yakisoba

Yakisoba is a classic Japanese noodle dish with a salty, sweet and sour sauce. Made in one-pan, this recipe is so easy to make and is always a crowd pleaser.

Yakisoba Noodles

red bell pepper

carrot

green onions

chicken

cabbage

onion

oz yakisoba noodles

tsp sugar

soy sauce

tbsp oyster sauce

tbsp ketchup

tbsp worcester sauce

Sauce

Combine the sauce ingredients together. Set it aside.

Prep

Prepare all veggies for the recipe. Cut them into the size of your preference. Some noodles may need to be preheated in their original packaging. Follow the instructions on the box for the noodles.

Veggies

Cook all vegetables separately in a pan on high heat, just for a few minutes. This will add a golden color to them.

Chicken

Cook chicken in an oiled skillet until all sides turn golden brown.

Add saut&eacute;ed veggies and all the sauce ingredients to the pan.

Cook

Add in noodles to the mixture. Cook for a few minutes and serve.

Healthy vegetarian and vegan weeknight dinner, packed full of stir fried veggies and noodles with a quick and easy homemade seitan mock duck. I'll show you how to make mock duck from scratch... it's easier than you think!

Yakisoba with Easy Homemade Seitan "Mock Duck"

- 1 Tbsp sliced garlic

- 1 Tbsp grated ginger

carrot, julienned

pepper,

Worcestershire sauce (I use Biona brand)

Tbsp ketchup

chili garlic sauce (depending

brown sugar

mirin

soba noodles

sesame oil

(90 grams) of vital wheat gluten

(120 milliliters) water

Mix the vital wheat gluten and water together...

Mix the vital wheat gluten and water together in a bowl, using a fork. It will quickly come together to form a spongy mixture.

Use your hands to knead the mixture for...

Use your hands to knead the mixture for a few minutes. It will become very thick and binded, and it will tear when you stretch it.

Fill a large saucepan 2/3rd full of vegetable...

Fill a large saucepan 2/3rd full of vegetable stock, with a tablespoon or two of soy sauce, and bring to a boil.

Tear off walnut-sized pieces of the seitan dough...

Tear off walnut-sized pieces of the seitan dough and drop into the pan.

The pieces will all start to float and...

The pieces will all start to float and expand (they look a bit like popcorn!). Simmer for about half an hour, regularly stirring and pushing the floating pieces back into the water, before draining and patting dry on a chopping board. This is a good chance to chop all your vegetables and prep your sauce.

Make the sauce by whisking together the soy...

Make the sauce by whisking together the soy sauce, Worcestershire sauce, ketchup, chili garlic sauce, mirin and sugar.

Cook the soba noodles according to your package...

Cook the soba noodles according to your package instructions. Drain, and add a little toasted sesame oil to stop them sticking. (You could cook them while the veggies are frying if you're good at multi-tasking. This will enable you to eat a little quicker. If not, do them first!)

In a large wok, heat a generous glug...

In a large wok, heat a generous glug of oil.

Throw in the seitan chunks, ginger and garlic...

Throw in the seitan chunks, ginger and garlic and fry until you see the seitan starting to brown.

Now add all of the veggies to the...

Now add all of the veggies to the pan, excluding the cabbage, and fry for 3-5 minutes, until they are almost cooked. You want them to stay a little crunchy.

Finally, add the cabbage. It's best to do...

Finally, add the cabbage. It's best to do this in 2 or 3 batches because it will shrink down quite a lot after a minute of stir frying.

Finally, when all the veggies are well cooked,...

Finally, when all the veggies are well cooked, add the sauce and the noodles and toss through to combine.

This Yakisoba is a hearty, veggie filled, chicken and noodle stir-fry dish that's amazingly delicious! It's saucy and perfectly seasoned. It's a comforting dish that's and sure to satisfy those take-out cravings.

Chicken Yakisoba

Worcestershire sauce

Tbsp packed light brown sugar

Tbsp oyster sauce

tsp sesame oil

(5.9 oz.) pks. refrigerated yakisoba noodles, ((seasoning packets discarded)*)

Salt, (if needed)

Tbsp Gourmet Garden Chunky Garlic Stir-In Paste

Tbsp Gourmet Garden Ginger Stir-In Paste

Tbsp vegetable oil

red bell pepper, (cored

button mushrooms, sliced

green cabbage

matchstick carrots

2-inch strip sliced green onions, (green portion only)

peanuts

Bring a large pot of of water to a boil while prepping ingredients.&nbsp;

In a small mixing bowl whisk together soy sauce, Worcestershire sauce, ketchup, brown sugar, oyster sauce and sesame oil. Set aside. &nbsp;

Add noodles to boiling water and cook stirring occasionally, just until noodles separate, about 1 minute. Let drain well in a colander and set aside.

