Ingredients
Method
Prep the ingredients
- (Optional) Use the leftover yakisoba: One serving of yakisoba makes 2 to 4 yakisoba pan depending on the size of the bread. Cut any large vegetables into smaller pieces if needed.
- Mix the sauce: Combine 1 tablespoon water, 1 tablespoon oyster sauce, ½ tablespoon Worcestershire sauce, ½ tablespoon ketchup, ½ teaspoon soy sauce, ¼ teaspoon honey, A pinch of ground black pepper, and A pinch of garam masala in a small bowl and set aside. If using packaged yakisoba sauce, dilute it with water.
- Cut the veggies: Peel and cut ½ carrot into 0.25cm wide strips, slice ¼ onion into 0.25cm thin slices, remove the core of ⅛ cabbage, cut into 2.5cm squares, and separate the layers, especially the hard parts. Crush the thick part of the cabbage core with the palm of your hand. Cut ¼ green bell pepper into 0.25cm thin strips along the grain.
- Season the meat: Place 2.6 ounces sliced pork belly in a bowl, season with ½ tablespoon sake, ⅛ teaspoon kosher salt, and A pinch of ground black pepper. Rub with your hands, straighten rolled slices if needed, then add 1 teaspoon cornstarch and knead. Set aside.
Fry the ingredients
- Cook the meat: Heat a large pan over medium heat. Add oil if the pan isn’t nonstick. Fry the pork until color changes (~1 min), then wipe off excess oil.
- Add onions and carrots and fry for 1–2 minutes until slightly softened. (Optional quick-cooking veggies are added later.)
- Add cabbage and bell pepper: Add cabbage, green bell pepper, ⅛ teaspoon kosher salt, and A pinch of ground black pepper. Add ½ tablespoon sake, cover immediately, and steam for 1–2 minutes.
- Set aside: Transfer meat and veggies to a plate. They should remain bright and slightly firm.
Fry the noodles
- Clean the pan: Wipe the pan with a paper towel; do not preheat yet.
- Coat noodles with oil: Add ½ tablespoon sesame oil, place 1 yakisoba noodles in the pan, and press to coat both sides.
- Season the noodles: Drizzle ½ teaspoon sake and ¼ teaspoon soy sauce over noodles evenly.
- Fry: Heat over medium-high and cook until golden and crispy (~5 minutes per side). Move noodles occasionally, but don’t loosen them.
Combine everything
- Add sauce and loosen noodles: Turn off heat, wipe extra oil, pour yakisoba sauce over noodles, and gently separate with chopsticks.
- Return veggies: Turn heat to high, add cooked veggies (and quick-cooking optional ones), cover, and steam ~1 minute.
- Mix: Combine noodles and veggies evenly.
Assemble yakisoba pan
- Prep the bread: Cut a slit in the buns and spread a thin layer of unsalted butter on the inside.
- Assemble: Fill with yakisoba and top with aonori, bonito flakes, pickled ginger, mayonnaise, or your favorite toppings.
Notes
- (Note 1): Optional veggies: You can add other veggies like bean sprouts and green chives. If you use these, don’t stir-fry them with the other veggies early on! Make sure to add them at the last step when you return the cooked cabbage, onions, and carrots to the pan.
- Ingredient Notes
- Noodles: Choose fresh yakisoba noodles for a chewy texture; ramen noodles also work if boiled and drained.
- Sauce: Homemade yakisoba sauce makes the flavors shine, but packet sauce (diluted with water) is a shortcut option. Use non-Japanese Worcestershire sauce.
- Protein & Veggies: Pork with cabbage and onion is the go-to, though shrimp, chicken, or tofu are easy alternatives.
- Cooking tips: Don’t overcrowd the pan to avoid soggy yakisoba. Go easy on the sauce since ingredients are seasoned separately.
- Serving suggestions: Something light and veggie- or protein-packed, like a salad or vegetable soup.
- Storage & Reheating: Eat on the same day for best texture, or freeze wrapped for 2–4 weeks. To reheat, defrost, sprinkle a little water, wrap in foil if desired, and warm in the oven.
