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Yakisoba | Stir fried noodle

Yakisoba (焼きそば) is a very popular dish in Japan as a street food, or as a menu of okonomiyaki restaurants. Basically, fry everything on a pan, done.

But you can make it lot better with my recipe! There's nothing difficult! So this is one of the quick and easy recipe that you can cook very often!

Yakisoba | Stir fried noodle

[Serving] 1serves

[Prep time] 10mins

[Cook time] 15mins

[Storage] Best to eat on the day

[Difficulty] D *(A=Hard E=Easy)


[Ingredients] (GRAM)

-Cabbage 100g

-Green shallot 1 (50g)

-Carrot 1/2 (80g)

-Garlic (as peeled) 15g

-Ginger (as peeled) 10g

-Thin egg noodles 150g

-Thin sliced pork belly 120g


-Soy sauce 1tbsp (15ml)

-Oyster sauce 1tbsp (20g)

[Kombu salt] (Special seasoning)

-Kombu (Dried kelp) 4g

-Salt 50g


[Ingredients] (OUNCE)

-Cabbage 3.5oz

-Green shallot 1 (1.8oz)

-Carrot 1/2 (2.8oz)

-Garlic (as peeled) 0.5oz

-Ginger (as peeled) 0.35oz

-Thin egg noodles 5.3oz

-Thin sliced pork belly 0.26lb


-Soy sauce 1tbsp (0.3oz)

-Oyster sauce 1tbsp (0.7oz)

[Kombu salt] (Special seasoning)

-Kombu (Dried kelp) 0.15oz

-Salt 1.8oz

[Recipe video]


0:00 Prepare Ingredients

1:44 Special seasoning

2:23 The sauce

2:44 Cook Vege

4:13 Cook Pork

6:36 Cook Noodle



[Chapter1: Prepare Ingredients]

  1. Chop cabbage and green shallot

  2. Grate carrot, mince garlic and ginger

  3. Cut the pork into bite size

[Chapter2: Special seasoning]

  1. Blitz kombu and salt until fine

  2. Strain, done

[Chapter3: The sauce]

Mix oyster sauce & Soy sauce

[Chapter4: Cook Vege]

  1. Cold pan, vege oil, garlic, Medium heat

  2. Once it starts to change colour, add carrot

  3. Cook till soft, add cabbage

  4. Cook till soft, add green shallot

  5. Add 1/5 tsp (1g) kombu salt.

  6. Mix, then set aside

*Be careful of the amount of salt.

It could be salty if you add too much.

Go steady first. You can always add later if needed

[Chapter5: Cook Pork]

  1. Same pan, oil, ginger. Low heat

  2. Once starts changing colour, pork in

  3. Sprinkle 1/5 tsp (1g) kombu salt

  4. High heat, get colour on 1 side

  5. Turn, and fry few seconds, add the vege

  6. Add the sauce

  7. Mix, then set aside

  8. Scrape the pan with some water

  9. Once it's mostly evaporated, add to the vege

[Chapter6: Cook Noodle]

  1. Get the pan hot. oil. Medium heat

  2. Noodle in mop the oil, then add the vege

  3. Lid on. Steam 2 mins

  4. Lid off. Check the bottom for the colour

  5. Gas off. Mix and serve.

It's also nice to serve with Nori sheets and Red pickled ginger


記事: Blog2 Post
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