Heat 1 Tbsp oil in a non-stick wok or 12-inch (and deep) non-stick skillet over fairly high heat. Add chicken, just lightly with salt if needed (a pinch or two). Give space between pieces add cook, turning once halfway, until cooked through about 5 minutes.

Transfer chicken to a plate. Reduce heat slightly, heat remaining 1 Tbsp oil in skillet. Add in green onions, ginger paste and garlic and saute 30 seconds (step back as it may sputter a little).&nbsp;

Add in bell pepper and mushrooms. Saute 1 minute. Add in cabbage and carrots and green onion greens and saute until cabbage it's just wilted, about 1 - 2 minutes longer.

Add drained noodles to skillet along with cooked chicken. Pour sauce over top and toss. Saute 1 minute. Season lightly salt as needed. Serve warm with peanuts and Sriracha if desired.

https://content.jwplatform.com/videos/T8VoJtHf.mp4

This Chicken Yakisoba is sure to satisfy those Asian food cravings! It's a delicious Japanese noodle dish that's packed with chicken and veggies and tossed with a simple, flavorful sauce.

Chicken Yakisoba is a popular Japanese noodle stir-fry that's super easy to make at home. Our recipe also has a ton of fresh vegetables in it!

fresh yakisoba noodles ((340 grams))

oyster sauce

sugar

chicken thighs

cornstarch

oil ((plus 2 teaspoons, divided))

shiitake mushrooms ((thinly sliced))

onion ((thinly sliced))

cabbage ((julienned))

scallions ((julienned))

Remove the yakisoba noodles from the package, and transfer to a bowl of hot water. Gently break them up; the hot water will help loosen them. Drain thoroughly and set aside. 

In a small bowl, mix together the soy sauce, oyster sauce, mirin, Worcestershire sauce, and sugar until thoroughly combined. In a separate bowl, combine the sliced chicken with 2 teaspoons cornstarch and 2 teaspoons oil. Set aside.

Heat 1 tablespoon of oil in a wok over high heat. Add the chicken in one layer and allow to sear for 1 minute. Stir-fry for another minute, remove from the wok, and set aside.

Add 2 tablespoons of oil to the wok, along with the shiitake mushrooms. Stir-fry for 2 minutes and then add the onions, carrots, and cabbage. Stir-fry for another 2 minutes, and then add the noodles, seared chicken, scallions, and the sauce mixture. Continue to stir-fry the mixture for another 2-3 minutes until the noodles are heated through. Serve!

Yakisoba is a classic Japanese stir fry noodles recipe with a salty, sweet, sour and spicy sauce. You can make it simple with cabbage, onions and scallions or add your favorite veggies and protein.

15 Minute Easy Yakisoba Noodles Stir Fry

Tablespoon white sugar

red pepper flakes

rice vinegar

water or broth

vegetable oil

onion, vertically sliced

scallions, chopped

Follow package instructions to heat and separate noodles.

Combine the soy sauce, sugar, red pepper flakes,...

Combine the soy sauce, sugar, red pepper flakes, vinegar, and water in a small bowl and whisk to combine.

Heat the vegetable oil in a large saute...

Heat the vegetable oil in a large saute pan or wok set over medium-high heat. Add the sliced onions and stir fry for 1 minute. Add the cabbage and cook for another 2 minutes until softened. Add the prepared yakisoba noodles and toss well.

Pour the sauce into the pan and toss...

Pour the sauce into the pan and toss to coat the noodles. Stir fry for 3 to 4 minutes until heated through. Turn off the heat and add the scallions. Serve hot.

Yakisoba would normally have oyster sauce, chicken, and sometimes even egg noodles. This vegan version will totally fool everyone!

tbsp vegan worcestershire sauce

tbsp vegetarian oyster sauce

maple syrup

tbsp Sriracha

tbsp rice wine vinegar

C vegetable oil

250 g 100% buckwheat noodles

grapeseed oil

yellow onion, thinly sliced

oz veggie chicken strips

garlic cloves,

C shitake mushrooms, sliced

C sliced carrot (about 2 large carrots)

C chopped savoy cabbage (about 1/2 a head)

C bean sprouts

ginger

nori

In a saucepan on medium-low heat, whisk together all of the ingredients for the sauce. Continue whisking until the sauce is brought to a low simmer, then remove from heat and set aside.

