🇯🇵 Japan
Yakisoba, made with supermarket ingredients
The authentic flavor in three easy steps with what any supermarket sells, in metric, for students and anyone cooking far from home (serves 2).
15 min2 to wash
3 lazy steps
- 1
Slice 110 g pork belly, 500 ml cabbage, 1/2 carrot, and 1/2 onion into bite-sized pieces.
- 2
Heat 1 tbsp vegetable oil in a large skillet over medium-high, stir-fry pork for 2 minutes, then add vegetables and cook until tender-crisp.
- 3
Add 300 g yakisoba noodles and sauce (2 tbsp Worcestershire, 1 tbsp oyster sauce, 1 tsp ketchup, 1/2 tsp sugar), toss for 2 minutes until hot, and serve.
🇯🇵 How it's eaten in Japan
In Japan, it is typically topped with green seaweed powder (aonori) and bright red pickled ginger (benishoga).
Ingredients (serves 2)
- yakisoba noodles300 g
Swap: 2 packs instant ramen noodles (cooked without seasoning)（everyday supermarket substitute）
- pork belly, sliced110 g
Swap: 4 slices bacon, chopped（pre-sliced and easy）
- cabbage, chopped500 ml
Swap: 500 ml pre-shredded coleslaw mix（no cutting needed）
- onion, sliced1/2
- carrot, julienned1/2
- vegetable oil1 tbsp
- Worcestershire sauce2 tbsp
- oyster sauce1 tbsp
- ketchup1 tsp
- sugar1/2 tsp
Authentic ingredients in Japan
- fresh yakisoba noodles300 g
- pork belly, sliced110 g
- cabbage, chopped500 ml
- carrot, julienned1/2
- onion, sliced1/2
- premixed yakisoba sauce2 tbsp
- vegetable oil1 tbsp
- benishoga (pickled ginger)1 tbsp
- aonori (seaweed powder)1 tsp
Optional authentic touch
Splashing noodles with sake while cooking helps loosen them gently without making them soggy.
Wherever you live: Japan, Europe or anywhere else
Lazy Recipe adapts the ingredients to the supermarkets where you live. Type a dish, snap a photo of it or your fridge, and get 3 lazy steps for your servings and diet, with read-aloud and timers in Cook Mode.
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