Yakisoba Recipe

Yakisoba is a Japanese stir-fried noodle dish with a rich Worcestershire-flavored sauce. This veggie-packed version combines carrots, bell peppers, mushrooms and kale for a fun mix of textures and flavors. The key in this dish is to sauté the yakisoba noodles first, creating a dryer, firmer noodle that won’t fall apart in the sauce. (Fresh ramen noodles would also work well here.) The tangy-sweet sauce consists mainly of pantry condiments and can be made the day before. Leftovers can be enjoyed the traditional street food way: reheated and served in buttered hot dog buns topped with Japanese mayo and pickled ginger.

Yakisoba Noodles

Yakisoba is a classic Japanese noodle dish with a salty, sweet and sour sauce. Made in one-pan, this recipe is so easy to make and is always a crowd pleaser.

Prep: 25min

Total: 50min

Yield: 10

Serving Size: 1 serving

Nutrition Facts: calories 282 kcal, Carbohydrate 36 g, Protein 16 g, Fat 8 g, Saturated Fat 4 g, Cholesterol 29 mg, Sodium 1386 mg, Fiber 2 g, Sugar 5 g, servingSize 1 serving

Ingredients:

• 1 tbsp oil (avocado or olive)
• 1 large red bell pepper
• 1 large carrot
• 1/2 bunch of green onions
• 1 lb boneless chicken
• 1/2 small cabbage head
• 1/2 large yellow onion
• 16 oz yakisoba noodles
• 2 tsp sugar
• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• 2 tbsp ketchup
• 4 tbsp worcester sauce

Instruction:

1. Combine the sauce ingredients together. Set it aside.
2. Prepare all veggies for the recipe. Cut them into the size of your preference. Some noodles may need to be preheated in their original packaging. Follow the instructions on the box for the noodles.
3. Cook all vegetables separately in a pan on high heat, just for a few minutes. This will add a golden color to them.
4. Cook chicken in an oiled skillet until all sides turn golden brown.
5. Add sautéed veggies and all the sauce ingredients to the pan.
6. Add in noodles to the mixture. Cook for a few minutes and serve.

Yakisoba (Japanese Stir-Fried Noodles)

Yakisoba is a classic Japanese stir-fried noodle dish that’s seasoned with a sweet and savory sauce similar to Worcestershire sauce. Use any proteins you like: pork, chicken, shrimp, or calamari. For vegetarians, just swap it with tofu or shiitake mushrooms.

Prep: 10min

Total: 30min

Serving Size: 1 serving

Nutrition Facts: calories 942 kcal, Carbohydrate 53 g, Protein 20 g, Fat 72 g, Saturated Fat 30 g, Trans Fat 1 g, Cholesterol 129 mg, Sodium 569 mg, Fiber 4 g, Sugar 8 g, servingSize 1 serving

Ingredients:

• ½ onion
• 1 carrot
• 3 shiitake mushrooms
• 2 green onions/scallions
• 4 green cabbage leaves
• ¾ lb sliced pork belly ((or your choice of meat/seafood/mushrooms/veggies))
• 2 Tbsp neutral-flavored oil (avocado, rice bran, vegetable, canola, etc.)
• freshly ground black pepper
• 3 servings yakisoba noodles ((one package of pre-steamed noodles contains 3 servings, 16-17 oz or 454-480 g))
• 4-6 Tbsp Yakisoba Sauce (homemade or store bought) ((recipe below))
• 4 Tbsp Worcestershire sauce
• 4 tsp oyster sauce
• 4 tsp ketchup
• 2 tsp soy sauce
• 2 tsp sugar ((add more sugar, if needed))
• aonori (dried green laver seaweed)
• pickled red ginger (beni shoga or kizami beni shoga)

Instruction:

