"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."
photo by alenafoodphoto photo by alenafoodphoto
photo by alenafoodphoto
photo by Juanita S. photo by Juanita S.
photo by PalatablePastime photo by PalatablePastime
photo by alenafoodphoto photo by alenafoodphoto
photo by alenafoodphoto photo by alenafoodphoto
Ready In:


  • 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)


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

Questions & Replies

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  1. Anonymous
    I am celiac, how can I make this GF? What kind of noodle could I use?


  1. Doc Mom
    Delicious! Used plain spaghetti/linguini b/c ran out of Soba (whoops). Used sauce exactly as written, and was perfect. Like others, threw in a bag of chopped cole slaw mix (cabbage + carrots). Used bacon for the meat (cooked first, drained oil, and saved to add back to pan after all veggies sauteed). Delicious and easy - I am eating the last of the leftovers right now, while the rest of the family sleeps. Wahahahahaha....
  2. mpk41040
    Good.<br/><br/>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.<br/><br/>My wife wanted more vegetables, my daughters loved the noodles, and I wanted more meat. Imagine that?<br/><br/>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.<br/><br/>It was a good experience for my first time making yakisoba. I look forward to trying to make it better.
  3. Donteattheyellowsnow
    Great<br/>I substitute carrots with broccoli (which imo tastes great with soy sauce)
  4. apairofpetducks
    Not sure what went wrong with previous reviewer's attempt, I would say perhaps a spoiled ingredient. Having made this meal several times and intending to make it several hundred more, I can tell you its 5 stars all the way.
  5. alenafoodphoto
    Thank you for a wonderful and quick dinner idea! We have added a little more of carrots and there was enough to feed a very hungry family of 3!


  1. Crisci
    This was DELICIOUS. Tangy, but not overpowering. My family is gluten-free and I had cooked brown rice on hand, so I substituted 3 cups of brown rice for the noodles. Otherwise, I made the recipe exactly as written. It was wonderful. The next time I make this with rice, though, I will use a bit more of the sauce. <br/><br/>Thank you for sharing this wonderful dish.
  2. partysweets
    The only noodles I could find were "farkay" Chinese wheat noodles, they weren't as good as the udon ones I've had before. But this recipe is fantastic. Everyone at the table loved it. I left out the pork because I served the dish with wasabi salmon cakes. I used a bag of coleslaw instead of shredding the cabbage myself and it worked out wonderfully. I will be making this again!
  3. BachFromTheDead
    I liked this recipe, especially the use of veggies.<br/>I subbed chicken for pork though (that was all I had on hand) and cut back on the carrots (as both my family and I are not big carrot people), I liked the flavor and ate it with fried onions, srirracha, and the reccomended scallions.
  4. Donteattheyellowsnow
    Great<br/>I substitute carrots with broccoli (which imo tastes great with soy sauce)
  5. Kumquat the Cats fr
    This was fantastic - very easy to make and so tasty! BF raved about it as well. It was a bit mild tasting, so to turn up the heat you could add some red pepper flakes. I used a bag of cole slaw for the cabbage, added additional shredded carrots and lowered the amount of vegetable oil. Oh, and instead of pork I used some firm tofu (since I'm vegetarian) and instead of rice wine I used white wine (because it was in the house). This was terrific, I'll definitely make this again!



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