Taiwanese-style Yakisoba Noodles

Taiwanese-style Yakisoba Noodles

A Taiwanese friend of mine taught me this recipe. I always thought that yakisoba had to be stir-fried, so this recipe was a revelation for me.

Ingredients: 2 servings

Chinese-style noodles
2 portions
Thinly sliced pork belly
150 g
Bean sprouts
1/2 bag
Chinese chives
1 bunch
2 tablespoons
2 tablespoons
1 cup (200 ml)
Soy sauce
3 tablespoons


1. Heat some oil in a frying pan and stir fry the pork belly. Add sake, mirin, water and soy sauce to the pan, turn up the heat and bring to a boil.
2. When it's come to a boil, add the noodles. When the sauce in the pan have thickened and soaked into the noodles, turn the heat down to medium.
3. Add the bean sprouts and chives and mix quickly. When the sauce is evenly distributed, it's done.
4. Here, I added carrots for color, and used pork shoulder instead of belly for a lighter finish. I stir-fried the root ends of the chives at Step 1.

Story Behind this Recipe

A Taiwanese friend taught me this recipe 10 years ago.