1. {‘@type’: ‘HowToStep’, ‘text’: ‘Gather all the ingredients.’, ‘name’: ‘Gather all the ingredients.’, ‘url’: ‘https://www.justonecookbook.com/yakisoba/#wprm-recipe-56948-step-0-0’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2017/02/Yakisoba-NEW-Ingredients.jpg’}
2. {‘@type’: ‘HowToSection’, ‘name’: ‘To Make the Yakisoba Sauce’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Whisk together all the ingredients for the Yakisoba Sauce. It’s important to taste the sauce and see if you need to add more sugar. For example, some ketchup is sweeter than others while some Worcestershire sauce is less sour than others. Set it aside.’, ‘name’: ‘Whisk together all the ingredients for the Yakisoba Sauce. It’s important to taste the sauce and see if you need to add more sugar. For example, some ketchup is sweeter than others while some Worcestershire sauce is less sour than others. Set it aside.’, ‘url’: ‘https://www.justonecookbook.com/yakisoba/#wprm-recipe-56948-step-1-0’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2017/02/Yakisoba-NEW-1.jpg’}]}
3. {‘@type’: ‘HowToSection’, ‘name’: ‘To Make the Yakisoba’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Slice the onion, cut the carrot into julienne strips, and slice the shiitake mushrooms.’, ‘name’: ‘Slice the onion, cut the carrot into julienne strips, and slice the shiitake mushrooms.’, ‘url’: ‘https://www.justonecookbook.com/yakisoba/#wprm-recipe-56948-step-2-0’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2017/02/Yakisoba-NEW-2.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Chop the green onions into 2-inch (5 cm) pieces, cut the cabbage into bite-sized pieces, and cut the meat into 1-inch (2.5 cm) pieces.’, ‘name’: ‘Chop the green onions into 2-inch (5 cm) pieces, cut the cabbage into bite-sized pieces, and cut the meat into 1-inch (2.5 cm) pieces.’, ‘url’: ‘https://www.justonecookbook.com/yakisoba/#wprm-recipe-56948-step-2-1’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2017/02/Yakisoba-NEW-3.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘In a skillet or wok, heat the oil on medium-high heat. Cook the meat until it’s no longer pink.’, ‘name’: ‘In a skillet or wok, heat the oil on medium-high heat. Cook the meat until it’s no longer pink.’, ‘url’: ‘https://www.justonecookbook.com/yakisoba/#wprm-recipe-56948-step-2-2’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2017/02/Yakisoba-NEW-4.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Add the onions and carrots and cook for 1-2 minutes.’, ‘name’: ‘Add the onions and carrots and cook for 1-2 minutes.’, ‘url’: ‘https://www.justonecookbook.com/yakisoba/#wprm-recipe-56948-step-2-3’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2017/02/Yakisoba-NEW-5.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Add the cabbage and cook until it’s almost tender.’, ‘name’: ‘Add the cabbage and cook until it’s almost tender.’, ‘url’: ‘https://www.justonecookbook.com/yakisoba/#wprm-recipe-56948-step-2-4’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2017/02/Yakisoba-NEW-6.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Lastly, add the green onions and shiitake mushrooms and cook for 1 minute. Season with freshly ground black pepper to taste.’, ‘name’: ‘Lastly, add the green onions and shiitake mushrooms and cook for 1 minute. Season with freshly ground black pepper to taste.’, ‘url’: ‘https://www.justonecookbook.com/yakisoba/#wprm-recipe-56948-step-2-5’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2017/02/Yakisoba-NEW-7.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Transfer the yakisoba noodles to a sieve and quickly run hot water over the noodles. Loosen the noodles with your hands. Add the noodles to the skillet or wok and lower the heat to medium. It’s best to use tongs to combine the noodles and ingredients. Keep an eye on the noodles as they may stick to the skillet/wok.’, ‘name’: ‘Transfer the yakisoba noodles to a sieve and quickly run hot water over the noodles. Loosen the noodles with your hands. Add the noodles to the skillet or wok and lower the heat to medium. It’s best to use tongs to combine the noodles and ingredients. Keep an eye on the noodles as they may stick to the skillet/wok.’, ‘url’: ‘https://www.justonecookbook.com/yakisoba/#wprm-recipe-56948-step-2-6’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2017/02/Yakisoba-NEW-8.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Add the Yakisoba Sauce and mix it all together. Add more sauce if needed.’, ‘name’: ‘Add the Yakisoba Sauce and mix it all together. Add more sauce if needed.’, ‘url’: ‘https://www.justonecookbook.com/yakisoba/#wprm-recipe-56948-step-2-7’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2017/02/Yakisoba-NEW-9.jpg’}]}
4. {‘@type’: ‘HowToSection’, ‘name’: ‘To Serve’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Transfer the yakisoba to individual plates. Garnish with the dried green seaweed and pickled red ginger. Serve immediately.’, ‘name’: ‘Transfer the yakisoba to individual plates. Garnish with the dried green seaweed and pickled red ginger. Serve immediately.’, ‘url’: ‘https://www.justonecookbook.com/yakisoba/#wprm-recipe-56948-step-3-0’}]}
5. {‘@type’: ‘HowToSection’, ‘name’: ‘To Store’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘You can store any leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for a month. Thaw overnight in the refrigerator and reheat in the microwave to warm.’, ‘name’: ‘You can store any leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for a month. Thaw overnight in the refrigerator and reheat in the microwave to warm.’, ‘url’: ‘https://www.justonecookbook.com/yakisoba/#wprm-recipe-56948-step-4-0’}]}