Chop all of your veggies in advance and have everything prepared and ready to stir fry.

Bring a pot of water to a boil for the noodles. Cook for 5 to 6 minutes, then drain, and run under cool water using your hands to rinse and separate the noodles.

Heat 3 tablespoons of vegetable oil in a wok or large frying pan over medium-high. Fry onion for 3 minutes. Then add in minced garlic and the veggie chicken strips. Brown up the veggie chicken strips in the pan for approximately 6 to 8 minutes, then add in your veggies and grated ginger.

Stir fry everything for another 6 to 7 minutes or until the cabbage, mushrooms, carrots, and bean sprouts are softened but not over cooked. During this cook time, you might need to add 1 more tablespoon of vegetable oil if things are sticking to the pan.

Lower the heat to medium and toss in the noodles and the yakisoba sauce, stir frying everything in the wok for another 3 to 4 minutes.&nbsp;

Place yakisoba in a serving dish and top with crushed roasted nori seaweed.

Stir fried to perfection in just one pan, Yakisoba noodles are the easiest Japanese street food to make. Ready in 25 minutes and loaded with pork and veggies smothered in a homemade yakisoba sauce for the most authentic flavour.

Yakisoba – Japanese Stir Fried Noodles

noodles

300 g pork loin (thinly sliced)

onion (thickly sliced)

carrot (finely sliced)

g cabbage (thickly sliced)

yakisoba sauce

tsp white sesame seeds

seaweed flakes / aonori (nori flakes)

benishoga (pickled red ginger)

katsuoboshi (dried bonito flakes)

First up, heat that oil in a large wok or frying pan. We're adding a little vegetable oil and a dash of sesame oil for extra flavour.

Next, throw in the onions and stir fry for a few minutes until your mouth starts watering, then add the carrots and cabbage and give it a good stir. The thinly sliced pork comes next - stir fry until golden brown and full of deliciousness.

Now throw in those fresh ramen noodles and stir fry for a few minutes, using your spatula to toss and separate the strands. Once noodles they start to turn a little crispy, add half the yakisoba sauce and stir quickly to cover everything in flavour awesome-sauce.

Add remaining sauce and continue to stir fry until all ingredients are cooked and you can resist no longer.

Serve piping hot and delicious.

https://www.youtube.com/watch?v=9PkYPK0Qjgs

This flavour-packed Yakisoba Noodles recipe is quick and easy to prepare. It’s loaded with pork and veggies and drizzled with homemade yakisoba sauce for authentic Japanese flavour!

FULL RECIPE - 
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Check out some of our most popular Japanese recipes here - 

Homemade Yakisoba Sauce Recipe - http://bit.ly/YakisobaSauce

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Japanese Udon Noodles - http://bit.ly/UdonNoodleSoup

Easy Homemade Yakisoba Noodles [Ready in 25 Minutes!]

Yakisoba with Pork Belly

pork

cabbage leaves

onions

mushrooms

(16 – 17 ounces) package Yakisoba noodles

black pepper

Aonori ((dried seaweed powder) (optional topping))

red ginger ((optional topping))

ketchup

In a small bowl, whisk together all the sauce ingredients. Set aside.

Bring a medium pot of water to a boil over high heat. Reduce heat and keep it at a simmer.

In a large flat griddle over medium high heat. Add 2 tablespoons vegetable oil and grease the griddle. Cook the pork belly until no longer pink. Reduce heat to medium. Add onion. Cook for 2 minutes. Add carrot and cabbage. Cook until almost tender, about 3 – 4 minutes.

Meanwhile, add noodles in the simmering water. With a pair of chopsticks or tongs, separate the noodles as quick as possible without breaking them. Drain and set aside.

Toss in green onion and mushroom. Cook for another minute. Season with ground black pepper. Add the cooked noodles. Combine the noodles with the vegetables.

Turn the heat down to medium-low, add 2/3 of the yakisoba sauce to the noodles. Mix well. Taste and adjust with more sauce according to your own taste. Transfer to serving plates. Sprinkle with seaweed powder and top with pickled red ginger if using. Serve immediately.

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;

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