Julia Busuttil Nishimura’s yakisoba with pork belly and cabbage

Name: Julia Busuttil Nishimura’s yakisoba with pork belly and cabbage
Cook time: 30 min
Yield: 4
Cuisine: Japanese
Ingredients: 400g thin, fresh egg noodles; 2 tbsp vegetable oil, plus extra if necessary; 300g pork belly rashers, rind removed, thinly sliced; 1 brown onion, halved and sliced; 200g white cabbage, roughly cut into 4cm square-ish pieces; 4 fresh shiitake, cut into 5mm slices; 2 spring onions, finely sliced, plus extra to serve; salt, black and white pepper, to taste

Julia Busuttil Nishimura

April 14, 2023

Japanese comfort food: Pork belly and cabbage yakisoba (fried noodles).William Meppem

easyTime:< 30 minsServes:4

Yakisoba, or fried noodles, is quick, easy comfort food. Here, I’ve chosen pork belly, shiitake and cabbage to partner with them, but the protein and vegetables can be varied depending on preference.

While soba noodles are usually made from buckwheat, the noodles in yakisoba are Chinese ones, made with eggs and wheat flour. In Japan, these can be bought par-boiled and slightly oiled to be added directly to the pan or wok. Instead, I buy fresh pure egg noodles, which require some cooking before being added.

Ingredients

400g thin, fresh egg noodles
2 tbsp vegetable oil, plus extra if necessary
300g pork belly rashers, rind removed, thinly sliced
1 brown onion, halved and sliced
200g white cabbage, roughly cut into 4cm square-ish pieces
4 fresh shiitake, cut into 5mm slices
2 spring onions, finely sliced, plus extra to serve
salt, black and white pepper, to taste

For the yakisoba sauce

4 tbsp dark soy sauce
3 tbsp mirin
3 tbsp oyster sauce
1½ tbsp Worcestershire sauce
1½ tbsp tomato sauce (ketchup)
1 tsp caster sugar

Method

Step 1
For the yakisoba sauce, combine all of the ingredients in a medium bowl and mix with
a spoon to combine. Set aside.
Step 2
Blanch the noodles in boiling water for 1 minute, or until al dente. Don’t overcook them, since they will continue cooking in the wok. Drain and rinse under cold water. Transfer to a bowl and drizzle in half the vegetable oil. Toss to coat and loosen. Set aside.
Step 3
Slice the pork belly rashers into 4-5mm slices. Set aside.
Step 4
Heat a wok over a high heat and add the remaining oil. Add the pork and cook, constantly moving it around, until beginning to colour. Add the onion, cabbage
and shiitake and continue to stir-fry until beginning to soften. Add more oil if necessary.
Step 5
Add the noodles to the wok and pour over the yakisoba sauce along with the spring onions, tossing everything to coat. Season with the salt and the black and white pepper. Top with more spring onions and serve.