Yakisoba is a classic Japanese stir fry noodles dish with pork and vegetables, and it’s seasoned with a sweet & savory sauce similar to Worcestershire sauce.
Yakisoba (焼きそば) or Japanese stir fry noodles started to appear in the 1930s as So-su (= Sauce) Yakisoba (ソース焼きそば), and it was a popular children’s snack at the mom-and-pop candy stores (dagashi-ya 駄菓子屋 in Japanese) in late ’50s.
Since then Yakisoba has been cooked and enjoyed at home and Teishoku-ya (Japanese diners), and became an icon for Japanese street food. As it is easy to set up an iron plate Teppan (鉄板) and find ingredients to make this recipe, Yakisoba food stalls are popular at school events, festivals, snack shops, etc.
Watch How To Make Yakisoba
Click here to watch on YouTube Channel
Childhood Memory & Variety of Yakisoba
When I was growing up in Japan, yakisoba often appeared as our weekend lunch menu. My mom and I prep the ingredients and my family used to gather around the Japanese hot plate (portable indoor griddle) and cook Yakisoba together. It was my dad’s favorite weekend lunch. It can a dinner dish as well, but personally, I always associate Yakisoba as a weekend lunch menu.
My mom often changes up ingredients used in the recipe. Instead of pork belly slices, she sometimes used Japanese sausages and ground pork, and my favorite was the combination of ground pork and squid/calamari. My mom also put Chinese chives and bean sprouts for her yakisoba, but I don’t always add them as they are not my “staple” in my kitchen.
Yakisoba is very easy to make, and you can add almost any ingredients to make it your style. Try it with seafood, or a simple vegetarian style is fabulous for Meatless Mondays!
3 Tips for Delicious Yakisoba
1. Use a Big Cookware
It’s important that you have a big cooking space like a griddle or big wok so that your ingredients have contact with the hot surface. Nice char will add fantastic flavors and give it more “street food” character.
To do that, don’t put too many ingredients. You don’t want to steam up the noodles. You need to let the steam escape, so the noodles are not wet, and preferably make it dry and crispy as possible. If you prefer super crispy noodles (I prefer my noodles have some moisture), fry the noodles first and transfer them out and start cooking ingredients. That way, you don’t have to cook the noodles later on, and the noodles will still stay crispy.
2. Stir Fry Hard Vegetables First
I like my vegetables to have some nice crisp texture and not all wilted. It is important to start to stir-frying hard vegetables that take takes longer to cook first, before adding the softer ingredients. It’s my pet peeve to watch cooking shows, and see who put all the ingredients all at once into the pan. I believe each ingredient has a preferred cooking time for the best taste. 😉
3. Loosen Up Noodles First
I recommend loosening up the strands of noodles before adding into the stir-fried ingredients. If you don’t, you will most likely break up the noodles into small pieces on the griddle or wok.
What I recommend is to loosen up noodles with your hands and getting rid of oil under warm water. Drain well, and then toss with the stir fry vegetables. Noodles will still have enough moisture, but won’t be soggy due to excess water.
Where To Get Yakisoba Noodles & Yakisoba Sauce
Yakisoba Noodles:
Many of you know “soba” means buckwheat noodles, and that’s correct. However, the word soba in Japanese can also be used to describe noodles of any type. Yakisoba noodles are called Mushi Chukamen (蒸し中華麺 or Steamed Chinese-style noodles). They are made of wheat flour, kansui, and water. Even though the color of noodles is yellow-ish, they are not egg noodles, and the color is the result of using kansui. Yakisoba noodles are steamed and packaged, so they’re ready for a quick reheat. The texture of these noodles is similar to ramen noodles.
Two popular yakisoba noodle brands Myojo (明星) and Maruchan (マルちゃん), both come with three packets of yakisoba noodles in each package. The noodles are already steamed, coated with oil, and packed tightly in each packet. I recommend using the Myojo brand (see the picture above). Maruchan, if frozen, tends to break into pieces when defrosted. In Japan, Yakisoba noodles are never sold frozen, but these noodles don’t last too long, so here in the US, they may be sold frozen.
You can purchase them in Japanese, Korean, and Chinese grocery stores, and they are either in the refrigerated or freezer section.
Yakisoba Sauce:
The popular Otafuku brand offers Yakisoba sauce but I actually like making yakisoba sauce from scratch (made with common condiments), so I can slightly adjust the sauce each time to make my Yakisoba taste different.
My kids told me they prefer the sauce to be slightly sweeter than my recipe below, but I’ll leave that up to you and feel free to add more sugar.
Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.
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- ½ onion
- 1 carrot
- 3 shiitake mushrooms
- 2 green onions/scallions
- 4 cabbage leaves
- ¾ lb sliced pork belly (340 g; or your choice of meat and/or seafood)
- 2 Tbsp neutral-flavored oil (vegetable, canola, etc)
- freshly ground black pepper
- 1 package Yakisoba Noodles (one package comes with 3 servings, 16-17 oz or 454-480 g)
- 4-6 Tbsp yakisoba sauce (Recipe follows)
- 4 Tbsp Worcestershire sauce (Japanese brand "Bulldog" Worcestershire sauce (Usuta-so-su, ウスターソース) is milder and less sour than Lea & Perrins Worcestershire sauce.
- 4 tsp oyster sauce (If you're allergic to shellfish, use LEE KUM KEE Vegetarian Stir-Fry Sauce)
- 4 tsp ketchup
- 2 tsp soy sauce
- 2 tsp sugar (Add more sugar, if needed)
-
Gather all the ingredients.
-
Whisk all the ingredients for 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 aside.
- Slice the onion, cut the carrot into julienned strips, and slice the shiitake mushrooms.
- Chop the green onion into 2 inch pieces, cut the cabbage into small bite pieces and cut the meat into 1 inch pieces.
- In a skillet or wok, heat oil on medium high heat. Cook the meat until no longer pink.
- Add the onion and carrot and cook for 1-2 minutes.
-
Add the cabbage and cook until almost tender.
- Lastly add the green onion and shiitake mushrooms and cook for 1 minute. Season with freshly ground black pepper.
- Transfer the yakisoba noodles to a sieve and quickly run hot water over yakisoba noodle. Separate the noodles with hands. Add the noodles to the skillet/wok, and lower the heat to medium. It’s best to use tongs to combine the noodles with ingredients. Keep an eye on the noodles as they may stick to the skillet/wok.
- Add Yakisoba Sauce. Depending on the amount of ingredients, adjust the amount of sauce to use. Mix all together using tongs. Transfer to plates and garnish with dried green seaweed and pickled red 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: The post was originally published on April 6, 2011. It’s been updated with new images and content.
More Delicious Japanese Noodle Recipes You’ll Love:
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I’m so glad I found your great blog! My husband is Japanese-American and I like to try to make his favorite dishes. I made your yakisoba tonight for dinner and my husband really enjoyed it. (I used chicken as we are trying to eat less red meat.) Can’t wait to try some of your other recipes. Thank you!
Hi Josie! So happy to hear your husband enjoyed this recipe! 🙂 Hope he will find some Japanese recipes that he enjoys eating on my site. Thank you for your feedback! 🙂
This looks americanized the one I had in 1975 came with and over easy egg on top.
Hi Roel! This is actually a “typical” yakisoba in Japan. Each family puts different kinds of meat and veggies, but it’s pretty much the same. I guess some people/restaurants put over easy egg on top, but mostly served without it. 🙂
I was wondering if you have a recipe for yakisoba pan? When I visited Japan years ago, I saw many types in the convince stores and they were great for a snack on the go. Thanks for any suggestions or recipes!
Hi Cait! I love Yakisoba Pan too! I usually buy a dinner roll (we call it “roll pan” in Japanese) from a Japanese market and makes the sandwich myself. You lightly toast, put butter or mayo and place yakisoba in it. Nothing really fancy… You can add more yakisoba sauce/mayo as you like too, but very simple like that. Usually Japanese Yakisoba Pan is good because the bread is delicious. I need to try making Japanese roll pan from scratch, but made the dinner rolls with bread maker. The recipe here: https://www.justonecookbook.com/recipes/dinner-rolls/
Hope that helps. 🙂
Hello Nami!
