About
No need for a white box; Classic Yakisoba is an exciting and fast meal that tastes better fresh from your kitchen. The noodles are tender and extra satisfying from their quick-fry on the griddle, and the succulent pork belly is just to die for. Of course, the sweet and tangy yakisoba sauce brings it all together in delicious harmony. Classic Yakisoba is a classic for a good reason, so grab your chopsticks (or fork, as needed)!
Ingredients
- For the sauce:
- 1/4 cup Worcestershire sauce
- 4 teaspoons oyster sauce
- 4 teaspoons ketchup
- 2 teaspoons soy sauce
- 2 teaspoons sugar, plus more, to taste
- For the yakisoba:
- 2 tablespoons neutral oil, plus more, to taste
- 1 (16-17-ounce) package yakisoba noodles
- 3/4-pound pork belly, sliced into 1-inch pieces
- freshly ground black pepper, to taste
- 1/2 onion, sliced into 1/4-inch slices
- 1 medium carrot, peeled and cut into 2-inch thin strips
- 1/4 head green cabbage, cored and cut into bite-sized pieces
- 3 shiitake mushrooms, stems removed, caps cut into 1/4-inch slices
- 2 green onions, chopped into 2-inch pieces, thick white parts halved lengthwise
- Optional toppings:
- dried green laver seaweed, to taste, can substitute any dried seaweed powder or flakes
- pickled red ginger, to taste, store-bought or homemade
Directions
Step 1 -In a small bowl, add the Worcestershire sauce, the oyster sauce, the ketchup, the soy sauce, and 2 teaspoons of the sugar and whisk to combine.
Step 2 -Taste the sauce and add the extra sugar, as needed.
Step 3 -In a griddle over medium heat, add the oil.
Step 4 -Add the yakisoba noodles in 3 batches to the hot oil and let them heat, undisturbed, for 1-2 minutes. Add the extra oil as needed in between batches.
Step 5 -Flip the noodles and let them heat until the noodles start to loosen up.
Step 6 -Once the noodles have loosened completely, transfer them to a plate.
Step 7 -Add the pork belly to the griddle in a single layer and season it with the black pepper.
Step 8 -Stir fry the pork belly until it is no longer pink, about 3-6 minutes.
Step 9 -Add the onion slices to the griddle and cook, while stirring, until softened, about 1-2 minutes.
Step 10 -Add the carrots and cook until softened slightly, about 1-2 minutes.
Step 11 -Add the cabbage and the shiitake mushrooms and cook until they are almost tender, about 2-3 minutes.
Step 12 -Add the green onions and cook until fragrant, about 1 minute.
Step 13 -Add the noodles on top of the pork belly and the vegetables.
Step 14 -Drizzle 1/3 cup of the yakisoba sauce over the noodle mixture.
Step 15 -Taste the noodles and add more of the yakisoba sauce, as desired. Refrigerate any of the extra yakisoba sauce.
Step 16 -Using tongs, toss the noodles, the pork belly, and the vegetables together until the noodles are warmed through and the sauce is well-distributed.
Step 17 -Serve the yakisoba garnished with the seaweed and the pickled red ginger.
