Japanese Yakisoba with Crispy Pork Belly

300g pork belly, thinly sliced
300g pre-cooked yakisoba noodles
2 tablespoons vegetable oil
½ onion, thinly sliced
1 carrot, finely julienned
150g white cabbage, cut into bite-sized pieces
100g fresh shiitake mushrooms, torn into pieces
50g dried shiitake mushrooms, soaked and thinly sliced
2 spring onions, cut into chunky pieces

The Sauce
3 tablespoons Japanese Worcestershire sauce
2 tablespoons tomato ketchup
1 tablespoon light soy sauce
1 tablespoon oyster sauce (or vegetarian mushroom stir-fry sauce)
1 teaspoon caster sugar
½ teaspoon freshly ground black pepper

To Garnish
1 teaspoon toasted sesame seeds

PREPARATION

1. Prepare all the vegetables before you begin cooking. Thinly slice the onion, julienne the carrot, chop the cabbage into bite-sized pieces, tear the fresh shiitake mushrooms into chunks and slice the soaked dried shiitake mushrooms. Slice the pork belly into thin strips after chilling it in the freezer for 30 minutes, making it easier to cut. In a small bowl, whisk together the Japanese Worcestershire sauce, ketchup, light soy sauce, oyster sauce, sugar and black pepper until smooth.

COOKING

1. Heat a wok over a high heat until smoking.
2. Add the vegetable oil and stir-fry the pork belly until crisp and golden on both sides.
3. Remove the pork, leaving the rendered fat in the wok.
4. Add the sliced onion and stir-fry until lightly caramelised.
5. Add the cabbage and cook for 20–30 seconds, keeping it slightly crisp.
6. Stir in the carrot and fresh shiitake mushrooms, cooking briefly until the mushrooms begin to soften.
7. Add the soaked dried shiitake mushrooms, followed by the yakisoba noodles. Toss everything together for 30 seconds.
8. Stir in the spring onions and return the crispy pork belly to the wok.
9. Pour over the prepared yakisoba sauce and toss until the noodles are evenly coated and heated through.
10. Continue stir-frying for 1–2 minutes, allowing the sauce to cling to the noodles without drying out.
11. Transfer to serving bowls and garnish with toasted sesame seeds.

School of Wok Tips

• Chilling pork belly before slicing makes it much easier to cut into thin, even pieces.
• Cook the pork first and use the rendered fat to stir-fry the vegetables for extra flavour.
• Resist stirring constantly—allow the vegetables and noodles to make contact with the hot wok to develop better caramelisation and flavour.
• Japanese Worcestershire sauce has a fruitier, more complex flavour than standard Worcestershire sauce and gives authentic yakisoba its characteristic taste.

FAQs

Can I use another protein?
Yes. Chicken, beef, prawns or tofu all work well. Simply cook the protein first, remove it from the wok and return it at the end.

What noodles are best for yakisoba?
Pre-cooked yakisoba noodles are traditional, but fresh ramen noodles or thin wheat noodles also make excellent substitutes.

Why use both fresh and dried shiitake mushrooms?
Fresh shiitake mushrooms provide a meaty texture, while dried shiitake mushrooms add a concentrated umami flavour that gives the stir-fry extra depth.