Homemade Yakisoba Sauce
This yakisoba sauce recipe will teach you how to make fresh and flavorful stir fried egg noodles in a sweet and salty seasoning sauce.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 51 g Worcestershire sauce (Bull-dog brand preferred)
- 17 g ketchup
- 20 g honey
- 6 g mirin
- 15 g soy sauce
- 24 g oyster sauce
- 2 g garlic powder
- .6 g bonito powder
- 122 g pork belly (sliced very thinly)
- 150 g cabbage (sliced thinly)
- 15 g garlic (minced)
- 85 g yellow onion (sliced )
- 40 g carrots (julienned)
- 60 g brown mushrooms (sliced)
- 11 g vegetable oil
- 454 g yakisoba noodles
- dried seaweed
- pickled red ginger
- sesame seeds
Instructions
- 1
In a bowl, combine all the sauce ingredients.
- 2
Whisk until all the ingredients are dissolved. Set aside.
- 3
Prep your ingredients: Slice your pork belly into ½ inch strips. Cut your cabbage into ⅛ inch slices, mince your garlic, julienne your carrots, slice your mushrooms into ⅛ inch slices.
- 4
In a large saute pan over medium heat, add the vegetable oil, onions, garlic, and carrots. Saute for about 1-2 minutes or until fragrant, but not soft.
- 5
Add the mushrooms and saute for 1 minute or until slightly softened.
- 6
Add the cabbage and cook for 1 minute or until slightly softened.
- 7
Add the noodles and drizzle on the yaki sauce. Stir to combine completely and cook for an additional 2 minutes or until the noodles are hot.
- 8
Top with pickled ginger, dried seaweed, and/or sesame seeds.