Saucy, noodle-y, and loaded with umami, yakisoba is a hearty, all-in-one meal that is definitely tasty.

In Japan, when you go to a celebration, whether it remains in the spring, summertime, fall, or winter season, there will undoubtedly be a yakisoba stand. Cool little stacks of yakisoba will be waiting on a huge grill top to be scooped up into containers and turned over to you with a set of wood chopsticks. For me, no Japanese celebration is total without slurping up steaming hot, tasty, umami filled yakisoba. I miss out on residing in Japan a lot it injures. When it gets to be excessive, I work up a batch of yakisoba and Mike and I rest on our terrace and consume yakisoba in the fresh air and reminisce.

What is yakisoba?

Yakisoba, actually “fried noodles” in Japanese, is a traditional noodle stir fry meal that is among Japan’s finest understood noodle meals, beside ramen, soba, and udon. It’s a well-liked street food, both made in the house and provided in dining establishments. If you enjoy fried noodle meals, you’ll enjoy yakisoba.

Contrary to the name, yakisoba is not really made with soba noodles. Yakisoba is a Japanese take on Chinese noodles and is generally made with precooked wheat noodles that you can discover at the supermarket. They’re identified “yakisoba noodles” at the shop.

Yakisoba is incredibly simple to make and you can include any active ingredient you heart desires. Traditional is pork and cabbage, however if you’re avoiding meat, you can quickly replace in more veggies or include tofu as the protein. It’s the ideal fast meal and excellent for supper and meal preparation!

yakisoba | www.iamafoodblog.com

How to make yakisoba

  1. Make the sauce. Mix together Japanese Worcester sauce, oyster sauce, catsup, soy sauce, and a little sugar.
  2. Preparation. Slice all your veggies and slice your protein into bite sized pieces. Chill out the noodles.
  3. Cook. Warm up a little oil and prepare the protein and veggies.
  4. Toss. Include the noodles and sauce and toss till the sauce coats all the noodles and whatever is shiny.
  5. Enjoy. Leading with seaweed and ginger and take pleasure in hot!

how to make yakisoba | www.iamafoodblog.com

What type of noodles do you utilize for yakisoba?

Technically soba indicates “buckwheat noodles” however the noodles utilized for yakisoba are not buckwheat at all, they’re really mushi chukamen, which indicates steamed Chinese design noodles (” mushi” indicates steamed, “chuka” indicates Chinese, and “males” indicates noodles). They’re really comparable to ramen noodles since they’re made with water, flour, and kansui a component that assists with noodle texture and color. When you purchase yakisoba noodles at the shop, they come pre-steamed so you simply rapidly reheat them in sauce.

What brand name of yakisoba noodles?

There are 2 popular brand names of yakisoba noodles: Myojo and Maruchan. They come steamed, layered in oil, and loaded into private portions. You can discover them in the cooled area of a lot of Asian supermarket. If you can’t discover yakisoba noodles, you can likewise utilize fresh ramen noodles, dried immediate ramen packs without the spices, or chow mein noodles. They all work excellent!

lo mein noodles | www.iamafoodblog.com

My preferred noodles for yakisoba

I like to utilize steamed Chinese noodles for yakisoba. The plans of yakisoba noodles from Japan are very hassle-free however the noodles tend to break. Given that yakisoba is a take on Chinese noodles, I choose to utilize Chinese prepared noodles or lo mein noodles. Basically they are mushi chukamen, steamed Chinese noodles. You can discover these in the cooled area of Asian supermarket, they’re typically identified “prepared noodles,” “oil noodles,” or “lo mein noodles.”

Yakisoba sauce

Yakisoba sauce includes Japanese Worcester sauce, oyster sauce, catsup, soy sauce, and a little sugar. I typically simply blend it up in the house, however they offer yakisoba sauce too, in a practical capture bottle. You can discover it online or in Asian supermarket.

yakisoba sauce | www.iamafoodblog.com

Japanese Worcestershire sauce

Japanese Worcestershire sauce is practically like Lea and Perrins Worcestershire sauce, however made totally in a different way. Generally called “sosu” (ソース), Japanese Worcestershire is a sweet, mouthwatering, tasty sauce made from fruits, veggies, sugar, and spices. It tastes greatly various from Worcestershire sauce. You can purchase Japanese Worcestershire sauce online or in Asian supermarket. The most popular sosu manufacturer in Japan is Bull-Dog and they produce 3 primary kinds of sauce, varying mainly on density. For yakisoba we require thin, or usuta sauce.

Japanese Worcestershire sauce | www.iamafoodblog.com

Oyster sauce

Given that yakisoba is a Japanese variation of a Chinese meal, they utilize oyster sauce as a flavoring. Oyster sauce is a traditional Chinese sauce that’s thick and mouthwatering with a tip of caramel sweet taste and umami. You can purchase it online or the Asian supermarket. It includes an additional zest to your yakisoba.


