Yakisoba (Japanese Fried Noodle)

Prep Time 15 minutes

Cook Time 15 minutes

Servings 4


400g mushimen (steamed Japanese noodles)

80g pork belly, sliced thinly

80g cabbage, thinly sliced

½ carrot (50g) carrot, sliced

2 shiitake mushrooms, sliced thinly

30g of bean shoots

2 tbsp chuno sauce (Japanese yaki soba sauce)

1 tbsp oyster sauce

1 tsp soy sauce

½ tsp dashi stock powder

1 tbsp ao noriko (green seaweed powder - optional)

2 tbsp beni shoga (red pickled ginger)


Remove the mushimen from the package and place it into a colander. Rinse the mushimen under hot water to soften and separate it.

Mix the chuno sauce, oyster sauce, soy sauce, and dashi stock powder together to make a sauce for the yakisoba.

Heat a large, heavy-bottomed skillet over medium-low heat. Place 1 tbsp of the vegetable oil into the pan, and when it’s hot, add the pork belly. Cook the pork belly for 1-2 minutes or until it begins to render some of its fat and begins to brown slightly, stirring occasionally. Add in the sliced shiitake mushrooms, and the sliced carrot and cook for 1-2 minutes, stirring occasionally, or until they begin to wilt a little. Add in the sliced cabbage, and cook for another minute.

Move the vegetables to the side of the pan and make a space in the middle. Place the mushimen noodles in the middle of the pan. Spread the bean shoots evenly on top of the noodles and the vegetables. Drizzle the sauce over top of everything. Cook for another 1-2 minutes until the vegetables and noodles soften completely, and the sauce glazes the noodles. Divide amongst 4 plates. Garnish with a pile of beni shoga and a generous sprinkle of ao noriko.


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