Pork Yakisoba
My Pork Yakisoba is a classic Japanese stir-fry made with noodles, tender pork, crisp vegetables, and a homemade yakisoba sauce. The savory, slightly sweet sauce coats every bite, making this an easy weeknight dinner that's ready in about 30 minutes.
Servings: 4 Servings
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
Noodles: Refrigerated yakisoba noodles give the best texture, but fresh ramen noodles, Chinese wheat noodles, or even spaghetti can be substituted if needed.
Skip the seasoning packet: If your noodles come with a sauce packet, save it for another use. The homemade sauce in this recipe has a richer, more balanced flavor.
Prep ahead: Stir-frying goes quickly, so have the sauce mixed and all the ingredients sliced before you start cooking.
Don't overcrowd the pan: A large skillet or wok helps the pork and vegetables brown instead of steam.
Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water to loosen the noodles.
Nutrition
Serving: 1 serving | Calories: 251kcal | Carbohydrates: 18g | Protein: 12g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Cholesterol: 33mg | Sodium: 544mg | Fiber: 2g | Sugar: 11g
