Pork Yakisoba

This image courtesy of Olivia Brent

Adapted from a recipe by Mark Bittman, author and New York Times food journalist This skillet meal combines just the right flavors, colors, and textures of vegetables with tender pork and noodles in a tangy sauce. Serve as a complete meal and enjoy leftovers for lunch or a snack the next day.

Makes8 servings

Cooking Methodstir-frying


Total Timeunder 1 hour

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course


Moodadventurous, festive

Taste and Texturenutty, tangy

Type of Dishpasta


  • 1 teaspoon salt
  • 6 ounces soba noodles
  • 1 tablespoon sesame oil
  • 2 tablespoons organic canola oil or peanut oil
  • 2 tablespoons minced ginger
  • 2 pork chops, thinly sliced
  • 2 carrots, shredded (about 2 cups)
  • ½ medium cabbage, shredded (about 4 cups)
  • ½ medium onion, thinly sliced (about 1 cup)
  • 2 cups broccoli florets and stems
  • ¼ cup low-sodium soy sauce
  • ¼ cup Worcestershire sauce
  • 2 teaspoons sugar
  • 2 tablespoons rice vinegar
  • 1 bunch scallions, chopped


  1. • Bring a pot of water and the salt to a boil. Add the soba noodles and cook until al dente following the manufacturer’s directions. Drain, transfer rhe noodles to a medium bowl, and stir in the sesame oil to prevent sticking.

  2. • Heat the canola oil in a large skillet over medium-high heat. Add the ginger and cook for about 1 minute. Add pork and cook until evenly browned.

  3. • Add the carrots, cabbage, onion, and broccoli to the skillet. Cook, stirring occasionally, until the vegetables are tender, adding water as needed.

  4. • In a separate bowl, whisk together the soy sauce, Worcestershire, sugar, and rice vinegar.

  5. • Add the noodles and sauce to the skillet and toss well to coat the vegetables and noodles. Garnish with the scallions.


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