Okinawan-Style Yakisoba with Pork and Vegetables

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A regional twist on classic yakisoba featuring tender pork, crisp vegetables, and a savory sauce to bring Okinawan flavors home. This Japanese-inspired noodle recipe, ready in about 25 minutes, pairs yakisoba noodles, pork loin, cabbage for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 3 Japanese cuisine 350 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

300 g yakisoba noodles
150 g, thinly sliced pork loin
1 cup shredded cabbage
1 small, julienned carrot
1/2 cup bean sprouts
2 stalks, chopped green onion
2 tbsp vegetable oil
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp mirin
2 tbsp, for garnish pickled ginger

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Bring a pot of water to a boil and blanch 300 g yakisoba noodles for 1 minute until just separated. Drain and set aside.
Step 2: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 150 g thinly sliced pork loin and stir-fry for 3-4 minutes until browned and cooked through.
Step 3: Add 1 cup shredded cabbage, 1 small julienned carrot, and 1/2 cup bean sprouts to the skillet. Stir-fry for 3 minutes until vegetables are tender but still crisp.
Step 4: Add the drained yakisoba noodles to the skillet along with 2 tbsp soy sauce, 1 tbsp oyster sauce, and 1 tbsp mirin. Toss everything together and cook for 2 minutes until the noodles are heated through and coated in sauce.
Step 5: Stir in 2 chopped green onions and remove from heat. Plate the yakisoba and garnish with 2 tbsp pickled ginger for a refreshing contrast.