pan. It is festival food and weeknight food in one, ready in under half an hour. A fried egg on top makes it a meal to remember.

Prep time

15 mins

Cook time

15 mins

Total time

30 mins

Servings

4 servings

Calories

560

Ingredients

• 400 g fresh yakisoba noodles
• 250 g pork belly, thinly sliced
• 1/4 cabbage, shredded
• 1 carrot, julienned
• 1 onion, sliced
• 2 spring onions, sliced
• 3 tablespoons yakisoba sauce
• 1 tablespoon soy sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon sugar
• 2 tablespoons vegetable oil
• Pickled ginger, to serve
• Aonori seaweed flakes, to serve

Instructions

1. Loosen the noodles in a bowl of hot water for 1 minute, then drain.
2. Heat the oil in a large wok or frying pan over high heat.
3. Fry the pork belly for 3 minutes until browned at the edges.
4. Add the onion, carrot and cabbage and stir-fry for 3 minutes until just tender.
5. Add the noodles and the sauces, tossing everything together for 2-3 minutes until coated and lightly caramelised.
6. Serve topped with spring onions, pickled ginger and aonori.

Pro tips

• A very hot wok is essential for that lightly charred flavour.
• Do not overcrowd the pan or the noodles will steam instead of fry.
• Toss constantly once the sauce goes in so it coats evenly.
• Serve immediately; yaki soba waits for no one.

Frequently asked questions