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A plate of yakisoba — Japanese stir-fried noodles with pork, cabbage, carrot, bonito flakes, and red pickled ginger

Yakisoba (Japanese Stir-Fried Noodles)

Classic Japanese stir-fried noodles — springy noodles fried with pork and vegetables in a sweet-savory Worcestershire-style sauce, topped with bonito flakes and red pickled ginger. Made easy with a supermarket yakisoba pack, plus home-cook tricks for noodles that aren't soggy.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 3 servings
Course: Main Course
Cuisine: Japanese
Ingredients Method

Ingredients
  

  • 1 pack yakisoba (3 servings) steamed noodles + powdered sauce sachets
  • 150-200 g pork thinly sliced, cut into pieces
  • 2-3 leaves cabbage cut into bite-sized pieces
  • 1/2 onion sliced
  • 1/3 carrot cut into thin batons
  • green pepper and green onion or whatever vegetables you have
  • 1 pinch salt and pepper to season the meat and vegetables
  • 1-2 tbsp oil for frying
  • bonito flakes and red pickled ginger to serve; aonori too if you have it

Method
 

  1. Cut the pork into bite-sized pieces and chop all the vegetables.
  2. Dissolve the powdered sauce in a splash of water. Tear the noodle bags open a little and microwave for about 1 minute to loosen the noodles.
  3. Heat oil in a pan and stir-fry the pork, then the vegetables, seasoning with a pinch of salt and pepper. Cook until just done, then move to a plate.
  4. Add a little more oil and spread the noodles in the pan. Fry undisturbed until they take on some color.
  5. Pour the dissolved sauce over the noodles and toss to coat.
  6. Return the pork and vegetables, toss to combine, and serve topped with bonito flakes and red pickled ginger.