Tossed with pork and cabbage, this Yakisoba with Malony Glass Noodles is an easy stir-fried noodle that’s gluten-free! The homemade yakisoba sauce makes it all special.
Looking for a gluten-free alternative for the popular Japanese stir-fried noodles Yakisoba (焼きそば)? Get your fix by making this delicious Yakisoba with Malony Glass Noodles! The noodles absorb all the sweet and tangy homemade yakisoba sauce, and just as satisfying. Ready to bring your beloved flavor home? Let’s go!
How to Make Gluten-Free 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! The homemade sauce makes it all special!
If you want to know more about Yakisoba, I have the classic Yakisoba recipe on the website.
Introducing Gluten Free Glass Noodles – Malony
I grew up eating Malony – a type of glass noodles – in simmered dishes and Japanese hot pot dishes like Shabu Shabu and Sukiyaki. Recently I realized that I could use these noodles beyond hot pot dishes. So I’ve partnered with Malony to share some of my favorite recipes using Malony.
Here are some interesting features about Malony glass noodles:
- Made from potato starch, corn starch, and water.
- No smell like shirataki noodles.
- Absorb all the delicious flavors, unlike other kinds of glass noodles.
- Won’t get soggy.
- No pre-boiling needed; can go straight into the soup dishes.
- Expand 4-5 times more than the original shape!
- Great emergency food to store in the pantry (3 years at room temperature).
You may have heard of Harusame (春雨), which is also a type of dried noodles made of starch from potato, sweet potatoes, or green beans. Some of these glass noodles easily dissolve into the soup and do not sustain their shape. On the other hand, Malony glass noodles retain their shapes well and do not dissolve into the soup.
Tips for Using Malony
Malony glass noodles are easy and simple to cook. You can use them for stir fry, salad, soup, and hot pot. Here are some tips when you’re using Malony:
- For stir fry dishes, I recommend pre-boiling the noodles first to remove the starch.
- Increase the amount of liquid sauce because the noodles absorb the liquid and flavors quickly.
- Just like any other noodles, Malony is best when they are served hot/warm.
You want to make your own yakisoba sauce too because it’s as easy as whisking a few ingredients together. The homemade sauce would make a big difference in your gluten-free yakisoba. But first, get the noodles and cook up your favorite Japanese dish today!
Where to Get Malony Glass Noodles
- Fukutaro USA
- Japanese grocery stores (Nijiya, Marukai, and Mitsuwa)
- 99 Ranch
- Other Bay Area locations: Berkeley Bowl, Farmer Joe’s, and more.
Can’t get enough of delicious stir-fried noodles? Don’t miss out these recipes:
Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.
Yakisoba with Malony Glass Noodles
- 6 oz 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 (vegetable, rice bran, canola, etc)
- 4 oz thinly sliced pork loin
- kosher/sea salt (I use Diamond Crystal; use half for table salt)
- freshly ground black pepper
- 4 oz bean sprouts (handful)
Homemade Yakisoba Sauce
To Garnish (Optional)
- 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.
- Remove the tough core of the cabbage leaves and chop into bite-size pieces.
- When the water is boiling, cook Malony for 6 minutes, stirring occasionally. Once it's done, drain completely.
- 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.
- Season the pork with salt and freshly ground black pepper. Cook, stirring occasionally, until no longer pink.
- Add the cabbage and stir fry for 2 minutes.
- Then add bean sprout and cook for 2 minutes or until cabbage is tender.
- 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).
- Pour the homemade yakisoba sauce and mix it all together.
- Transfer Yakisoba to individual plates and top with Aonori and red pickled ginger. Serve immediately.
- 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.