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Pork yakisoba is a Japanese stir-fried noodle dish made with chewy noodles, tender pork, crisp vegetables, and a rich homemade yakisoba sauce. Instead of using the seasoning packet that comes with refrigerated noodles, this recipe uses a quick homemade sauce that has a deeper flavor.
Inspired by the popular Japanese street food, this easy recipe comes together in about 30 minutes with ingredients you can find at most grocery stores. If you enjoy this pork yakisoba, you’ll also love our Shrimp Yakisoba and Homemade Chicken Chow Mein.
Here’s Why This Pork Yakisoba Recipe Works
The homemade sauce has better flavor: Skip the seasoning packet and make a quick sauce with pantry ingredients that’s savory, tangy, lightly sweet, and coats every noodle.
Bacon adds another layer of flavor: Cooking the bacon first leaves flavorful drippings behind so the pork and vegetables taste richer without extra effort.
The noodles get dried before stir-frying: Wet noodles steam in the skillet. Blotting them dry helps them stay springy and gives the sauce a better chance to coat them.
The vegetables stay crisp-tender: A quick stir-fry keeps them colorful and slightly crunchy, giving the noodles plenty of texture.
Ingredient Notes
Yakisoba noodles: Refrigerated yakisoba noodles are the easiest choice and are usually sold with a seasoning packet. Skip the packet and use the homemade sauce for a fresher, more balanced flavor.
Bacon and pork: Bacon lends a subtle smoky richness, while boneless pork chops make the dish hearty without taking long to cook. Cut the pork into bite-size pieces so it cooks quickly and stays tender.
Cabbage, carrot, onion, and bell pepper: This classic vegetable combination gives yakisoba its signature mix of sweetness, crunch, and color. Slice everything before you start since stir-fries come together quickly.
Worcestershire sauce: Worcestershire sauce is the foundation of the homemade yakisoba sauce. While Japanese Worcestershire sauce is slightly different, the version found in most grocery stores works beautifully in this recipe.
Oyster sauce, ketchup, and honey: These pantry staples round out the sauce. Oyster sauce brings savory depth, ketchup adds tang and body, and honey balances everything with just a touch of sweetness.
Pickled ginger: Serve pickled ginger on the side or on top for a bright, tangy contrast that complements the savory noodles.
If you like making homemade Asian-inspired sauces, try my Homemade Stir Fry Sauce or Fried Rice Sauce Recipe.
Recipe Tips
Prep before you start: Stir-frying goes quickly, so slice the pork, vegetables, and scallions before anything hits the pan.
Dry the noodles well: After boiling and rinsing, spread the noodles on paper towels and blot them dry. This helps them stir-fry instead of steam and gives the sauce something to cling to.
Cook the bacon first: The rendered fat gives the pork and vegetables a stronger flavor base.
Add the sauce near the end: The sauce only needs a minute or two to coat the noodles and heat through.
Use a wide pan: Give the ingredients plenty of room so they stir-fry instead of steam.
Finish with something sharp: Pickled ginger, scallions, or a small sprinkle of aonori keeps the bowl from tasting heavy.
Best Noodles for Yakisoba
Refrigerated yakisoba noodles are my first choice because they have the right chewy texture and cook quickly. You’ll usually find them in the refrigerated produce or Asian foods section of the grocery store.
If you can’t find them, fresh ramen noodles or Chinese wheat noodles are good substitutes. In a pinch, spaghetti will work, although the texture won’t be quite the same.
Frequently Asked Questions
Yes, but I prefer the homemade sauce. It comes together with pantry ingredients and gives you a fresher, more balanced flavor than the seasoning packet.
Boneless pork chops, pork loin, pork belly, or thinly sliced pork shoulder all work well. I like boneless pork chops because they’re lean, easy to find, and cook quickly.
Both are stir-fried noodle dishes, but they’re not the same. Yakisoba is a Japanese dish with a savory Worcestershire-style sauce, while chow mein is a Chinese noodle dish with a different sauce and flavor profile.
You can. The texture won’t be exactly the same as yakisoba noodles, but spaghetti makes a good substitute if that’s what you have on hand.
Japanese Yakisoba Stir Fry
Pork yakisoba is fast enough for a weeknight, but it still has the texture and balance that make a noodle stir-fry satisfying. Dry the noodles, keep the heat moving, and let the homemade sauce coat the pan at the end.
Looking for another quick Asian inspired dinner? Try Dan Dan Noodles or Easy Pork Fried Rice next.
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Pork Yakisoba
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Ingredients
- 16 ounces yakisoba noodles
For the Sauce:
- 3 tablespoons Worcestershire sauce
- 1 tablespoon oyster sauce
- 2 tablespoon ketchup
- 1 tablespoon honey
- 2 tablespoons sake, optional
- ¼ teaspoon ground white pepper
- 2 tablespoon toasted sesame oil
For the Yakisoba:
- 3 slices thick-cut bacon, cut into ¼ inch pieces
- 4 ounces boneless pork chops, cut into small pieces
- 1 onion, sliced
- 2 garlic cloves, grated or minced
- 2 cups cabbage, shredded
- 1 large carrots, cut into thin strips
- ½ red bell pepper, thinly sliced
- 3 scallions, sliced lengthwise
- Pickled ginger
Instructions
Cook the Noodles:
- Boil the noodles according to package instructions, drain and rinse with cold water. Spread the noodles on a double thickness of paper towels and blot with a handful of paper towels. Return the noodles to the cooking pot and toss with oil. Cover with lid and reserve.
Make the Sauce:
- In a small dish, whisk together the Worcestershire sauce, oyster sauce, ketchup, honey, sake (if using) and white pepper. Set aside.
Stir-Fry the Yakisoba:
- In a large heavy-bottomed fry pan set over medium heat add the bacon bits. Fry until the bacon begins to crisp, add the pork and cook 1-2 minutes.
- Add the onions, garlic, cabbage, carrots and red bell pepper and stir-fry until the vegetables begin to wilt.
- Give the pot of noodles a stir to loosen them up and add them to the vegetables.
- Drizzle the sauce over the noodles and toss with the vegetables until the noodles are heated and coated with the sauce.
- Divide equally into 4 serving dishes and garnish with the pickled ginger.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
My mom and her senior citizen friends had visited Japan in 2018. And she got lot of noodles and sauces for my love for different cuisine. One of it was Yakisoba noodles. It was very tasty. Will definetly try your recipe.
Hi, Rahul….This is good stuff! Hope it meets your expectations. Thanks for your comments.
So colourful, delicious and it’s not even difficult to make! I love it.
Thank you, Angie!