Get your chopsticks ready, this is one of those dishes that you will make again and again. Once you've got the sauces and noodles in your pantry, this dish doesn't take long to whip up. You can go veggo by omitting the meat altogether. Or, you can get creative by using bacon or pancetta instead of pork belly. Enjoy!


300 g chicken breast or pork belly, sliced very thinly, about .25 cm thick

1/8 green cabbage, cut into 2 cm pieces

1 onion, cut into .5 cm slices

2 shallots (green spring onions), cut into 4 cm batons

4 x 150 g pre-cooked yakisoba noodles*

5 T tonkatsu sauce*

2 T oyster sauce

1 t fish sauce

4 T vegetable oil

fried eggs, optional

aonori* (dried seaweed flakes) and shichimi* (Japanese 7-spice chilli powder) , optional



In a small bowl, create the yakisoba sauce by whisking together the tonkatsu sauce, oyster sauce and fish sauce. Set aside.

Take out noodles from their packets and place in a large bowl. Loosen up the noodle strands with your fingers so that they will mix well with the other ingredients. Set aside.

Prepare your vegetables and meat before you start cooking.

Place 1-2 T vegetable oil into a wok and make sure the entire surface of the wok is coated with oil. Heat to medium-high. Fry the meat until it’s no longer pink. Add the onions and cook until translucent. Add cabbage and shallots and stir-fry for another minute. Transfer cabbage mixture into a bowl and set aside.

Clean the wok and add 2 T of oil. Heat to medium-high. Add the noodles and cook for about 2 minutes, stirring well so the noodles don’t stick to the wok. Add the meat and cabbage mixture and yakisoba sauce and mix well, about 1 minute. Serve by topping with fried eggs, aonori and sichimi, if desired.

Serves 4.

*For the noodles, I used Miyakoichi Mushi Yakisoba. They’ve already been steamed and coated with oil. Alternatively, you can use 250g of dried ramen noodles and cook them yourself. Aonori, shichimi and the noodles are all available at Tokyo Mart in Northbridge.

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soy sauce noodles

Soy Sauce Noodles by Bent Street Kitchen

This is a staple on our family table whenever we have yum cha. I've had several attempts at making it and this is the best version I've come up with so far. It's a simple yet satisfying dish that's easy to make. 



500 g fresh egg noodles

2 T sesame seeds, toasted

1 bunch spring onions (shallots) or garlic chives, cut into 3 cm lengths,  halve the spring onions lengthwise if using them

3 c bean sprouts

4-5 T light soy sauce

2 T dark soy sauce

1 T oyster sauce

3/4 t sugar

white pepper

2 T cooking oil

sesame oil, to taste


Soak noodles in boiling water for 1 minute then drain well. Do not overcook. You can cut the noodles with scissors if you want to break them apart although this is considered bad luck in the Chinese culture.

Combine sauces and sugar adjusting it to your taste. Stir until sugar has dissolved.

Heat oil in wok over high heat. Add bean sprouts and spring onions or garlic chives for 1 minute or until slightly softened. Set aside.

Add 1 T oil to wok and fry noodles for 1 minute. Add sauce mixture and fry for 2-3 minutes. Add dash of white pepper to taste. Add bean sprouts and spring onions or garlic chives and sesame oil to taste. Fry for 1 minute to combine ingredients. Garnish with sesame seeds and serve.

Serves 4.

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