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Home » Recipes » Dairy-Free

Updated: May 5, 2023 by Marc · 63 Comments


YAKISOBA

Yakisoba is a classic Japanese street food made by stir-frying vegetables, meat
and noodles with a sweet and savory sauce. My version retains the taste of
authentic Yakisoba but adapts the technique and ingredients for non-Japanese
kitchens.

Recipe Video Pin



WHAT IS YAKISOBA?

Yakisoba (焼きそば) is one of the best known street foods in Japan, and the name
literally means “grilled noodles.” It's thought to have originated from Chinese
cuisine and became a popular fast-food meal in the black markets that popped up
around Japan after the war. In an era when food was in short supply, and the
country was busy rebuilding, the basic ingredients needed to make yakisoba, and
the possibility of preparing it on large steel griddles called a teppan (鉄板),
made it ideally suited for these makeshift outdoor markets.


JAPANESE STREET FOOD

These days, health regulations have all but obliterated outdoor food stalls, but
yakisoba can still be found sizzling away in stalls everywhere from baseball
stadiums to traditional matsuri (festivals) alongside other popular favorites
like Okonomiyaki and Yakiudon. If you’ve ever been to one of these festivals in
Japan, you probably remember the smell of the fruity, spicy sauce caramelizing
on those giant steel griddles accompanied by the trademark clatter of the stubby
metal spatulas used to stir-fry the popular noodle dish.




INGREDIENTS FOR YAKISOBA

While most street food versions of yakisoba are mostly noodles with a few scraps
of cabbage here and there, I like loading my yakisoba up with veggies (and
sometimes seafood or meat), turning it into a complete meal.


YAKISOBA NOODLES

Most people outside of Japan associate soba with buckwheat noodles, because soba
literally means "buckwheat" in Japanese, but the word was historically used to
refer to any long, thin noodle. In fact, ramen was originally known as chūkasoba
(Chinese noodles).

In the case of Yakisoba, the noodles are Chinese-style noodles made with wheat
flour and alkali, or kansui(かん水). In Japan, these noodles are available in
pre-boiled packs specifically for this dish. Although they're convenient, I'm
not a fan of them because they're a pain to untangle, and they tend to get
overcooked and soft when you stir-fry them. Instead, I like to use fresh wheat
noodles like ramen noodles or chow mein, and I boil them myself. It's an extra
step, but it's not that much more work, and the results are better.





Yakisoba is so good you'll likely end up eating the whole batch, so if you're
concerned with such things as carbs and calories, there's a good alternative:
Shirataki Noodles. These noodles made from the corm of a Voodoo Lily are very
low in carbs and have virtually no calories. Go check out my Shirataki Yakisoba
Recipe for all the details.




YAKISOBA SAUCE

In a world where people are pressed for time, most yakisoba is prepared from
bottled or packaged sauces. They're loaded with MSG and are not widely available
outside of Japan, so I prefer mixing my own blend, using sauces that are
available almost anywhere.



In Japan, the main component of the sauce is a fruit and vegetable sauce called
chūno sōsu(sō as in soda, and su as in sue), which is often abbreviated down to
sōsu. It’s a condiment that's poured on everything from Tonkatsu to salads, and
is used for seasoning dishes ranging from Hamburg Steak to Japanese Curry.
Worcestershire sauce (I use Lea & Perrins) has a similar blend of spices and has
the vinegary kick, but it lacks the fruity sweetness, which is why I blend it
with ketchup and honey to make a close facsimile which I think tastes better
than the original.



I also like to add a bit of oyster sauce to my Yakisoba sauce, which lends some
incredible umami to the noodles while bringing it back just a bit towards it's
Chinese roots.


THE MEAT

The most common type of meat used for yakisoba is thinly sliced pork belly. Not
only does it add a ton of flavor to the noodles, but it also contributes some
fat that helps keep the noodles from sticking together. If you have trouble
finding thinly sliced pork belly in your area, American-style bacon is a good
substitute; however, you'll need to reduce the amount of sauce you add a little
as the bacon can be quite salty.
If you're not into pork, chicken or shrimp are both excellent options, and it's
also okay to just leave out the meat altogether to make vegetarian yakisoba
(make sure you use a vegetarian Worcestershire sauce).


THE VEGGIES

The standard trinity of vegetables for Yakisoba includes cabbage, carrots, and
onions, but you can honestly use any combination of veggies you like. In our
home, this is one way we use up odds and ends from the veggie drawer, and I've
made this with everything from bell peppers, to snap peas, to asparagus, to
kale. Benishoga and aonori are typical garnishes, but green onion or even
cilantro will work.






