Teriyaki BBQ Pork Yakisoba
Equipment
- Large skillet or wok
- Tongs or chopsticks for tossing noodles
- Small mixing bowl for sauce
- Cutting board & knife
Ingredients
For the Pork & Sauce
- 1 lb pork shoulder thinly sliced
- ¼ cup soy sauce
- 3 tbsp teriyaki sauce
- 2 tbsp BBQ sauce hickory or honey BBQ works well
- 1 tbsp mirin optional, for depth
- 1 tbsp brown sugar
- 1 tsp grated ginger
- 2 cloves garlic minced
- ½ tsp black pepper
For the Yakisoba
- 2 packs yakisoba noodles pre-cooked or fresh
- 1 tbsp vegetable oil
- ½ onion thinly sliced
- 1 cup cabbage shredded
- 1 small carrot julienned
- ½ cup bell peppers thinly sliced
- 2 green onions chopped
- 1 tbsp oyster sauce optional, for extra umami
- 1 tsp sesame oil
- Toasted sesame seeds & nori strips for garnish
Instructions
Marinate the pork
- In a bowl, mix soy sauce, teriyaki sauce, BBQ sauce, mirin, brown sugar, ginger, garlic, and black pepper. Add the sliced pork and let it marinate for 10 minutes.
Prepare the noodles
- If using pre-cooked yakisoba, rinse them under warm water to loosen. If using fresh, cook them according to package instructions and drain.
Sear the pork
- Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated pork and stir-fry until browned and slightly caramelized, about 5 minutes. Remove from the pan and set aside.
Stir-fry the veggies
- In the same pan, add onions, carrots, bell peppers, and cabbage. Stir-fry for 3 minutes until slightly softened.
Toss in the noodles
- Add the yakisoba noodles to the pan. Drizzle in oyster sauce and sesame oil, then toss to combine.
Finish with sauce & pork
- Return the pork to the pan and pour in any leftover marinade. Stir-fry for another 2-3 minutes until everything is well coated and heated through.
Serve & garnish
- Transfer to plates, then sprinkle with sesame seeds, green onions, and nori strips for extra flavor.