Name: Pork and Cabbage Yakisoba
Total time: 40 min
Cuisine: Japanese
Ingredients: 8 ounces pork tenderloin, trimmed and sliced crosswise ⅛ inch thick; 2 teaspoons soy sauce; 2 teaspoons cornstarch; 2 tablespoons Worcestershire sauce; 1 tablespoon oyster sauce; 1 tablespoon mirin; 2 teaspoons sugar; 2 teaspoons instant dashi powder, such as Hondashi; 3 tablespoons vegetable oil, divided; 12 ounces fresh yakisoba noodles; ½ onion, sliced thin; ¼ head green cabbage, cored and cut into 1-inch pieces (4 cups); 1 carrot, peeled and cut into 2-inch-long matchsticks (½ cup); ¼ teaspoon table salt; 1 cup bean sprouts; 2 scallions, cut into 2-inch lengths; Aonori (optional); Japanese pickled ginger (optional)

Pork and Cabbage Yakisoba

By Maggie Zhu

Published on July 1, 2026

Time

40 minutes

Yield

Serves 4

Ingredients

8 ounces pork tenderloin, trimmed and sliced crosswise ⅛ inch thick2 teaspoons soy sauce 2 teaspoons cornstarch 2 tablespoons Worcestershire sauce 1 tablespoon oyster sauce 1 tablespoon mirin 2 teaspoons sugar 2 teaspoons instant dashi powder, such as Hondashi3 tablespoons vegetable oil, divided12 ounces fresh yakisoba noodles ½ onion, sliced thin¼ head green cabbage, cored and cut into 1-inch pieces (4 cups)1 carrot, peeled and cut into 2-inch-long matchsticks (½ cup)¼ teaspoon table salt 1 cup bean sprouts 2 scallions, cut into 2-inch lengthsAonori (optional)Japanese pickled ginger (optional)

Before You Begin

We developed this recipe with fresh yakisoba noodles, which are sold in square, vacuum-sealed blocks in the refrigerated section of Asian markets. If these aren’t available, spaghetti is a fine substitute. Aonori (dried green seaweed flakes) and beni shoga (Japanese red pickled ginger) are traditional garnishes. They’re worth seeking out online or in a Japanese specialty market, but the dish is still excellent without them.

Instructions

Toss 8 ounces pork tenderloin, trimmed and sliced crosswise ⅛ inch thick, with 2 teaspoons soy sauce in medium bowl until liquid is absorbed. Add 2 teaspoons cornstarch and toss until pork is evenly coated; set aside. Whisk 2 tablespoons Worcestershire, 1 tablespoon oyster sauce, 1 tablespoon mirin, 2 teaspoons sugar, and 2 teaspoons instant dashi powder together in second bowl until sugar dissolves; set aside.

Heat 2 tablespoons vegetable oil in wok over medium-high heat until shimmering. Add 12 ounces yakisoba noodles and reduce heat to medium. Cook, without separating noodles, until noodles are lightly charred and heated through, about 2 minutes per side. Using tongs, gently separate noodles, then transfer to plate.

Add ½ tablespoon oil to now-empty wok and heat over medium-high heat until shimmering. Add pork in single layer with minimal overlap and cook until no longer pink, about 1 minute per side. Transfer to plate with noodles.

Add remaining ½ tablespoon oil to now-empty wok and heat over medium-high heat until shimmering. Add ½ thinly sliced onion and cook, stirring frequently, until softened, about 1 minute. Add 4 cups green cabbage cut into 1-inch pieces and ½ cup peeled carrot cut into 2-inch-long matchsticks, sprinkle with ¼ teaspoon table salt, and cook, stirring frequently, until vegetables are crisp-tender, about 2 minutes. Stir in 1 cup bean sprouts and 2 scallions, cut into 2-inch lengths, and cook until just wilted, about 1 minute.

Return noodles and pork to skillet and add sauce. Cook, tossing constantly, until sauce is absorbed and everything is heated through, about 1 minute. Transfer to plates and sprinkle with aonori and pickled ginger, if using. Serve.