THE RIGHT YAKISOBA PAN

Yakisoba tastes best when made on a teppan, but most of us don't have a large
high output griddle in our homes, so here's the secret to getting that great
grilled flavor at home.

The traditional teppan gives a large heated surface to work with, so cooks can
constantly move the ingredients around to keep them on a hot part of the pan.
This not only cooks the ingredients through quickly, retaining their vibrant
color, it also allows the ingredients to take on just a bit of char, which is
where that wonderful flavor comes from.

To approximate this at home, I like to use a large pan with a heavy bottom (cast
iron or stainless steel both work well). The large pan gives you extra surface
area to work with while using a heavy pan made of iron or steel (as opposed to
aluminum) means the temperature of the pan won't drop as quickly when you add in
additional ingredients.


HOW TO MAKE THE BEST YAKISOBA

First I like to fry up the pork belly, this gives the pork a chance to brown,
developing a ton of flavor, and it also allows some of the fat to render out. If
you don't use pork belly, you'll want to increase the amount of oil you use in
the pan to 2 tablespoons.



Then I give the vegetables a quick stir-fry to give them a bit of color. You
don't need to cook them through all the way here, as they'll continue to cook
after the noodles get added.

Finally, the noodles are added in and tossed with the sauce until it's
caramelized around the noodles and the noodles start to brown.

The classic toppings for yakisoba are aonori(green nori flakes) and beni shōga
(red pickled ginger), but I also like to top it with some scallions sometimes,
and I've even heard there are people who put mayonnaise on it 😱.


STIR-FRIED NOODLE RECIPES

 * Gluten-Free Yakisoba
 * Singapore Noodles
 * Ramen Fried Rice
 * Chow Mein
 * Pad See Ew
 * Chop Suey





📖 RECIPE


YAKISOBA (焼きそば)


4.50 from 36 votes

Print Pin Discuss

Prep Time 5 minutes mins
Cook Time 5 minutes mins
Total Time 10 minutes mins
Yield 3 servings




UNITS




Grams + US CupsUS Standard


INGREDIENTS 
1X2X3X

 * 230 grams fresh yellow noodles (such as ramen)
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 * 2 teaspoons vegetable oil
 * 100 grams pork belly (or bacon, thinly sliced & chopped)
 * 100 grams onion (~½ small onion, sliced)
 * 100 grams cabbage (~2 leaves, chopped)
 * 60 grams carrot (~½ carrot, julienned)
 * 2 tablespoons Worcestershire sauce
 * 1 tablespoon ketchup
 * 1 tablespoon oyster sauce
 * ½ tablespoon honey
 * ¼ teaspoon white pepper
 * 1 tablespoon vegetable oil
 * Aonori (for garnish)
 * Benishoga (for garnish)


INSTRUCTIONS

 * Boil the noodles according to the directions on the package. When the noodles
   are done, drain and rinse thoroughly with cold water, using your fingers to
   agitate the noodles. Drain as much water off the noodles as possible by using
   a dropping motion with both hands and yanking up suddenly. Toss the noodles
   with 2 teaspoons of vegetable oil to keep the noodles from sticking together.
   
 * Prep the vegetables and make the sauce by whisking together the
   Worcestershire sauce, ketchup, oyster sauce, honey and white pepper in a
   small bowl.
   
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 * Heat a large heavy-bottomed frying pan or griddle over high heat until hot.
   Add 1 tablespoon of oil along with the pork belly or bacon. Fry until the fat
   from the pork has started to render out.
   
 * Add the carrots, onions, and cabbage and stir fry using two spatulas until
   the vegetables are vibrant in color and starting to wilt (they don't need to
   be fully cooked through yet).
   
 * Add noodles and toss with the oil in the pan. If you notice they are
   sticking, add some more oil directly onto the noodles.
   
 * Drizzle the sauce evenly over the noodles and continue tossing and frying
   until the noodles are a uniform color and you can smell the sauce starts to
   caramelize.
   
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 * Plate the yakisoba and sprinkle with aonori and benishoga to garnish.
   

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NUTRITION

Calories 568kcalCarbohydrates 67gProtein 15gFat 26gSaturated Fat 12gCholesterol
24mgSodium 831mgPotassium 337mgFiber 6gSugar 9gVitamin A 3400IUVitamin C
17.3mgCalcium 40mgIron 3.5mg





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 1. Nadia says
    
    February 06, 2021 at 6:28 pm
    
    The recipe didn't really taste like yakisoba but it still tatsed good!
    
    Reply
    
    * Marc Matsumoto says
      
      February 07, 2021 at 10:05 pm
      
      Hi Nadia, I'm curious what you're using as a benchmark for yakisoba?
      