Ive been trying out your recipes and decided to try this one, very good! although it seems to come out dry? the ginger added a nice touch 🙂
Hi Artemis! Maybe add a bit of sauce or oil which usually helps a bit. However, please note that each noodle brand has different texture. Some I tried before has drier and I had to add a little bit of water and cover with a lid to steam it. That will also help. 🙂
Namiko san, I use to be stationed on Yokota Air Base in Japan . I was always eating yakisoba every chance that I made a trip to see Ieko san on my days off of work. I use to frequently go to the LOFT COFFEE SHOP in Ikebukuro. Where I use to wait for Ieko Matsumura san to get off of work. We would have dinner there together after she got off. I was so much in love with Ieko San. That I use to arrive at the LOFT COFFEE SHOP very late in the mornings. To wait for Ieko san. I use to order YAKISOBA while I impatiently waitied for Ieko san. I use to order yakisoba, two or three times before Ieko san (Eiko San ? not sure of the spelling of her first name. That’s how I use to say her name…Ieko san) showed up to meet me. Ieko had Friends there at Loft. Their names were Michiko San and Sachiko San. The more I came to the LOFT coffee shop. We all had become Friends.
Well, to get back to the story. I use to eat yakisoba till I dreamt yakisoba in my sleep. I loved YAKISOBA! I also Loved Ieko san! After eating YAKISOBA many, many, many times. I got tired of eating it. I didn’t think that anyone could ever get tired of eating yakisoba.
Well, I did.
But, after I had just by luck found your web site. I ran across your recipee for Yakisoba. It has been 33 long years since I have had Yakisoba. Running across your recipee for Yakisoba had brought back memories of the great times that I have had in an Outstanding coffee shop in Ikebukuro, Japan. The “LOFT COFFEE SHOP). So if you ever make it back to Japan. Please visit the lofuto coffee shop in Ikebukuro. Tell Ieko that I still have feelings for her and that Ra Ru Fu San says Konnichiwa and ei shi ste ru. Also be sure to say hello to my FRIENDS, MICHIKO SAN AND SACHKO SAN there. I miss them Immensely!
So now after 33 years, I get to try eating Yakisoba once again!!!
Thankyou so very much Namiko San! For making an old man feel like he was in Japan again!
Sincerely Thankyou.
Ralph Zaehringer, USAF, RETIRED
Namiko san. I had to try your recipee for Yakisoba today. I made it just like your recipee. It was good. But, something to me is missing. The flavor doesn’t seem the same as it would be in Japan. I don’t know what’s missing. I remember Loft putting bonita flakes also for garnish. It’s just that it doesn’t seem to have the same flavor.
Also, could you tell me how to properly season a new Wok?
Sincerely,
Ralph Zaehringer, USAF, RETIRED
Hi Rarufu! I think you liked the Yakisoba Sauce flavor. Shio Koji just adds additional umami and it’s very subtle compared to Yakisoba Sauce. Maybe your version has bonito flakes (Katsuobushi) but not all yakisoba has bonito flakes on top. Usually ao-nori (green seaweed powder) is sprinkled on top of yakisoba. 🙂
Regarding the wok, I remember I did it before but forgot exactly how you do it… maybe you can Google to find out? Sorry I’m not too sure. 🙂
Hi Rafuru! Thank you so much for sharing your personal story! I’ll remember about you when I get a chance to visit this particular Loft. 🙂
Hi, i wouold like to have, a recepi of yakisoba sauce, to make or a list try how to make my own, its looks wonderfull the way how you cook yours, and i will try, so can you please help me.
Hi Hector! The homemade yakisoba sauce link is in the recipe. It’s close enough to a brand of sauce I use (I tried hard to mimic the flavor…but not “exactly” same.)… I hope the sauce tastes okay for you! 🙂
I love Yakisoba. I was stationed in Okinawa, Japan a couple of years ago and fell in love with it. Thank you for the recipe!
Hi Christine! I hope you enjoy making it at home! Homemade yakisoba always tastes better with good quality ingredients. 🙂 Thank you for writing!
wow amazing thank u very much
Thank you nosyba! 🙂
I didn’t have access to all the sauce fixings so I improvised a sauce of 1 part honey, 2 parts sake, 4 parts soy sauce, 4 parts mirin and 4 parts water and following the recipe the rest of the way, which turned out a wonderfully warm, slightly-sweet variation of this recipe.
Hi Taylor! Glad to hear you could create wonderful yakisoba sauce with substitution! Thank you so much for your feedback! 🙂
I was stationed on camp schwab in Okinawa for a year in 1998. I remember getting yakisoba at this little trailer right off base, it was so delicious. this brings back so many memories, thanks for the recipe.
Hi Dave! Happy to hear you have good memories in Japan! Hope you try this recipe at home! 🙂
Hi Nami 🙂
I’m new to your website and so very thankful for it!
My friends and I made chicken yakisoba tonight for the superbowl party! Everyone loved it! We more than quadrupled the recipe and there weren’t any leftovers!
Thank you for posting such an easy and tasteful recipe! We made the homemade yakisoba sauce and it tasted wonderful and not too salty!
Looking forward to trying your other recipes!
Esther
Hi Esther! So happy to hear you enjoyed this recipe along with the homemade yakisoba sauce! Hope you enjoyed the superbowl party! Thank you very much for your kind feedback and I hope you enjoy other recipes on my site. 🙂
Thanks for this recipe, I love yakisoba street-food style! I have the ready made yakisoba sauce but unfortunately we don’t have a japanese market in my area but we do have a decent asian section in stores. I don’t want to use dehydrated ramen noodles and we don’t have fresh noodles here.
I would love to make it as close to authentic as possible. Can you please list a few options to use for the noodles?
Thank you!
Hi hfriday! Yakisoba is really thin noodles and I don’t really find anything similar to it. Fresh ramen noodles or egg noodles would be something close? But without having a decent Asian section in stores…this might be very difficult… Oh! I also know you can make ramen noodles with spaghetti noodles. I think it’s not perfect, but maybe it’s the closest thing?
http://www.seriouseats.com/2014/10/baking-soda-ramen-noodle-spaghetti-hack.html
I made this dish last night and my wife and I enjoyed it very much.. I’m new at making authentic Asian dishes so I’m still trying to figure out all the noodles, etc., for various dishes.. I used Hakubaku soba buckwheat noodles and the dish came out really yummy.. I made the sauce according to your directions and we loved it..
I am more and more becoming convinced that the correct sauce is the key to Asian dishes.. I am amazed with the wonderful flavor of correctly made Teriyaki sauce vs store bought..
Happy I have found this site…Thank you..
Hi Ross! I’m so happy to hear you enjoyed this dish! If you have any questions about ingredients, etc, let me know. And I also can update my Pantry page too (https://www.justonecookbook.com/pantry/). Glad to hear soba noodles worked for your yakisoba. If you find this noodles in the grocery shop, try using it for yakisoba next time. 🙂
https://www.justonecookbook.com/pantry/yakisoba-noodles/
I’m glad to hear you enjoy trying out Japanese food at home! Teriyaki sauce in a bottle is quite different from authentic Teriyaki sauce we make in Japan. 😉 Thank you for your feedback!
Yummy!!! I will try for sure!!!
Funny…there’s a few dishes that my husband tell me I could cook every week…
Hope you and your husband enjoy this dish Denise! 🙂
Thank you, looking for something quick and easy for lunch!
Hi Dani! I hope you enjoy this recipe! 🙂
I tried this for supper tonight and it was really tasty. I did have to make a couple changes because I have a broken foot right now so I can’t drive and I didn’t have any cabbage on hand and I used the noodles from two packages of Ramen. Also I didn’t quite have enough faith in the sauce so I went heavier with the soy sauce but I could still taste the underlying flavors of the yakisoba sauce (I made from scratch from your recipe for that) and I wish that I had just stuck with the sauce as written since the underlying flavor was delicious, too.
