Yakisoba: Japanese Fried Noodles With Pork and Vegetables

Yakisoba Japanese noodles

Sheri L. Giblin / Photodisc / Getty Images

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 2 servings
Nutrition Facts (per serving)
656 Calories
14g Fat
109g Carbs
36g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 656
% Daily Value*
Total Fat 14g 18%
Saturated Fat 4g 18%
Cholesterol 49mg 16%
Sodium 703mg 31%
Total Carbohydrate 109g 40%
Dietary Fiber 36g 130%
Protein 36g
Calcium 566mg 44%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Yakisoba is a kind of Japanese fried noodle. Yakisoba in Japanese means "fried buckwheat." It was first served in the early 1900s at Japanese food stalls and then later in the 1950s at mom-and-pop lunch counters to children as an afternoon snack. Since then it has become a popular dish at Japanese diners as well as food trucks. 

This is a recipe to make the most common type of yakisoba which is stir-fried with pork and vegetables. Packages of yakisoba kits are often available at Asian grocery stores and it is simple to make at home. You can adjust the seasonings and meat and vegetables to your taste, swapping out the pork for seafood if you like and including your favorite stir-fry vegetables. The yakisoba sauce has a similar taste and tanginess to Worcestershire sauce which is why it is offered as a substitute for yakisoba sauce in the ingredient list. 


  • 2 packages steamed chuka noodles (150 g./package)
  • 1/2 tbsp. vegetable oil
  • 1/4 lb. boneless pork rib (thinly sliced)
  • Salt and pepper (to taste)
  • 2-inch piece carrot (cut into thin rectangles)
  • 1/4 medium onion (thinly sliced)
  • 1 green bell pepper (cored and chopped)
  • 2 green cabbage leaves (chopped)
  • 1/4 cup water
  • 4 to 6 tbsp. yakisoba sauce, or 2 packages of yakisoba seasoning in yakisoba kits, or 4 to 6 tbsp. Worcestershire sauce
  • Aonori (dried green seaweed, optional)
  • Beni-shoga (pickled red ginger, optional)

Steps to Make It

  1. Lightly loosen pre-steamed chuka noodles and set aside.

  2. Heat vegetable oil in a medium skillet over medium heat. Stir-fry the pork until almost cooked. Sprinkle with salt and pepper to season.

  3. Add carrots, onion slices, and green bell pepper to the skillet and stir-fry for a couple of minutes. Add cabbage to the skillet and stir-fry for another minute.

  4. Add noodles to skillet. Pour 1/4 cup of water over the noodles and cover the skillet. Turn down the heat to low and steam for a few minutes.

  5. Remove the lid and add yakisoba sauce or seasoning powder. (Adjust the amount of sauce to your taste.) Stir the noodles quickly.

  6. Divide yakisoba onto two plates. Sprinkle with aonori and beni-shoga just before serving, if using.