Yakisoba

Yakisoba is Japan's definitive street-festival noodle dish, sold at every matsuri (outdoor festival) from Sapporo to Okinawa. Despite the name — which translates as 'fried buckwheat' — it uses soft wheat noodles tossed on a screaming-hot iron griddle with pork belly, cabbage, and a thick, tangy Worcestershire-based sauce. It is fast, satisfying, and full of smoky wok flavour.

Serves: 4

Ingredients

• 480g (4 portions) fresh yakisoba noodles (or fresh ramen noodles as substitute)
• 200g (7 oz) pork belly, thinly sliced
• ¼ head cabbage (about 200g / 7 oz), roughly chopped into 5cm pieces
• 1 medium carrot, julienned
• 4 spring onions, cut into 4cm lengths
• 3 tbsp vegetable oil

Yakisoba Sauce

• 3 tbsp Worcestershire sauce
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 tsp ketchup

Toppings

• Aonori (dried green seaweed flakes)
• Beni shoga (pickled red ginger)
• Japanese mayonnaise
• Katsuobushi (bonito flakes), optional

Instructions

1. Mix all yakisoba sauce ingredients together in a small bowl and set aside.
2. If noodles are clumped, place them in a colander and pour boiling water over to loosen. Drain and set aside.
3. Heat oil in a large wok or frying pan over the highest heat. Add pork belly in a single layer and cook without stirring for 2 minutes until seared and lightly caramelised.
4. Add carrot and cabbage; stir-fry vigorously for 2–3 minutes until cabbage wilts but retains a little crunch.
5. Add the noodles and pour the sauce over everything. Toss and stir-fry for 2–3 minutes, ensuring the noodles are evenly coated and slightly charred in spots.
6. Add spring onions; toss once more and remove from heat.
7. Plate and top with aonori, beni shoga, a zigzag of mayonnaise, and katsuobushi if using. Serve immediately.

Cook's Notes: The key to good yakisoba is a very hot pan and dry noodles — excess moisture steams rather than fries them. Work in two batches if your pan is small. Fresh noodles are far superior to dried here.