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Japanese Street Style Yakisoba

groups2 servingsspeedEasycountertopsPrep: 5 minsskilletCook: 10 minsscheduleTotal: 15 minsoutdoor_grillStir-fry
Allergens:warningGlutenwarningSoy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

14 Steps Total
01
Preparation
00:01:31

Cut 3 slices of cabbage into pieces for later use.

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Watch out

Cut cabbage into even pieces to ensure uniform cooking.

Ingredients:Cabbage (3 slice)
Tools:chef's knifecutting board
02
Preparation
00:02:27

Cut off the roots of 0.5 pack of shimeji mushrooms and separate them.

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Watch out

The roots of the mushrooms must be cleanly trimmed, otherwise the texture will be affected.

Ingredients:shimeji mushrooms (0.5 piece)
Tools:chef's knife
03
Preparation
00:02:46

Cut 0.5 onion into strips for later use.

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Watch out

Cut onion into even strips so they release sweetness uniformly when stir-fried.

Ingredients:Onion (0.5 piece)
Tools:chef's knife
04
Active Cooking
00:03:13

Dry roast 0.5 pack of shimeji mushrooms in the wok until they release aroma.

local_fire_departmentMedium-low heat, about 2 minutes
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Watch out

Keep stirring the mushrooms after putting them in the wok, otherwise they will burn easily.

Ingredients:shimeji mushrooms
Tools:wooden spatulawok
05
Active Cooking
00:03:30
warningStay safe

Hot oil may splatter when adding meat; stand to the side to avoid burns.

Add 1 tbsp of lard and 10 slices of pork belly, stir-frying until the pork changes color and releases fat.

local_fire_departmentMedium heat, about 90 seconds
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Watch out

Do not stir the pork slices too early after adding them

let one side sear first

Ingredients:pork belly (10 piece)Lard (1 tbsp)
Tools:wooden spatulawok
06
Active Cooking
00:03:50

Add shredded carrots and stir-fry, breaking apart the pork slices until the carrots, pork, and mushrooms are mixed and softened.

local_fire_departmentMedium heat, about 45 seconds
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Watch out

Separate the pork slices completely before stir-frying, otherwise overlapping parts won't absorb flavors.

Ingredients:Carrot (1 piece)
Tools:woktongs
07
Active Cooking
00:04:38

Add cabbage, 1 tbsp of rice wine, and 1 tsp of salt, stir-frying until the cabbage releases moisture and softens slightly.

local_fire_departmentMedium heat, about 60 seconds
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Watch out

Sprinkle salt evenly, otherwise some cabbage pieces will be too salty while others are bland.

Ingredients:Cabbage (3 slice)rice wine (1 tbsp)Salt (1 tsp)
Tools:wooden spatulawok
08
Active Cooking
00:05:12

Add bean sprouts and 1 pack of frozen ramen, and stir-fry evenly.

local_fire_departmentMedium heat, about 45 seconds
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Watch out

Do not pound the frozen noodles forcefully after putting them in, otherwise they will break.

Ingredients:bean sprouts (1 piece)frozen ramen (1 piece)
Tools:wok
09
Active Cooking
00:05:28
warningStay safe

Steam can burn your hands when removing the lid; tilt the lid outward to let steam escape away from you.

Add 50 ml of water, cover with a lid, and simmer on low heat until steam is produced and the frozen ramen completely melts and loosens.

local_fire_departmentLow heat, about 25 seconds
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Watch out

Watch the heat after covering with the lid to prevent water from drying up and burning the bottom.

Ingredients:water (50 ml)
Tools:wokglass lid
10
Active Cooking
00:05:52

Use chopsticks to loosen the ramen, toss evenly until the ramen is completely separated and mixed with ingredients, with a trace of moisture at the bottom.

local_fire_departmentMedium heat, about 20 seconds
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Watch out

Loosen the noodles gently to avoid breaking them.

Tools:chopstickstongs
11
Active Cooking
00:06:15

Add 3 tbsp of tonkatsu sauce, stir-fry evenly until noodles and ingredients are evenly coated with dark tonkatsu sauce and glossy.

local_fire_departmentMedium-low heat, about 20 seconds
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Watch out

Sauce contains sugar and burns easily, keep stirring constantly.

Ingredients:tonkatsu sauce (3 tbsp)
Tools:wooden spatulawok
12
Active Cooking
00:06:36

Add another 1 tbsp of tonkatsu sauce, stir-fry until the sauce is completely reduced and the surface of the noodles is dry and flavorful.

local_fire_departmentMedium-low heat, about 25 seconds
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Watch out

Keep stirring while reducing the sauce, otherwise the bottom will easily burn.

Ingredients:tonkatsu sauce (1 tbsp)
Tools:wooden spatulawok
13
Active Cooking
00:07:01

Add pickled red ginger and stir-fry evenly until the ginger is well distributed in the noodles.

local_fire_departmentLow heat, about 30 seconds
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Watch out

Do not stir-fry pickled ginger too long after adding, to keep its crisp texture.

Ingredients:Beni shoga (red pickled ginger) (1 piece)
Tools:woktongs
14
Active Cooking
00:08:06
warningStay safe

Wear insulated gloves when moving hot wok or plates to avoid burns.

Transfer yakisoba to a large black round plate, place 1 tsp of yellow mustard on the side of the plate, and the Japanese yakisoba is complete.

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Watch out

Place yellow mustard on the side of the plate, do not mix it directly into the noodles to avoid overpowering flavor.

Ingredients:yellow mustard (1 tsp)
Tools:serving platetongs

groceryAll Ingredients

Cabbage3 slice
pork belly10 piece
shimeji mushrooms0.5 piece
Onion0.5 piece
Carrot1 piece
bean sprouts1 piece
frozen ramen1 piece
tonkatsu sauce4 tbsp
Beni shoga (red pickled ginger)1 piece
yellow mustard1 tsp
Lard1 tbsp
rice wine1 tbsp
Salt1 tsp
water50 ml

blenderAll Tools Needed

chef's knifecutting boardwooden spatulawoktongsglass lidchopsticksserving plate