Yakisoba | Japanese Noodle Stir Fry

Quick, delicious, and versatile—learn how to make Yakisoba at home with a seasoning sauce that’s easier to whip up than you think! Perfect for a tasty Japanese meal for the family.

Yakisoba is a beloved Japanese dish that brings together sweet, savoury and tangy flavours in a delightful stir-fried noodle dish. The name itself is quite straightforward: “Yaki” means fried, and “soba” refers to the noodles. While it’s traditionally made with soba noodles, Yakisoba is incredibly versatile. It’s one of Japan’s most popular street foods, often found alongside other favorites like Okonomiyaki and Takoyaki at festivals and teppanyaki restaurants.

Why You’ll Love This Recipe:

• Flavor-Packed Sauce: The heart of any good Yakisoba is its sauce—a perfect balance of tangy, sweet, and savory. The best part? You can easily whip it up using pantry staples.

• Quick and Satisfying: This dish is a quick fix that doesn’t skimp on flavor, making it perfect for those busy weeknights when you want something hearty and satisfying.

• Versatile Noodle: You can replace noodles, proteins and veggies with what you have, making this the perfect family-friendly noodle dish!

Key Ingredients for Yakisoba

Noodles

Traditionally, Japanese soba noodles are the go-to for Yakisoba. But here’s the plot twist—any noodle will do! Whether it’s udon, spaghetti, or even those yellow wheat noodles that are a staple in many Asian households, they all work wonderfully. The key is to follow the cooking instructions on your noodle packet, which might involve cooking them or just running some boiling water through them to loosen them up.

The Yakisoba Seasoning Sauce

At the core of a delicious Yakisoba is its sauce—a unique blend of tangy, sweet, and savory flavors. Fortunately, making your own Yakisoba sauce at home is super easy and uses ingredients you likely already have in your kitchen.

• Oyster Sauce: Adds that essential umami depth.
• Tomato Ketchup: Brings a delightful tanginess to the dish.
• Honey: Balances the flavors with a touch of sweetness. You can also use mirin or even sugar if that’s what you have.
• Worcestershire Sauce: Provides that distinctive, slightly tangy barbecue flavour. I frequently swop with is Maggi Seasoning Sauce, which I always have in my pantry – it’s not exactly the same, but it gives that extra layer of umami depth. If you have Bull-dog Tonkatsu sauce or your favourite barbecue sauce, you can use it in place of the worcestershire sauce. Be sure to adjust the amount by taste testing to preference!

TIP! Pre-mix your sauce ingredients before you start cooking, and give it a taste test—it should already be delicious at this stage!

Vegetables

Shredded cabbage and carrots are classic choices in Yakisoba, adding a crunchy texture and natural sweetness that complements the savory sauce. These vegetables not only provide a pop of color but also help balance the richness of the dish. You can also toss in onions, bell peppers, or whatever veggies you have on hand for added variety.

Proteins

In Japan, pork belly is the classic choice for Yakisoba. But feel free to experiment!

I always use beef shabu shabu slices, which are fantastic because they render a bit of fat, adding richness to the dish.

Seafood Yakisoba is also a favorite of mine whenever I’m in Japan—prawns and squid work wonderfully.

Other great options include bacon, chicken thighs, or even vegetarian alternatives like mushrooms and tofu. The beauty of Yakisoba is its flexibility, so use what you love or have on hand.

Another protein is to scramble in eggs! Depending on how I feel, I would either stir in the eggs with the noodles, OR fry the eggs separately to top the noodles.

Key Steps to Making Yakisoba:

