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Pork Yakisoba

Pork Yakisoba Recipe

You can whip up different versions of yakisoba by using a different meat (such as chicken or seafood) & seasonal vegetables with this base recipe.

You can substitute the homemade yakisoba sauce with a bottle of instant store-bought yakisoba sauce, though I think it’s really fun & easy to make your own sauce.

Check out the ingredients and step-by-step photos on the previous page.


  • 50g shabu shabu (thinly sliced) pork belly cut to uniform short sections
  • 1 packet (about 150g) fresh yakisoba noodles
  • 1 tsp + 1/2 tbsp oil divided
  • 1/4 onion cut to wedges
  • 50g cabbage leaves cut to large chunks
  • 5 slices thinly sliced carrot cut to long thin strips
  • 1 tbsp chicken stock (or water)
  • small handful bean sprouts
  • 1 tsp sake (or water) for sprinkling on the noodles
  • salt and pepper to taste

(A) Marinade for Pork

  • 1 tsp sake
  • 1/2 tsp light soy sauce or a small dash of salt & pepper

(B) Sauce (Mix well)

Suggested Garnishes


  1. Marinade pork slices in (A) for at least 5 minutes.
  2. Warm up the noodles in the microwave for about 45 seconds. This will make the noodles separate easily without breaking during stir-frying. You may also heat the packet (if heat-safe) in a bowl of hot water or steam the noodles.
  3. Pan fry pork. Heat 1 tsp oil in a wokpan. Add marinated pork slices. Stir fry until the pork is no longer pink, and set aside on a plate.
  4. Cook veggies. Add the remaining 1/2 tbsp oil, onion, cabbage, carrot, salt & pepper and stock (or water). Stir fry until the cabbage starts to soften, then add the bean sprouts and stir fry quickly. If the cabbage remains raw, you can add a small splash of water, cover the pan with lid and let the vegetables steam for about one minute.
  5. Make the fried noodles. Push the cooked vegetables to the side of the pan. Add prepared noodles, sprinkling sake or water over the noodles. Return the cooked pork back to the pan. Pour the yakisoba sauce (A) evenly over the contents. Stir fry briskly in high heat so that everything is well coated in the sauce.
  6. To serve, plate the noodles and garnish with pickled red ginger, seaweed flakes & bonito flakes.
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3 comments on “Pork Yakisoba”

  1. Your stirfried soba looks really appetizing! Very flavourful yet light and delicious.

  2. I know it’s yakisoba but it should be called yumisoba (not “yucky”) right? :p lol

  3. fflrbtlztbiijxgazpubfgrshmqbnf

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