Japanese · Lunch · Dinner
Yakisoba
焼きそば
Springy wheat noodles tossed in a hot pan with lean pork, sweet cabbage and crisp vegetables, then coated in a tangy, savoury homemade yakisoba sauce. A lighter take on the Japanese street-food favourite, with extra vegetables and only a little oil.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 4
Calories come from: Carbs 52% · Fat 23% · Protein 25%
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Ingredients
For 4 servings- 4 packs (150 g each)Fresh yakisoba noodles (steamed wheat noodles)
- 300 gLean pork loin, thinly sliced
- 1/2 medium head400 gGreen cabbage, cut into bite-size pieces
- 1 medium80 gCarrot, cut into thin matchsticks
- 1 medium110 gOnion, thinly sliced
- 1 1/2 cups150 gBean sprouts
- 3 stalks45 gSpring onions, cut into 3 cm lengths
- 1 tbsp14 gVegetable oil
- 2 tbsp30 gWater
- 3 tbsp51 gWorcestershire sauce
- 1 1/2 tbsp27 gOyster sauce
- 1 tbsp16 gReduced-sodium soy sauce
- 1 tbsp17 gTomato ketchup
- 1 tspSugar
- 1/4 tspGround black pepper
- 1 tspAonori (dried green seaweed flakes) (optional)
- 4 tsp20 gPickled red ginger (beni shoga) (optional)
Steps
- 1
Stir the Worcestershire sauce, oyster sauce, soy sauce, ketchup and sugar together in a small bowl to make the yakisoba sauce.
- 2
Loosen the noodles by rinsing them briefly under warm water in a colander, then drain well.
- 3
Heat half the oil in a large frying pan or wok over medium-high heat.
- 4
Add the pork and stir-fry for 3-4 minutes until no pink remains and it is cooked through (63 °C / 145 °F); season with the black pepper and move it to a plate.
- 5
Add the remaining oil, then the onion and carrot, and stir-fry for 2 minutes.
- 6
Add the cabbage and stir-fry for 2-3 minutes until just wilted but still crisp.
- 7
Add the noodles and the 2 tbsp water, and toss for 2 minutes until the noodles separate and heat through.
- 8
Return the pork to the pan with the bean sprouts and spring onions.
- 9
Pour over the sauce and toss everything for 1-2 minutes until evenly coated and glossy.
- 10
Serve hot, sprinkled with aonori and topped with pickled ginger if using.
Swaps, storage and make-ahead
Swaps
- Use firm tofu, pressed and cubed, instead of the pork, and swap the oyster sauce for a mushroom-based vegetarian stir-fry sauce and the Worcestershire for one labelled vegan to make it vegan.
- Replace the pork loin with thinly sliced skinless chicken breast and cook it until it reaches 74 °C / 165 °F.
- For a gluten-free version, use rice noodles instead of wheat noodles, tamari labelled gluten-free instead of soy sauce, and choose Worcestershire sauce, oyster sauce and pickled ginger labelled gluten-free.
- If you can't find fresh yakisoba noodles, cook dried ramen-style wheat noodles or spaghetti with a little baking soda in the water, then drain well.
Storage
Refrigerate leftovers in an airtight container within 2 hours and eat within 3 to 4 days, reheating in a pan or microwave until steaming hot. It is best eaten fresh, as the noodles soften and the vegetables lose their crunch, and it does not freeze well.
Make ahead
Mix the sauce and slice the pork and vegetables up to a day ahead, keeping them covered in the fridge, so the stir-fry takes only about 15 minutes at dinner time.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenSoyFishMolluscs
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (461 g) | Per 100 g | |
|---|---|---|
| Calories | 428 kcal | 93 kcal |
| Protein | 26.5 g | 5.7 g |
| Carbohydrates | 56.8 g | 12.3 g |
| of which sugars | 10.9 g | 2.4 g |
| Fiber | 6.4 g | 1.4 g |
| Fat | 11.2 g | 2.4 g |
| of which saturated | 2.4 g | 0.5 g |
| Sodium | 616 mg | 134 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
