Yakisoba is a popular Japanese noodle dish featuring stir-fried protein and vegetables, all coated in a rich and flavorful sauce. It is not only a staple at Japanese dinner tables but also a classic at festivals.
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What is Yakisoba?
Yakisoba is a Japanese dish consisting of Chinese-style noodles stir-fried with protein and vegetables. "Yaki" means stir-fried, and "soba" refers to noodles. It is commonly seasoned with sauce, and toppings such as aonori (dried green seaweed flakes), shaved bonito flakes (katsuobushi), and beni shoga (red pickled ginger) are often added.
It 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 similar to those in okonomiyaki, and it is typically seasoned with sauce.
Nowadays, new variations of yakisoba with unique seasonings have emerged, such as "Shio Yakisoba" (salt-flavored yakisoba) and "Ankake Yakisoba" (yakisoba with a starchy sauce). Additionally, each region in Japan has its own locally specialized yakisoba with distinctive flavors.
Types of noodles used
The noodles used for yakisoba are Chinese-style noodles coated in oil and are yellow in color. In Japan, steamed or boiled noodles are commonly used for yakisoba. You can make yakisoba with any type of noodles, but if you have the option, I recommend using steamed ones. Steamed noodles provide a firm texture and are less likely to break apart during cooking.
You might also find 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 their texture more.
Essential components
The ingredients for yakisoba include protein, vegetables, and toppings. By adding these, you can enjoy various textures and gain nutrients. Here are the details:
• Protein
Thinly sliced pork belly is commonly used. Shrimp, squid, or scallops are sometimes used instead of pork. However, when using seafood, it is common to season yakisoba with salt to enhance the seafood flavors rather than using sauce.
• Vegetables
Typically, green cabbage, bean sprouts, onions, and carrots are used. Including vegetables provides color and nutrition to the dish. However, be careful not to add too many vegetables, as their moisture can make the dish watery.
• Toppings
Aonori (dried green seaweed flakes), beni shoga (red pickled ginger), shaved bonito flakes (katsuobushi), and Japanese mayonnaise can be added. Feel free to use them according to your preference.
Preparing sauce
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 incorporate ingredients such as sake, sugar, soy sauce, oyster sauce, and ketchup. The key to making it delicious is to keep the viscosity low and avoid making it too sweet.
While commercially available yakisoba sauce can be used, I would like to share my special yakisoba sauce recipe here. I am confident that it can rival the taste of yakisoba from Japanese restaurants, so give it a try.
If you are interested in learning more about yakisoba sauce, please check out the linked information.
📋Step-by-step recipe
Ingredients
- 5.3 oz yakisoba noodles (steamed or boiled Chinese-style noodles)
- 2.1 oz thinly sliced pork belly
- - pinch of salt (for the pork)
- - pinch of ground black pepper (for the pork)
- 2.5 oz green cabbage
- 1.1 oz onion
- 0.7 oz carrot
Yakisoba sauce:
- 1 Tbsp Japanese Worcestershire sauce (such as Kagome or Bull-Dog brand)
- 1 Tbsp sake
- ½ tsp sugar
- 1 tsp soy sauce
- 1 tsp oyster sauce
- ½ tsp ketchup
Toppings:
- aonori (dried green seaweed flakes)
- shaved bonito flakes (katsuobushi)
- beni shoga (red pickled ginger)
Instructions
🕒 Total: 20 mins
Step 1
Cut pork belly into slices about 1 inch (2.5 cm) wide. Tear cabbage into bite-sized pieces. Slice onion and carrot into bite-sized pieces.
Step 2
In a bowl, combine the ingredients for yakisoba sauce (Japanese Worcestershire sauce, sake, sugar, soy sauce, oyster sauce, and ketchup) and mix them together.
Step 3
Place yakisoba noodles in a colander, rinse them under running water while loosening them, and drain off any excess water.
Step 4
Heat oil in a pan. Add the noodles and cook them on both sides until lightly browned. Transfer the noodles to a plate and set aside.
Step 5
Add the pork to the pan, sprinkle it with salt and black pepper, and sauté until it changes color. Then, add the vegetables in order of firmness (carrot, onion, and cabbage), and stir-fry until they are tender.
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 the yakisoba sauce over them, and mix everything together. Once the noodles are evenly coated with the sauce, combine them with the other ingredients and stir-fry for 1-2 minutes.
Step 7
Serve on a plate, sprinkle with aonori and bonito flakes, and garnish with beni shoga to taste.
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 dry out.
Tips on how to make
- Be careful not to add too many vegetables. If you add an excessive amount, the dish might become watery due to the moisture released by the vegetables.
- Stir-fry the yakisoba noodles first before adding other ingredients. This will give them a savory, crispy texture, resulting in flavorful yakisoba until the last bite. However, this step is optional for enhancing the taste. If you find it to be a hassle, you can stir-fry the other ingredients first and then add the noodles later.
If you try this recipe, I’d love to hear what you think. Please consider leaving a review and star rating in the comments below. If you enjoyed it, I’d really appreciate it if you shared it with your friends.
Recipe card
Yakisoba (Japanese Stir-fried Noodles with Sauce)
Ingredients
- 5.3 oz yakisoba noodles (steamed or boiled Chinese-style noodles)
- 2.1 oz thinly sliced pork belly
- - pinch of salt (for the pork)
- - pinch of ground black pepper (for the pork)
- 2.5 oz green cabbage
- 1.1 oz onion
- 0.7 oz carrot
Yakisoba sauce:
- 1 Tbsp Japanese Worcestershire sauce (such as Kagome or Bull-Dog brand)
- 1 Tbsp sake
- ½ tsp sugar
- 1 tsp soy sauce
- 1 tsp oyster sauce
- ½ tsp ketchup
Toppings:
- aonori (dried green seaweed flakes)
- shaved bonito flakes (katsuobushi)
- beni shoga (red pickled ginger)
Instructions
- Cut pork belly into slices about 1 inch (2.5 cm) wide. Tear cabbage into bite-sized pieces. Slice onion and carrot into bite-sized pieces.
- In a bowl, combine the ingredients for yakisoba sauce (Japanese Worcestershire sauce, sake, sugar, soy sauce, oyster sauce, and ketchup) and mix them together.
- Place yakisoba noodles in a colander, rinse them under running water while loosening them, and drain off any excess water.
- Heat oil in a pan. Add the noodles and cook them on both sides until lightly browned. Transfer the noodles to a plate and set aside.
- Add the pork to the pan, sprinkle it with salt and black pepper, and sauté until it changes color. Then, add the vegetables in order of firmness (carrot, onion, and cabbage), and stir-fry until they are tender.
- 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 the yakisoba sauce over them, and mix everything together. Once the noodles are evenly coated with the sauce, combine them with the other ingredients and stir-fry for 1-2 minutes.
- Serve on a plate, sprinkle with aonori and bonito flakes, and garnish with beni shoga to taste.
Notes
- 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 dry out.
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