Japanese Street Yakisoba
Prep time: 
Cook time: 
Total time: 
Serves: 2
For The Sauce
  • 1 Tbs oyster sauce
  • 3 Tbs worcestershire sauce (recommended japanese Bulldog brand)
  • 3 Tbs water
  • 1 Tbs cooking oil
  • 4 oz pork belly, cut into bit sizes (you can substitute to any protein you like to your taste)
  • ½ medium size onion, sliced (approximately 2 oz)
  • 1 small carrot, thinly sliced (approximately 1 oz)
  • 2 large cabbage leaves, cut into bite size (approximately 3 oz)
  • 1 green onion, cut into lengthwise then into 1-inch pieces
  • 5 - 6 oz fresh pre-cooked Yakisoba noodles (Or prepare 2 - 3 oz dried egg noodles or angel hair pasta cooked by follow the directions of package you are using)
  • Salt & Pepper
For The Garnish
  1. Combine all ingredients for sauce and set aside. (If you are using dried or raw noodles that cooked right before make yakisoba, then omit water)
  2. Heat a large skillet over medium high heat; add oil and swirl to coat. Add pork and cook until pork edges are golden, about 2 minutes.
  3. Add all vegetables (onion, carrot, cabbage and green onion), season with pinch of salt and pepper. Cook them until soften about 2 to 3 minutes.
  4. Push vegetables and pork to edge of skillet to make a room for noodles. Place noodles and let it brown up about 1 minute each side, so this way noodles will have nice crunch bites here and there.
  5. Pour sauce and let noodles to loosen, about 2 minutes. Stir constantly.
  6. Transfer yakisoba to a serving plate and garnish with aomori and benishoga to your taste. Enjoy!
Recipe by Seonkyoung Longest at https://seonkyounglongest.com/japanese-yakisoba/