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


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1/3 lb
pork, thinly sliced (150g)
1 small
2 c
cabbage, cut into 2-inch squares
2 c
bean sprouts
1/2 small
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


  • 1Cut 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.
  • 2Mix all the ingredients for Yakisoba Sauce.
  • 3In a large frying pan, add oil and heat at medium high heat.
  • 4Cook meat first until browned. Add onion, carrot, and bell pepper and cook about 1-2 minutes.
  • 5Then add cabbage and bean sprouts, and cook until vegetables are wilted.
  • 6Once water seeps out from vegetables, add Chuka Men, stir under the vegetables, lower heat and cover, and cook about 2 minutes until noodles soften.
  • 7When 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.)
  • 8Place 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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