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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!

a bowl of noodles topped with sliced green onion and chopsticks

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

Cut the pork belly into ½" pieces. Season with the salt and pepper.

Heat the cooking oil in a wok (or a large skillet or dutch oven) 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.

onions, mushrooms and red pepper in a wok

Add the cabbage and stir fry 1 minute.

shredded cabbage in a wok with red peppers and onions

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!

noodles cooking in a wok with diced veggies

Add the yakisoba sauce and toss to combine. Remove from heat and garnish with green onions.

bowl of noodles with vegetables and chopsticks

How to Make Yakisoba Sauce

Mix all the sauce ingredients together in a bowl and set aside for use.

Variations

- Replace the pork belly with diced chicken, sliced pork pieces, sliced beef, shrimp or tofu.

- Use whatever vegetables you'd like (just not so many they overpower the noodles) such as bok choy, snow peas, beam sprouts or carrots.

- You can buy yakisoba sauce instead of making your own if you really want to make it easy (I prefer the homemade).

- Top with sesame seeds or crushed peanuts and/or a little sriracha or chili sauce for a kick of heat.

yellow noodles topped with sliced green onions

If you're a fan of Japanese stir fry dishes, you may also like this Hibachi steak recipe!

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!
You could also use this sous vide pork belly, slice it in pieces and stir fry until crispy.