🍜 Yakisoba

Name: Yakisoba
Total time: 25 min
Yield: 2
Cuisine: Japan
Ingredients: 300 g fresh ramen-style wheat noodles; 150 g pork belly or shoulder, thinly sliced; 200 g cabbage, roughly chopped; 1 carrot, cut into thin strips; 1 onion, sliced; 4 tbsp yakisoba sauce; 1 tbsp vegetable oil; Salt and pepper; Pickled ginger to serve (optional)

Origin: Japan

630kcal

per serving · 300 g

210kcal

per 100 g

24 gProtein8 g / 100 g

21 gFat7 g / 100 g

87 gCarbs29 g / 100 g

Yakisoba is a Japanese dish of stir-fried wheat noodles with sliced pork, cabbage and carrot, tossed in a thick, sweet and tangy yakisoba sauce. The noodles are chewy and slightly charred, and the vegetables keep some crunch. It is a classic at festival stalls and home lunches, often topped with pickled ginger and aonori seaweed flakes.

Diets

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: pork

Not veganbecause of: pork

Contains porkbecause of: pork

Contains glutenbecause of: ramen noodles, yakisoba sauce

Not keto29 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Soy

What it is made of

ramen noodlesporkcabbagecarrotyakisoba sauce

Recipe

2 servings25 min

Ingredients

300 g fresh ramen-style wheat noodles
150 g pork belly or shoulder, thinly sliced
200 g cabbage, roughly chopped
1 carrot, cut into thin strips
1 onion, sliced
4 tbsp yakisoba sauce
1 tbsp vegetable oil
Salt and pepper
Pickled ginger to serve (optional)

Method

Loosen the noodles; if they are dried, cook them briefly and drain well.
Heat the oil in a wok and stir-fry the pork for 2–3 minutes until browned. Season with salt and pepper.
Add the onion, carrot and cabbage and stir-fry for 3 minutes.
Add the noodles with 2 tbsp of water and toss until heated through.
Pour in the yakisoba sauce and toss for another minute until evenly coated. Serve topped with pickled ginger.

How to make it lighter

Double the cabbage and carrot and use fewer noodles for a lighter plate.
Use lean pork shoulder instead of pork belly.
Stir-fry with 1 tbsp of oil for two servings — that is about 120 kcal.

History

Despite the name, yakisoba is made with wheat noodles rather than buckwheat soba. It is widely said to have spread in Japan in the years after the Second World War, when wheat flour was plentiful, and it remains a fixture of summer festivals and street stalls.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →