About YUU日本語
Shio Yakisoba (Salt-Flavored Fried Noodles)
Serves 2 · About 15 min
Yakisoba without the sauce: seasoned with garlic and chicken stock granules for a salty, savory flavor. Searing the noodles a little before seasoning makes them toasty. Ready in 15 minutes, and one plate fills you up.
① Cut the cabbage and pork, warm the noodles, and mix the sauce→② Stir-fry the pork→③ Stir-fry the vegetables and noodles, and add the sauce→④ Finish with sesame oil and serve
What to buy
Meat
Vegetables & noodles
Check you have
Tap an item to check it off (checks clear when you close the page).
⏱ What makes this quick
Ready in 15 minutes, and one plate fills you up. It’s about 5 minutes faster than this site’s Sauce Yakisoba (about 20 minutes).
- Microwave the noodles in the bag for 1 minute: warm noodles loosen up quickly in the pan
- Mix the sauce first: the chicken stock granules, garlic and water are mixed ahead, so one pour seasons everything
- Only cabbage and pork to cut: the bean sprouts just need a rinse. Only cut the bigger pieces of pork
- One plate is enough: about 450 kcal and 21 g protein per person, with meat, vegetables and noodles all on one plate
- Salt: about 2.0 g per person — less than Sauce Yakisoba (about 2.8 g)
How to make it
1
Cut the cabbage and pork, warm the noodles, and mix the sauce
- Remove the hard core of the cabbage and cut into pieces about 3 cm square
- Put the bean sprouts in a colander, rinse quickly and drain
- After the cabbage, cut any large pieces of pork into 4–5 cm pieces. Wash your hands, knife and cutting board with dish soap after touching the meat
- Cut a small slit in the noodle bag and microwave it in the bag (600 W) for 1 minute
- In a small bowl, mix 3 tbsp water, 2 tsp chicken stock granules, 1/2 tsp garlic and a pinch of salt (the sauce)
How to tell it's doneThe noodles feel soft and a little warm through the bag. The granules in the sauce have dissolved.
Be carefulCut the raw pork after you finish the cabbage. Don’t touch other food with hands or tools that touched the raw meat.
2
Stir-fry the pork
- Put 2 tsp vegetable oil in a frying pan and heat over medium
- Spread the pork in the pan, sprinkle with pepper, and stir-fry while breaking it apart
How to tell it's doneNo pink or red is left anywhere on the pork.
3
Stir-fry the vegetables and noodles, and add the sauce
- Add the cabbage and stir-fry for 1 minute, then add the bean sprouts
- Put the noodles on top and cook 30 seconds without touching (a little browning makes them toasty)
- Stir the sauce again, pour it around the pan, and mix everything while loosening the noodles with chopsticks and a spatula
How to tell it's doneThe noodles are loose with no clumps, and almost no liquid is left in the pan.
Be carefulThe sauce sizzles and steams when it goes in. Keep your face back.
4
Finish with sesame oil and serve
- Turn off the heat, drizzle in 1 tsp sesame oil and mix
- Taste it, and add salt a little at a time if it’s bland
- Put on plates and add more pepper if you like
ReadyThe noodles are glossy and smell of sesame oil and garlic.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
The noodles are clumped togetherThey weren’t microwaved in step 1, or not long enough. For now, add 1 tbsp water and loosen them.
It turned out soggyToo much liquid in step 3. Next time, turn the heat up to medium-high after adding the sauce to cook off the liquid.
It tastes blandWhen you taste in step 4, add salt a pinch at a time. More pepper also sharpens the flavor.
The noodles stuck to the panThey were seared too long in step 3. Next time, add the sauce and loosen them right after 30 seconds.
Was this recipe helpful?
This site is free with no ads. If you like, you can support it with a tip.
☕ Send a tip Choose how many cups. Everything stays free to read.Made by YUU, a teen who loves cooking → About me