How to Cook Yakisoba: Japanese Stir Fried Noodles


Course Main Course
Cuisine Japanese
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 4 people
Author Connie Veneracion


  • 2 tablespoons cooking oil
  • 100 grams cooked pork belly cut into bite-size pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cloves garlic chopped
  • 1 teaspoon grated ginger
  • 1 onion or 2 shallots, thinly sliced
  • 1 small carrot peeled and cut into matchsticks
  • 2 cups cut-up cabbage
  • 1 packet powdered dashi
  • 1 tablespoon sugar
  • 2 tablespoons sake
  • 2 tablespoons mirin
  • 200 to 300 grams fresh soba noodles (see notes after the recipe)
  • 2 to 3 tablespoons light soy sauce I use Kikkoman
  • toasted sesame seeds for garnish (optional but highly recommended)


  • Heat the cooking oil in a wok. 
  • Add the pork and stir fry until browned. If the pork is unseasoned, add salt and pepper. If already seasoned, skip the salt and pepper.
  • Add the onion, garlic and ginger. Stir fry for 30 seconds.
  • Throw in the cabbage and carrot. Stir fry for 10 seconds to coat the vegetables with oil.
  • Empty the packet of dashi into the wok. Sprinkle in the sugar. Toss.
  • Pour in the sake and mirin. Stir fry for about a minute or until the mixture is quite dry.
  • Add the noodles.
  • Pour in the soy sauce.
  • Stir fry just until the vegetables are done and the noodles are heated through.
  • Sprinkle the yakisoba with toasted sesame seeds before serving.


Yakisoba is a stir fried dish. Extremely high heat is required throughout the short cooking process (see stir frying tips).
If using dried soba noodles, precook 100 to 150 grams (dry weight) according to package directions to get the equivalent.
Because the spinach is totally optional, I did not include it in the recipe.
This is an updated version of the yakisoba recipe originally published in March 6, 2009.