How to make ★Abura Soba★Japanese Oil Noodles〜油そばの作り方〜(EP128)

Posted on Posted in noodle

Today I want to share with you how to make Abura Soba.

Abura Soba is literally translated into “Oil Noodles” which is Ramen noodles serve with thick and oily soy sauce, without broth.

My son likes it very much, and I want to make a healthier version of this greasy dish.

They add double or triple fat like lard at the restaurant.

I used the minimum amount of oil to make “good for your health Abura Soba.”

Today, I bought thin ramen noodles from my grocery store, but you can also use somen noodles, or even thin spaghetti would work!

Here is the link to “how to cook spaghetti like chinese noodles.” ( I have never tried, though.)

Turn your pasta into ramen with baking soda

The marinade for Chashu Pork is developed  for the professional kitchen. You can skip some of the seasonings.  But do not skip sugar and soy sauce.

This is basically very simple and easy recipe!

Enjoy as it is for the first bite. The aroma from the sesame oil, and Umami from the oyster sauce makes this noodles so flavorful!

Next, mix with Onsen Tamago. It tastes milder than it the first bite. The savory sauce and richness from egg yolk makes the dish so unique.

A little bit of pungent aroma from the scallion and garlic chive goes so well together with the sauce.

And of course, the Chashu tastes absolutely delicoious!

Give it a try and let me know how you like it!

Abura Soba ~Japanese Oil Noodles~

Abura Soba is literally translated into "Oil Noodles" which is Ramen noodles serve with thick and oily soy sauce, without broth.
Prep Time10 mins
Cook Time30 mins
marinate time3 hrs
Course: Main Course
Cuisine: Japanese
Keyword: abura soba, how to make abura soba, japan,, japan, japanese food, oil noodles, soup less ramen
Servings: 2 people
Cost: $8


  • pot
  • oven


Chashu Pork

  • tbsp sugar
  • tsp salt
  • 1 clove garlic
  • 1 tsp oyster sauce
  • 1 tsp soy sauce
  • 1 tsp sake
  • 1 tsp sesame oil
  • 1 tsp miso

    I used red miso but any kind is fine

  • ½ tsp honey
  • large eggs

Abura Soba "Sauce"

  • 1 tsp

    chicken soup paste 

    Contains No MSG
  • 2 tbsp

    boiling water

    or 2 tbsp chicken broth

  • 2 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 2 tsp vinegar

    any vinegar is OK

  • ½ tsp sugar
  • 2 tbsp sesame oil

Other ingredients

  • 2 servings

    ramen noodles

  • scallion
  • garlic chives
  • toasted sesame seeds
  • chili pepper


  • Cut your pork belly into a size of your zip lock bag.
    Mix all the seasonings and marinate for at least 3 hours to overnight.
    ※This is for the professional kitchen. You can skip some of the seasonings. Do not skip sugar and soy sauce. 

  • Preheat your oven to 200℃ (400℉).

    Bake them for 25 to 30 mins, place it upside down halfway through.

    Stick a skewer in the center, if the skewer is hot and the juice comes out translucent, it's done.

    Let it sit at least 30 mins before cutting.

Onsen Tamago

  • Soak room temperature eggs in boiling water for 20 mins.
  • After 20 mins, soak in icy water to stop cooking. Set aside until used.

Abura Soba Sauce

  • Mix all the seasonings for Abura Soba sauce. 

    Pour 3 tablespoons of sauce in an individual ramen bowl. Set aside.

Other ingredients

  • Chop your scallion and garlic chives and set aside.


  • Slice your Chashu into desired thickness.

    Put the noodles into boiling water and cook on high heat for a minute.
    Drain the moisture well, and transfer it to a prepared bowl.

    Mix well and topped with Chashu, Onsen Tamago, chopped scallion and garlic chives. Sprinkle sesame seed and chili pepper for the final touch.

    Serve it immediately while it is al-dente.


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