Japanese Yakisoba

SARSAYA® Oyster Sauce


Yakisoba Sauce:
  • 2 tsps. (10g) Sugar, brown
  • 2 tsps. (10 ml) Soy sauce
  • 1 pack (30 g) SARSAYA® Oyster Sauce
  • 3 Tbsps. (45 ml) Worcestershire sauce
  • 1 Tbsp. (15 ml) Cooking oil
  • 1 cup (200 g) Pork belly, thinly sliced
  • 2 cups (200g) Shiitake mushroom, sliced into strips
  • 1 cup (100 g) Onion, red, sliced
  • 1 Tbsp. (15 g) Garlic, minced
  • 1/4 cup (25 g) Togue, cleaned
  • 1/4 cup (12.5 g) Carrot, julienned
  • 1 pack (200 g) Pancit canton, placed in hot water for 3 minutes
  • 1/2 cup (50 g) Cabbage, sliced into strips
  • 1 Tbsp. (15 g) Sesame seeds, white


  1. MIX. In a bowl, combine sugar, soy sauce, SARSAYA® Oyster Sauce, and Worcestershire sauce for Yakisoba sauce. Mix well and set aside.
  2. STIR FRY. In a hot pan, add oil and sear the pork until brown. Add shitake mushroom, onion, garlic, toge, and carrot. Stir-fry vegetables until cooked. Add pancit canton and cabbage. Add Yakisoba sauce and mix well.
  3. SERVE. Transfer to a serving platter, garnish with sesame seed and serve hot.

Cooking Tips

Pour hot water on pancit canton for 3 minutes right before stir-frying. Cooling the pancit canton will cause it to dry hence it will become sticky.

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ajinomoto cooking_time  Cooking Time: 30 minutes ajinomoto prep_time  Preparation: 30 minutes ajinomoto servings  Servings: 5 ajinomoto size  Serving size: 3/4 cup (170 g)

Products Used

SARSAYA® Oyster Sauce Buy Now

Nutrition Facts

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Good to Know Nutrition Facts

Mushrooms, such as shiitake mushrooms, are rich in Potassium which is essential in maintaining a healthy balance of fluids in the body.


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