Yakisoba is a popular takeaway dish in Japan and is usually served with a fried egg on top and with some Japanese mayonnaise. It is a popular festival food and can be found all over Japan.


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.




  • 1 lb lean pork loin, sliced thinly
  • 1/3 cup soy sauce
  • 1/3 cup rice wine
  • 1 1/2 tbsp sugar
  • 12 ounces Chinese wheat noodles
  • 3 tbsp vegetable oil
  • 1 onion, sliced thin
  • 1 lb napa cabbage or 1 lb savoy cabbage, sliced very thin
  • 3 carrots, grated
  • 1 tbsp chopped ginger
  • 2 scallions, thinly sliced
Serves 4
35 Minutes


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