      Reply
      
    
    * Nikiwe Mwale says
      
      January 24, 2023 at 8:49 pm
      
      Hi Marc, I want to make this for dinner tonight, but I really don't like
      adding sweet things to savory dishes. Do you feel the flavor profile will
      be drastically altered if I omit the ketchup and honey? Or if I could omit
      one of the 2 which would you recommend please?
      
      Reply
      
      * Marc Matsumoto says
        
        January 24, 2023 at 9:20 pm
        
        Hi Nikiwe, Yakisoba (along with most Japanese dishes) uses sweetness to
        balance salt and to enhance the taste of umami. When cooking I always
        encourage people to adapt recipes to suit their tastes, but just be
        aware that it will not be the taste of Japanese yakisoba if you leave
        the sweetness out. If you're going to leave just one of them out, I'd
        recommend leaving out the honey. This should cut back on the sweetness
        quite a bit.
        
        Reply
        
      
    

 2. Danielle says
    
    July 26, 2021 at 3:56 am
    
    This recipe takes me straight back to my days in Misawa! I love it!!! Thank
    you!
    
    Reply
    
    * Marc Matsumoto says
      
      July 27, 2021 at 12:19 am
      
      You're welcome Danielle, glad to hear this could bring back some
      memories!😀
      
      Reply
      
    
    

 3. Patrick Hagerty says
    
    February 09, 2022 at 8:20 am
    
    Natsukashi!! I've made this about ten times and it keeps tasting better each
    time. Reminds me so much of my years in Japan so long ago. Thank you so much
    for the recipe!
    
    Reply
    
    * Marc Matsumoto says
      
      February 13, 2022 at 1:00 am
      
      You're welcome Patrick, I'm so glad to hear you've been enjoying it!
      
      Reply
      
    

 4. Karen says
    
    June 20, 2022 at 8:22 pm
    
    Hi Marc, I made this for dinner last night and it was delicious. Thank you
    for sharing your recipe.
    
    Reply
    
    * Marc Matsumoto says
      
      June 22, 2022 at 10:39 am
      
      I'm glad to hear you enjoyed it Karen, thanks for taking the time to let
      me know 😀
      
      Reply
      
    
    

 5. Liz says
    
    January 28, 2023 at 1:27 pm
    
    Excellent! We used dried ramen noodles from Japanese market and oyster sauce
    without msg. Delicious and easy to make; can see how flexible it would be to
    add other veggies, chicken, or a fried egg on top (thanks to the Netflix
    show, Midnight Diner). The sauce was just the right mix of savory and sweet.
    Loved it.
    
    Reply
    
    * Marc Matsumoto says
      
      January 30, 2023 at 11:57 am
      
      Hi Liz, I'm so happy to hear you enjoyed this, and yes, it's super
      flexible! We usually just use leftovers for the protein and whatever
      veggies are in the veggie drawer.
      
      Reply
      
    

 6. Ivan says
    
    April 30, 2023 at 11:28 pm
    
    Thanks, it was delicious! I have to try more of your recipes.
    
    Reply
    
    * Marc says
      
      May 02, 2023 at 10:23 am
      
      You're welcome Ivan, I'm happy to hear you enjoyed this so much!
      
      Reply
      
    
    

 7. Claudia says
    
    July 09, 2023 at 6:19 am
    
    Hi Marc, i am so glad I discovered your website. I gave up making stir-fries
    because no matter what I did, the veggies were always soggy. I was hesitant
    to try the yakisoba, but your instructions and video helped so much. I make
    it regularly now and .my husband loves it. Thank you so much
    We also love the teriyaki salmon. ☺
    
    Reply
    
    * Marc says
      
      July 09, 2023 at 12:06 pm
      
      Hi Claudia, thank you so much for taking the time to let me know how my
      site has been helpful to you! My focus is on the techniques behind why
      recipes work, so I hope you're able to use the things learned here to
      level up your cooking across the board.
      
      Reply
      
    

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Hi, I'm Marc Matsumoto, a retired chef living in Tokyo, and I founded No Recipes
to empower home cooks of all levels by sharing essential techniques and my
kitchen secrets.

Start Here →


TRENDING RECIPES

 * Matcha Ice Cream (No-Churn)
 * Edamame
 * Butter Chicken
 * Authentic Chicken Teriyaki
 * Chicken Chow Mein
 * Kung Pao Chicken


TRENDING CATEGORIES

 * Summer
 * Japanese (Modern)
 * Japanese (Traditional)
 * Japanese (Chinese)
 * Stir Fry
 * Easy Weeknight

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