Yakisoba
Saucy stir-fried noodles with cabbage, carrots, pork, and a tangy-sweet yakisoba sauce.
Prep
15 minutes
Cook
15 minutes
Level
Easy
Serves
4
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Instructions
- 1
Loosen noodles according to package directions and set them aside.
- 2
Stir-fry pork in a large skillet until browned.
- 3
Add cabbage, carrots, and scallion whites; cook until crisp-tender.
- 4
Whisk Worcestershire sauce, ketchup, and soy sauce together.
- 5
Add noodles and sauce, then toss until everything is glossy and hot.
Tips
Use a wide pan so the noodles can fry instead of steam.
Loosen packaged noodles before they hit the skillet to prevent clumps.
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Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Refrigerate for up to 3 days in a covered container.
- Reheat in a skillet with a splash of water to soften the noodles.
Substitutions
- Use chicken, shrimp, or tofu instead of pork.
- Use bagged coleslaw mix for a faster vegetable prep.
What to Serve With
- Serve with cucumber salad or miso soup.
- Top with sesame seeds or pickled ginger if you have them.
Common Mistakes
- Do not add too much sauce at once; noodles should be coated, not soupy.
- Do not overcook the cabbage because a little crunch makes the dish better.
Recipe FAQ
Can I use ramen noodles for yakisoba?
Fresh yakisoba noodles are best, but cooked ramen noodles can work in a pinch.
Can I make it vegetarian?
Yes. Skip the pork and add mushrooms, tofu, or extra cabbage.
Keep cooking
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