Crispy Pork Belly Yakisoba Noodles

Crispy Pork Belly Yakisoba Noodles

Taking less than 20 minutes to make, this crispy pork belly yakisoba is packed full of delicious flavors!
Course Main Course
Cuisine Japanese
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 servings
Calories 690kcal
Author Danielle Wolter


  • 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

Yakisoba Sauce:


  • 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.


Calories: 690kcal | Carbohydrates: 56g | Protein: 17g | Fat: 44g | Saturated Fat: 11g | Cholesterol: 40mg | Sodium: 1210mg | Potassium: 226mg | Fiber: 5g | Sugar: 10g | Vitamin A: 645IU | Vitamin C: 30.9mg | Calcium: 13mg | Iron: 0.7mg