stir fried noodle

Yaki Udon is Japanese stir-fried udon noodles made with your choice of protein and vegetables seasoned with a savory sauce. Ready in 25 mins, and incredibly delicious!

Yaki Udon

onion

cabbage

carrot

shiitake mushrooms

green onions/scallions

½ lb sliced pork belly ((227 g:

Tbsp neutral-flavored oil (vegetable, canola, etc)

black pepper

Tbsp Mentsuyu/Tsuyu (noodle soup base)

soy sauce

Tbsp katsuobushi (dried bonito flakes) ((or 1 small package of katsuobushi))

ginger

Gather all the ingredients. I like using frozen Sanuki udon noodles, which require boiling for 1 minute before using. If you use refrigerated udon noodles, loosen them under running water and ready to use. If you use dried udon noodles, boil them according to the package instruction.

Bring a large pot of water to boil for udon noodles. My favorite udon is the frozen Sanuki Udon. Cook the frozen udon noodles in boiling water for 1 minute (no need to defrost). If you use dry noodles, follow the package instructions.

Slice onion and cut cabbage into 1” (2.5 cm) square pieces. Julienne the carrot (cut into 2” (5 cm) matchsticks).

Discard the tough shitake stems and slice the mushroom tops. Thinly slice the top 2” (5 cm) green part of scallions and set aside (for garnisih). Cut the rest of scallion into 2” (5 cm) pieces.

Cut the pork belly slices into 1” (2.5 cm) pieces.

In a frying pan, heat oil over medium high heat. Add the pork and cook until almost cooked through. Then add onion and cook until translucent and soft.

Add cabbage and carrots and stir fry until coated with oil. Then add shiitake mushrooms and scallion. Stir fry until vegetables are lightly wilted.

Add udon noodles and using tongs, combine well with all the ingredients.

Add seasonings (Freshly ground black pepper, 3 Tbsp Mentsuyu, and 1 tsp soy sauce) and mix all together. Please adjust the amount of Mentsuyu based on the amount of the ingredients you have added.

Serve on a plate and sprinkle bonito flakes and green onions on top. Garnish with red pickled ginger on the side if you like.

Yakisoba is a popular Japanese dish made from grilled/fried ramen noodles tossed with meat and vegetables and flavoured with a delicious Yakisoba sauce!

Yakisoba

yakisoba noodle ball

g pork

g teared cabbage

g green cupsicum

g Yakisoba sauce (*1)

olive oil

tbsp red pickled ginger

tsp Aonori flakes

tbsp dried bonito flakes (shaved katsuobushi)

prepare noodle

Open the packet of noodle and pour boiling water to loosen the noodles with chopsticks, drain the water well and set aside.

Cook yakisoba noodle

Boil water in a large pot and cook the ramen noodles. Once cooked, drain the water and set the noodles aside.

cut cabbage

Tear the cabbage with hands and slice thinly the stems with a knife.

cut capsicums

Cut the capsicums into bitesize chunks and set aside&nbsp;

cut pork

Cut the thinly sliced pork belly to about 3cm long strips and set aside.

fry noodles

Heat 1/2 tbsp of olive oil in a large pan over medium-high heat and add well-drained noodles to the pan.

brown the noodle

Using an egg flipper, press the noodles down against the bottom of the pan to brown the noodle over medium to high heat.&nbsp;

set aside the noodle

When the noodle is browned and cooked after about 5 minutes, remove the noodle to a bowl to set aside.&nbsp;

heat oil in a frying pan

Place the frying pan back on the medium to high heat and add another 1/2 tbsp of olive oil into the pan.

fry pork and vegetables

When the pan starts to smoke, add the pork and once it is cooked add the vegetables.

add fried noodles into the pan

Cover the meat and vegetables with cooked and browned noodle in order to steam cook the vegetables underneath.&nbsp;&nbsp;

steam cook pork and vegetables

When the volume of the vegetables sink, stir and fry to combine noodle, vegetables, and pork for a few minutes.

