Authentic home cooking from Japan, with US measurements.

Originally published on Cookpad Japan as 【農家のレシピ】ソースやきそば

[Farmer's Recipe] Saucy Yakisoba

Name: [Farmer's Recipe] Saucy Yakisoba
Yield: Serves 2 servings
Cuisine: American
Ingredients: 2 packs Chinese noodles; 3 1/2 oz (100 g) pork belly, thinly sliced (cut into 1/2 inch strips); 7 oz (200 g) cabbage (roughly chopped); 2 chikuwa (fish cakes, sliced diagonally); 4 tablespoons tempura bits; 1 1/2 tablespoons tonkatsu sauce; 1 tablespoon vegetable oil; To taste bonito flakes, aonori (seaweed flakes), pickled ginger; 1 tablespoon Worcestershire sauce; 1 teaspoon oyster sauce; 1/2 tablespoon dashi stock powder

Farmer’s KEIKO @cook_40042549

This is a rich, vegetable-packed yakisoba like you might find at a food stall. The key is to season the vegetables well beforehand.

The Origin of This Recipe
I tried making yakisoba with a rich sauce flavor like those from food stalls.

This is a rich, vegetable-packed yakisoba like you might find at a food stall. The key is to season the vegetables well beforehand.

The Origin of This Recipe
I tried making yakisoba with a rich sauce flavor like those from food stalls.

Farmer’s KEIKO @cook_40042549

This is a rich, vegetable-packed yakisoba like you might find at a food stall. The key is to season the vegetables well beforehand.

The Origin of This Recipe
I tried making yakisoba with a rich sauce flavor like those from food stalls.

This is a rich, vegetable-packed yakisoba like you might find at a food stall. The key is to season the vegetables well beforehand.

The Origin of This Recipe
I tried making yakisoba with a rich sauce flavor like those from food stalls.

Saved

Ingredients

Serves 2 servings

2 packsChinese noodles
3 1/2 oz (100 g)pork belly, thinly sliced (cut into 1/2 inch strips)
7 oz (200 g)cabbage (roughly chopped)
2chikuwa (fish cakes, sliced diagonally)
4 tablespoonstempura bits
1 1/2 tablespoonstonkatsu sauce
1 tablespoonvegetable oil
To taste bonito flakes, aonori (seaweed flakes), pickled ginger
[A]
1 tablespoonWorcestershire sauce
1 teaspoonoyster sauce
1/2 tablespoondashi stock powder

Saved

Steps

1

Heat oil in a frying pan over medium heat and stir-fry the pork belly until the surface turns white, then add the cabbage and chikuwa.
2

Once the cabbage softens, add [A] and stir-fry until the liquid evaporates. Add the Chinese noodles, breaking them apart as you stir-fry.
3

When the noodles are coated with oil, add the tonkatsu sauce and stir-fry briefly. Add the tempura bits and it's ready.
4

Serve with bonito flakes, aonori, and pickled ginger if desired.
5

For delicious yakisoba with powdered sauce, see below:
4804536
6

Salt yakisoba:
Recipe ID: 18719069
7

Ankake yakisoba:
Recipe ID: 18635593
8

Saved

Cooksnaps

Saved

Farmer’s KEIKO @cook_40042549

Published in the US on April 09, 2025 13:17

私は以前、京都に住んで、21年間、農業をしていました。現在は町に戻り,自分を大事に、そしてありのままに、自由きままな日々を送っています。ブログにはこれからは、元農家として美味しい野菜の食べ方や、ゆったりとした日常のお話を掲載しています。https://ameblo.jp/farmers-keiko/レシピ本「Farmer’s KEIKO 農家の台所」シリーズ発売中（Amazon）

Keywords

Fish Vege Ginger Pork Belly Oyster Cabbage Noodle Pickle

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