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A plate containing Yakisoba with Malony Glass Noodles.
4.79 from 14 votes

Yakisoba with Malony Glass Noodles

Tossed with pork and cabbage, this Yakisoba with Malony Glass Noodles is an easy stir-fried noodle that’s gluten-free! Homemade yakisoba sauce makes it all special. Tossed with pork and cabbage, this Yakisoba with Malony Glass Noodles is an easy stir-fried noodle that’s gluten-free! Homemade yakisoba sauce makes it all special.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Japanese
Keyword: glass noodle, stir fried noodle
Servings: 2
Calories: 399kcal
Author: Nami

Ingredients

  • 6 oz green cabbage (roughly 4 leaves)
  • 3.5 oz Malony (glass noodles) (1 package; the other types of glass noodles may stick/clump; highly recommend getting Malony)
  • 1 Tbsp neutral-flavored oil
  • 4 oz thinly sliced pork loin
  • Diamond Crystal kosher salt
  • freshly ground black pepper
  • 4 oz bean sprouts (handful)

Homemade Yakisoba Sauce

  • 4 Tbsp Worcestershire sauce (I used American Lea & Perrins, which is gluten-free; the UK one is NOT gluten-free)
  • 2 Tbsp ketchup
  • 1 Tbsp oyster sauce (use GF oyster sauce for gluten-free)
  • 1 Tbsp soy sauce (use GF soy sauce for gluten-free)
  • 1 Tbsp sake

To Garnish (Optional)

US Customary - Metric

Instructions

  • Bring a big pot of water to a boil over medium-high heat. In a bowl, mix all the ingredients for homemade yakisoba sauce and set aside.
    Malony Yakisoba 1
  • Remove the tough core of the cabbage leaves and chop into bite-size pieces.
    Malony Yakisoba 2
  • When the water is boiling, cook Malony for 6 minutes, stirring occasionally. Once it's done, drain completely.
    Malony Yakisoba 3
  • When you start cooking the noodles, heat the cooking oil in a non-stick frying pan over medium heat. When the pan is hot, add the pork.
    Malony Yakisoba 4
  • Season the pork with salt and freshly ground black pepper. Cook, stirring occasionally, until no longer pink.
    Malony Yakisoba 5
  • Add the cabbage and stir fry for 2 minutes.
    Malony Yakisoba 6
  • Then add bean sprout and cook for 2 minutes or until cabbage is tender.
    Malony Yakisoba 7
  • Add the cooked Malony in the pan and stir fry for 2 minutes. Combine well with the rest of the ingredients (A pair of tongs is helpful to toss all the ingredients together).
    Malony Yakisoba 8
  • Pour the homemade yakisoba sauce and mix it all together.
    Malony Yakisoba 9
  • Transfer Yakisoba to individual plates and top with Aonori and red pickled ginger. Serve immediately.
    Malony Yakisoba 10

To Store

  • You can keep the leftovers in an airtight container and store in the refrigerator for up to 2 days and in the freezer for 2 weeks. You may want to re-season the noodles to loose up when you're reheating.

Nutrition

Calories: 399 kcal · Carbohydrates: 61 g · Protein: 16 g · Fat: 9 g · Saturated Fat: 6 g · Trans Fat: 1 g · Cholesterol: 37 mg · Sodium: 1008 mg · Potassium: 715 mg · Fiber: 3 g · Sugar: 10 g · Vitamin A: 178 IU · Vitamin C: 43 mg · Calcium: 90 mg · Iron: 4 mg