Noodle dishes
Pork yakisoba
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Stir-fried wheat noodles with pork, cabbage and a sweet-savoury sauce. Despite the name, yakisoba does not use buckwheat soba. This version uses a homemade sauce blend instead of a bottled product.
Timing
- Preparation: about 20 minutes
- Cooking: about 25 minutes in two batches
- Total time: about 45 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 540 kcal
- Protein
- ≈ 21.1 g
- Carbohydrates
- ≈ 58.8 g
- Fat
- ≈ 22.8 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
The 600 g noodles are cooked weight. Worcestershire sauce is modelled as 30% vinegar, 30% ketchup, 30% brown sugar and 10% soy sauce. Oyster sauce: 20% fish sauce, 20% sugar, 10% corn starch and 50% water. These comparison models are not manufacturer formulas. Ginger: 80% ginger, 15% vinegar and 5% sugar; nori is a comparison for aonori.
Fischsauce (Santa Maria Referenzprodukt)
Quantity assumptions and ingredient mapping
- 600 g refrigerated pre-steamed yakisoba wheat noodles · ≈ 600 g · Assumed quantity / reference product
- 240 g skinless pork belly, thinly sliced · ≈ 240 g · Assumed quantity / reference product
- 40 ml Japanese Worcestershire sauce · ≈ 40 g · Assumed quantity / reference product
- 20 g oyster sauce · ≈ 20 g · Assumed quantity / reference product
- 20 g drained red pickled ginger · ≈ 20 g · Assumed quantity / reference product
- 2 g aonori seaweed flakes · ≈ 2 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 600 g refrigerated pre-steamed yakisoba wheat noodles
- 240 g skinless pork belly, thinly sliced
- 300 g white cabbage, core removed
- 100 g carrot
- 100 g onion
- 20 ml neutral oil
- 40 ml Japanese Worcestershire sauce
- 20 g oyster sauce
- 20 g ketchup
- 20 ml soy sauce
- 10 g sugar
- 1 g black pepper
- 20 g drained red pickled ginger
- 2 g aonori seaweed flakes
Instructions
- Mix Worcestershire sauce, oyster sauce, ketchup, soy sauce, sugar and pepper. Cut cabbage into small pieces, carrot into fine sticks, onion into half-rings and pork into bite-size strips.
- Loosen noodles following the packet, using hot water briefly if needed, then drain thoroughly. Do not boil for a long time like dried noodles. Divide ingredients and sauce into two equal batches.
- Heat a large pan or wok well. For each batch, stir-fry half the oil and pork for 3–4 minutes until cooked through. Add onion and carrot for 2 minutes, then cabbage for another 2 minutes.
- Add noodles and sauce and toss gently with two spatulas for 2–3 minutes until hot and evenly coated. The mixture should fry rather than swim in liquid. Repeat with the second batch and serve with ginger and aonori.
Tips
- Japanese Worcestershire sauce is milder and often sweeter than some British products. Start with less of a different type and adjust to taste; this is an adaptation.
- Use pre-steamed wheat noodles. Buckwheat noodles produce a different dish.
