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Pork Yakisoba

Pork Yakisoba (Japanese Stir-Fried Noodles)

The dish, with its sizzling noodles, tender pork, and the sweet, tangy aroma of the signature sauce, comes together so perfectly.
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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings: 2
Course: dinner, lunch
Cuisine: Japanese
Ingredients Method

Ingredients
  

  • 150 g pork belly, sliced (feel free to substitute your preferred protein)
  • Ramen noodles (adjust quantity based on your appetite)
  • 2 tbsp oil (vegetable or sesame oil works well)
  • 1  white onion, sliced
  • 2 cloves garlic, sliced
  • Cabbage, sliced
  • Beni Shoga (red pickled ginger), dried bonito flakes, and aonori powder for garnish
  • 1 tsp black pepper
  • Salt to taste
  • Sugar to taste
For the Sauce
  • 1 tbsp Worcestershire sauce (optional)
  • 1 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 2 tbsp ketchup
  • 1 tbsp sesame oil (optional)

Method
 

  1. Put all these together with the remaining ingredients from the leftover Worcester sauce, soy sauce, oyster sauce, and ketchup, in a small bowl. Ready to be served.
  2. Take a large wok or frying pan. Heat 1 tablespoon of oil. Brown the slices of pork belly in it over a medium level of heat. Set aside
  3. Cook noodles 1 minute less than package instructions. Rinse with cold water.
  4. Add final tablespoon of oil to pan. Add sliced onion and cabbage. Stir-fry 2-3 minutes until vegetables are tender but yet crunch. And then add the noodles to the pan
  5. Pile fried pork belly in the pan; Pour over noodles the sauce that has been well mixed; Stir fry for 2-3 minutes so that the sauce would cling nice to the noodles caramelizing a little.
  6. Transferring or scooping yakisoba portions to individual plating. Using benishoga, aonori powder and dried bonito flakes garnished. Serve with the hot one.