You all love my noodles recipes so so much, so here is one more for you all!!
I mean, who doesn’t love noodles, right? 😉
Actually I prefer noodles over rice… lol!
I believe I shared a lot of stir fried noodles, with you from all around Asian countries..
Check out all my Asian Rice & Noodles recipes HERE!!
Today, let’s make Japanese stir-fried noodles, Yakisoba!
Yaki means fried/grilled and Soba means buckwheat (wheat noodles).
It is very popular noodle dish in Japan, especially on the street.
Every Asian country has their own #1 street noodles and this is Japanese version.
In Japan, there won’t be a festival without yakisoba.
It is tangy, umami, sweet and savory flavor.
Lots of crunch vegetables such as cabbage, carrots and onions.
Usually made with some kind of protein and I believe pork is most common one, but chicken, pork, shrimp or even tofu for vegetarian version is great!
When my husband Jacob went Japan when he was only 12years-old, yakisoba is only dish he wanted to eat as a kid.
He remembers it was very satisfying meal except pickled ginger, benishoga. lol!
He remembers as “very spicy pink thingy” on his delicious yakisoba… lol!!
I think the pickled ginger cuts the grease of yakisoba, so it is a must item for me, but it is really up to your taste.
Jacob still doesn’t eat with pickled ginger now days. 😉
I believe yakisoba is one of the most easiest stir fried noodles recipe, also the most accessible ingredients Asian noodle dish.
So hopefully you can try at home, wherever you live in the world! 🙂
If you can find this Japanese Yakisoba package from your local Asian grocery store at the refrigerator section, definitely grab it!
It comes with the pre-cooked fresh Yakisoba noodles and dry sauce package.
You can definitely use that sauce package, but I shared the sauce recipe from scratch so you can make it without buying the yakisoba package. 🙂
- 1 Tbs oyster sauce
- 3 Tbs worcestershire sauce (recommended japanese Bulldog brand)
- 3 Tbs water
- 1 Tbs cooking oil
- 4 oz pork belly, cut into bit sizes (you can substitute to any protein you like to your taste)
- ½ medium size onion, sliced (approximately 2 oz)
- 1 small carrot, thinly sliced (approximately 1 oz)
- 2 large cabbage leaves, cut into bite size (approximately 3 oz)
- 1 green onion, cut into lengthwise then into 1-inch pieces
- 5 - 6 oz fresh pre-cooked Yakisoba noodles (Or prepare 2 - 3 oz dried egg noodles or angel hair pasta cooked by follow the directions of package you are using)
- Salt & Pepper
- Aonori, green seaweed powder
- benishoga, shredded pickled ginger
- Combine all ingredients for sauce and set aside. (If you are using dried or raw noodles that cooked right before make yakisoba, then omit water)
- Heat a large skillet over medium high heat; add oil and swirl to coat. Add pork and cook until pork edges are golden, about 2 minutes.
- Add all vegetables (onion, carrot, cabbage and green onion), season with pinch of salt and pepper. Cook them until soften about 2 to 3 minutes.
- Push vegetables and pork to edge of skillet to make a room for noodles. Place noodles and let it brown up about 1 minute each side, so this way noodles will have nice crunch bites here and there.
- Pour sauce and let noodles to loosen, about 2 minutes. Stir constantly.
- Transfer yakisoba to a serving plate and garnish with aomori and benishoga to your taste. Enjoy!