Yakisoba, literally grilled (yaki) noodles (soba), was originally derived from the Chinese chow mein. While chow mein uses soy sauce, the Japanese season this noodle with a Worcestershire sauce like thick sweet sauce for yakisoba.
When I was growing up in Japan, yakisoba was often the lunch menu on weekends and my family used to gather around the Japanese hot plate (indoor griddle) and cook this noodle together. It was my dad’s favorite and we didn’t mind the repetition.
After I got married, I unconsciously followed the same routine, cooking yakisoba often on weekends, until one day my husband decided to tell me “Yakisoba again?” Well since then, I don’t cook as often as before, but my children really enjoy eating yakisoba so we have this lunch menu once in a while.
Yakisoba is very easy to make and you can add almost any ingredients to make it your own. Popular yakisoba varieties include vegetarian, seafood, or classic with pork belly. What’s your favorite?
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- 3 shiitake mushrooms
- ½ onion
- 1 carrot
- 2 green onions
- 4 cabbage leaves
- ½ - ¾ lb sliced pork belly (or your choice of meat and/or seafood)
- 1-2 Tbsp oil
- Freshly ground black pepper
- 8 Tbsp.* yakisoba sauce or make homemade (or the seasonings that comes with the yakisoba package)
- 1 pkg Yakisoba Noodles
- Cut vegetables and meat. Slice the shiitake mushrooms and the onion. Cut the carrot into julienned strips. Chop the green onion and the cabbage into smaller pieces. Cut the meat into 1 inch pieces.
- In a wok, heat oil on medium high heat. Cook the meat until there is no pink visible.
- Add the onion (and other hard vegetable) and cook until wilted.
- Add the rest of (soft) vegetables and stir fry until they are soft.
- Add black pepper and 3 Tbsp. of yakisoba sauce.
- Quickly run hot water over yakisoba noodle to separate the noodle if they are stuck together from the package.
- Lower the heat to medium. Add noodles, separating each other with hands. Keep stirring and make sure not to burn the bottom of the wok.
- Add Yakisoba Sauce. Depending on the amount of ingredients, adjust the amount of sauce. Mix all together using a tong.
- Serve on a plate and garnish with Dried Seaweed Powder and Pickled Ginger. Serve immediately.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
Update: Recipe and photos updated on 7/14/12