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A classic dish made from stir fried noodles and crispy pork belly, wok fried vegetables and seasoned with a Worcestershire based sauce, these Yakisoba noodles come together in under 30 minutes!

Another favorite noodles dish, like this Shrimp Lo Mein, we have become yakisoba lovers in our house! It's the perfect easy weeknight meal that everyone loves.
Because seriously, who can resist stir fried noodles? Especially with crispy bits of pork belly (like in this Twice Cooked Pork) and a super simple sweet and sour type sauce?
I know I can't....Asian dishes like this Bun Thit Nuong (Vietnamese Pork Noodle Bowl), Instant Pot Ramen, Udon Stir Fry and Beef Curry Udon are my Achilles heel.
Plus, I'm all about fatty pork recipes like these Pork Belly Tacos, Slow Cooker Carnitas or Chinese BBQ Pork.
Pork and noodles...that's a life worth living.
Check out the pork belly yakisoba story!
The Ingredients

Yakisoba noodles are a wheat noodles with a yellowish color. They are typically steamed and packaged so they are quick and easy to use straight from the package. Many grocery stores carry them nowadays. If they come with a seasoning packet, you can just discard it. Learn more about yakisoba noodles.
The pork belly will need to be cut in small pieces to get nice and crisped around the edges. Some stores carry pork belly and most butchers will carry it as well. You can also order pork belly online.
I like to use fresh shiitake mushrooms for this recipe, but any sliced mushrooms will work.
The full list of ingredients can be found in the recipe card at the bottom of the post.
Step By Step Instructions






How to Make Yakisoba Sauce

Variations

- Cook the pork belly in two batches to ensure it gets nice and crispy around the edges.
- Any kind of sliced fresh mushrooms will work in this recipe. Cook them on high until much of the liquid has evaporated.
- Use your hands to gently separate the noodles before using them so they don't break apart in the pan. You can also rinse them in water to separate - just be sure they are well drained.
- The noodles only need a quick stir fry - if you overcook them they will become mushy.
- Be careful not to overload your yakisoba with too many vegetables. You want the noodles to be the star!
- You could also use this sous vide pork belly, slice it in pieces and stir fry until crispy.

Did you make this yakisoba? Rate the recipe and leave a comment to let me know how it turned out!
This recipe was originally published in January 2018. It has been updated for content and photos.

Pork Belly Yakisoba Noodles
Ingredients
- 1 pound pork belly sliced thin
- 2 tablespoons cooking oil
- 8 ounces shiitake mushrooms substitute white or baby bellas
- ½ onion diced
- 1 red bell pepper diced
- 1 cup cabbage shredded
- 16 ounces yakisoba noodles
- 1 teaspoon salt
- ½ teaspoons black pepper
- ½ cup diced green onions for garnish
Yakisoba Sauce:
- 4 teaspoons Worcestershire sauce
- 4 teaspoons soy sauce
- 2 teaspoons ketchup
- 1 ½ tablespoons oyster sauce
- 2 teaspoons brown sugar
Instructions
- Cut the pork belly into ½" pieces. Season with the 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.
- Add the mushrooms (keeping the heat on high) and stir fry until they soften and the liquid has evaporated, about 3-4 minutes.
- Add the onions and red pepper and stir fry for 1 minute.
- Add the cabbage and stir fry 1 minute.
- Add the pork belly and mix in.
- 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 yakisoba sauce and toss to combine.
- Remove from heat and garnish with green onions,
Yakisoba Sauce
- Mix all the sauce ingredients together in a bowl and set aside for use.
Expert Tips:
- Cook the pork belly in two batches to ensure it gets nice and crispy around the edges.
- Any kind of sliced fresh mushrooms will work in this recipe. Cook them on high until much of the liquid has evaporated.
- Use your hands to gently separate the noodles before using them so they don't break apart in the pan. You can also rinse them in water to separate - just be sure they are well drained.
- The noodles only need a quick stir fry - if you overcook them they will become mushy.
- Be careful not to overload your yakisoba with too many vegetables. You want the noodles to be the star!
Nutrition

Carole
Fabulous! Very easy to make, i threw in a scotch bonnet chili too as we like a bit of heat. Lovely flavours, thanks for posting 😁
Danielle
I'm so glad you liked it!!
Charla
This looks amazing Danielle and the type of noodle bowl I could see myself making on a busy week night.
Danielle
Thanks so much 🙂
Maria
Looks so simple yet so filling.
Danielle
Thanks!
Dannii
I love yakisoba noodles, and this pork belly version looks delicious.
Danielle
Thanks!
Ashley
Is it too early to have this for breakfast?! OMG it looks so amazing!! I'm going to be thinking about this ALL.DAY.LONG!
Danielle
LOL, it's never to early for noodles and pork 😉
Amanda Wren-Grimwood
Love pork belly in Asian dishes and my husband is mad for noodles so itthis recipe ticks all my boxes!
Danielle
Pork belly is soooo good!
David Link
Um so what does one do with the mushrooms?
Danielle
Sorry about that! I must have left out that part. Put them in with the cabbage. Enjoy!
nicole (thespicetrain.com)
This looks and sounds super delicious and I absolutely love the lighting in the photos - beautiful! 🙂
Danielle
Thanks Nicole!
Danielle
Pork belly is just the best - this looks awesome!