Yakisoba Recipe

When I’m in the mood for a culinary adventure that packs a punch of flavor and a touch of nostalgia, I whip up some sizzling yakisoba in my kitchen—it’s my not-so-secret indulgence.

One of my favorite speedy meals is yakisoba, a dish that’s quite literally packed with flavor. The juicy pork, the crunchy cabbage, and the tangy yakisoba sauce are all pretty standard ingredients.

What I think makes my version a little better is that I add a few more vibrant colors and crunchy textures. For that, I use julienned carrot and thinly sliced bell pepper.

At the end of the day, it’s a pretty simple, straightforward dish, but there’s just something so familiar and comforting about it.

Yakisoba Recipe Ingredients

• Yakisoba Noodles: Provide carbs for energy; a staple for stir-fry dishes.
• Thinly Sliced Pork or Beef: Rich in protein; adds hearty flavors.
• Cabbage: High in fiber and vitamin C; gives a crunchy texture.
• Yakisoba Sauce: Balances sweet and savory; essential for authentic taste.
• Pickled Ginger (Beni Shoga): Offers zesty tang; brightens overall flavor.
• Aonori: Seaweed powder; enhances umami depth.
• Bonito Flakes (Katsuobushi): Smoky, savory; great umami boost.

Yakisoba Recipe Ingredient Quantities

• 7 oz (200g) yakisoba noodles
• 2 tablespoons vegetable oil
• 4 oz (115g) thinly sliced pork or beef
• 1/2 onion, thinly sliced
• 1/2 carrot, julienned
• 1/2 bell pepper, thinly sliced
• 2-3 cabbage leaves, chopped
• 2 tablespoons yakisoba sauce
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 green onion, chopped (optional for garnish)
• 1 tablespoon pickled ginger (beni shoga, optional for garnish)
• 1 tablespoon aonori (seaweed powder, optional for garnish)
• 1 tablespoon bonito flakes (katsuobushi, optional for garnish)

How to Make this Yakisoba Recipe

1. According to package instructions, the first step in making yakisoba noodles is to put them in very hot water. This is not boiling water, but just below the boiling point to gently coax the noodles to complete their cooking process. When it seems the noodles are that done, go ahead and drain them. Since you may be cooking the yakisoba the same way I do (as a one-pot stir fry), it is a good idea to use tongs at this point and toss the noodles around while you let them steam a bit. Then set them aside until needed.

2. In a large frying pan or wok, over medium-high heat, add 1 tablespoon of vegetable oil.

3. Add all the sliced pork or beef to the pan and sauté until browned and cooked through. Remove from the pan and set aside.

4. Add the other tablespoon of vegetable oil to the same pan.

5. Place the onion, carrot, and bell pepper in the pan and stir-fry for 2-3 minutes until they begin to soften.

6. Put the cabbage leaves that you chopped into the pan and keep stir-frying for another 2 minutes.

7. Reintroduce the meat into the pan, blend it with the vegetables, and season the whole with salt and freshly ground black pepper.

8. Put the yakisoba noodles into the pan, pour the yakisoba sauce over the top, and toss everything together to coat evenly in the sauce.

9. For another 2-3 minutes, stir-fry until everything is heated through and the noodles are nicely coated with sauce.

10. Place the yakisoba on a dish and add to the top green onion, pickled ginger, aonori, and bonito flakes, if you have them. Serve right away.

Yakisoba Recipe Equipment Needed

1. Large mixing bowl
2. Colander
3. Tongs
4. Large frying pan or wok
5. Cutting board
6. Sharp knife
7. Measuring spoons
8. Stirring spoon or spatula

FAQ

• Q: What type of meat can I use for yakisoba?
  
  A: You can use either thinly sliced pork or beef for yakisoba. Both options work well with the dish’s flavors.
• Q: Can I make yakisoba vegetarian?
  
  A: Yes, you can omit the meat and add more vegetables or use tofu as a protein alternative for a vegetarian version.
• Q: Where can I find yakisoba noodles?
  
  A: Yakisoba noodles are usually available in Asian grocery stores, refrigerated or dried noodle sections. They might also be labeled as “chow mein noodles.”
• Q: What can I use if I don’t have yakisoba sauce?
  
  A: If you don’t have yakisoba sauce, you can make a substitute with a mix of Worcestershire sauce, oyster sauce, soy sauce, and a bit of sugar.
• Q: Are the garnishes necessary?
  
  A: The garnishes like green onion, pickled ginger, aonori, and bonito flakes add flavor and authenticity but are optional if you prefer a simpler dish.

Yakisoba Recipe Substitutions and Variations

yaki soba noodles – If yaki soba noodles are not available, instant ramen noodles or spaghetti can be used.
vegetable oil – Canola oil or sunflower oil are acceptable replacements.
Pork or beef that is sliced into very thin pieces – As an alternative source of protein, one can use chicken or tofu.
Yakasoba sauce – The flavor can be mimicked by combining Worcestershire sauce, soy sauce, and oyster sauce.
cabbage leaves – You can use Napa cabbage or bok choy instead of regular cabbage.

Pro Tips

1. Prepare the Noodles Properly After soaking the yakisoba noodles in hot water, gently loosen them with tongs to separate any clumps. This will help ensure even cooking and prevent sticking when stir-fried.

2. Preheat the Wok/Frying Pan Make sure your wok or frying pan is hot before you begin cooking. This will achieve a nice caramelization on the meat and help the vegetables retain their crispness.

3. Cook in Batches if Necessary If your pan is not large enough, stir-fry the ingredients in batches to avoid overcrowding. This ensures each ingredient cooks evenly and at the right temperature.

4. Customize the Sauce Mix For a personalized touch, you can adjust the yakisoba sauce by mixing in a little soy sauce, oyster sauce, or mirin according to your taste preference.

5. Garnish Liberally Don’t skip the garnishes, as they add unique flavors and textures to the dish. Aonori and bonito flakes bring umami, while pickled ginger offers a refreshing contrast.