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.
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)
Instructions
- 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.
- 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
- Cook noodles 1 minute less than package instructions. Rinse with cold water.
- 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
- 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.
- Transferring or scooping yakisoba portions to individual plating. Using benishoga, aonori powder and dried bonito flakes garnished. Serve with the hot one.