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Sauce Yakisoba (Stir-Fried Noodles)
Serves 2 · About 20 min
Home-style yakisoba: pork, cabbage and bean sprouts stir-fried and tossed with steamed noodles and sauce.
① Cut the ingredients and loosen the noodles→② Stir-fry the pork→③ Stir-fry the vegetables→④ Add the noodles and loosen them→⑤ Finish with sauce
What to buy
Meat
Vegetables & noodles
Seasonings & dry goods
Check what you already have
Tap an item to check it off (checks clear when you close the page). If the noodles come with powdered sauce, you can skip it and use the sauces above (if you use it, use less sauce).
How to make it
1
Cut the ingredients and warm the noodles
- Cabbage: remove the hard core and cut into pieces about 3 cm square
- Bean sprouts: put in a colander, rinse quickly with water, and drain
- Pork: cut large pieces into 4–5 cm
- Noodles: cut a small opening at the corner of the bag and heat in the microwave (600 W), bag and all, for 1 minute (this makes them easier to loosen)
How to tell it's doneWhen you touch the noodles through the bag, they're soft and a little warm.
2
Stir-fry the pork
- Put 1 tbsp oil in a frying pan, turn on the heat, and heat for about 20 seconds
- Spread the pork in the pan and sprinkle with a pinch of salt and pepper
- Stir-fry, separating the pieces with chopsticks or a spatula
How to tell it's doneNo pink or red parts are left anywhere on the pork. Break open a thicker slice: it's white to brown all the way through.
3
Stir-fry the cabbage and bean sprouts
- Add the cabbage and stir-fry for 1 minute
- Add the bean sprouts and stir-fry 1 minute more
How to tell it's doneThe cabbage is bright green and a little soft. The bean sprouts can still be crunchy.
4
Add the noodles and loosen them with water
- Put the noodles on top and pour 2 tbsp water over them
- Loosen the noodles with chopsticks and a spatula, and mix them with the vegetables and pork
How to tell it's doneThe noodles are separated one by one with no clumps, and almost no water is left on the bottom of the pan.
Be carefulToo much water makes the noodles soggy. If 2 tbsp isn't enough, add 1 tbsp at a time.
5
Add the sauce and coat everything
- 3 tbsp chuno sauce and 1 tbsp Worcestershire sauce: pour them around over the noodles
- Mix with chopsticks and a spatula, turning from bottom to top, so everything takes on the sauce color
- Taste it. If it's bland, add sauce 1 tsp at a time
- Put on plates, and top with aonori and red pickled ginger if you have them
ReadyIt's done when all the noodles are the same brown, with no whitish noodles left.
📚 Learn more about this dish
🥬 Ingredient guide
If it didn't work out
The noodles are stuck in clumpsYou forgot the microwave in step 1. Add 1 tbsp water in the pan and stir-fry for 30 seconds while loosening them.
It's mushyToo much water, or the vegetables were stir-fried too long and released water. Next time use 1 tbsp water, and stop the vegetables at 2 minutes total.
Too saltyToo much sauce. Next time start with 3 tbsp and add more while tasting.
The noodles stick to the panNot enough oil. Next time spread the oil around before adding the pork, and don't stir-fry long after adding the sauce.
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