Yaki Soba (Japanese Stir-Fried Noodles)

Stir-fried egg noodles with pork, cabbage and carrots in a sweet, tangy yakisoba sauce.

TIME BREAKDOWN
Prep: 20 min
Cook: 15 min
Total: 35 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 300g dried medium egg noodles
  • 2 tbsp sunflower oil
  • 250g thinly sliced pork belly or pork shoulder
  • 1 onion, thinly sliced
  • 1 carrot, cut into thin matchsticks
  • 250g white cabbage, shredded
  • 100g bean sprouts
  • 3 spring onions, sliced
  • Pickled sushi ginger, to serve
  • For the sauce: 3 tbsp Worcestershire sauce
  • For the sauce: 2 tbsp tomato ketchup
  • For the sauce: 1 tbsp light soy sauce
  • For the sauce: 1 tbsp oyster sauce
  • For the sauce: 1 tbsp caster sugar

Method

  1. Cook the noodles in boiling water for 1 minute less than the packet instructions, drain, rinse under cold water and toss with 1 tsp of the oil to stop them sticking.

  2. Mix the sauce ingredients in a small bowl.

  3. Heat 1 tbsp of the oil in a large wok or frying pan over a high heat. Stir-fry the pork for 3 to 4 minutes until browned and cooked through. Transfer to a plate.

  4. Add the remaining oil and stir-fry the onion and carrot for 2 minutes, then add the cabbage and stir-fry for 3 minutes until just tender.

  5. Return the pork to the pan, add the noodles, bean sprouts and sauce and toss for 2 to 3 minutes until everything is coated and piping hot. Top with the spring onions and pickled ginger.