Pour yakisoba sauce in to the pan

Pour over the sauce and mix it in over high heat for 30 seconds.&nbsp;

Serve

Trun the heat off, serve the noodle on a plate.&nbsp;

Garnish

Garnish the noodle with red pickled ginger, bonito flakes and Aonori flakes.&nbsp;

https://content.jwplatform.com/videos/sk2bgUid.mp4

Yakisoba fried noodle! Sizzling delicious yakisoba with your frying pan at home

Savory Japanese stir-fried noodles stuffed in hot dog bun, Yakisoba Pan is the ultimate sandwich for carb lovers and featured on Netflix® “Midnight Diner: Tokyo Stories”.

Yakisoba Pan (Yakisoba Dog)

Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc)

hot dog buns

11 oz yakisoba noodles ((2 5.5-oz packages))

Worcestershire sauce

Tbsp oyster sauce

aonori (dried green seaweed) ((to serve))

pickled red ginger (beni shoga

mayonnaise ((to serve))

Gather all the ingredients.

Make a slit on top (or side) of the bread and spread butter (it will act as water-resistant).

Cut the yakisoba noodles in half.

Heat 1 Tbsp oil in a large frying pan or cast iron skillet and cook yakisoba noodles while loosening it up.

Season the noodles with Worcestershire sauce and oyster sauce.  Mix all together and remove from the heat.

Stuff the bread with yakisoba noodles.  Sprinkle aonori and put a little bit of pickled red ginger in the center.  If you don’t eat it right away, wrap the sandwich with plastic wrap.

You can use the side split hot dog buns too.

Vegetable Yakisoba is a Japanese stir-fried noodle dish featuring shiitake mushrooms, tofu, cabbage, and onion that&#039;s bursting with a sweet and tangy flavor. This quick and easy noodle wonder is perfect for a weeknight meal. You don’t have to be vegetarian or vegan to enjoy this savory veggie yakisoba!

Vegetable Yakisoba

onion ((6 oz, 170 g

green bell pepper ((3 oz, 85 g

oz green cabbage

oz carrot

shiitake mushrooms ((3 oz, 85 g for 3 servings))

½ fried firm tofu ((3.3 oz, 72 g

oz bean sprouts

neutral-flavored oil (vegetable, rice bran, canola, etc.)

noodles

Tbsp Yakisoba Sauce (homemade

aonori (dried green laver seaweed)

pickled red ginger (beni shoga or kizami beni shoga)

Tbsp ketchup

1½ Tbsp soy sauce

sugar

Gather all the ingredients. If you&#39;re making the homemade yakisoba sauce, gather the additional condiments (see the image on the right).

Combine all the sauce ingredients, except for the Worcestershire sauce, in a mason jar and mix well together. Make sure that each ingredient is well incorporated.

Add the Worcestershire sauce and whisk it all together.

To Make the Homemade Yakisoba Sauce

Thinly slice the onion and green bell pepper. If the bell pepper is tall, cut the slices in half crosswise.

Discard the tough core of the green cabbage leaves. Cut the leaves into pieces 1 inch (2.5 cm) square.

Cut the carrot into 2-inch (5 cm) lengths and slice into thin slabs. Then, cut them into julienned strips.

Cut the green onions into 2-inch (5 cm) lengths and cut the thick bottom parts in half lengthwise.

Discard the shiitake stems and thinly slice the caps.

Slice the fried firm tofu and cut the slices in half lengthwise to make thin strips.

To Prepare the Ingredients

Heat a wok (or large frying pan) on medium-high heat. Once it’s hot, add the oil and swirl it around to make sure it coats the entire surface of the wok.

Add the onion and the white part of the green onions. Cook, stirring often, until the onion slices are translucent.

Add the bell pepper, cabbage, and carrot. Stir to cook until they are mostly wilted.

Add the shiitake mushrooms, green part of the green onions, and tofu. Mix all together.

Add the bean sprouts and mix everything. I like to keep the texture of the vegetables tender but not too soft, so I move on to the noodles when the vegetables are 80-85% cooked through.

