Yakisoba- Fried Noodles

Yakisoba- Fried Noodles (JAPAN)

Chef Devan Rajkumar brings Japan’s beloved Yakisoba Fried Noodles to life—stir-fried wheat noodles tossed with pork belly, crisp vegetables, and a bold, tangy-sweet sauce. Topped with pickled ginger, bonito flakes, and nori, this vibrant street food classic delivers irresistible umami flavor in every sizzling bite.

Ingredients:

Stir Fry:

• 500 g Chinese wheat noodles
• 150 g pork belly, thinly sliced (choose a leaner piece with more visible meat)
• ¼ tsp (1.2ml) salt
• ¼ tsp (1.2ml) black pepper
• 100 g cabbage, cut into matchsticks
• 100 g carrots, cut into matchsticks
• 1 small onion, sliced thin
• 1 tbsp (14.8ml) grated garlic
• 3 tbsp (44.4ml) neutral oil such as vegetable or canola oil

Sauce:

• 2 tbsp (29.6ml) soy sauce
• 2 tbsp (29.6ml) oyster sauce
• 1 tbsp (14.8ml) Worcestershire sauce
• 1 tbsp (14.8ml) sake
• 1 tbsp (14.8ml) mirin
• 2 tbsp (29.6ml) ketchup
• ¼ tsp (1.2ml) black pepper
• ½ tbsp (7.4ml) toasted sesame oil

To Finish:

• 2 scallions, green parts only, thinly sliced
• Red pickled ginger matchsticks
• Bonito flakes
• 1 sheet of nori, ground to powder

Method:

Cook noodles according to package instructions until just al dente. Drain and rinse under cold water.

Stir together all the sauce ingredients in a small bowl and set aside.

Heat oil in a large wok over high heat until shimmering. Add the pork belly and onion and cook, stirring and tossing constantly, until the pork and onion are browned, about 3 minutes.

Add the carrot, cabbage, and garlic to the wok and cook, continuing to toss constantly, for 2 more minutes. Season the stir fry with salt and black pepper.

Add the noodles to the wok and toss. Pour in the sauce and continue tossing until the sauce has been absorbed by the noodles, about 1 to 2 minutes.

Serve topped with scallion greens, red pickled ginger matchsticks, bonito flakes, and nori powder.