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Japanese Yakisoba

This week we will be making real Japanese Yakisoba. So, let's get started.


4 (8 ounce) packages buckwheat soba noodles

2 tablespoons vegetable oil

1 pound pork tenderloin, cut against the grain in thin strips

2 cups carrots, cut into julienne strips

1 medium onion, cut into julienne strips

1 tablespoon freshly grated ginger

3 cloves garlic, minced

½ head napa cabbage, shredded

⅔ cup yakisoba sauce

salt and ground black pepper to taste

4 tablespoons pickled red ginger (beni shoga), or to taste

4 tablespoons kizami nori (dried flaked aonori seaweed), or to taste


Bring a large pot of water to a boil. Cook soba in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 8 minutes. Drain noodles and rinse with cold water. Set aside.

Heat oil in a wok over medium heat. Add pork and stir-fry with a pinch of salt and pepper, about 5 minutes. Transfer meat to a plate, reserving oil in wok. Add carrots, onion, ginger, and garlic to the wok and stir-fry for 3 to 4 minutes.

Add cabbage to the wok and stir-fry briefly, about 1 minute. Add drained soba noodles. Pour in 1/2 the yakisoba sauce and stir-fry until noodles and vegetables are covered with sauce, about 3 minutes. Return pork to the wok. Add additional sauce as desired. Remove from heat.

Garnish yakisoba with kizami nori and a small pile of beni shoga just before serving.

Tried this authentic recipe? Let us know how it came out?

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