---
title: "Street-Style Pork Yakisoba"
canonical_url: "https://artefact.ist/artefact/78f8ec46-dae2-11f1-947d-0b4e87903f06/street-style-pork-yakisoba"
author: "Paul"
published_at: "2025-08-22T18:33:00+00:00"
modified_at: "2026-11-07T19:36:05.223953+00:00"
type: "byte"
word_count: 208
tags: ["food", "recipe", "homemade", "noodles"]
---

# Street-Style Pork Yakisoba

A fast, high-heat festival noodle stir-fry built around a sharp, sweet-and-savoury brown sauce made from standard British cupboard staples.

## Ingredients

* 2 packs (300g) straight-to-wok medium egg or ramen noodles
* 150g pork belly slices (or smoked streaky bacon), sliced into strips
* ¼ sweetheart cabbage, finely shredded
* 1 medium carrot, peeled and julienned (or use a handful of pre-grated carrot)
* 4 spring onions, thinly sliced
* 2 tbsp Lea & Perrins Worcestershire sauce
* 2 tbsp tomato ketchup
* 1 tbsp dark soy sauce
* 1 tbsp oyster sauce
* 1 tsp caster sugar

## Method

1. Whisk the Worcestershire sauce, ketchup, dark soy sauce, oyster sauce, and sugar together in a small bowl until the sugar dissolves.
2. Fry the sliced pork belly in a dry, smoking-hot wok for 3–4 minutes until the fat renders and the edges turn crisp.
3. Toss in the carrot and shredded cabbage and stir-fry for 2 minutes until slightly charred at the edges but still crisp.
4. Loosen the noodles in a sieve under boiling water, drain well, and add to the wok with the sauce; toss over high heat for 90 seconds until glossy and sticky, then scatter with the spring onions.