Place the squares of pre-steamed yakisoba noodles in the pan on a bed of the stir-fried vegetables. Cover the noodles with the vegetables from the sides of the pan. Then, lower the heat and let the noodles steam for 2-3 minutes.

Increase the heat back to medium or medium high. Gently loosen up the noodles and toss all the ingredients together using a spatula and/or tongs in each hand.

Drizzle the yakisoba sauce over the ingredients, saving some in case you wish to add more later. Toss everything together and taste; add more sauce if desired.

To Cook the Yakisoba

Serve the Vegetable Yakisoba on individual plates and garnish with aonori and pickled red ginger.

To Serve

You can keep the leftovers in an airtight container and keep them for 3 days in the refrigerator or for up to a month in the freezer.

To Store

The pad Thai shortcut you’ve always dreamed of – how to make the street-food classic from your very own pantry staples.

Pantry Pad Thai | Marion's Kitchen

rice stick noodles;

tbsp vegetable oil;

¼ red onion,

chicken thigh,

eggs,

¼ cup finely sliced spring onion;

tbsp roughly chopped roasted cashews;

lime wedges,

chilli powder, to serve (optional);

Pad Thai sauce:;

tbsp brown sugar;

tbsp fish sauce;

tbsp white vinegar;

tomato paste

Step 1

Soak the noodles in room temperature water for 20-30 minutes.

Step 2

In the meantime, for the pad Thai sauce, combine the ingredients in a small saucepan over high heat. Bring to a simmer and cook, stirring every so often, for 5 minutes or until the sugar has dissolved and the sauce has thickened slightly.

Step 3

When you’re ready to cook, bring a large pot of water to the boil. Have that boiling on the side.

Step 4

Heat the vegetable oil in a wok or large frying pan over high heat. Add the red onion and stir-fry for 30 seconds. Then add the chicken and stir-fry until cooked. Pour in the egg and straight away, remove your noodles from the room temperature water and add them into the side pot of boiling water. Allow noodles to cook for 10-20 seconds and then use tongs to transfer the noodles straight into the wok. Pour over the pad Thai sauce and toss the whole lot together until well combined. Toss through the spring onion.

Step 5

Divide among serving plates. Top with cashews and serve with a lime wedge and chilli powder, if using.

Make my authentic Shrimp Yakisoba recipe with savory homemade sauce in under 30 minutes. I&#039;ll teach you how to sear the seafood and char the crisp veggies to achieve the signature street-food flavor of these Japanese stir-fried noodles at home.

Shrimp Yakisoba

shrimp

squid

Tbsp sake ((to marinate the seafood))

½ lb green cabbage ((about ¼ small head))

onion ((5 oz, 142 g))

carrot ((3.5 oz, 100 g))

servings yakisoba noodles ((pre-steamed; one package contains 3 servings, 16–17 oz, 454–480 g))

Tbsp neutral oil ((plus more, if needed))

black pepper ((to taste))

tsp oyster sauce

tsp ketchup

tsp sugar ((plus more, to taste))

Gather all the ingredients. Tip: For the sauce, I recommend doubling the recipe, just in case you need extra. If you end up adding more ingredients, you‘ll need more sauce so the yakisoba noodles are flavorful.

Whisk together the sauce ingredients: 3 Tbsp Worcestershire sauce, 4 tsp oyster sauce, 3 tsp ketchup, 2 tsp soy sauce, and 2 tsp sugar until the sugar is completely dissolved. Tip: It‘s important to taste the sauce now and add more sugar, if needed. For example, some ketchup is sweeter than others while some Worcestershire sauce is less sour than others. Set it aside.

To Make the Yakisoba Sauce

Peel and devein 5 oz shrimp. Cut 2 oz squid into bite-size strips. Place the seafood in a bowl and toss with 2 Tbsp sake to marinate. Set aside to marinate.

Cut ½ onion into ¼-inch (6-mm) slices.

