Everyday Kitchen

Japanese · Dinner

Yakisoba

Draft recipe — not kitchen-tested
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.

Jump to recipe

Representative photograph of Yakisoba. The photograph shows pork and tofu yakisoba plates; this draft uses pork.
The photograph shows pork and tofu yakisoba plates; this draft uses pork. Representative photograph of Yakisoba. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
0 of 3 steps complete

Screen wake-lock status will appear when cooking view starts.

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

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

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 draft, 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.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use chicken strips instead of pork; cook to 74°C / 165°F.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Yakisoba one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Yakisoba?

Loosen the cooked noodles gently so they do not break.

What can I substitute in Yakisoba?

Use chicken strips instead of pork; cook to 74°C / 165°F.

Can I prepare Yakisoba ahead?

Prepare the measured ingredients for Yakisoba one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

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

Related recipes