Yakisoba
Fresh steamed wheat noodles stir-fried with pork and cabbage in a Worcestershire-based sauce — developed in 1930s Tokyo, with the sauce's flavor shaped by postwar access to imported Worcestershire.
Meat
⚠ Contains: Fish, Gluten, Sesame, Shellfish, Soy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 lb fresh yakisoba noodles
- 1/2 lb pork belly, thinly sliced
- 2 cups shredded cabbage
- 1 carrot, julienned
- 1 onion, sliced
- 3 tbsp Japanese Worcestershire sauce
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp ketchup
- 1 tsp sugar
- 2 tbsp oil
- Aonori (dried seaweed flakes), pickled ginger, and katsuobushi, for garnish
Steps
- Whisk the Worcestershire sauce, oyster sauce, soy sauce, ketchup, and sugar together.
- Heat the oil in a large pan or wok and stir-fry the pork belly until browned.
- Add the onion and carrot, and stir-fry for 2-3 minutes.
- Add the cabbage and cook until just wilted.
- Add the noodles, breaking them apart, and pour the sauce over everything.
- Toss everything together over high heat until the noodles are evenly coated and slightly charred in spots.
- Serve topped with aonori, pickled ginger, and katsuobushi.