Street Yakisoba (Japanese Fried Noodles)
- Cook
- 11 min
2 servings steamed Chinese noodles, loosened
⅛ cabbage, torn into bite-sized pieces
¼ lb pork belly, thinly-sliced, cut into 1” pieces
3–4 tablespoons Japanese Worcestershire sauce (Chuno sauce)
Kosher salt
1 tablespoon vegetable oil
Garnish
Pickled red ginger
Aonori (Dried green seaweed flakes)
Preheat the pot over medium heat for about 2 minutes. Add oil and spread it evenly. Once the oil starts to smoke, place noodles, cabbage, and pork into the pot in that order. Sprinkle with salt and sear over medium heat for 1 minute, without stirring the noodles.
Cover and steam over low heat for 5 minutes. Using a large spatula, flip the noodles. Cover, and steam over low heat for another 5 minutes.
Uncover and pour in Japanese Worcestershire sauce. Turn off the heat and thoroughly mix the sauce into the noodles using residual heat. If the mixture seems too watery, reheat over medium heat for about 1 minute.
Transfer to a serving dish and garnish with pickled red ginger and aonori.
In case the noodles stick to the pot in Step 3, pour in the Japanese Worcestershire sauce, turn off the heat, and let the noodles rest before mixing.
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