Total Time
Prep 15 mins
Cook 35 mins

This is a dish that is popular in Japan and usually sold as street food. This version is made with pork, although you could easily substitute chicken or tofu.

Ingredients Nutrition

  • 1 lb lean pork loin, sliced thinly (against the grain)
  • 13 cup soy sauce
  • 13 cup rice wine
  • 1 12 tablespoons sugar
  • 12 ounces Chinese wheat noodles (udon noodles may be substituted)
  • 3 tablespoons vegetable oil
  • 1 onion, sliced thin
  • 1 lb napa cabbage or 1 lb savoy cabbage, sliced very thin
  • 3 carrots, grated
  • 1 tablespoon chopped ginger
  • 2 scallions, thinly sliced (optional)


  1. In a small bowl, mix together soy sauce, rice wine, and sugar, stirring to dissolve.
  2. Cook noodles in boiling water about 8 minutes, or until tender.
  3. Drain noodles and rinse under cold water.
  4. In a large deep skillet or wok, cook onion in oil for about 3 minutes.
  5. Add the cabbage, carrot and ginger and cook until cabbage is softened, about 3-5 minutes.
  6. Add the pork and cook for 2 minutes more.
  7. Cover the mixture with noodles and pour the sauce over all.
  8. Cover and cook for 3-5 minutes, the remove the lid and toss the mixture together until it is well combined.
  9. Place on a serving platter and garnish with chopped scallions, if desired.


Most Helpful


Thankfully, I read the other reviews prior to making the dish. I was able to manage the "watery" issue by keeping the lid off at times, and making the noodles "very al-dente" (allowing them to further cook in the liquid of the pan). I also gave the pork a little soy maranade.

My wife wanted more vegetables, my daughters loved the noodles, and I wanted more meat. Imagine that?

I give this a solid 4 stars with forthcoming meals makings slight changes to increase flavor. I bought precut cabbage, and thin sliced pork which I then cut into strips. Made the dish much easier. Also bought shredded carrots. The only thing I had to chop / cut was the ginger, onion and some added baby bok choy.

It was a good experience for my first time making yakisoba. I look forward to trying to make it better.

mpk4 December 17, 2011

I substitute carrots with broccoli (which imo tastes great with soy sauce)

Don'teattheyellowsnow March 13, 2011

Everyone loved it! I agree that I could have cooked the noodles a little less. Had trouble finding rice wine, so I substituted what sherry I could find at the store. Looking forward to heading to the Asian market and picking up the real stuff. Used crushed ginger paste from a tube as well.

Technothrakon October 12, 2012

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