Vicki Butts (lazyme)


Yakisoba is a great light or quick meal. Kids stop at a little shop for Yakisoba after school, and people stop for it at a food court in a mall during shopping. One of the best Yakisoba can be found at summer night festivals. The must-have toppings are Aonori and Benishoga. The fragrance of Aonori and spicy Benishoga accentuate the flavor of Yakisoba so well.

From japanesecooking101.


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20 Min
10 Min
Stove Top


  • 1/3 lb
    pork, thinly sliced (150g)
  • 1 small
  • 2 c
    cabbage, cut into 2-inch squares
  • 2 c
    bean sprouts
  • 1/2 small
  • 1/4
    green bell pepper
  • 1 Tbsp
  • ·
    aonori (green seaweed)
  • 2 pkg
    chuka men (chinese style noodles)
  • ·
    salt and pepper

  • 3 Tbsp
    tonkatsu sauce
  • 2 Tbsp
    worcestershire sauce
  • 1/2 Tbsp
    soy sauce
  • 1/2 Tbsp
  • ·
    benishoga (pickled ginger), optional

How to Make Yakisoba


  1. Cut sliced pork into bite size pieces. Prepare the vegetables: slice onion, carrot, and bell pepper thinly; cut cabbage into 2-inch squares; wash and strain bean sprouts.
  2. Mix all the ingredients for Yakisoba Sauce.
  3. In a large frying pan, add oil and heat at medium high heat.
  4. Cook meat first until browned. Add onion, carrot, and bell pepper and cook about 1-2 minutes.
  5. Then add cabbage and bean sprouts, and cook until vegetables are wilted.
  6. Once water seeps out from vegetables, add Chuka Men, stir under the vegetables, lower heat and cover, and cook about 2 minutes until noodles soften.
  7. When noodles get loose and soft, keep stirring to mix with vegetables, then add sauce and coat the whole thing for a couple of minutes. (Season with salt and pepper to taste.)
  8. Place Yakisoba on the plate; sprinkle with Aonori and put Benishoga (pickled ginger) on top.

Printable Recipe Card

About Yakisoba

Course/Dish: Pasta, Pork
Main Ingredient: Pasta
Regional Style: Japanese

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