1. Prepare the Noodles: Cook or rinse the noodles according to the package instructions. Fresh or pre-cooked noodles might just need a quick rinse in boiling water to loosen them up.
2. Make the Sauce: Pre-mix your Yakisoba sauce ingredients, adjusting them to your taste. A quick taste test will ensure it’s just right.
3. Stir-Fry the Vegetables: Add your veggies to the pan first, and stir fry until they begin to soften. Add the aromatics next, and stir fry until fragrant.
4. Cook the Protein: Add your chosen protein until it’s almost cooked through.
5. Combine and Stir-Fry: Add the noodles to the pan, pour over the sauce, and toss everything together until well combined and heated through.
6. Add Eggs (OPTIONAL): This step is totally optional, but one I love doing. At the last stage, pour in beaten eggs. immediately turn off the heat, and gently toss to coat the noodles. We’re looking for a silky, custardy, creamy coating over the noodles, rather than scrambled cooked eggs.
7. Serve Hot: Enjoy immediately, perhaps with a sprinkle of sesame seeds, some pickled ginger, bonito flakes or a dusting of aonori (seaweed flakes). Option to serve with a fried egg, kewpie mayonnaise and more of that yakisoba tonkatsu sauce!

How to Serve

• With Sides: Pair your Yakisoba with simple sides like fried egg, miso soup, a fresh salad, or some steamed edamame to complete your meal.

• Family-Style: Serve it straight from the pan at the center of the table, letting everyone dig in.

Tips and Tricks

• Noodle Selection: If you’re using a non-traditional noodle like spaghetti, cook it slightly al dente to avoid overcooking during the stir-frying.

• Sauce Adjustment: Feel free to tweak the sauce to your liking—some like it sweeter, others tangier. Make it your own!

• Protein Choice: Proteins that render a bit of fat, like pork belly or beef, add a lovely richness. For leaner meats or vegetarian options, add a little extra oil to keep things moist.

• Vegetable Prep: Cut veggies into similar sizes for even cooking, and add them to the pan in order of hardness to ensure everything cooks perfectly.

Storing and Reheating:

• Storing: Leftovers can be stored in an airtight container in the fridge for up to 3 days.

• Reheating: Reheat in a hot pan with a splash of water or extra sauce to keep the noodles from drying out. Alternatively, microwave in short bursts, stirring in between, until heated through.

Watch how to make Yakisoba

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Yakisoba || Japanese Fried Noodles

Recipe by Sha

5.0 from 1 vote

Course: Eats, Recipes

Servings

1

servings

Prep time

10

minutes

Cooking time

10

minutes

Ingredients

• 250 grams soba noodles

• 1 onion, sliced

• 1 clove of Garlic, minced

• 100 grams Shabu Shabu Beef slices

• Cabbages (or lettuce), shredded

• Carrots, julienned

• 1 Egg (optional)

• Vegetable Oil for frying

• Yakisoba Sauce

• 2 tablespoons Worcestershire sauce

• 2 tablespoons ketchup

• 1 tablespoon oyster sauce

• 2 teaspoons tablespoon honey or sugar

• 1 teaspoons white pepper

• 2-3 tbsps Water

• Garnishing

• Japanese Mayonnaise (I used Kewpie brand)

• Furikake flakes

• Other garnishing that you can use:

• Bonito Flakes

• Aonori or Roasted Seaweed

• Sesame Seeds

• Benishoga or Pickled Ginger

• Fried Egg

Directions

• Prepare the Yakisoba sauce beforehand. You can taste the sauce and see if it’s to your liking. Sauce should be sweet, tangy and savoury. Add a couple tablespoons of water so it is not too thick.
• Blanch noodles, or prepare according to packet instructions.
• In a pan, heat up some oil. Add carrots and cabbages next, and stir fry until the vegetables are tender. Add garlic and onions, saute until fragrant.
• Add the beef slices, or protein of choice, next. Stir fry. (*See Notes)
• Let the proteins almost cook through, then add noodles. Pour in the Yakisoba sauce. Stir to combine, to coat the noodles.
• Once well combined, turn off the heat. pour in beaten eggs over the noodles. Turn off the heat, and continue to stir through the eggs so that the noodles will have a creamy, custardy, egg coating.
• OPTIONAL: At the last stage, pour in beaten eggs. immediately turn off the heat, and gently toss to coat the noodles. We’re looking for a silky, custardy, creamy coating over the noodles, rather than scrambled cooked eggs.
• Plate, and garnish with Japanese mayo and furikake, or your garnishing of choice.

Notes

• Depending on how long your protein takes to cook, you might need to add it first, before the vegetables. Beef and shrimp cooks quick, so they go after the carrots and cabbages.

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