I can’t wait to try this again with the cabbage, proper yakisoba noodles and making the sauce like you suggest. I’m so happy to have found your blog. I love Japanese food but finding a good cookbook in English is hard to do. I bought your ebook to get me started and plan on going through many many of your recipes. Thanks for sharing them.
Hi Lesley! Thank you for purchasing my eBook and trying this recipe! I hope your foot will recover quickly! Thank you for your kind feedback. 🙂
Hey Nami,
We use your recipes. Never regretted !
My question is that could I use yakisoba sauce with udon noodles?regretably in our grocery stores Asian items are very limited , so I can only make homemade yakisoba sauce.
Thanks,
Hi Anna! I think I responded to your question but maybe it was during my blog design update and somehow my response is not showing here. You can use yakisoba sauce with yaki udon. 🙂
Dear Namiko,
do you happen to know a recipe for the Kizami Shoga that you use for Okonomiyaki, Gyudon etc.? I was thinking about trying to make my own but I couldn’t find any recipes online. All I could find out was that it is made with plum vinegar.
Thanks for your help and all the amazing recipes!!! I love your blog! 🙂
Lena
Hi Lena! I put your request in list of recipes to share. I’ve been waiting to get Shin shoga (young ginger root) to make it. I’m happy to hear you enjoy my recipes. Thank you for your kind words!
Hi, I’m a big fan of this website. I have found some great recipes here.
I wanted to use this recipe for Yakisoba, but I was unsure of one of the amounts.
It might just be because I live in Britain and am not familiar with this measurement, but if you could tell me how much 1pkg is in grams or ounces that would be great.
Hi Harry! It’s 17 oz (480 g) package. I hope that helps! Thank you so much for following my blog. I am happy to hear you enjoy it. 🙂
Arigatou it’s a nice recipe I have a plan to put some japanese foodcarts in the philippines thank you for more info!
Hi Jonalyn! You’re very welcome! Good luck with your business! 🙂
Hi,
I have never made yakisoba before, but while I was on a trip I recently bought a packet at Wal-Mart. (An odd find for such a place, I think. But when I read “yakisoba” in Japanese on it, I knew I had to give it a shot.)
I had it for lunch the other day as a quick-fix, while my boyfriend decided to eat pizza rolls. Well, he also ate quite a lot of my yakisoba! He would like to have it again, and I knew it would be simple to make, so I came looking for it here on my absolute favourite recipe site. 😀
Now, here’s my question:
You used a pre-cooked bag of noodles. The noodles in the packet I bought at Wal-Mart were not cooked, and looked a lot like a typical dry ramen block. I DO have dry soba noodles that I use for one of my favourite things ever, zaru soba. So can I use the dry soba noodles (after cooking them)? Should I use the noodles from a ramen pack? I’m not sure what I should do for the best results. XD
Hi Kai! Wow Wal-Mart sells Yakisoba? I guess that’s a cupnoodle style where you pour hot water, and then drain all that water and add in sauce and mix? We have those cupnoodle (but Yakisoba) in Japan.
Anyway, it’s a hard choice to be honest. This type of dried noodles is not meant for stir fry. I don’t know how the texture will be after you cook it. Without seeing the actual product, I’m not 100% sure, but I assume you have to boil it first to make the noodles tender, and then you can stir fry. I feel like the noodles will break into small pieces…
If you use soba (buckwheat) noodles… it’s not really Yakisoba as the noodles are completely different types.
Can you find fresh noodles at Asian (Japanese, Chinese, Korean) grocery stores? One of my readers highly recommended this brand for ramen and yakisoba for those who don’t have an access to fresh noodles:
http://www.pacificeastwest.com/011152206929.html
If there is a Japanese grocery store nearby, I highly recommend to get Yakisoba noodles in noodle section (could be frozen section if they don’t sell volume).
Hope this helps! 🙂
Wouldn’t the meat be severely overcooked since you don’t start cooking the veggies and adding noddles until meat is cooked through?!?
Hi Skott! If you use pork belly, it doesn’t become tough. It gives enough time for fat to render from the meat, so less oil is used. You can definitely adjust the timing to put veggies depending on a different type of the meat. 🙂
Dear Nami,
I just bought a package of soba noodles at an asian store and it is rather grayish in color. Your noodles look so bright and yellow! Do you need some kind of special soba noodles for frying? Since buckwheat is green-brown, I assume what I bought were really soba noodles… so I’m confused 🙂
HI Alina! Yes, you’re right – you got buckwheat noodles (soba). 😀 My noodles are specifically for fried noodles (yaki soba). Do you have an Asian grocery store or Japanese supermarket nearby? It’s in refrigerator section. 🙂
It looks like this:
https://www.justonecookbook.com/pantry_items/yakisoba-noodles/
Hi Nami,
ehhh it’s not that easy with Japanese products here… In fact, it’s almost impossible. I often have to substitute them with the Chinese ones. There is absolutely no chance I will find chilled yakisoba noodles in the asian supermarkets… 🙁
So did I understand you correctly? I cannot fry the soba noodles I bought?
Hi Alina! I see… In Japan we don’t stir fry soba noodles, but outside of Japan, I’ve seen some people do it… but I’ve never tried it so it’s hard for me to say how it is like as “yakisoba”. It’s a bit strange to see stir fried soba noodles, but if you have no other choice, then I guess it’s worth a try? There are many fusion dish like that too.
I did stir-fry them in the end… 🙂 Turned out perfectly fine. I think when it comes to aisian noodles Europeans don’t see that much difference 🙂
I must say though I liked yaki udon more. The mentsuyu taste is just brilliant!
Hi Alina! Haha, that’s great!! And I agree, mentsuyu is amazing with yaki udon! 🙂
I live in a rather small town, and can’t find packaged yakisoba anywhere; do you know of any good homemade yakisoba recipies?
Hi Erin! I don’t have a homemade yakisoba noodles recipe (yet) but I hope to work on making noodles one day for the blog. Thanks for your request, Erin.
Now as for the noodles, have you checked Japanese grocery stores online like Mitsuwa?
https://store.mitsuwa.com/yakisoba-pan-fried-noodles-with-sauce-3-pieces-p2431.aspx
Hope that helps!
Nami,
I didn’t think much about the wonderful foods I enjoyed during a 20 year Navy career. This included a 3 1/2 year tour in Okinawa that I completed In 1983, along with a number of visits to Japan, Korea, Hong Kong and the Philippines. After becoming landlocked in Ohio I began to hanker for some of the old flavors and set out to make the Okinawan-style Yakisoba that I bought hot from the Soba House in Awase.
The first thing I discovered is that there’s just not many Yakisoba recipes out there. I tried a few that (miserably) failed to capture what my memory held so dear. With your recipe and a little advice from Anthony Bourdain’s Okinawa episode… I am so very close.
What I learned from my early mistakes: 1) It’s gotta be Pork Belly. Nothing else brings the texture and flavors that I remember. Get it cut in the style of thick-sliced bacon, and cut those into 1″ squares. 2) Add some Mirin and Brown Sugar to the mix. 3) I use Sun Okinawa style Soba Noodles, which is similar to a thick-cut egg noodle.
Fortunately, I have a great Japanese market that is not far away and my family is tolerating my tests. This recipe has become my go-to for any potluck, and I’m getting rave reviews,
My wife was most fond of a dish from the Awase Soba House they called “Okazu”. This was essentially fried vegetables, pork rib, ham, Kamaboko and rice, Still, another elusive flavor I haven’t been able to capture. I didn’t learn that Okazu meant “side dish” until much later… so the name wasn’t quite as helpful as “Yakisoba”
Thank you for helping me rediscover this! Now how about a recipe for Meat Jun?
Hi Bob! I apologize for my late response. It’s so nice to hear from you! I’ve never had a chance to visit Okinawa (I wish!!!) and I wish I know how Okinawan Yakisoba tastes like! I heard food is quite different from Honshu (the main island) so I’m always curious to experience the food there. I should definitely watch Anthony Bourdain’s Okinawa episode! I feel like I haven’t been a good help much, but thank you for your kind word.
