Yakisoba with Pork and Cabbage

This easy Yakisoba recipe is made with pork and cabbage for a traditional street food-style Japanese stir fried noodle dish.

Prep Time15

Cook Time15

Total Time30

Servings: servings

Calories: 326kcal

Get Recipe Ingredients

Bring a pot of salted water to boil and add noodles. Cook until just done; about 3 minutes. Drain and rinse with cold water and toss noodles with a dash of sesame oil to keep from sticking; set aside.
In a small bowl whisk together the Yakisoba sauce of sugar, soy sauce, oyster sauce, ketchup, Worcestershire and hot sauce if using.
Heat a wok or large skillet over medium-high heat and add cooking oil. When hot, add ginger and garlic; stir until just fragrant, about 30 seconds to 1 minute.
Add pork and cook until the pork is no longer pink; about 4 to 5 minutes. If you are using leftover cooked meat, add it at the end and heat until warmed through.
Add the cabbage and carrots to the wok, season with salt to taste, and stir. Continue to stir fry until the vegetables soften and the meat is completely cooked. Add a bit of water if necessary to keep it from sticking to the pan.
Finally, add sliced scallions and mushrooms; cook about 1 minute.
When the vegetables are soft and the liquid has evaporated, add noodles and sauce to the wok. Toss to coat and cook until the noodles are warmed through. Serve topped with chopped scallions.

Yakisoba most often uses noodles called chukamen. However, chukamen are easily substituted with Chinese egg noodles, or even ramen, a pantry staple.