Very finely sliced pork stubborn belly is the Japanese meat of option, however you can likewise utilize very finely sliced beef, cubed up chicken, or company tofu. They offer very finely sliced pork stubborn belly in the frozen area at Asian supermarket however if you’re trying to find an useful replacement, you can utilize side pork cut into bite size pieces and even bacon if you like it a bit smokier.

thinly sliced pork belly | www.iamafoodblog.com


Cabbage is timeless, in addition to onions and carrots, however you can truly go wild and utilize any and all veggies. Mushrooms are excellent and shredded kale is remarkable. Simply make certain to cut the veggies into bite size pieces.

Yakisoba garnishes

After your noodles are hot and crisp, it’s time to serve it up and include on the garnishes!

  • aonori— small dried and powdered flakes of seaweed that include saltiness and umami. You can purchase it online or utilize crumbles of seaweed treat if you have that.
  • beni shoga— quite red strips of pickled ginger that include a sour vinegary bite and contrast the richness of the noodles. You can discover this in the cooled area of Asian supermarket. Often you may discover this called kizami shoga.
  • katsuobushi/bonito flakes— include an additional hit of umami with these dried fish flakes, readily available online.
  • Kewpie mayo— a little squiggle of Kewpie mayo on top is remarkable, attempt it!
  • fried egg— whatever is buttery with a bright side up egg.
  • toasted sesame seeds— sesame seeds include a little crunch and nuttiness.

benishoga | www.iamafoodblog.com

How to serve

Yakisoba is generally functioned as a primary or side meal. You can serve it along with a lot of other meals, such as gyoza, chicken karaage, and takoyaki for an enjoyable Japanese banquet.

Tips and techniques

  • Preparation whatever ahead of time. Make the sauce, loosen up the noodles, slice the meat and prep the veggies. The majority of the work is prep, the real cooking goes really rapidly.
  • Chill out the noodles prior to you include them to the pan. Lots of packaged noodles come compressed when you take them out of the bundle. If you include them straight to the pan, you’ll wind up breaking them while you’re cooking. Rather, loosen up the noodles in warm water and utilize your hands to carefully separate the hairs. Ensure to drain pipes the noodles well.

That’s it! Now you can noodle with the very best of the celebration yakisoba makers in Japan. Bring a little Japan house and noodle away!
xoxo steph

yakisoba recipe | www.iamafoodblog.com

Yakisoba Dish

Saucy, noodle-y, and loaded with umami.
Serves 4
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Preparation Time 10 minutes Prepare Time 10 minutes Overall Time 20 minutes

Active Ingredients

  • 2 tablespoon Japanese Worcestershire sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon catsup
  • 1/2 tablespoon soy sauce Japanese chosen
  • 1 tsp sugar
  • 1 tablespoon neutral oil
  • 3/4 pound pork stubborn belly very finely sliced, or other protein of option
  • 1/2 medium onion sliced
  • 1 medium carrot julienned
  • 4 leaves cabbage sliced
  • 1 pound prepared yakisoba noodles loosened up, or lo mein
  • 2 stalks green onions sliced
  • aonori optional
  • beni shoga/pickled ginger optional


  • In a little bowl, mix together the Japanese Worcestershire sauce, oyster sauce, catsup, soy sauce, sugar, and 2 tablespoon water. Reserve.yakisoba sauce | www.iamafoodblog.com
  • Warm up the oil in a big nonstick pan over medium high heat. Include the pork to the pan and cook, turning as required till golden brown and prepared through.cooked pork belly | www.iamafoodblog.com
  • Include the onions, carrots, and cabbage. Cook, stirring, till soft however not brown, 1-2 minutes.how to make yakisoba | www.iamafoodblog.com
  • Turn the heat to medium and include the loosened up noodles into the pan in addition to the sauce. Toss till whatever is hot and layered with sauce and shiny. Stir in the green onions.yakisoba | www.iamafoodblog.com
  • Serve topped with aonori and beni shoga. Delight in!yakisoba recipe | www.iamafoodblog.com

Approximated Nutrition

Nutrition Information.
Yakisoba Dish.

Quantity Per Serving.

Calories 667
Calories from Fat 458

% Daily Worth *

Fat 50.9 g 78% Hydrogenated fat 17.4 g 109% Cholesterol 93mg 31% Salt 409mg 18% Potassium 177mg 5% Carbs 37.4 g 12% Fiber 2.6 g 11% Sugar 6.3 g 7% Protein 13.9 g 28% * Percent Daily Worths are based upon a 2000 calorie diet plan.

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