Meat Jun is a Hawaiian food (which I have never heard of before until you mentioned, thank you!) and I am not familiar with how to make it authentically… Sorry I can’t be a good help!
I love yakisoba! I usually add a little bit of oyster sauce to bulldog’s yakisoba sauce for my preferred taste. If I want it spicy, what can I add? Cheers!
Ho Joseph! Any of your favorite chili sauce or Shichimi Togarashi (Japanese 7 spice) or Ichimi Togarashi (Japanese chili) would be great!
I want to make this but I only have tonkatsu sauce. Can I use the tonkatsu sauce and add more ingredients? (maybe more sake, more worchestershire sauce or something) Or should I just make it from scratch like in your recipe for home made yakisoba sauce?
Hi Emy! The main difference is that yakisoba sauce is less sweet compared to tonkatsu sauce. And it’s thinner so you can mix well with noodles. I haven’t tried making yakisoba sauce from tonkatsu sauce, but I think it’s possible. The recipe I shared is to make the exact (or I should say “similar”) taste to that Yakisoba Sauce brand. Maybe I’ll try making the recipe from Tonkatsu sauce one day (since that’s easier to find in a store). 🙂
This might be a silly question but what type of cabbage do you use? It looks like lettuce to me in the photo so I got a bit confused :/
Hi Emy! No, not a silly question! 🙂 It’s regular cabbage. 🙂 Maybe it’s not the most outer layers so the color of cabbage is fairly light color. 🙂
Hi! I love yakisoba. I am not always able to get the refrigerator or freezer ones. What can I substitute for yakisoba noodles?
Hi Lele! I heard from my reader that this brand of dried ramen noodles is good. Maybe not as same texture as the fresh yakisoba noodles, but maybe it’s close…
https://www.justonecookbook.com/pantry_items/ramen-noodles/
i think your great I am part japaneese and mom is full japaneese and we are very proud of that and your food is great
Hi Cindy! I’m happy to hear you are keeping Japanese heritage! 🙂 My kids are “half” too, and I hope they will keep some part of Japanese culture with them when they grow up. 🙂 Thank you for your kind words!
I am so happy to have found your website! My husband and I are Japanese cuisine fanatics and for the longest time every attempt to make anything has been a disaster 🙁 I made your yakisoba tonight (had to use the homemade sauce too since our local grocery doesn’t have yakisoba sauce) and it was absolutely delicious! I can’t wait to try your other recipes as well 🙂 My wok will finally have it’s work out in from now on 🙂 Thanks again!
HI Arielle! I’m so happy to hear you and your husband enjoy Japanese food and liked this recipe. Thank you very much for your kind feedback. Hope you try other recipes and let me know if you have any questions. 🙂
おつかれ さま です Nami
were i live i could note find any fresh Yakisoba noodles.
all i could find is a dry soba noodles, can i use it for the same recipe and how ?
thanks
Hi Yousef! ありがとう！ What kind of soba noodles – are “soba noodles” you’re talking about “chuka (meaning Chinese style) soba noodles”, or buckwheat noodles? You can use Chinese noodles that are similar kind. In Japan, we do not use buckwheat noodles for stir fry (never seen it), but Americans use them for stir fry noodles…. so I guess that is ok. It is just a bit strange for us. 🙂
very nice, very easy i got it
thanks n we appreciat u
Hope you enjoy, Dost!
Thank you for sharing! This looks absolutely delicious! By the way can I substitute soba noodles for shirataki noodles instead? Just wondering.
Doomo Arigatoo
Aimee????
Hi Aimee! I think so people (especially watching on carb) do that. As you can imagine, the texture and taste is very different but it is possible! 🙂
Can I use dry soba nodes? And how
Thanks
Hi Yousef! Many people use soba (buckwheat noodles) for stir frying but in Japan we never use it. So it’s a bit strange concept for us, but if you don’t eat soba just in traditional way and I think you can use it. 🙂
Thanks for the lovely recipe..I love your new Product page…In the past I’ve purchased many of your utensils etc. 🙂
Hi Lyn! Thank you for your kind words! Aww! If I find some new cool tool that I would like to recommend, I’ll update the page. 🙂
Wow, that looks yummy. I currently don’t have any cookware that large. : C I’ll probably just cook in batches.
Also my mom is trying to go gluten free and I was wondering if there are any gluten free noodles I could sub in.
Hi Erin! Yeah cook in batches or cook in 2 pans will do! Just don’t put too much, and the noodles get too soggy by “steaming”.
I’ve tried gluten free noodles from Kobayashi Seimen. Have you tried this company’s noodles?
http://www.kobayashiseimen.jp/english/
Great recipe. We loved the sauce. Never added worcestershire sauce to any dish in this amount but it worked great.
Thank you
Thank you Linda! So happy to hear you liked the sauce. Haha yeah, usually not that much in other recipes. Japanese Tonkatsu sauce and Yakisoba Sauce have this sauce as a base. 🙂 Thank you for your kind feedback!
Glad I am Back after a couple of years away Nami, hope you remember me. I had the Donabi Pot that was over 50 years old
Glad to be back
Hi Dennis! Welcome back! Hope all is well with you. Let’s get cooking! 😀
Hi Nami!
Yakisoba’s one of my family’s favorite lunch items too! I highly recommend investing in a large wok about 30cm or bigger for stir-frying big portion servings without worrying about ingredients falling out of the pan! ????
Hi LayLee! That reminds me – I finally got a carbon steel wok but haven’t season yet… Not sure about the size, but I bet it’ll be delicious cooking in there! 😀
Is it safe too assume that 3 packets are approx. 15oz? I ask because I’m using substitute noodles (Hong Kong pan fried noodles) as I can’t find yakisoba at our local Asian store.
Hi Peter! Two brands are different but they are about 16 to 17 oz (454 to 480 g). I’ll add this info in the recipe. Good call, since people need to know the amount of noodles. Thank you!
My little brother and sister served LDS missions in Japan. Both got home recently and we decided to have a Japanese dinner with my family. Everyone was assigned a recipe. I’m sure all of them came from your website. I really appreciated that you had a video, tips and the recipe. It was nice to see it being made before we actually made it. We loved the dish. Thank you, Nami! 🙂
Hi David! I’m so happy to hear you enjoyed this recipe. I am honored to know your family use my blog to make recipes. 🙂 Thank you!!!!
I made this tonight, using bacon, instead of pork belly. It was delicious! My whole family loved it. We’ll be making this again. Such a quick, easy & tasty meal! Thank you!
Hi Kimberly! So happy to hear your family enjoyed this recipe! Thank you very much for your kind feedback. 🙂
Hi Nami, Delicious yakisoba dish! The yakisoba sauce is very different as I have never used so much Worcestershire sauce at one time. I definitely agree with your kids that it needs sugar to balance out the other flavours.
Hi Darlene! Mr. JOC and I tasted and recreated the homemade sauce based on the Yakisoba sauce brand we have. Please feel free to adjust as you like. 🙂
Hello, Nami! Just to let you know that I’ve tried your recipe and it’s delicious!
Thanks for sharing 🙂
Regards,
Fabrício
Hi Fabricio! So happy to hear you enjoyed this recipe. Thank you for your kind feedback. 🙂 xo
Hi, Nami-san. I’m from Japan and live in San Diego. Thank you for providing such a fun website. I really enjoy it. Last week I bought a package of Yakisoba, but without a sauce packet by mistake. Then I found your Yakisoba recipe. Should I use Worcestershire sauce or I could sub with Japanese ウスターソース？Thank you.
Hi Junchan! Aww thank you for your sweet comment! I’m happy that you check my site (while you can check Japanese websites). 🙂
ウスターソース is fine too if you have it. It should be similar – even Worcestershire sauce has some variation depends on brands. Hope you enjoy the sauce recipe. I stopped using MSG packed sauce that comes with the yakisoba noodles… I think it’s more fun to create your own sauce – free to adjust my recipe. 🙂
P.S. I LOVE San Diego… I’m jealous you live there. 🙂
Looks GREAT I’m making something like it tonight.
You confirmed my plan thank you!!
Hi Todd! I hope you enjoy(ed) Yakisoba at home! 🙂
I made this this evening with beef and shrimps. It worked really well! I must admit that when I saw the sauce recipe I thought “…that’s a lot of Worcestershire sauce,” but it was absolutely delicious 🙂 Thank you very much for this recipe, I will definitely be using it again in future!
Hi Ki! Did you use all the sauce? I sometimes use it especially when I add a bit more vegetables to the noodles. You can adjust the amount that goes in and save the rest for a week or so. 🙂 I’m so happy to hear you enjoyed this dish with beef and shrimp. That sounds so good…. Thank you for your kind feedback!
Hi Nami,
Just made Yakisoba and it was yummy. However, the noodles broke into thousand small pieces while trying to avoid this by loosen it by hands. I tried to do it as you described but no chance… What could be the reason?
Additionally, is there a trick to thinly sliced pork belly? My slices were rather thick (though yummy).
Thanks for all the great recipes! I am in parental leave and enjoy scrolling through your blog and pick new dishes to cook.
Hi Charlotte! Thanks for trying this recipe! I had the same issue before with Myojo brand… you know, we NEVER freeze yakisoba noodles in Japan, but here they sell frozen or “defrosted” yakisoba (sold in refrigerator section but once it was frozen). I think that breaks noodles into crumbs. I was so annoyed by it. I use different brand Maru-chan, and slightly better, but I have to be super careful and can’t be rough. 🙁 I think I’m lucky to buy Yakisoba noodles here but it’s ruining the noodle experience when they break into 1 cm pieces! Sorry you had that issue.
I buy thinly sliced pork belly from Japanese supermarket. It’s thinner slice than Korean sliced pork belly you can find in Korean supermarket. You can freeze for 30 mins and slice on your own too. Don’t slice it without being frozen.
https://www.justonecookbook.com/how_to/how-to-slice-meat/
Thank you for trying out my recipes!
Hi, nami
In my country I can not get Japanese noodles, I only get a Chinese brand (tassya), the same thing happens to me with other ingredients like sesame oil. This brand serves me to cook? Sorry for my english
Here are the link with the image of the products:
https://static.wixstatic.com/media/1e6eab_77025672f49b4ed7911efc00dec9765d.png/v1/fill/w_238,h_560,al_c,usm_0.66_1.00_0.01/1e6eab_77025672f49b4ed7911efc00dec9765d.png
https://static.wixstatic.com/media/1e6eab_e4e97992a6be4ccfb4457ccc60d20760~mv2_d_3264_3264_s_4_2.jpg/v1/fill/w_560,h_560,al_c,q_90,usm_0.66_1.00_0.01/1e6eab_e4e97992a6be4ccfb4457ccc60d20760~mv2_d_3264_3264_s_4_2.webp
Hi Ruth! These soba noodles are made of buckwheat noodles, and different from Yakisoba noodles (soba means noodles in Japanese)… So it might be better off using fresh Chinese stir fry noodles. 🙂
The sesame oil looks very dark… kind of different from what I use, but as long as it says sesame oil, it should be okay.
Thanks for answering
I was looking for and found this:
http://www.bestchoiceltda.com/media/catalog/product/cache/1/image/1200×1200/9df78eab33525d08d6e5fb8d27136e95/a/c/aceite-de-ajonjoli-_y-_soya_-207ml-lkk_3.jpg
I forgot: buckwheat noodles can be used to prepare soba salad?
Yes, soba noodles (buckwhea) can be used for soba salad (I have a recipe for soba salad too).
I think that looks like the sesame oil. 🙂
I made this tonight and it was AMAZING. I didn’t have green onion, so I chopped up a jalapeno for some more flavor. I’m so glad I found your recipe! Thank you for this gem- definitely making again.
Hi Kay! So happy to hear you enjoyed this recipe and thanks for your kind feedback! 🙂
Love your recipes!
Thank you Arlene! 🙂
I love your recipes. What do you think about adding crushed up Yang Jiang preserved beans with Ginger. I know it’s a Chinese ingredient but I think it goes well with noodles.
Hi John! Thank you so much for your kind words. I’m not familiar with the ingredient, but you never know until you give it a try! 😉
hey Nami, I’d love to try cooking yakisoba but I’m allergic to seafood so I can’t use oyster sauce or regular Worcestershire sauce as it usually contains anchovies. my local supermarket sells anchovies-free Worcestershire sauce, however.
any suggestions for substitution? will be appreciated!
thank you 🙂
Hi Biene! I see… I did not know Worcestershire sauce has anchovies! Worcestershire sauce is most important flavor for authentic Yakisoba, so you can omit oyster sauce and use anchovy-free Worcestershire sauce?
Thank U Nami for showing a good standard version of Japanese fried noodles.
I especially like the explanation of different terms, and what soba actually means.
And adaptation of Chonu sauce
Regards Ravi
Hi Raven! You’re very welcome! I’m glad to hear you enjoy reading about stories behind food. 🙂 Thank you for your kind comment!
Thank you and so easy, I was going to order out, but I have everything for this…love your soundtrack who are the artists?
Hi Rosemary! I hope you enjoyed making this dish at home! 🙂 All my music info is written under the video on my YouTube channel (there is a description box where I put all the info).
I got a little confused as I was reading the description so is there a huge difference between soba and yakisoba noodles and if so can I use regular soba noodles for this dish?
Hi Pablo! Oh sorry about that. Back in the days, the word soba was used for any type of “noodles”. But for Chinese style noodles such as Yakisoba, we call Chuka Soba (as in noodles). This is different from buckwheat “soba” noodles. So… you can’t use buckwheat soba for this dish (although I’ve seen it outside of Japan….). 🙂
I have a question about the serving sizes. I’m thinking about feeding 5 people, so how much should I cook? How much should I increase the recipe ingredients by?
Hi Kyle! The yakisoba noodle package comes with 3 packets of noodles (for 3 servings). If you’re making for 5 people, and they eat American size portion, I would say you will need to double this recipe.
One tip: Having space in the pan is very important so the food cooks properly without losing sufficient heat. So don’t crowd the pan. If you need to, use 2-3 pans or make in batches. If you put all in one, noodles get mushy (because of steam). It’s almost better you cook small portion, but properly, and then toss all together again to reheat.
Hope that helps! 🙂
I made this blindly for a party of 20. It was absolutely a hit! The sauce tastes bad, finger tested, but don’t worry about that for a second! When mixed together, it is so perfectly delicious, even for a varied crowd and palette! Yum!
Hi Annie! Thank you for trying this recipe and I’m glad to hear your guests enjoyed this dish as well. Thank you for your kind feedback. 🙂
Delicious recipe! The noodles do taste better if you have the noodles slightly charred. In order to get the maximum noodle to griddle contact I sauteed the vegetables first, put them aside, then place the noodles on the griddle, then poured half of the sauce to prevent the noodles from sticking, then put the veggies and protein on top, then the other half of the sauce. Saute until the noodles are charred to your liking.
I also put some grated ginger in the mix, on a second batch, and it gave the dish a tasty twist.
Hi Sid! Thank you! I agree, I also like burnt noodles and rice too. Thank you for sharing your tip!
Hi Nami! This looks so yummy! I am going to make it this weekend. You’re an awesome cook. I had just one question. Can I use buckwheat soba noodles instead of the yakisoba because I cannot find them anywhere
Hi Hamid! In Japan we never use buckwheat soba for making yakisoba. It’s a bit too strange for us who don’t eat yakisoba this way…. so it’s hard for me to say yes. Can you find some Chinese noodles for stir frying? That works better than buckwheat noodles…. but if you don’t mind, that’s okay to use it… Buckwheat noodles have the specific taste, and I just can’t combine that with yakisoba sauce in my head. 🙂
I love this recipe! I’m a beginner cook and busy with school and this is great when I want something tasty to bring to school that doesn’t take too long to make. Can’t get enough of it!
Hi David! I’m so happy to hear you liked this recipe. Than you for your kind feedback. Me too, I used to make a big batch and brought to school and work (and you can freeze too!). 🙂
I LOVE your recipes, your site and you. And I love making this. Thank you so much for being my go-to recipe and how-to lady. <3
Hi Amanda! Awwwww thank’s so sweet of you. Thank YOU for using my recipe and I’m so happy you enjoy making this dish at home! Thank you for taking your time to write your kind feedback. 🙂
I love Yakisoba. And this recipe along with the fresh Yakisoba sauce recipe is nothing short of heaven. Thank you so much for the this great meal
Hi William! Thank you so much for your kind words! I’m so happy you like Yakisoba! 🙂
Not sure what I did wrong but it wasn’t good at all. The yakisoba was very sour like a vinigar sour.
Hi Michiko! I’m afraid the noodles were spoiled if the yakisoba was very sour. Was the noodle refrigerated or frozen?
Hi there, thanks for the answer. I doubt they were spoiled as I bought them today. The same ones you have on that picture.
I asked my mother and we were wondering did you use English Worcestersause or the Japanese Bulldog Worcestersauce?
Hi Michiko! That’s a really good call. I actually use both and keep them in the fridge – but English one requires more sugar as it’s sourer than Japanese Worcestershire sauce. I added the info to the recipe. Thanks so much for bringing to my attention. I am sorry your yakisoba sauce was sour.
Hahahahah well that explains a lot. Japanese Worcestersauce is totally different than English Worcestersauce. Not sure why I did not even consider the fact that you might have had used the Japanese one in your recipe. Oh well, I will defenately give it a try again some day.
I’m not consistent with which Worcestershire sauces I use and I use it randomly and interchangeably… I probably add more sugar when I check the taste of the sauce. Sorry I didn’t realize right away that was the cause of sourness.
Hi, Nami, I wonder if you can write a recipe for making the Yakisoba noodle itself. I know it is made of wheat flour but I don’t know the exact steps. I know soba is made of buckwheat flour, kneaded into a dough, and then sliced really thin noodle-like strips. I wonder if Yakisoba is made in the same way.
Hi HongJun! The word “soba” in Japanese has two meanings. The buckwheat noodles and a general word for noodles. In Yakisoba, it actually means the latter, “noodles”. Stir fry “noodles/soba”. Yakisoba is made of wheat noodles, and it’s actually steam cooked or boiled first before it is packaged and sold in the store. 🙂
日本語を勉強しています。このため、僕は日本食を作っています。昨夜、焼きそばを作りました。美味しい！とても好きです！彼女も焼きそばが好きです。
なみさんのウェブサイトでたくさんの良いレシピが見つかります。ありがとうございます。
ジョーイさん、コメントありがとうございます！日本食を作ったり、日本語を勉強したり、すごいですね！私の焼きそばのレシピを作ってくれてどうもありがとう。二人に気に入ってもらえてとても嬉しいです。これからも日本語と日本料理、頑張って下さいね！
Kon’nichiwa,
I was wonder what would be a good substitute for yakisoba noodles if you can not find them.
Thank you
Kathy
Hi Kathy! If you can find similar Chinese fresh noodles, it would be great. If not, how about dried noodles on Amazon, like this: https://amzn.to/2WTeeEN
Just made this, and it came out totally, completely perfect… I cooked everything to a T except for the meat and the addition of a lime/sriracha aioli dollops on top. Bulldog Worcester is a great sauce, thanks for the recommend.
For meat I grilled skirt steak seasoned with fish sauce, lime, soy brown sugar and ground up hot chili’s.
I am going to keep this recipe in my front pocket for the forseeable future. Thanks so much!
Hi Kane! I’m really happy to hear you liked this recipe! Thank you very much for your kind feedback! 🙂
I lived in Japan for a few years back in 2010-2012, and yesterday morning I randomly woke up with a craving for yakisoba! I’d made a few recipes from your website before with good success (oyakodon and beef curry) so I thought I’d rely on you again for yakisoba. Wonderful! It was so good, Nami. Exactly how I remember it. It came out perfectly and everyone went back for seconds. A few notes:
– You make julienne-ing carrots look so easy! I’m in awe…
– My housemate can’t eat mushrooms, so I put in some bok choy and a few small pieces of broccoli instead. Worked like a charm! (You have to be careful to make sure the broccoli pieces are small though, otherwise they take took long to cook!)
– I also added bean sprouts since they add nice crunch!
– Even though I got proper yakisoba noodles from a Japanese supermarket (they weren’t this brand but they were similar), when I ran them under warm water to separate them like you’ve done here, they broke apart into tiny pieces instantly, even though I thought I was being quite gentle! I wasn’t too upset because noodles still taste the same even if they’re short, but I’m a bit curious as to why this happened. Any ideas?
Thanks!
Hi Cassie! Thank you so much for trying this recipe and I’m so glad to hear you enjoyed it (and thanks for trying my other recipes too!). How cool you lived in Japan for 2 years!
– Aww thank you! I used to help my mom doing all the prep work… so long years of cutting veggies. LOL
– That’s great sub!
– My mom always adds bean sprouts!
– I had the exact same issue with one brand – I think it was maru-chan. Thinner than Myojo (https://www.justonecookbook.com/yakisoba-noodles/). I think they were frozen before when they ship from Japan or something. So they defrost in the fridge section at the Japanese supermarket and when I bring home and hope and try to separate it… break into 1-inch pieces!!!! I don’t buy that brand anymore. Try finding a different brand. I make my own sauce so I buy this Myojo brand that doesn’t come with sauce (they have one with sauce too).
Hope that helps!
Glad to know it wasn’t just me! Yes, I think I will try and find a different brand next time.
Thanks for all the effort you put into this wonderful website! Your videos and instructions are always so helpful.
Thank you for your kind words, Cassie! xo
Easy and great!
Thank you for your kind feedback, Paul! 🙂
Hi, Nami, I tried your recipe & came out very good. The only problem is the Yakisoba noodle. I followed your instruction to rinse the noodle with hard water & to use hands to loosen the noodle. But at the end, I found out the noodle became very tiny pieces. Can you pls tell me how to rinse & separate noodles?
Hi Agnes! I’m so glad to hear your yakisoba came out good! Thank you for trying my recipe. I had the same exact problem with one brand (by Maruchan) that is frozen and defrosted at the store. They all became 1 cm (1/2 inch) pieces!!! I never bought the same brand again. The noodles are a pretty well-known brand in Japan and they are fine in Japan. But once they got frozen and sold at the market outside Japan, the texture of the noodle change. I think we all need to complain to this brand. They are not noodles anymore! Once you change the brand, it will be okay. Avoid the brand. I buy one without the sauce from Myojo and they are okay. 🙂
I have made this recipe so many time since I found it and I absolutely love it! My husband asks me to make him yakisoba all the time now. I love your recipes and can’t wait to try more of them. 😊
Hi Nicole! I’m so happy to hear you and your husband enjoy this recipe and thank you very much for your kind feedback. 🙂
This dish looks so delicious! I was wondering if you can use the yakisoba noodles with your ramen soup broth recipe.
Hi Laura! I’ve never tried it. The yakisoba noodles are already steamed and packaged, but ramen noodles are usually fresh (not cooked yet). I don’t know what would happen after boiling it or heating up. From the way yakisoba noodles are warmed up, it looks it’s possible… Maybe give it a try?
THIS LOOKS GREAT! I ACTUALLY APPRECIATE THE CALMING MUSIC AND ATMOSPHERE YOU CREATE IN YOUR VIDEOS.
QUESTION, CAN THIS RECIPE BE MADE WITHOUT KETCHUP? ANYTHING YOU RECOMMEND BESIDES TOMATO BASE?
Hi Vicki! Thank you so much for your kind words. 🙂 Ketchup adds sweetness and umami (from tomato) but I guess you can omit. The flavor is slightly different, but the main part is Worcestershire sauce. If you have Tonkatsu sauce, I recommend that instead of Worcestershire sauce because it’s sweeter than Worcestershire sauce. 🙂
Love your recipes. Since I live in Taiwan with my Taiwanese husband, this and other recipes are life savers for me when it comes to needing to prepare mire Asian styled food for him.
If using the ground pork and squid combo, would you do the flavoring of the proteins differently than in this recipe?
Hi Kelly! Nope, make it the same. 🙂 Hope you enjoy, I would love the combination! 🙂
Hi! What brand of indoor griddle do you have?
Hi Mary! Mine is Thermador brand. It’s a bit different but something like this:
https://www.thermador.com/us/shop-productlist/ranges/accessories/grills-griddles/00741953?breadcrumb=rangesaccessoriesgrillsandgriddles
How long is it good for in the fridge?
Hi Sornce! Hmm, probably 1-2 days. Enjoy it soon!
Greetings !
My wife and I go to SF on occassion and go to Japanese Town. We simply have these cheap Teriyaki places here where I live. With that being said your Yakisoba recipe looks incredible!
Just what I’ve been looking for.
This looks identical to Japanese Town in SF. I plan on making this recipe in the coming days! ..I also subscribed to your channel!
Thank you so very much!
I will comment upon making your recipe!
Hi John! I hope you enjoy my Yakisoba recipe. All ingredients can be purchased at the Japanese grocery store Nijiya (where I shop, but at a different location). Hope you enjoy making this recipe! 🙂
Hi! Will it be ok to use fish fillet？, specifically one called “robalo”, which, according to some Japanese bloggers is very similar to スズキ
Hi Kessia! スズキ/suzuki is a Japanese seabass or sea perch, but one Portugal site (written in Japanese) mentioned Robalo is Suzuki… Hmmmm… Not sure which one is true. Although I had never had fish in Yakisoba, you can make yakisoba with your own spin. If you don’t eat meat but eat fish, that’s okay. But if you can eat meat, probably it’s better choice to go with the meat. 🙂
I really want to make this, but they dont offer yakisoba noodles near me! Do you think chow mein noodles would work as substitute?
Hi A.C.! I’m so sorry you can’t find the yakisoba noodles. Yes, you can use alternatives such as chow mein noodles – if possible try finding thinner one. 🙂
I love this recipe! I made the sauce from scratch and it was very easy, and I cooked myself a fresh meal real quick! Unfortunately, it is very difficult to find yakisoba noodles her in Germany. I bought Chinese egg noddles as a substitute (not ramen noddles, they are too thin) and that worked really well! I would also recommend this to other uni students because yakisoba noodles are a bit more pricey.
I also put in more sugar in my sauce (your kids are absolutely right!) and not as much ketchup and Japanese worcestershire sauce, but that was just according to my personal taste.
I have two questions: 1) How do you keep the meat from being too overcooked (my cabbage needed some time to become softer) and 2) what kind of cabbage do you use?
Thank you again for this recipe! I will cook it with my Mum soon. I once cooked your Japanese curry recipe for her (just changed it an tin bit) and she loved it! So yakisoba is next 😉
Hi Nina! Thank you so much for trying this recipe! I’m glad you found a good substitute for yakisoba noodles. I can’t wait for this type of noodles to become more widely popular (and cheaper) one day… And I’m glad you adjusted the sauce to your liking! 🙂
1) Pork belly is a fatty meat, so it won’t be overcooked if you can move around to less hot spot on the pan, etc. But if you use other types of meat that can change the texture by overcooking, I’d take out onto a plate after you cook and put back later on when other foods are cooked through. Another option is to cut the other vegetables smaller/thinner, so the cook time will be less.
2) I use regular green cabbage. Not napa cabbage (although you can).
Hope you enjoy the yakisoba with your mom! I’m glad to hear she enjoyed the curry!
Sorry, I just realised that you basically answered one question in your recipe already! I just forgot to pre cook the hard vegetables 🙂
Hi Nina, I answered your question above, but you shouldn’t need to “pre-cook” vegetables (as long as vegetables shown here). 🙂
I love yakisoba. It’s quick and easy for a single person to make. I have had it a street fair in San Francisco but mostly in my own home.
I confess that I sometimes use bottled sauce for a quick fix. Your sauce recipe is different the the one I usually make so will try yours next time. I love your site and Japanese food.
Hi Barbara! I’m so glad to hear you enjoy yakisoba and got to try yakisoba cooked on a hot plate at the street fair in SF! Thanks for your kind feedback. I’m happy to hear you enjoy my site. 🙂
So op oishi! Thank you for sharing. I added match stick char siu and shrimp for the bf 🙂 the flavor is authentic and familiar. Savory and delicious. Thank you again! Ericka & Brad from Hawaii
Hello Ericka and Brad! Wow, your yakisoba sounds so delicious! Thanks so much for trying my recipe and for your kind feedback!
I prepared your yakisoba recipe tonight for dinner.
I was very surprised to find out how sour the sauce tasted. I actually tasted the sauce prior to adding it to the dish but found out it was very disappointing.
I don’t know what went wrong, but I did follow your recipe to the “tee”. The entire dinner was ruined.
I don’t know if the worcestershire sauce made it sour. I didn’t have the “bulldog” brand and didn’t think it would make such a drastic difference.
I’m sorry, but never will i use this recipe again!
Hi Charlotte! First of all, thank you for trying this recipe. I’m sorry that the recipe didn’t work out for you.
Although I keep a bottle of Otafuku Yakisoba sauce in my fridge, I actually make this homemade yakisoba sauce often when I make yakisoba at home. And I always follow my own recipe (I like to proofread).
What I have noticed from my experience is that depending on the ketchup and Worcestershire sauce brands I use, the sauce slightly varies. I can’t have everyone use the same brands, so this is something I can’t control.
I made bold to my recipe text so whoever tries this recipe will TASTE FIRST and make sure the sauce is good BEFORE adding to the noodles. It’s mostly to avoid the sourness, which can be caused by the lack of the sweetness from ketchup OR/AND extra sourness from the Worcestershire sauce (nothing from soy sauce or oyster sauce).
I’m so sorry again that your entire dinner was ruined. That was not my intention. 🙁
With everything going on was called back into duty. Was looking for something quick and easy for a fast supper. This turned out so good I took the leftovers for a late snack. The rest of the crew got into it and said to bring more next time.
Hi Robert! I’m glad to hear this recipe came out well. Thank you so much for trying my recipe! I’m so happy to hear your coworkers also like it. 🙂
I have noodles in the freezer ready for this on Friday. OK… 2 questions: 1) I know there is a difference between Japanese and Chinese soy sauce… I can only find Chinese oyster sauce at my (really awesome… Asian Gourmet) store here in Bismarck. Is there a different kind f Japanese oyster sauce? 2) Worcestershire originated in England. I see that it is also an essential ingredient in katsu sauce (which I love). How did Worcestershire become a Japanese ingredient? Is there a Japanese counterpart? I love your recipes and blog. Keep up the good work!
Hi Nick! I’m sorry I’m late for responding. 1) Yes, Chinese and Japanese soy sauce have different taste. If you can find a Kikkoman (Japanese brand) it would be great! No, oyster sauce is a Chinese condiment, so you can use one from Asian grocery store. 2) Yes, we do have Bulldog brand Worcestershire sauce. Bulldog is the brand known for their Tonkatsu sauce, and they also make Worcestershire sauce, which I think is less acidic. So if you use non-Japanese one, please add more sugar to lessen the acidic taste. Tonkatsu sauce and Yakisoba sauce are both slightly sweeter in taste with some tangy taste. I hope this helps!
I have made this well over 10 times now for my boyfriend and I. We absolutely love it! I use thinly sliced steak as the meat (and then use the left over meat I didn’t cook for gyudon the next day) and add fresh green beans and it’s so delicious! Thank you so much for this recipe:)
Hi Tori! I’m so happy to hear you enjoy this recipe! Thank you for sharing how you make it. It sounds really delicious (and you make Gyudon too, such a great way to use for two meals!). Thank you very much for your kind feedback!
Thank you nami for another easy delicious looking versatile recipe. I too take exception to cooking shows thst shoe poor prep methods and sanitation, Perhaps it was an oversight but couldnt help see you leave alot of the soba sauce ingredients in the cups, of course experienced cooks would know to scrape out all of it , but maybe not novice cooks, just food for thought.
Tnank you again for you sharing your reipes,.
Be well ,stay safe
Jim
Hi Jim! Thank you so much for your kind feedback.
It’s true behind the scene story. I’m not allowed to scrape off the last bit of condiments during filming because it just doesn’t look “pretty” in the shot. Mr. JOC rolls his eyes when I go back and add the leftover bits from the glass bowl. I usually have a mini spatula handy for scraping up. I just can’t ignore the little bits not going to the dish! This applies to all the chopped ingredients that failed to add nicely while filming. I usually pick them up and add them while not filming. I believe any home cooks would do the same. 😀
Oh, and I am not allowed to shake off the spatula to get rid of ingredients at the edge of the pan/pot as it makes noise while filming. A lot of “normal” behavior in cooking is not “pretty” for video making.
Thank you for listening to my complaints. Haha.
I am craving Yakisoba but can’t easily get the noodles. Has anyone tried this substituting with other kinds of noodles?
Hi Midori! I have never tried it, but if you have udon noodles, you can make it like. Yaki Udon style. I heard from my readers that HIME brand dried ramen noodles work great for Yakisoba (but I had never tried it so I can’t share my experience). I think spaghetti noodles may work too if you don’t expect the same texture and taste… Ideally, some Chinese stir-fried noodles would be the best sub..
I live in North Carolina and am having no luck finding a way to buy pre-cooked Japanese yakisoba noodles. Do you know a good way to get these ordered and delivered to the US?
Hi Adam! These Yakisoba noodles are refrigerated and sold in Japan, but here in the US we’ve seen it in the fridge or freezer. It’s less likely that it will be sold on Amazon… However, try HIME brand ramen noodles. Some readers told me they work well (but I haven’t tried it before).
https://amzn.to/2XKsLq5
In this article you have a picture of a Yakisoba kit which is the exact kit I’ve always used. But now that I’ve moved I can’t find it anywhere. Could you tell me what brand it is? I don’t see it written in English on the package. If you also know where I could get it that would be great, thank you very much.
Hi Julie! The brand name is Myojo, and I buy one without sauce. The problem is.. these noodles have to be refrigerated (or frozen, often), so you have to be able to find it at a local Japanese/Asian grocery stores rather than online shops… 🙁
This was our first time making yakisoba, though we love to do our own stir fry. We often order yakisoba from restaurants and were eager to try to make it ourselves. We followed your recipe pretty much exactly, with the exception of using some leftover pork loin for the meat. It was delicious! We were thrilled to see how easy and yummy it was to make the sauce from scratch. Thank you for this recipe! It’s a keeper!
Hi Lisa! Aww I’m really happy to hear you enjoyed this recipe! Thank you for trying this recipe and for your kind feedback. 🙂
Hi Nami! I used Maruchan brand yakisoba noodles per your recommendation. When I rinsed them in hot water they broke into small pieces. Where did I go wrong? Regardless, the dish was delicious. FYI I used chashu instead of pork belly. Do you have any recommendations regarding what to do with the leftover yakisoba sauce? I only needed 4 Tbsp for the recipe and I hate to waste the leftover. Thank you!
Hi M! That happened to me a long time ago, too! Since that incident, I never bought Maruchan and included Myojo brand package in my post. It’s not you – their thawed noodles change the texture and they become dry and break into pieces. Yakisoba noodles are never sold frozen in Japan. I think the manufacture hasn’t realized what happens to thawed yakisoba noodles yet. I would definitely mention if I ever have a chance to talk to the company.
You can keep the yakisoba sauce in the fridge for up to a month. 🙂
Hi Nami! This is delicious like all your recipes! I really enjoy your website.
Question: when I was trying to separate the noodles, they broke into small pieces! How do I avoid this? Did I need to run more water over them before separating them?
Thank you so much! Niki
Hi Niki! Thank you so much for your kind feedback. I’m so glad you like my site! Did you use Maruchan brand of Yakisoba Noodles? They freeze noodles and when you try to use it (whether you run water or not), the noodles break into 1 cm pieces! It happened to me, so I use Myojo brand noodles, which never break. These noodles are not sold frozen in Japan, and they are not meant to be frozen as the texture can’t hold well once defrosted. 🙁
So good! I was craving a Japanese meal! The sauce tastes just like my mom makes 🙂
Hi Mihane! I’m so glad you enjoyed this recipe! Thanks for trying my recipe and for your kind feedback. 🙂
This is classic izakaya food, I made it this evening, it was fantastic! I used 8 oz. thinly sliced pork belly with 4 oz. thinly sliced chicken thigh. If I had some shrimp it would have been tossed in there, too. Thank you!
I was able to find Myojo brand yakisoba noodles in the East Bay at KP (Korean Plaza) on Telegraph in Oakland. Interestingly, talking to an older gentleman stocking groceries, he told me all “fresh noodles”, regardless of Chinese, Japanese, Korean or whatever, they all arrive at the store frozen. There are no “refrigerated only” noodles. He said some noodles are intended to stay froze and are sold out of the frozen food section. Other noodles are intended to be sold from a refrigerator, like Myojo brand yakisoba noodles, and will thaw when placed in the refrigerator food section. Myojo noodles ship frozen but are not intended to be sold frozen.
Hi Joe! I’m glad to hear you enjoyed it! Thank you for your kind feedback. Interesting! In Japan, it’s never been frozen during the shipping process, maybe it’s sold fast enough. I guess the Maruchan brand doesn’t thaw well as I received quite a number of complaints from readers. I initially thought it was just my batch that was bad, but I now know it’s pretty consistently not thawing correctly.
I made this last night and we had enough for lunch today. My goodness it was best stir fry I have ever made. The big pan made all the difference in cooking it and making sure everything touched the heat. Highly recommend watching the video and reading the tips. This gave me lots of confidence. I also made the sauce. Definite cook again. 😊😊😊.
Next week, my granddaughter and I are making miso soup, the Japanese croquettes with salad and Japanese cheesecake for dinner.
Love your cookbook and blog.
Thanks
Loren
Hi Loren! Thank you so much for trying this recipe! I’m so glad to hear you enjoyed this recipe as well as the homemade sauce! Thank you!!! Ohhh I hope you and your granddaughter will have making miso soup, croquettes and salad! AND cheesecake. Wow. I wish to be there! 🙂
Love this recipe, flavourful and easy to make, thanks for the detail instructions! Still cooking this in year 2020
Hi Nicole! Thanks so much for trying this recipe! So glad you enjoyed it. 🙂
After an episode of Midnight Diner left me wanting yakisoba (something I’ve never had), I found your blog. I was initially leery of the sauce. (Ketchup? Worcestershire sauce?) I made some, tasted it. It was good! You were spot on about Lee & Perrins (all I had) being too sour, but I did add a little more sugar. I’d easily make this again, though I may try to get better ingredients. (And will certainly try a fried egg on top!)
Thanks heaps for this recipe!
(Full disclosure: I fried up my pork in ginger and garlic, after marinating it a tiny amount in some soy sauce. Don’t hate me!)
Hi Mark! Thank you so much for trying this recipe! So happy to hear you enjoyed my recipe and thanks for sharing your cooking experience with us! 🙂
Oh my. An updated version! I better print/download, but it looks quite similar. This is an extremely satisfying and non-challenging recipe.
Hi Tom! I’m not sure if I’ve updated the recipe itself, but it should be pretty much the same as this is how I cook. But I did updated the images and added a video few years ago! Enjoy!