Recipe Highlights
Yakisoba (Japanese Stir-Fried Noodles) is one dish I grew up consuming many times for weekend lunches as a result of it was my dad’s favourite. My mother and I prepped the components, 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.
- Basic street-food taste. A sizzling griddle and savory sauce make all of the distinction.
- Customizable. Use pork, hen, shrimp, calamari, tofu, or mushrooms.
For those who get pleasure from straightforward 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 advanced from Chinese language chow mein introduced over by Chinese language immigrants through the Taisho period (1912–1926).
This beloved road meals received its begin in Tokyo’s Asakusa space. At the moment it’s a staple at festivals and a weeknight favourite in residence kitchens throughout Japan.
Elements 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 purchasing, 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-obligatory)
Discover the printable recipe with measurements under.
Make Yakisoba
- Prep. Minimize the pork and veggetables into bite-size items. Whisk the sauce components 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 free them. Switch to a plate and put aside.
- Stir-fry. In the identical pan, prepare dinner the pork till simply carried out. 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 the whole lot collectively till evenly coated.
- Serve. Plate instantly and high with aonori, beni shoga, and katsuobushi, if utilizing.
Nami’s Recipe Ideas
The following tips will allow you to make this Yakisoba recipe completely each time.
- Use massive cookware – A massive 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 doable).
- Prepare dinner greens in levels – To retain the contemporary texture and crunch, prepare dinner exhausting greens first and gentle ones final.
- Don’t overcrowd the pan – Too many components entice steam. Work in batches, if wanted. You need dry and crispy, not moist and gentle.
- 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 sizzling and crispy straight from the pan.
Variations
This recipe is versatile—listed here are some concepts to get you began.
- Swap the protein. Hen thighs, shrimp, squid, sausage, floor pork, tofu, or mushrooms work effectively. Beef isn’t 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 effectively with a variety of sides any time of yr.
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 usually 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 referred to as mushi chukamen. In Japanese, soba can also be a common time period for noodles of any kind.
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 components 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 very best. 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 end up wetter than anticipated.
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Yakisoba (Japanese Stir-Fried Noodles)
For the Toppings (non-obligatory)
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Collect all of the components. Freeze the pork stomach slices for 10 minutes for simpler slicing. Nami’s Tip: Make a double batch of the sauce. Small quantities are exhausting to measure exactly, and should you’re including additional greens or meat, you may need extra 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 fluctuate by model, so regulate to your liking.
To Put together the Elements
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Minimize the partially frozen ¾ lb sliced pork stomach crosswise into 1-inch (2.5-cm) items.
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Minimize ½ onion into ¼-inch (6-mm) slices.
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Minimize 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. Minimize the cabbage wedge into 1-inch (2.5-cm) slices.
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Minimize the cabbage slices into bite-sized items.
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Chop 2 inexperienced onions/scallions into 2-inch (5-cm) items. Minimize any thick, white components of the inexperienced onions in half lengthwise.
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Take away the stems from 3 shiitake mushrooms and reduce the caps into ¼-inch (6-mm) slices.
To Prepare 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 distinct protein, drizzle an extra 1 Tbsp oil onto the griddle.
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Stir-fry till the meat is now not pink.
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Add the onion to the griddle and stir, separating the layers. Prepare dinner for 1–2 minutes, till tender and barely charred.Nami’s Tip: Add greens in levels—exhausting ones first, gentle ones final. This retains their texture and crunch intact. Do not overcrowd the pan—too many components directly will steam the noodles as a substitute 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 high 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 forestall sticking. As soon as coated within the sauce and warmed by way of, serve instantly on particular person plates.
- Swap the protein. Hen thighs, shrimp, squid/calamari, sausage, floor pork, tofu, or mushrooms work effectively. Beef isn’t a typical alternative in Japan, however you possibly can 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.
- Strive completely different kinds. 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 photos on October 27, 2023, and republished with useful content material on Might 3, 2026.