Simple Hiroshima-Style Yakisoba
This delightful Hiroshima-style yakisoba features fresh, stir-fried wheat noodles layered with tender pork belly, crisp cabbage, and a medley of savory and slightly sweet sauces. Each bite delivers a satisfying texture and rich flavor, topped with optional garnishes for a truly authentic experience.
Ingredients
Noodles
- 400 gFresh wheat noodles or yakisoba noodles
Meats
- 200 gSliced pork belly or bacon
Vegetables
- 200 gGreen cabbage
- 100 gBean sprouts
- 4 stalksGreen onion
Sauces and Condiments
- 4 tbspYakisoba sauce or thick Worcestershire-style sauce
- 2 tbspKetchup
- 1 tbspSoy sauce
- 1 tbspOyster sauce (optional)
- to tasteTonkatsu or okonomiyaki sauce for finishing
- to tasteDried seaweed flakes (aonori) or crumbled nori (optional)
- to tastePickled red ginger (beni shoga, optional)
Instructions
- 1
Prepare all your ingredients by slicing the pork, chopping the cabbage, and cutting the green onions into small pieces. This ensures that everything cooks evenly and quickly.
- 2
In a large skillet or wok, heat a tablespoon of oil over medium-high heat. Add the sliced pork belly or bacon and stir-fry until it’s browned and crispy, about 4-5 minutes.
- 3
Add the chopped green cabbage to the skillet and stir-fry for an additional 3 minutes until the cabbage starts to soften and becomes bright green.
- 4
Next, add the bean sprouts and continue to stir-fry for another 2 minutes to combine all the vegetables and allow them to cook.
- 5
While the vegetables are cooking, prepare the noodles. If you are using fresh noodles, rinse them briefly under running water to loosen them. If using pre-cooked yakisoba noodles, follow package instructions to heat them up.
- 6
Once the vegetables are tender, push them to one side of the skillet. Add the noodles to the other side and pour in the yakisoba sauce, ketchup, soy sauce, and optional oyster sauce. Stir well to combine everything evenly.
- 7
Mix everything together well and allow it to cook for another 2-3 minutes, stirring occasionally, until the noodles are heated through and well-coated with the sauce.
- 8
Once cooked, serve your yakisoba hot, drizzling tonkatsu or okonomiyaki sauce on top. Garnish with green onion, dried seaweed flakes, and pickled red ginger if desired.
Nutrition per serving
Notes
- •For best texture, do not overcook the vegetables; they should remain crisp. Adjust sauce ingredients to suit your taste preference.
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