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Yakisoba with Pork Belly

Course Dinner
Cuisine Japanese
Keyword japanese, mushroom, noodles, pork belly, yakisoba
Servings 3 servings
Author Lokness

Ingredients

  • ¾ pound thinly sliced pork belly (cut into 1-inch pieces)
  • ½ onion (thinly sliced)
  • 1 carrot (peeled and cut into 1/8-inch strips)
  • 4 cabbage leaves (cut into ¼-inch strips)
  • 2 green onions (cut into 1-inch pieces)
  • 5 fresh shiitake mushrooms (cut into ¼-inch strips)
  • 1 (16 – 17 ounces) package Yakisoba noodles
  • vegetable oil
  • ground black pepper
  • Aonori (dried seaweed powder) (optional topping)
  • Pickled red ginger (optional topping)

Yakisoba Sauce:

  • 1 tablespoon sugar
  • 1 tablespoon soy sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons ketchup
  • 6 tablespoons Worcestershire sauce

Instructions

  • In a small bowl, whisk together all the sauce ingredients. Set aside.
  • Bring a medium pot of water to a boil over high heat. Reduce heat and keep it at a simmer.
  • In a large flat griddle over medium high heat. Add 2 tablespoons vegetable oil and grease the griddle. Cook the pork belly until no longer pink. Reduce heat to medium. Add onion. Cook for 2 minutes. Add carrot and cabbage. Cook until almost tender, about 3 – 4 minutes.
  • Meanwhile, add noodles in the simmering water. With a pair of chopsticks or tongs, separate the noodles as quick as possible without breaking them. Drain and set aside.
  • Toss in green onion and mushroom. Cook for another minute. Season with ground black pepper. Add the cooked noodles. Combine the noodles with the vegetables.
  • Turn the heat down to medium-low, add 2/3 of the yakisoba sauce to the noodles. Mix well. Taste and adjust with more sauce according to your own taste. Transfer to serving plates. Sprinkle with seaweed powder and top with pickled red ginger if using. Serve immediately.

Notes

  1. My griddle is a 2-burner griddle. I almost can't fit everything on it. If you don’t have anything like that, you may want to do it in a wok or even in 2 large skillets. You want a large surface, so everything can be heat evenly.
  2. Yakisoba noodles can be found in Japanese grocery store at the fridge isle. Many yakisoba noodle package comes with yakisoba sauce or powder. You can use those instead of making your own, but homemade is always better!
  3. Oyster sauce is a common Asian condiment. It is made from oyster extract. It may sound weird, but it doesn’t taste fishy. It is a thick sauce that is sweet and salty. You can find it in most Asian supermarkets or from Amazon.
  4. If you don’t like pork belly, you can substitute with other meat, like beef.
  5. When cooking the pork belly, there could be lots of fat coming out. If you don’t like the end result to be too greasy. You can soak up some of the oil with paper towels.
  6. I really like the seaweed powder and pickled ginger with the noodles. They do add more flavors to the dish. Both can be bought from Japanese supermarkets.
(Adapted from Just One Cookbook)