Homemade Chicken Yakisoba

Skip take out and make these easy and addictive Chicken Yakisoba noodles that are full of chicken and vegetables, and drenched in a sweet and tangy sauce!

Prep: 15min

Total: 30min

Serving Size: 1 Serving

Nutrition Facts: servingSize 1 Serving, calories 354.62 kcal, Carbohydrate 33.9 g, Protein 27.13 g, Fat 14.25 g, Fiber 7.27 g, Sodium 1314.62 mg

Ingredients:

• 1/2 head green cabbage ($0.41)
• 1 yellow onion ($0.55)
• 2 carrots ($0.25)
• 1 crown broccoli ($0.70)
• 1 inch fresh ginger ($0.52)
• 1 large chicken breast ($1.66)
• 2 Tbsp vegetable oil ($0.08)
• 2 3oz. packages ramen noodles, seasoning packets discarded ($0.50)
• 1 tsp sesame oil, optional ($0.19)
• 1/4 cup soy sauce ($0.24)
• 1/4 cup worcestershire sauce ($0.20)
• 2 Tbsp ketchup ($0.05)
• 1 Tbsp sriracha ($0.26)
• 1 Tbsp sugar ($0.02)

Instruction:

1. Before you begin, prepare the meat and vegetables for stir frying. Peel the ginger with either a vegetable peeler or the side of a spoon and then grate it with a cheese grater. Peel and grate the carrots with a large holed cheese grater. Remove the core from the cabbage and cut into thin strips. Slice the onion into thin strips. Cut the broccoli into bite-sized pieces. Slice the chicken into thin strips.
2. Begin boiling a medium pot full of water for the noodles. Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the grated ginger, saute for about 30 seconds to one minute (its okay if it sticks to the pan but don’t let it burn). Add the chicken strips and cook until they are no longer pink (about five minutes).
3. Once the chicken is cooked through, add all of the vegetables. Stir and cook until wilted (about 5-10 minutes). Meanwhile, once the water boils, add the noodles and cook just until tender (2-3 minutes). Drain, return to the pot (with the heat turned off) and toss with the sesame oil to keep from sticking.
4. In a small bowl, combine the soy sauce, worcestershire sauce, ketchup, sriracha, and sugar. Use only 1/2 tsp of sriracha if you don’t want it spicy, use up to 1 Tbsp if you like it hot. Stir until the ketchup and sugar are dissolved. Pour the sauce into the skillet with the chicken and vegetables with the heat still on medium high. Add the noodles, stir to coat everything in the sauce, and heat through (just a few minutes).

How To Make Yakisoba (Recipe) 焼きそばの作り方 (レシピ)

FAQ

What is yakisoba sauce made of?

What type of noodle is used for yakisoba?

Is yakisoba sauce the same as teriyaki sauce?

Does yakisoba have mayonnaise?