Recipe Highlights
Yakisoba (Japanese Stir-Fried Noodles) is one dish I grew up consuming repeatedly for weekend lunches as a result of it was my dad’s favourite. My mother and I prepped the substances, and everybody gathered across the griddle to prepare dinner collectively. It’s versatile and deeply comforting, which is why I nonetheless make it usually for my household.
Right here’s why I preserve coming again to this recipe:
- Fast and approachable. Quick to prep and able to eat in half-hour.
- Traditional street-food taste. A scorching griddle and savory sauce make all of the distinction.
- Customizable. Use pork, hen, shrimp, calamari, tofu, or mushrooms.
If you happen to get pleasure from simple Japanese noodle dishes, strive my Yaki Udon, Miso Ramen, and Soba Noodle Salad subsequent!
What’s Yakisoba?
Yakisoba (焼きそば) is a Japanese stir-fried noodle dish made with steamed wheat-based noodles, greens, meat or seafood seasoned with a sweet-savory sauce.
Regardless of the identify, it doesn’t use buckwheat soba noodles. It developed from Chinese language chow mein introduced over by Chinese language immigrants through the Taisho period (1912–1926).
This beloved avenue meals bought its begin in Tokyo’s Asakusa space. At the moment it’s a staple at festivals and a weeknight favourite in house kitchens throughout Japan.
Substances for Japanese Stir-Fried Noodles
- yakisoba noodles – Chinese language-style, pre-steamed, wheat noodles; I suggest Myojo model, out there within the refrigerated part of Japanese grocery shops; For on-line procuring, do this vacuum-sealed choice on Amazon
- proten & greens
- oil
- freshly floor black pepper
- yakisoba sauce – Worcestershire sauce, oyster sauce, ketchup, soy sauce, and sugar
- toppings (non-compulsory)
Discover the printable recipe with measurements beneath.
Make Yakisoba
- Prep. Lower the pork and veggetables into bite-size items. Whisk the sauce substances collectively. Style and regulate the sweetness to your liking.
- Heat the noodles. Warmth oil in a big pan or griddle, add the noodles to the pan, and gently unfastened them. Switch to a plate and put aside.
- Stir-fry. In the identical pan, prepare dinner the pork till simply finished. Add the onion and carrot, then the cabbage and mushrooms.
- Mix and season. Return the noodles to the pan, pour within the sauce, and toss all the things collectively till evenly coated.
- Serve. Plate instantly and prime with aonori, beni shoga, and katsuobushi, if utilizing.
Nami’s Recipe Ideas
The following tips will enable you to make this Yakisoba recipe completely each time.
- Use giant cookware – A giant skillet, griddle, pan, or wok give the noodles room to char—that’s what creates the road meals taste.
- Loosen the noodles first – Let refrigerated noodles come to room temperature, then separate them gently earlier than cooking (if attainable).
- Cook dinner greens in levels – To retain the contemporary texture and crunch, prepare dinner laborious greens first and smooth ones final.
- Don’t overcrowd the pan – Too many substances lure steam. Work in batches, if wanted. You need dry and crispy, not moist and smooth.
- Style the sauce first – Regulate the sweetness and saltiness earlier than mixed. Let it sizzle on the fringe of the pan earlier than tossing—it deepens the flavour!
- Serve instantly – Yakisoba tastes greatest scorching and crispy straight from the pan.
Variations
This recipe is versatile—listed here are some concepts to get you began.
- Swap the protein. Rooster thighs, shrimp, squid, sausage, floor pork, tofu, or mushrooms work properly. Beef is just not conventional in Japan, however be happy to strive it!
- Add extra greens. Bean sprouts or nira (Chinese language chives) add nice texture and fiber.
- Make it vegetarian. Skip meat, use tofu, and swap in vegetarian oyster sauce.
What to Serve with Yakisoba
Yakisoba pairs properly with a variety of sides any time of 12 months.
Storage and Reheating Ideas
To retailer: Cool to room temperature and switch to an hermetic container. Refrigerate for as much as 3–4 days or freeze for as much as 3 months. Thaw in a single day within the fridge earlier than reheating.
To reheat: For greatest outcomes, reheat yakisoba in a pan over medium warmth till warmed by way of. Add a small splash of water if noodles look dry.
FAQs
What’s yakisoba fabricated from?
Yakisoba is made with wheat-based noodles, sliced meat or seafood, greens like cabbage and carrots, all stir-fried over excessive warmth in a sweet-savory yakisoba sauce. It’s sometimes topped with aonori (dried inexperienced seaweed) and beni shoga (crimson pickled ginger).
Is yakisoba made with soba noodles?
No. Regardless of the identify, yakisoba doesn’t use buckwheat soba noodles. It’ makes use of’s made with wheat-based Chinese language-style noodles known as mushi chukamen. In Japanese, soba can also be a common time period for noodles of any sort.
