Whenever I cook yakisoba the smell reminds me of my childhood and all the hours spent with my grandmother at the kissaten (Japanese tearoom and cafe). Yakisoba is traditionally made with thinly sliced pork belly, which is harder to find in the US. I use bacon instead, which makes the dish a bit saltier. Make sure to taste as you season with salt.

Quick Info

⏱️ 25 min • 🍽️ 4 servings • ⭐ 92%

Nutrition

756 cal • 33g protein • 136g carbs • 10g fat

Tags

[Dairy-Free] • [Easy] • [Under 30 Minutes] • [Dinner] • [Under 45 Minutes] • [Under 1 Hour] • [High-Protein] • [High-Fiber]

Ingredients

• ¼ cup soy sauce
• 2 tablespoons Worcestershire sauce
• 1 tablespoon hoisin sauce
• 8 slices bacon (8 ounces total), cut into 1-inch pieces
• 4 scallions, thinly sliced, white and green parts separated
• 2 carrots, thinly sliced on a diagonal
• 1 yellow onion, thinly sliced (about 2 cups)
• ½ pound green cabbage, cut into 1-inch pieces
• Kosher salt and freshly ground pepper
• n/a
• 22 ounces fresh yakisoba chow mein, or ramen noodles
• 4 fried eggs (optional) for serving

Instructions Preview

1. Make the Yakisoba sauce: In a small bowl, …
2. Make the Noodles: Add the bacon to a cold …
3. To the same skillet, add the scallion whit…

…and 3 more steps

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Recipe by: Katie Aubin, Lauren Lee • From: Tasty