By Fresh yellow noodles meet pork belly or bacon, cabbage and carrot in a sweet-savory stir-fry. The sauce uses Worcestershire, ketchup, oyster sauce and a little honey. Drain the rinsed noodles thoroughly before frying so the sauce coats them rather than collecting as a puddle.
Two amounts of oil, two jobs
The two teaspoons of oil coat the drained noodles while you prepare the pan. The tablespoon goes into the hot pan with the pork. Keep those additions separate, as written, instead of adding all the oil at once.
Have the sauce beside the stove
Whisk the sauce before frying. Once the vegetables have started to wilt, the noodles and sauce follow quickly. Two spatulas help turn the noodles through the vegetables without leaving the cabbage at the bottom of the pan.
Pork belly or bacon
Both are listed options. Bacon changes the flavor and brings its own salt, so taste before adding any extra seasoning. Aonori and benishoga finish the plate with seaweed and pickled ginger; they are garnishes, not ingredients to simmer in the sauce.
This saved variation follows the noodle-rinsing and pan-frying approach documented by Marc Matsumoto at No Recipes. Its honey-and-white-pepper sauce quantities differ from the current source recipe; the method here is rewritten. Read or watch the source.
Sauce and Effect — Pork and cabbage yakisoba
Ingredients
Method
- Cook the noodles according to their package. Drain and rinse thoroughly with cold water, moving the strands with your fingers to remove surface starch. Shake the strainer to drain well, then toss with 2 teaspoons vegetable oil to keep the strands separate.
- Cut the vegetables as listed. In a small bowl, mix the Worcestershire sauce, ketchup, oyster sauce, honey and white pepper.
- Heat a large heavy frying pan or griddle over high heat. Add 1 tablespoon vegetable oil and the chopped pork belly or bacon. Fry until the pork begins to release its fat.
- Add the carrot, onion and cabbage. Turn and toss with two spatulas until the vegetables start to wilt but still have some bite.
- Add the noodles and toss them through the fat. If the strands stick, add a little more oil directly to them.
- Pour the sauce evenly over the noodles. Keep tossing and frying until all the strands are coated and the sauce develops a lightly caramelized aroma.
- Divide between plates and finish with aonori and benishoga.
Notes
What to cook next
For cooling and reheating guidance, read the cooking notes. Choose another meal from weeknight dinners or the comfort-food collection.