What sauce is used for yakisoba?
Yakisoba sauce is a mix of Worcestershire sauce, oyster sauce, ketchup, soy sauce, and sugar. The flavour is nice, savory, and barely tangy. You seemingly have most of those substances in your pantry already.
Can I take advantage of ramen noodles for yakisoba?
Pre-steamed ramen or Chinese language-style noodles can work in a pinch, however dried ramen noodles usually are not splendid. Yakisoba noodles are pre-steamed, giving them the chewy texture that holds up greatest when stir-fried. Different noodles are likely to launch extra moisture after boiling, so your yakisoba might prove wetter than anticipated.
I’d love to listen to how yours turned out! 💛 Please go away a star score and remark beneath to share your expertise. Your suggestions not solely helps Simply One Cookbook but additionally helps different house cooks uncover recipes they will belief.
Yakisoba (Japanese Stir-Fried Noodles)
For the Toppings (non-compulsory)
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Collect all of the substances. Freeze the pork stomach slices for 10 minutes for simpler slicing. Nami’s Tip: Make a double batch of the sauce. Small quantities are laborious to measure exactly, and when you’re including additional greens or meat, you may need extra readily available.
To Make the Yakisoba Sauce (⅓ cup, 80 ml)
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In a small bowl, whisk collectively ¼ cup Worcestershire sauce, 4 tsp oyster sauce, 4 tsp ketchup, 2 tsp soy sauce, and 2 tsp sugar till the sugar dissolves.Nami’s Tip: Style the sauce earlier than utilizing—ketchup sweetness and Worcestershire sourness range by model, so regulate to your liking.
To Put together the Substances
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Lower the partially frozen ¾ lb sliced pork stomach crosswise into 1-inch (2.5-cm) items.
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Lower ½ onion into ¼-inch (6-mm) slices.
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Lower 4 inches carrot into 2-inch slabs and thinly slice into julienne strips.
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Take away the core from ¼ small head inexperienced cabbage. Lower the cabbage wedge into 1-inch (2.5-cm) slices.
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Lower the cabbage slices into bite-sized items.
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Chop 2 inexperienced onions/scallions into 2-inch (5-cm) items. Lower any thick, white elements of the inexperienced onions in half lengthwise.
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Take away the stems from 3 shiitake mushrooms and minimize the caps into ¼-inch (6-mm) slices.
To Cook dinner the Yakisoba
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Add the pork stomach to the new griddle, separating the clumps so the slices are in a single layer. Season with freshly floor black pepper. Nami’s Tip: If utilizing a special protein, drizzle an extra 1 Tbsp oil onto the griddle.
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Stir-fry till the meat is not pink.
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Add the onion to the griddle and stir, separating the layers. Cook dinner for 1–2 minutes, till tender and barely charred.Nami’s Tip: Add greens in levels—laborious ones first, smooth ones final. This retains their texture and crunch intact. Do not overcrowd the pan—too many substances without delay will steam the noodles as an alternative of stir-frying them.
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Add the carrots, stir, and prepare dinner for 1–2 minutes, till they’re coated with oil and begin to soften.
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Add the cabbage and shiitake mushrooms and prepare dinner till they’re coated with oil and start to melt.
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Add the inexperienced onions and prepare dinner for 1 minute till they begin to wilt.
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Unfold out the protein and greens within the pan. Place the yakisoba noodles on prime and drizzle with ⅓ cup yakisoba sauce. Toss with tongs till evenly coated. Style and add extra sauce, if wanted.
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Toss the noodles incessantly to stop sticking. As soon as coated within the sauce and warmed by way of, serve instantly on particular person plates.
- Swap the protein. Rooster thighs, shrimp, squid/calamari, sausage, floor pork, tofu, or mushrooms work properly. Beef is just not a typical selection in Japan, however you’ll be able to strive it!
- Use extra greens. Bean sprouts or nira (Chinese language chives) add crunch and fiber.
- Make it vegetarian. Skip meat and use tofu with vegetarian oyster sauce.
- Attempt completely different types. Use this recipe as a filling for Yakisoba Pan and omusoba (yakisoba-stuffed omelette), or as a base for Hiroshima-style Okonomiyaki.
Energy: 942kcal, Carbohydrates: 53g, Protein: 20g, Fats: 72g, Saturated Fats: 30g, Trans Fats: 1g, Ldl cholesterol: 129mg, Sodium: 569mg, Potassium: 736mg, Fiber: 4g, Sugar: 8g, Vitamin A: 3678IU, Vitamin C: 17mg, Calcium: 91mg, Iron: 3mg
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Replace: The submit was initially printed on April 6, 2011, up to date with a brand new video, new photographs on October 27, 2023, and republished with useful content material on Could 3, 2026.