Cut 4 inches carrot into 2-inch slabs. Then, cut them into julienne strips 2 inches (5 cm) long.

Remove the tough core from ½ lb green cabbage. Cut the cabbage leaves into slices 1 inch (2.5 cm) wide. Then, cut the slices into bite-sized pieces.

Chop 3 green onions/scallions into 2-inch (5-cm) pieces. Cut any thick, white parts of the green onions in half lengthwise. Keep the green and white parts in separate piles.

Place the 3 servings yakisoba noodles on a plate and cover with a damp paper towel. Heat in the microwave to steam, then loosen the noodles with your hands.

Heat a griddle, large wok, or large skillet on medium-high heat, then add 1 Tbsp neutral oil. When the oil is hot, add the sliced onions and white part of scallions. Sauté, tossing occasionally with a pair of tongs, allowing the onions to char on the edges and soften a bit. When they start to become translucent, push them one the side of the griddle. Add the shrimp in a single layer to an empty space on the cooking surface.

Add the squid pieces next to the shrimp in a single layer. Quickly sear the seafood, flipping the shrimp when it turns opaque and pan-grilling the squid until its juices evaporate on the griddle. Remove the seafood to a tray.

Add the cabbage and carrot to the cooking onions and toss together. Cook the vegetables while tossing occasionally, leaving them to grill and brown on the hot cooking surface and develop a golden char. When the cabbage is slightly softened but still crisp, spread out the vegetables across the griddle. Add the cooked seafood and green part of the scallions across the top.

Spread out the loosened noodles across the top of the vegetables and seafood. Then, pour the yakisoba sauce on top of the noodles.

Toss to combine the noodles, seafood, and vegetables and distribute the sauce evenly. Lower the heat, if needed. Taste and add more sauce, if desired. Toss and turn off the heat.

To Cook the Shrimp Yakisoba

Transfer the shrimp yakisoba to individual plates. Sprinkle with freshly ground black pepper to taste and top with optional aonori (dried green laver seaweed) and pickled red ginger (beni shoga or kizami beni shoga). Enjoy!

You can store the leftovers in an airtight container in the refrigerator for up to 3 days. If you used previously frozen shrimp or calamari to make this recipe, I don’t recommend freezing the leftovers. Reheat in the microwave until warmed through. If you have any leftover homemade yakisoba sauce, you can store it in a mason jar or other airtight container for up to a month.

If you are thinking of making this recipe...DO IT! The flavor takes me right back to Japan. Thank you for sharing in making my day a lot better. The sauce is perfection!

I made this last week 2X's and it was delicious and very easy.  I had trouble finding squid, that was not already breaded, and finally found a package of whole squid that was frozen.  Since they were small, it was easier to cut the bodies so ended up with the tubular circles.  Oh, everything was so delicious and I'm glad I doubled the sauce.  I need to invest in some udon bowls, as the noodles quickly cooled so we heated in the microwave.

Is this still yakisoba if I make it with Hakubaku dry udon noodles?  I ask because my doctors have me watching my sodium intake and with any of the refrigerated or frozen yakisoba noodles I've been able to find it's through the roof.  Tastes great even this way, I'm really just curious if it's the same thing.

Take your prawn pad see ew recipe to new heights with these tips on how to make the best Thai stir-fried noodles with soy sauce.

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Top Tags

Yaki Udon

Yakisoba

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Vegetable Yakisoba

Pantry Pad Thai | Marion's Kitchen

Shrimp Yakisoba

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Pad Mee Korat | Marion's Kitchen

Top 8 stir fried noodle recipes from across the web

The most viewed stir fried noodle recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Yaki Udon

Yakisoba

Yakisoba Pan (Yakisoba Dog)

Vegetable Yakisoba

Pantry Pad Thai | Marion's Kitchen

Shrimp Yakisoba

Garlic Prawn Pad See Ew | Marion&#0...

Pad Mee Korat | Marion's Kitchen

The most viewed stir fried noodle recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine