Authentic Yakisoba (Japanese Stir-fried Noodles with Sauce)

Yakisoba is a highly popular dish in Japan, featuring meat and vegetables stir-fried with a rich and flavorful sauce that coats the noodles. It's not only a staple on Japanese dinner tables but also a classic at festivals. Since it's easy to make and enjoy, I highly recommend recreating it at your own table!

Jump to:

• What is Yakisoba?
• Types of noodles used
• Components
• The key to flavor
• Ingredients
• Step-by-step instructions
• Tips on how to make
• Recipe Card

What is Yakisoba?

Yakisoba is a Japanese dish consisting of Chinese-style noodles stir-fried with meat, seafood, or vegetables. yaki means stir-fried, and soba refers to noodles. It is often seasoned with sauce, and toppings such as aonori (dried green seaweed flakes), beni shoga (red pickled ginger), dried bonito flakes are added.

Actually, yakisoba was originally created as a variation of Okonomiyaki, a Japanese savory pancake, by substituting the flour dough with Chinese-style noodles. Therefore, most of the ingredients used in yakisoba are the same as those in okonomiyaki, and it is commonly seasoned with sauce.

However, nowadays, there are also various types of yakisoba with unique seasonings, such as Shio Yakisoba (salt-flavored yakisoba) or Ankake Yakisoba (yakisoba with a starchy sauce). Additionally, each region in Japan even has its own local specialty yakisoba with distinctive flavors.

Types of noodles used

The noodles used for yakisoba are yellow in color and are Chinese-style noodles coated in oil. In Japan, steamed noodles and boiled noodle are commonly used for yakisoba. You can make yakisoba with any type of noodles, but if you have the option, I recommend using steamed noodles. Steamed noodles provide a firm texture and are less likely to break apart during cooking.

You may also come across yakisoba noodles of various thicknesses, which is entirely a matter of personal preference. Thinner noodles are more commonly used, but thicker noodles allow you to appreciate the texture of the noodles more.

Components

The ingredients for yakisoba consist of protein, vegetables, and toppings. By adding these, you can enjoy various textures and obtain nutrients.

• Protein

Thinly sliced pork belly is commonly used. Instead of pork, shrimp, squid, or scallops are sometimes added. However, when using seafood, it is common to season yakisoba with salt to enhance the flavors of the seafood rather than using sauce.

• Vegetables

Typically, cabbage, bean sprouts, onions, and carrots are used. Adding vegetables makes the dish more colorful. However, be careful not to add too many, as the moisture from the vegetables can make the yakisoba watery.

• Toppings

Aonori (dried green seaweed flakes), beni shoga (red pickled ginger), bonito flakes, and Japanese mayonnaise can be added. Use them according to your preference.

The key to flavor

Yakisoba is primarily seasoned with sauce, so the impression of the dish greatly depends on the sauce used. When making the sauce from scratch, you can start with a base of Japanese Worcestershire sauce and mix in oyster sauce, soy sauce, ketchup, salt, sugar, and sake. The key to making it delicious is to keep the viscosity low and not make it too sweet.

You can also use commercially available sauces, but here I'm sharing my special sauce recipe. I have confidence that it can rival the taste of restaurants, so give it a try!

Ingredients

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Step-by-step instructions

🕒 Total 20 mins

Step 1
Tear the cabbage into bite-sized pieces. Slice the onions and carrots into bite-sized portions. Cut the pork belly into slices about 1 inch (2.5cm) wide.

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Step 2
Put the ingredients for yakisoba sauce (sake, Japanese Worcestershire sauce, oyster sauce, ketchup, sugar, and soy sauce) in a bowl and mix them together.

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Step 3
Place the yakisoba noodles in a colander, rinse them under running water while loosening, and drain off the excess water.

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Step 4
Heat oil in a pan. Add the loosened noodles and cook them on both sides until they are lightly browned. Transfer the noodles to a plate temporarily.

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Step 5
Add the pork to the pan, sprinkle it with salt and black pepper, and sauté until the color changes. Then, add the vegetables in order of firmness (carrots, onions, and cabbage), and stir-fry them until they become tender.

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Step 6
Move the stir-fried ingredients to one side of the pan and add the noodles to the empty space. Stir-fry the noodles while pouring yakisoba sauce over them, and mix them together. Once the noodles are coated with the sauce, combine them with the ingredients and stir-fry everything together for 1-2 minutes.

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Step 7
Place yakisoba on a plate, sprinkle with aonori, and garnish with beni shoga.

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To Store

You can store it in the refrigerator for up to 2 days. However, it is recommended to consume it as soon as possible because the moisture in the yakisoba noodles evaporates over time, causing them to become hard.

Tips on how to make

• Be careful not to add too many vegetables. If you add an excessive amount, yakisoba might become watery due to the moisture released by the vegetables.
• Before adding the ingredients, stir-fry the yakisoba noodles first. By doing this, the noodles themselves will have a savory, crispy texture, resulting in flavorful yakisoba until the last bite. However, this step is optional for enhancing the taste of yakisoba. If you find it tedious, you can also stir-fry the other ingredients first and then add the noodles later.

Recipe Card