When it comes to making yakisoba at home, I think this is the most delicious way to do it.
First, cook just the noodles—until they’re crisp and golden on the outside, and still soft inside.
As for the vegetables and meat, stir-fry each ingredient separately.
Or, cook a few vegetables that take about the same amount of time, and sauté them together.
The key is to stir-fry them quickly over high heat—just enough to bring out their flavor without overcooking.
As each item is done, layer it onto a large serving platter.
Once everything is ready, bring two platters to the table—one for the noodles, one for the toppings.
Then everyone can help themselves, seasoning their plate just the way they like it with Worcestershire-style sauce, soy sauce, fish sauce, vinegar, spicy chili bean paste, or anything else they prefer.
That’s how we enjoy yakisoba in our home.
It also works beautifully when cooking for a small group.
And if your stir-fried vegetables tend to turn out soggy, this method might be just what you need.
For a relaxed weekend lunch with family or friends—why not gather around a big plate of home-style yakisoba?

Featured Recipe: My Home-style Yakisoba (Serves 4)

Main Ingredients
4 portions dried Chinese noodles (thick type preferred)
200g sliced pork belly
1 piece ginger
1 clove garlic
1 packet sakura ebi (dried tiny shrimp)
1 long green onion (trim off the green tip)
5–6 cm carrot
4–5 shiitake mushrooms
4 green bell peppers
½ bunch each of komatsuna and garlic chives
¼ head cabbage
½ large red bell pepper
1 medium yellow bell pepper
1 bag bean sprouts

Seasoning & Oils
“Taihaku” (light) sesame oil and regular sesame oil (as needed)
Salt, soy sauce, and coarsely ground black pepper (to taste)

At the Table
Worcestershire-style sauce, soy sauce, rice vinegar, doubanjiang (spicy chili bean paste), and fish sauce (optional)

Steps
1. Boil the noodles, drain well, and toss with both types of sesame oil.
2. Julienne the ginger and garlic.
3. Trim the roots from the bean sprouts.
4. Prepare the shiitake mushrooms: Separate caps and stems. Thinly slice the caps. Cut off the tough ends of the stems and tear the rest into thin strips by hand.
5. Slice the green bell peppers lengthwise using a peeling motion.
Remove the stems and seeds, then cut into thin strips.
6. Cut komatsuna and garlic chives into 5 cm lengths.
7. Slice the green onion and carrot.
8. Cut the pork into bite-size pieces.
9. Cut the cabbage into four vertical sections and remove the core. Halve each section crosswise, then roughly chop from the edge.
10. Pan-fry the noodles one portion at a time in a little oil without stirring, until golden and crisp on both sides.
11. While the noodles are frying, begin stir-frying the toppings.
12. Stir-fry the vegetables one or two types at a time—based on similar cooking times—season lightly, and transfer to a large serving platter as each is done.
13. Sauté the sakura ebi and green onion with a bit of oil until fragrant, then add to the platter.
14. Stir-fry the ginger and garlic in sesame oil. Add the pork, increase heat, and cook until browned.
15. Finish with a splash of soy sauce and black pepper, then add to the platter.

At the table, each person helps themselves—adding noodles, vegetables, and pork to their plate, and seasoning it to taste with their preferred condiments.

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