Japanese Pork & Cabbage Yakisoba Noodles
with Pickled Ginger
- Soy
- Wheat
For Asian Heritage Month, we’re bringing the popular Japanese street food yakisoba right to your kitchen. You’ll toss tender, springy ramen noodles with stir-fried ground pork, scallions, and cabbage in a savory mix of soy sauce, Worcestershire sauce, and savory-sweet katsu sauce, then top with homemade pickled ginger for a bright, zippy punch.
Ingredients
4 tablespoon
Katsu Sauce
(Contains: Soy, Wheat)
5 teaspoon
Rice Wine Vinegar
1 unit
Sun Noodle Fresh Noodles
(Contains: Wheat)
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
1 unit
Mushroom Stock Concentrate
10 ounce
Ground Pork
½ tablespoon
Worcestershire Sauce
2 unit
Scallions
4 ounce
Coleslaw Mix
1 thumb
Ginger
Not included in your delivery
¾ teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Bring a medium pot of water to a boil. Wash and dry produce. • Peel ginger and slice lengthwise into 1⁄4-inch-thick planks; stack planks and slice lengthwise into 1⁄4-inch-thick matchsticks. Trim and cut scallion whites into 1-inch batons; thinly slice scallion greens.
• Place ginger, vinegar, 1⁄4 tsp sugar,
and 1⁄4 tsp salt in a small microwave- safe bowl (use 1⁄2 tsp sugar and 1⁄2 tsp
salt for 4 servings); cover tightly with plastic wrap. • Microwave until ginger is tender, 30-60 seconds; uncover and refrigerate until ready to serve.
• Once water is boiling, gently separate Sun Noodle Ramen Noodles and add to pot. Cook, stirring occasionally, until just tender, 2 minutes. • Drain and rinse thoroughly under cold water, at least 30 seconds. Shake off any excess water.
• Heat a large drizzle of oil in a large pan over medium-high heat. Add pork* and scallion whites; season with pepper. Cook, breaking up meat into pieces, until browned, 3 minutes. • Add another drizzle of oil to pan; stir in coleslaw mix and drained noodles. (For 4 servings, if your pan isn’t large enough, carefully transfer everything to empty pot used for noodles.) Cook, stirring occasionally, until veggies are tender and pork is cooked through, 3-4 minutes.
• Remove pan from heat. Stir in soy sauce, katsu sauce, stock concentrate, half the Worcestershire sauce, and 1⁄2 tsp sugar (all the Worcestershire sauce and 1 tsp sugar for 4 servings). Toss until thoroughly combined.
• Divide noodles between shallow bowls; top with scallion greens and as much pickled ginger as you like. Serve.
Ground Pork is fully cooked when internal temperature reaches 160°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the complex, savory taste; some found it bland and suggested adding extra seasoning or hot sauce 🌶️.
- Ease of prep: Quick and easy to make, with several mentioning it was faster than expected.
- Suggestions: Consider adding more vegetables like carrots or broccoli; some preferred less noodles and more cabbage for better balance.
- Leftovers: Reheats well for some, though a few noted flavors diminished when reheated.
- Noodles: Sun Noodles received high praise; many hoped to see them used in other dishes.
- Ginger: The pickled ginger was a delightful surprise for many, though some wanted more included.
Reviews from our home cooks
A wise man once said: 'I always love a noodle bowl. And this was no exception.' Me. It was me who said that. I was hungover from the holiday weekend and did NOT want to cook. But this was extremely easy, and just as delicious. The katsu sauce added a whole different layer of flavor. The ONLY issue I had, was there wasn't enough pickled ginger. That flavor REALLY popped. Keep this on the menu!!
It was fine. However, the bag the noodles were in was split open, I believe due to being packed under the cold pack with the ice. I think it would have been better if they were shipped in the brown bag with the rest of the meal. The ginger soft as if it were old or had not kept well. The recipe lacked seasoning, it could have used some additional salt, perhaps added to the meat as it cooked
The pickled ginger on top was absolutely delicious with the noodles. I sliced the white put of the green onions smaller than recommended because I knew I would enjoy it better that way. Would recommend
I think this meal could use a little more flavor or maybe some broth. I also was only sent a very small about of ginger that provided enough for only 1/4 the amount of ginger compared to what is shown in the picture and I do enjoy ginger with my Asian meals. The flavors mix together well, but need a little bit more.
This was so tasty! The pickled ginger was a nice surprise. Definitely incorporating this in my non HelloFresh cooking.
I upgraded to shrimp and it was super tasty! I'd like this with more vegetables. The pickled ginger was a nice touch!
Much easier than I was expecting. I didn't think I'd like the pickled ginger, but it was a nice addition!
Added Korean chili flakes and tamari for richer flavor but this still gets four stars because the cabbage was a great crunchy addition. Better than nuts. Without the cabbage this would've been barely two stars. Thank you!
Please add this to the menu again! Was totally delicious and easy. Loved how fast it came together. I hate ginger so I didn't do that part and it still tasted amazing. Please please bring this back!!!
This was SO delicious! I'll never be able to enjoy soba noodles at a restaurant again because it will never be as delicious as this meal!
