Pork Teriyaki Yakisoba Fast2eat

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Easy, healthy Yakisoba noodles, stir fry pork, a tasty homemade sweet and savoury teriyaki sauce with tons of hearty veggies is a quick 30-minute meal. If you like a good stir-fry, this hearty dish will definitely satisfy you..

So many amazing colours, flavours and textures all in one dish! A great way to sneak in some extra green.

If you’re considering Chinese takeout for dinner, skip it and make a quick Asian stir fry at home paired with an outrageously delicious teriyaki sauce.

I think I love making stir fry so much because it’s so easy, especially if you have to throw a dinner together last minute.

It is incredibly versatile and comes together incredibly quickly, making it a perfect weeknight meal.

The best thing about this is you can use any combination of meat and veggies to suit your taste. I usually use whatever vegetables or meat I have on hand and always achieve great results. There is nothing wrong with customizing this dish to match your tastes and preferences. There are quite a few delicious vegetables that would pair well with this dish. See notes for some ideas.

Teriyaki Sauce is made with soy sauce as the foundation and has brown sugar for sweetness and ginger for flavour. Teriyaki sauce is a common condiment and easily purchased in bottles, but you can control the fine-tuning of the flavours and texture by making your own according to your family’s taste.

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Pork Teriyaki Yakisoba Fast2eat

Pork Teriyaki Yakisoba Fast2eat

Packed with seared to perfection pork, tender colourful veggies, and a killer sweet and savoury homemade teriyaki sauce, this pork teriyaki stir fry will quickly become a regular dinner routine! It is a hearty and healthy easy meal ready in less than 30 minutes. Definitely a keeper!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6 people



  • 450 g Soba noodle - dry noodle or Chinese noodles

For the sauce

  • 1/2 cup Water
  • 1 1/2 tbsp Corn starch
  • 1/4 cup Soy sauce - low-sodium
  • 3 tbsp Hoisin - or oyster sauce - optional
  • 3 tbsp Teriyaki sauce - optional
  • 2 tbsp Rice vinegar - (or Mirin)
  • 3 tbsp Sesame oil
  • 1 tsp Worcestershire sauce
  • 1/2 cup Brown sugar - or Maple Syrup or honey.
  • 2 tsp Ginger - fresh grated peeled or 1 tsp ginger powder
  • ¼ tsp Chili garlic sauce - optional or more to taste - Sambal oelek or Sriracha or any hot red chili or Pinch chile flakes or white pepper

To finish the dish

  • 2 tbsp Oil - sesame oil or any vegetable oil
  • 1 Onion - thinly sliced
  • 1 tbsp Garlic - minced
  • 550 g Pork chop - Pork loin or Pork tenderloin
  • 2 Carrot - cut into sticks the thickness you like
  • 500 g Bok choy - optional - washed and chopped into bite-sized pieces, including the green

Seasonings (optional to taste)

  • Salt
  • Black pepper - freshly grated
  • Parsley
  • Chive - or green onions
  • Paprika

For garnish (optional to taste)

  • Sesame Seeds - toasted for crunch
  • Green onion - or chives
  • Parsley


Have all your ingredients prepped before you begin

  • Assembling and preparing all the ingredients in advance is key when cooking Asian cuisine. Once you have all your components washed, peeled, chopped, trimmed, mixed, and sliced, you are ready to heat your pan and get cooking because dinner is now only moments away.

Wash and slice vegetables

  • Prepare the bok choy by washing it thoroughly and chopping it into bite-sized pieces (including the green tops).
  • Peel and cut the carrots.
  • Peel and slice the onions.
  • Peel and mince the garlic.
  • Place the prepared veggies into bowls and set them aside while preparing the sauce and pork.

Prepare sauce

  • In a small bowl, mix water and cornstarch, then combine all sauce ingredients, whisking together. Set aside.

Slice the pork

  • Cut the pork and set it aside.
    Note: You can either cut your pork into 1-inch cubes or thinly slice it.

Cook the noodles

  • Cook to al dente in boiling water according to your packaged instructions, usually 3minutes. Drain and set aside.

Finish the dish

  • Heat oil in a wok or large skillet.
  • Add the pork and sauté, stirring occasionally, until golden brown and cooked through.
  • Remove from the pan and set aside.
  • Add a bit more oil if the pan looks dry, and add the onions. Sauté over medium-high heat until bright and starting to soften. Then add garlic.
  • Add the carrots stirring frequently.
  • Return the pork to the pan.
  • Stir in the bok choy and continue to cook.
  • Stir fry all vegetables until tender.
  • Add the drained noodles and sauté until heated through.
  • Finally, add the sauce to the mixture in the wok, tossing to coat completely.
  • Mix well to combine and continue to cook until the sauce has thickened.
  • Taste the noodles and add the seasonings to suit your taste.


  • Garnish to suit your taste with green onion (or chives), Parsley and or sesame seeds for crunch.



The options here are limitless!
Feel free to add or swap vegetables as desired. You can add other vegetables such as:
  • Asparagus
  • Eggplant
  • Zucchini (green or yellow)
  • Peas
  • Snap Peas
  • Brussel sprouts
  • Water chestnuts
  • Bell peppers
  • String Beans
  • Bok Choy
  • Chinese Broccoli
  • Baby corns
  • Yellow squash
  • Green cabbage
  • Mushrooms
  • Broccoli
  • Celery
  • Leek
If you want a little tropical flavour to your teriyaki pork, toss in some pineapple, which adds a bit of sweetness to the dish.
If making vegetable swaps, please remember that softer vegetables like mushrooms and pea pods will take less time to cook than firmer vegetables like carrots.
Remember to cut up your veggies about all the same size if possible so that they all cook evenly as well. You'll want the veggies to be tender yet crisp and not mushy. Like broccoli and cauliflower, some veggies take longer to cook, so you might want to give those a 1-2 minute head start cooking before adding the other veggies.
You can add other meats such as:
  • Chicken
  • Shrimp
  • Beef
  • Turkey
  • Tofu
The mixture of cornstarch and water is the thickening agent. Be sure to add this mixture right at the end, and simmer the sauce for at least 20 seconds after adding it. This ensures that you cook the cornstarch mixture thoroughly and that the sauce has enough time to thicken.
Mirin and Rice Wine Vinegar are similar condiments that often get talked about interchangeably despite significant differences in flavour and purpose. The key difference between these two seasonings is the acidity of Rice Vinegar versus the more neutral taste of Mirin. True Mirin has a much sweeter flavour than rice vinegar. Mirin is a sweetened rice wine similar to sake, while Rice Wine Vinegar is a further fermentation of rice wine. Both add unique, sweet, and umami notes to food. As a replacement for the rice wine vinegar (or Mirin), lime juice can be used if needed.
Gluten-free option
Need gluten-free dish? Do not use the noodle, and add white or brown rice. Rice is an exquisite match with this recipe.

To properly prepare your recipe, you may need to use the conversion tables to accurately convert the weight, volume, length, and temperature of all the necessary ingredients. These Fast2eat conversion tables will allow you to ensure that your recipe turns out perfectly and that all measurements are precise and accurate.

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Calories: 742kcal | Carbohydrates: 89g | Protein: 30g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 1793mg | Potassium: 848mg | Fiber: 2g | Sugar: 25g | Vitamin A: 7128IU | Vitamin C: 41mg | Calcium: 165mg | Iron: 4mg

Nutrition information is calculated using an ingredient database and should be considered an estimate.

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