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Japanese · Dinner

Yakisoba

Non-vegEasy

Diet: Non-veg

Yakisoba is a Japanese dish. Loosen the cooked noodles gently so they do not break.

Prep
15 min
Cook
15 min
Total
30 min
Servings
4
Difficulty
Easy
Cuisine
Japanese
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Yakisoba. The photograph shows pork and tofu yakisoba plates; this recipe uses pork.
The photograph shows pork and tofu yakisoba plates; this recipe uses pork. Representative photograph of Yakisoba. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Noodles

Pan

Sauce

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Brown · About 5 min

  1. Heat the oil from 20 ml neutral oil, 300 g pork strips, 200 g cabbage, shredded, 100 g carrots, sliced in a wide pan. Fry pork for 5 minutes, then add the vegetables for 4 minutes.

Loosen · About 3 min

  1. Add 400 g cooked yakisoba noodles, 30 ml water and toss for 3 minutes.

Glaze · About 3 min

  1. Mix 30 ml soy sauce, 30 ml Worcestershire sauce, 20 g ketchup, 10 g sugar, add and toss for 2 minutes. Pork must reach 63°C / 145°F; rest for 3 minutes before serving.

    Check: The food must be hot through at 63°C / 145°F.

Tips

  • Loosen the cooked noodles gently so they do not break.
  • Judge Yakisoba by the texture and doneness signs in its steps. Your pan and heat affect how long Yakisoba takes to cook.

Substitutions

  • In Yakisoba, replace pork; cook to 74°C / 165°F with chicken strips.

Storage

  • Get perishable Yakisoba into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Yakisoba within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Yakisoba to 74°C / 165°F, stirring or turning it for even heating. When Yakisoba is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Yakisoba includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Yakisoba becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Yakisoba one day ahead. For Yakisoba, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Yakisoba on the day of serving.

FAQ

What matters most when making Yakisoba?

Loosen the cooked noodles gently so they do not break.

What can I substitute in Yakisoba?

In Yakisoba, replace pork; cook to 74°C / 165°F with chicken strips.

Can I prepare Yakisoba ahead?

Prepare the measured ingredients for Yakisoba one day ahead. For Yakisoba, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Yakisoba on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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