Japanese Yakisoba (30 Minutes)

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Yakisoba is a popular Japanese stir-fried noodle dish that is both delicious and satisfying. This flavorful dish features tender wheat noodles, crisp vegetables, and savory protein, all tossed in a tangy and slightly sweet sauce. Yakisoba is a versatile dish that can be customized with your favorite ingredients, making it a perfect go-to recipe for a quick and tasty meal. Whether you’re a fan of beef, chicken, shrimp, or tofu, yakisoba can be easily adapted to suit your preferences. Let’s get cooking!

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 8 ounces yakisoba noodles (or substitute with ramen or soba noodles)
  • 2 tablespoons vegetable oil
  • 8 ounces steak, chicken, shrimp, or tofu, sliced into bite-sized pieces
  • 1 onion, thinly sliced
  • 2 carrots, julienned
  • 1 bell pepper, thinly sliced
  • 2 cups shredded cabbage
  • 3 green onions, chopped
  • 2 cloves garlic, minced
  • 1/4 cup soy sauce
  • 2 tablespoons oyster sauce (or hoisin sauce)
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon ketchup
  • Salt and pepper to taste
  • Sesame seeds and chopped green onions for garnish

Instructions

  1. Cook the yakisoba noodles according to the package instructions. Drain, rinse with cold water, and set aside.
  2. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chicken, shrimp, or tofu, and cook until they are cooked through and lightly browned. Remove from the skillet and set aside.
  3. In the same skillet, add the sliced onion, julienned carrots, and bell pepper. Stir-fry for about 3-4 minutes until the vegetables start to soften.
  4. Add the shredded cabbage, chopped green onions, and minced garlic to the skillet. Continue to stir-fry for another 2-3 minutes until the cabbage wilts.
  5. Return the cooked protein (chicken, shrimp, or tofu) to the skillet with the vegetables. Add the cooked yakisoba noodles and toss everything together.
  6. In a small bowl, whisk together the soy sauce, oyster sauce, Worcestershire sauce, and ketchup. Pour the sauce over the noodle mixture in the skillet and toss to coat evenly. Season with salt and pepper to taste.
  7. Cook for an additional 2-3 minutes, stirring constantly, until the noodles are heated through and well-coated with the sauce.
  8. Remove the skillet from the heat and garnish the yakisoba with sesame seeds and chopped green onions. Serve hot and enjoy!

Notes

For the best turnout, use fresh and high-quality vegetables and be sure to stir-fry them over high heat to retain their crispiness and vibrant colors. Feel free to add additional vegetables such as bean sprouts, mushrooms, or snow peas for extra crunch and flavor. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 340
  • Sugar: 8g
  • Sodium: 980mg
  • Fat: 12g
  • Carbohydrates: 42g
  • Fiber: 4g
  • Protein: 20g
  • Cholesterol: 45mg

Pair this with...

Homemade Spring Rolls

Start by grabbing some spring roll wrappers; you'll find them at most Asian grocery stores. For the filling, combine finely shredded cabbage, julienned carrots, sliced green onions, minced garlic, a splash of soy sauce, and some cooked minced chicken or shrimp, if you fancy. Lay out a wrapper, place a tablespoon of filling near the bottom corner, fold the sides in and roll up. Seal the edge with a bit of water or egg wash. Now, heat some oil in a deep-fryer or large pot to 350°F (175°C). Once hot, gently slide in the rolls, a few at a time, frying until golden and crispy, which is usually about 4-5 minutes. Drain on paper towels, serve with sweet chili or soy sauce, and enjoy the crunch!

Stir-Fried Chinese Kale

Grab a bunch of fresh Chinese kale and give them a rinse. Chop 'em into manageable pieces, but keep those lovely leaves intact. Now, for the sauce: mix together about 3 tablespoons of oyster sauce, a splash of soy sauce, and a little sugar to balance the saltiness. Heat up a wok or large pan over medium-high heat, drizzle in some oil, and sauté a handful of minced garlic till it's aromatic but not burnt. Toss in the kale, giving it a good stir until it's just starting to wilt. Pour in your sauce, making sure every leafy bit is coated in that savory goodness. Let it cook for a couple more minutes, until the stems are tender-crisp.

Miso Ginger Salad

Start by preparing a mix of your favorite salad greens; think romaine, iceberg lettuce, or baby greens. Toss in sliced radishes, shredded carrots, and sliced cucumbers for that refreshing crunch. For the dressing, whisk together white miso paste, freshly grated ginger, a dash of soy sauce, a bit of rice vinegar, and some sesame oil. If you like a touch of sweetness, a drizzle of honey or agave nectar will do the trick. Blend until smooth, adjusting the consistency with a little water if needed. Drizzle this punchy dressing over your greens and give it a good toss. Garnish with sliced green onions and a sprinkle of toasted sesame seeds if desired.

For Tomorrow's Dinner

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