Yakisoba with Pork Belly and Cabbage

Savory and satisfying yakisoba featuring crispy pork belly, vibrant vegetables, and a tangy yakisoba sauce. Topped with umami-rich bonito flakes and creamy Japanese mayo.

Prep Time

15 minutes

Total Time

45 minutes

Calories

725 kcal

Difficulty

Medium

Equipment

2 items

Cost

£2.47/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

500gPork Belly(Skin on, cut into 1 inch cubes)

£4.50

400gWheat Noodles (Yakisoba Noodles)(Fresh or pre-cooked)

£1.50

0.5small headCabbage(Shredded)

£0.40

2mediumCarrots(Julienned or shredded)

£0.20

2tbspVegetable Oil(For cooking pork belly and noodles)

£0.05

1tspSesame Oil(For added flavor)

£0.10

0.5cupYakisoba Sauce(Store-bought or homemade (see below))

£1.25

1tbspSoy Sauce(Low Sodium)

£0.05

1tbspOyster Sauce(Optional for extra Umami)

£0.10

To tasteBonito Flakes(For garnish)

£0.75

To tasteJapanese Mayonnaise (Kewpie)(For garnish)

£0.50

2Green Onions(Sliced, for garnish (optional))

£0.30

1tspGinger(Grated)

£0.10

2clovesGarlic(Minced)

£0.05

1tspSugar(adjust to taste)

£0.01

Total Cost

£9.86

£2.47 per serving

Instructions

1.
Preheat oven to 400°F (200°C). Place the cubed pork belly on a baking sheet lined with parchment paper. Roast for 30-40 minutes, or until the pork belly is golden brown and crispy. You may need to adjust cooking time depending on the thickness of your pork belly. Remove from the oven and let cool slightly before slicing into bite-sized pieces.
2.
While the pork belly is roasting, prepare the vegetables and yakisoba sauce (if making homemade).
3.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the grated ginger and minced garlic. Sauté for about 30 seconds, until fragrant.
4.
Add the shredded cabbage and carrots to the skillet. Stir-fry for 3-5 minutes, or until the vegetables are slightly softened but still crisp.
5.
Add the cooked pork belly to the skillet and stir to combine with the vegetables.
6.
If using fresh yakisoba noodles, loosen them by microwaving them for 1-2 minutes or rinsing them under hot water. If using pre-cooked noodles, no need to do this step.
7.
Add the yakisoba noodles to the skillet with the vegetables and pork belly. Pour in the yakisoba sauce, soy sauce, and oyster sauce (if using), and sprinkle with sugar. Stir-fry for 3-5 minutes, tossing constantly, until the noodles are heated through and coated evenly with the sauce.
8.
Stir in the sesame oil. Remove from heat.
9.
Divide the yakisoba among serving plates. Top with bonito flakes and Japanese mayonnaise. Garnish with sliced green onions, if desired. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (400g)

725 kcal / 3033 kJ

Carbs

55g

21% of RDA

Fat

45g

64% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

12 g

13% of RDA

Sodium

1100 mg

48% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

For a spicier dish, add a pinch of red pepper flakes or a dash of chili oil to the skillet along with the ginger and garlic.

If you can't find yakisoba noodles, you can substitute with udon or ramen noodles.

Adjust the amount of yakisoba sauce to your liking. Taste and adjust as needed.

For homemade Yakisoba sauce: Combine 1/4 cup Worcestershire sauce, 2 tablespoons oyster sauce, 2 tablespoons ketchup, 1 tablespoon soy sauce, 1 tablespoon sugar, and 1 teaspoon rice vinegar. Mix well.

Cooking Equipment

Oven

Large Skillet or Wok

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a spicier dish, add a pinch of red pepper flakes or a dash of chili oil to the skillet along with the ginger and garlic.

If you can't find yakisoba noodles, you can substitute with udon or ramen noodles.

Adjust the amount of yakisoba sauce to your liking. Taste and adjust as needed.

Yakisoba with Pork Belly and Cabbage

Ingredients

Instructions