Chris’s World Famous Yakisoba (Recipe)

During my internship atop Mt. Fuji, I learned the ancient art of… Just kidding! Here’s the recipe:

Quick note: This one was actually passed down to me from my good friend Roger. I’ve altered it slightly, but nearly all credit goes to him!


  • 1 lb. ground pork
  • 1 green pepper
  • 1/2 yellow onion
  • 2 cups of diced cabbage (If you like cabbage.)
  • 1 tablespoon diced garlic
  • 1 box spaghetti noodles (Get thick spaghetti. Rice or egg noodles get slimy when re-heated.)
  • Sesame oil (This is key for that toasty flavor!)
  • White rice/wine vinegar
  • Soy sauce
  • Sugar
  • MSG if you’re a boss (Also called “Accent” at American grocery stores)
  • Sriracha hot sauce
  • 1 big sauce pot
  • 1 BIG wok/frying pan
  • 1 clear bowl or 1 cup+ measuring cup
  • Tongs if you got ’em.


  1. Prep first!
    1. Chop up all those veggies and have ’em ready. (You can also add cabbage, carrots, zucchini, or whatever hell else you want!)
    2. In a clear bowl/measuring container, prep the “secret sauce”. It’s 1:1 soy sauce & vinegar. I’ve found about 1/2 cup of each is the magic number for this amount of food. Get them whisked together and have your sugar on deck. 
  2. Start boiling spaghetti in the big sauce pot.
  3. In the BIG wok/pan, start browning 1 lb. ground pork with the garlic, some dabs of sesame oil, and a bit of soy sauce over medium heat.
  4. While the noodles and pork are cooking, finish up the sauce. Keep whisking the soy sauce/vinegar mixture and start adding sugar until it won’t hold any more. Hint: check the bottom of the clear container to see if sugar is piling up.
  5. Now throw the veggies in with the meat. Add a little more sesame oil and a splash of the secret sauce you just made so it all soaks up more flavor. Let them cook until they look good and cooked.
  6. Drain noodles and throw them over the cooked meat/veggie combo in the BIG wok/pan. Turn to med-high heat. (If your pan doesn’t hold all of the noodles, just save some for future use.)
  7. Whisk up that sauce again and pour half of it in with the meat and noodles. (If you’re a boss and like flavor, sprinkle on some MSG at this stage as well!)
  8. Start mixing everything together (tongs work best). Keep adding sauce as you mix and everything will turn a nice brown color. Once the sauce is good and sizzled on to the noodles, you’re done! (The only thing you don’t want is a pool of liquid at the bottom of the pan so if you don’t use it all, that’s fine!)
  9. Serve it up on a plate! Goes perfect with a sriracha hot sauce drizzled on top.

Enjoyed this recipe? Let me know how it worked out here!



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