This version of yakisoba uses fresh Chinese noodles, stir-fried with pork belly and vegetables, then tossed in a sweetened Worcestershire sauce. Unlike the thicker Japanese “chūnō” sauce, the Worcestershire base keeps it light, while a touch of mirin adds sweetness. Finish with plenty of black pepper for balance. This dish is always a family favorite!
15 minutes
Kamekichi Papa
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 2packs/servings of fresh Chinese-style noodles (chūkamen)
- 3.5oz pork belly (100g)
- 2 cabbage leaves
- 1/2 of a Japanese tube-shaped fish cake (chikuwa)
- 1 inch piece of carrot
- salt and pepper (to taste)
- 1/2cup Worcestershire sauce
- 1tbsp mirin (Japanese sweet rice wine)
- bonito flakes (katsuobushi; for topping)
- aonori (dried seaweed flakes; for topping)
DIRECTIONS
Preparation
Bring a large pot of water to a boil. Cook the fresh Chinese noodles for about 3 minutes, drain, rinse briefly under cold water, and pat dry.
- 1
Slice the pork belly into 3/4-inch (2 cm) strips. Slice the cabbage and carrot into strips. Slice the chikuwa fish cake into rings.
- 2
Heat a skillet over medium heat. Add the pork belly and cook until it browns. Add the carrot, cabbage, and fish cake in that order, stir-frying until the cabbage softens.
- 3
Mix the Worcestershire sauce and mirin together. Add the noodles and half of the sauce mixture. Toss to coat evenly, then season with salt and pepper. Add the remaining sauce mixture and stir until everything is well combined.
- 4
Transfer to serving plates and top with katsuobushi and aonori.
RecipeID
764
Tips & Notes
Let the noodles sit in the pan long enough to get a light sear—those crispy bits make the yakisoba extra delicious.
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A stay-at-home dad holding both a chef's license and a Food Education Advisor certification. Now in his 17th year of running a cooking blog and his 12th year writing a newspaper column, he continues to win over the stomachs of his family as well with his cooking. He shares a wide variety of recipes spanning Japanese, Western, and Chinese cuisines, ranging from everyday meals to great appetizers for drinks.