Ingredients:

  • 8 ounces (225g) fresh or frozen yaki soba noodles (pre-cooked), thawed if frozen
  • 1 tablespoon vegetable oil
  • 4 ounces (115g) thinly sliced pork belly (or pork loin), cut into bite-sized pieces
  • 1/2 cup (50g) sliced onion
  • 1 cup (100g) sliced cabbage
  • 1/2 cup (50g) sliced carrots
  • 1/2 cup (50g) bean sprouts
  • 2 tablespoons water
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon ketchup
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon ground ginger
  • Aonori seaweed flakes (optional)
  • Pickled ginger (beni shoga) (optional)
  • Japanese mayonnaise (optional)

Instructions:

  1. In a small bowl, whisk together Worcestershire sauce, oyster sauce, ketchup, soy sauce, sugar, sesame oil, and ground ginger. Set aside.
  2. Slice pork belly into bite-sized pieces. Slice onion, cabbage, and carrots. Gather bean sprouts. Ensure yaki soba noodles are loose and ready to stir-fry.
  3. Heat vegetable oil in a wok or large frying pan over medium-high heat. Add pork and stir-fry until browned and cooked through.
  4. Add onion, cabbage, and carrots to the wok. Stir-fry until the vegetables are slightly softened but still crisp-tender.
  5. Add the yaki soba noodles and water to the wok. Toss to combine. Add bean sprouts.
  6. Pour the prepared sauce over the noodles and vegetables. Stir-fry until the noodles are evenly coated and the sauce has thickened slightly.
  7. Transfer the yaki soba to plates. Garnish with aonori seaweed flakes, pickled ginger, and Japanese mayonnaise (if desired). Serve immediately.