Smoky Griddle Yakisoba
Chewy wheat noodles tossed on a screaming hot griddle with tender pork, crisp cabbage, and sweet carrots, all coated in a tangy, slightly sweet Worcestershire-based sauce that caramelizes into a deeply smoky glaze. Topped with pickled ginger, bonito flakes, and a shower of aonori, this is Japanese festival food you can make any weeknight.
Ingredients
- 1 lb fresh yakisoba noodles (or ramen noodles)
- 1/2 lb pork belly, thinly sliced
- 2 cups green cabbage, roughly chopped
- 1 medium carrot, julienned
+ 11 more ingredients
Instructions
If the fresh noodles are stuck together, briefly microwave them for 30 seconds or run warm water over them to loosen. Set aside.
Stir together the yakisoba sauce, oyster sauce, soy sauce, and sugar in a small bowl. Set the sauce mixture near the stove.
Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat until smoking. Add the pork belly slices in a single layer and cook without moving for 2 minutes until crispy on one side. Flip and cook 1 more minute. Remove and set aside.
Add the remaining tablespoon of oil to the same pan. Toss in the onion and carrot, stir-frying for 2 minutes. Add the cabbage and cook another 2 minutes until slightly wilted but still crunchy.
Push the vegetables to one side of the pan. Add the loosened noodles to the empty side and let them sear without stirring for 1 minute to develop a light char.
Toss everything together, return the pork to the pan, and pour the sauce mixture over. Stir-fry vigorously for 2 minutes, ensuring every strand of noodle is coated and the sauce begins to caramelize.
Plate the yakisoba on a large platter. Drizzle with Kewpie mayo, scatter with pickled ginger, bonito flakes, and aonori. Serve immediately.
Nutrition Estimate
Per serving • Estimated by Blinner AI