Yakisoba With Pork and Cabbage Recipe (2024)

Made the recipe--as directed. Tasty enough to make again--but next time...less Worcestershire sauce (I'd say half what Bittman calls for)--drop the Tabasco--and opt for a tablespoon of a good sriracha instead for both.

Made 3/14/16. Used 6 oz soba noodles. Vegetables used: Napa cabbage, Swiss chard, snow peas, ginger, onion, shiitake mushrooms, scallions. Marinated julienned pork loin (1 and 1/2 tsp soy sauce, 1 tsp corn starch, and 1 tspn sesame oil) for a few hours prior to sautéing. Used 1 and 1/2 ou soy sauce, 1 ou worcestershire, and 2 TBsp ketchup. very delicious.

This is a really great dish. I agree with another comment about cooking everything separately, meat, then vegetables, then noodles. My favorite sauce is: 4 Tbsp Worcestershire, 4 tsp Ketchup, 4 tsp Oyster Sauce, 2 tsp Soy Sauce and 2 tsp sugar. I actually make this sauce in quadruple and keep in fridge for quick yakisoba dinner.

Really like this recipe. Change it a lot and it's still a super quick easy full meal. Have used chicken thighs, (pork more flavorful) added julienned sugar snaps, regular cabbage that was in fridge blanched a bit in pasta water before adding to stir fry. Sambal Olek instead of Tabasco always. More ginger.

I had no idea what to do with my lonely package of dried Chuka Soba noodles until Mr. Bittman lead the way. So simple and so good! Based on the comments, I held back just a bit on the Worcestershire sauce, and used Sriracha rather than Tabasco. I used shrimp instead of pork, and loved it loaded up with additional vegetables like sh*take mushrooms and edamame. With so many possibilities, I'll be making this often!

I don't see why not; it's your dinner. The Chinese noodles have some salt in them, though, so the linguini might need an extra boost.

Used 12oz. pork tenderloin, marinated in a little soy sauce and tossed with 1tsp cornstarch before frying. Added red bell pepper to the veggies, next time I’d add even more veggies. Everyone in our family enjoyed this! A super flexible and fast recipe, perfect for a weeknight.

Julienne the carrots to avoid more moisture. You don’t want soggy yakisoba.

Prompted by kids, made this with gnocchi (yakignocchi) pre-pan-fried separately (not boiled). By necessity thin sliced ribeye instead of pork, garlic instead of scallions, added one small Japanese eggplant (sliced thin on diagonal, cooked separately), sugar instead of mirin (per recipe), but some good rice vinegar on hand, so why not that too. Sauce per recipe, otherwise. Best yakignocchi I ever had! As another commenter said, supremely flexible, and everyone loved it.

Absolutely delicious and so so fast! Used leftover pork roast and Momof*cku noodle packs with their included sauce.

Liked the concept, didn't like the flavor. Maybe it's because I substituted sherry for mirin. Still, I think I'll go back to sesame noodles or simple stir-fry.

Delicious and easy. I used ground pork and halved the Tabasco per comments. A big hit at my house!

Made this with asparagus,carrot, red cabbage, yellow onion. Ketchup and reduced sodium soy sauce. Orange flavored simple syrup. Left over pork shoulder thin sliced and marinated in sesame oil, pepper, cornstarch everything cooked in batches. (Veggies, meat, noodles)DELICIOUS !! And EASY

Very easy recipe and tasted good too. Lots of people saying to use less Worcestershire, but I actually think, if anything, the sauce was a little too ketchup-y. Will add more veggies the next time

Really quick and really tasty! I would say I made closer to 3 servings, but I also used bagged coleslaw mixed and probably cooked the veggies down more. For true cheap food, I also simply used two packs of mary ham sans seasoning for the noodles. Tasted great even with these broke-college-student edits!

Great way to use leftover roast pork. Cut in strips and add with noodles.

Julienne the carrots to avoid more moisture. You don’t want soggy yakisoba.

Delicious Japanese fast food as Bittman says. Be careful with the soba noodles; 20 seconds after four minutes of cooking they got a little too mushy.

I used ground pork (it's what was on hand) and precut cabbage slaw (again, on hand). It was super easy to use. The flavors were great, thanks so much!I made it as a cha-han (stir fry rice) style this time, not with noodles. But I'm definitely going to make it again!!

Made this with chicken, marinated in 2 T of the sauce, and grilled outdoors. Added a zucchini sliced into 1/4 in x 2-3 in pieces, and a good size squeeze of Siracha in place of the Tabasco. I used avocado oil mixed with sesame oil to replace the peanut oil. Tasted like what I use to order at my favorite Japanese restaurant; will definitely be making this more regularly.

Used chinese roast pork (char siu) and made the sauce with soy sauce, Asian garlic chili sauce, oyster sauce, chicken broth. Endless possibilities for variations. All delicious.

Parboil the noodles and under cook the vegetables (but not the meat). Add some oil to prevent sticking and let the noodles cool and dry a little. Then, using your hands, mix the vegetables and the noodles together. Then either add the mixture to the pan with the meat drippings or cook the meat and add the noodle mixture to it in the pan. Fry until done. Flip so the meat is on top and serve. It stretches two pork chops for 4 into servings for 6 or 7.

This came out reasonably well, and my husband loved it. It was pretty good, but I don't think I'd bother making it again.