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Learn how to make the most amazing crispy pork belly yakisoba noodles in less than 20 minutes!
This post contains affiliate links.
Oh stir fried noodles and meat, how I love you. I think we were meant to be together…soulmates some may say.
But seriously guys, how good are stir fried noodles with crispy pieces of flavorful meat and veggies?
The best part of this crispy pork belly yakisoba noodles recipe? The crispy pork belly. I mean I know that’s obvious, but I feel like it needed to be said. I had to use a lot of self control to not just sit there and eat pieces of the fried pork belly while the rest of the dish cooked.
But I only ate one piece. If one piece means three pieces.
First off, let’s talk about the pork belly. I buy mine sliced thin already. I typically find it in the Asian grocery store and they usually have it pre-packaged. If not, you can ask the butcher to slice it think for you, or just do it yourself. Getting it thin makes it easier to crisp it up when we go to fry it.
I also like to use fresh yakisoba noodles. It’s my second favorite part of this dish (noodles and meat guys). They can be found in the refrigerated section of the Asian grocery store, or perhaps even your own local grocery store depending on where you live. If not, you can also find dried noodles in the market.
And of course you’ve got the shiitake mushrooms. I LOVE shiitake mushrooms. I always keep a package of dried shiitake mushrooms in the cabinet for recipes like this. To rehydrate the mushrooms, soak them in water for 10-20 minutes, until they are soft and pliable. Squeeze out all the excess water, remove the stems and chop. You don’t need to reserve the liquid for this recipe, but I do reserve it for many of my recipes. It has that great, earthy taste which adds depth to a lot of dishes.
The yakisoba sauce ingredients are pretty self-explanatory and can be found at your local grocery store. Or if you’re feeling lazy (like I usually am), you can purchase them through the affiliate links below:
Now if you like noodles, check out these other yummy noodles dishes:
The Crispy pork belly yakisoba noodles
Once you’ve got your ingredients all together and ready to go, the stir fry really only takes a few minutes. It’s a great weeknight dinner if you’re strapped for time.
Or if you’ve got a lot of Netflix to catch up on. Priorities guys.
I’ll leave you with one more thought before you move on to actually cooking (that’s why you’re here, right?).
Buy a good wok. It makes all the difference. For years I used a crappy stainless steel $10 Target special and never knew what I was missing out on. I’ve got a new one coming. It’s hand hammered carbon steel wok from China. I can’t wait. It’s on Amazon, but I want to try it out first before I tell you guys about it.
I hope I love it.
Enjoy your crispy pork belly yakisoba noodles.
Crispy Pork Belly Yakisoba Noodles
- 3/4 lbs. pork belly sliced thin
- 16 oz. yakisoba noodles
- 5 dry shiitake mushrooms rehydrated and sliced
- 1/2 onion chopped
- 1 cup cabbage chopped
- 1 red bell pepper sliced in strips
- 5 tbsp. cooking oil
- Salt and pepper to taste
- Green onions for garnish
- Mix all the sauce ingredients together and set aside.
- Cut the thinly sliced pork belly into 1-2" pieces. Season generously with salt and pepper.
- Heat the cooking oil in a wok over high heat.
- Add the pork belly, in 2 separate batches, and stir fry until crisp around the edges. Remove with a slotted spoon and set aside.
- Drain all but 1 tbsp. of oil from the wok.
- Add the onions and red pepper and stir fry for 1 minute.
- Add the cabbage and mushrooms and stir fry 1 minute.
- Add the yakisoba noodles and stir fry until warmed throughout. It's ok if some of the noodles get a little charred; it's adds some extra flavor!
- Add the pork belly and yakisoba sauce and stir fry until combined.
- Garnish with sliced green onions and serve.