yakisoba sauce

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

soy sauce

Tablespoon white sugar

red pepper flakes

rice vinegar

water or broth

vegetable oil

onion, vertically sliced

cabbage

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.

How to make layered "Hiroshima Style" Okonomiyaki (Japanese savoury pancake) in a frying pan.

Hiroshima Style Okonomiyaki (in a frying pan)

tbsp oyster sauce

tsp Worcestershire sauce

tsp ketchup

tbsp sake (or white wine)

tsp sugar

black pepper

tsp sesame oil

portion yakisoba noodles (approx 100 grams)

cake flour

stock

sugar

mirin (optional)

tbsp katsuobushi (bonito flakes)

shredded white cabbage

squid snack or tenkasu (tempura bits)

beansprouts

pork

salt

tbsp Worcestershire sauce

tbsp oyster sauce

tbsp ketchup

tbsp honey

tsp soy sauce

spring onion

Egg yolk (optional)

Take a small bowl and add 1/2 tbsp oyster sauce, 1/2 tbsp soy sauce, 2 tsp Worcestershire sauce, 1/2 tsp ketchup, 2 tsp sake, 1/4 tsp sugar, a pinch of black pepper and 1/2 tsp of sesame oil. Mix well and keep it near the stove.

If you are using dried noodles, cook them for a few minutes less than the instructed time and pour them into a cullender, rinse with cold water and drain thoroughly so that're not too wet when you fry them.

Heat a frying pan on medium high and add 1/2 tbsp vegetable oil. Once hot, add the yakisoba noodles and fry until both sides slightly crispy.

Pour the yakisoba sauce over the noodles and stir fry until they're evenly coated.

Once coated, transfer the noodles to plate and wipe out the frying pan with a paper towel. (Use tongs/chopsticks to hold the paper towel.)

In a jug, mix 30g cake flour, 60ml dashi, a pinch of sugar and a dash of mirin. Whisk until smooth.

Pour the mixture into the pan, making sure to leave 1-2 tsp worth in the jug for later.

Use the back of a spoon or ladle to spread out the batter so that's smooth and evenly covers the base of the pan. Crush the 1 tbsp of katsuobushi in your hand and sprinkle it over the top of the wet batter.

Once the batter is cooked through and no longer runny, place 50g shredded cabbage, 4-5 tbsp of tenkasu (tempura bits), 50 beansprouts and 100g of thinly sliced pork belly slices on top. Drizzle the leftover batter over the top and then place a lid on the pan.

While it's cooking, mix the okonomi sauce. Mix 1/2 tbsp Worcestershire sauce, 1/2 tbsp oyster sauce, 1 tbsp ketchup, 1/2 tbsp honey and 1/2 tsp soy sauce in a small bowl. Set aside for the end.

Once the okonomiyaki has been steaming for 5 minutes, take off the lid and flip the whole thing over so that the pork is at the bottom. This will allow the pork to fry and cook all the way through. Place the lid back on and steam for another 5 minutes.

While you're waiting, crack one egg into a bowl with a pinch of salt and whisk thoroughly.

Once 5 minutes have passed and the pork is cooked, flip the okonomiyaki out onto a large plate.

Use a paper towel to wipe out the pan, then add 1/2 tsp oil and spread it around with the other side of the paper towel.

Pour in the egg into the pan and swirl it around, coating the bottom of the pan with an even layer.

Once it's about 80% cooked, carefully flip the egg over and place the cooked yakisoba from earlier on the top.

Flip the other half of the okonomiyaki on top so that the crepe is on the top. 

Carefully flip the whole thing over and generously coat with the homemade okonomi sauce, chopped spring onion and an egg yolk (optional).

This Homemade Yakisoba Sauce Recipe is like barbecue sauce on steroids. Mix a few easy ingredients together and this bad boy is ready for your noodles, beef, pork or even on an omelette. AND - it&#x27;s ready in less than 5 minutes.

Yakisoba Sauce Recipe

Worcestershire sauce

tbsp oyster sauce (or vegetarian oyster sauce)

tbsp rice vinegar

tomato sauce / ketchup

tsp raw sugar

hoisin sauce

tsp minced ginger

Japanese 7 Spice (to taste, or chilli powder)

Add the soy sauce, Worcestershire sauce, oyster sauce, rice vinegar, tomato sauce (or ketchup), raw sugar, hoisin sauce, ginger and Japanese 7 Spice powder into a small bowl and mix well.

Taste

Taste, and add a little of any ingredient until you&#039;re satisfied with the flavour.

Store

Store in an airtight container in the fridge until you’re ready to use. Aim to use within a couple of days for the best flavour.

Yakisoba is a classic Japanese noodle stir fry seasoned with a mouthwatering sweet and savory yakisoba sauce. Add your favorite protein – shrimp, chicken, or pork – and fill it with veggies like carrots, cabbage, mushrooms, and onions. Super easy to make and loved by the whole family!

Yakisoba Noodles Recipe

oyster sauce

mirin

ketchup

brown sugar

servings Yaki-soba Noodles

chicken

carrots

onion

red bell pepper

shiitake mushrooms (sliced)

¼ green cabbage ( cored and sliced)

onions

In a medium bowl, combine the soy sauce, oyster sauce, mirin, hoisin sauce, ketchup, brown sugar, and Worcestershire sauce. Set aside.

Empty the Yaki Soba noodles into a colander and rinse a few times before setting aside. 

Heat the vegetable oil in a wok or large skillet over high heat, add the chicken, and stir-fry for 5-7 minutes or until browned and cooked through.

Add the carrots, onion, and bell pepper to the pan and sauté for 2-3 minutes, or until the vegetables start to soften.

Stir in the mushrooms and cabbage and cook until the mushrooms just start to release their water, about 4 minutes. Mix in the green onions and stir-fry for an additional minute.

Add the noodles and the sauce to the wok, gently toss to combine until heated through - about 3 minutes.

Garnish with freshly chopped green onions if desired.

Yakisoba (焼きそば) is the Japanese version of stir-fried noodles. The noodles are cooked with sliced pork and plenty of vegetables (cabbage, bean sprouts, carrots, shiitake mushrooms and green onions), then coated with a special sauce. Instead of pork, chicken or beef would also work well. You can use different vegetables that are suitable for stir-fry too.Please see the video above this recipe card.Don&#39;t forget to see the section &#39;MEAL IDEAS&#39; below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.

Yakisoba (Japanese Stir Fried Noodles) - New

300 grams/10.5 ounces yellow noodles ((note 1))

tbsp sesame oil

oil oil

carrot (thinly sliced diagonally)

mushrooms

green onions (diagonally sliced)

bean sprouts

milliliters/1.4 ounces Bulldog tonkatsu sōsu ((note 5))

Bulldog usutā sōsu ((note 5))

½ tbsp tomato sauce

dashi seasoning powder

tbsp aonori ((dried seaweed flakes, note 7))

tbsp benishōga ((red pickled ginger, note 8))

Add all the Yakisoba Sauce ingredients into a cup or a bowl and mix well. Set aside until required.

Boil a sufficient amount of water in a saucepan and boil the noodles for 1 minute.

Drain and sprinkle sesame oil over the noodles and mix until all noodles are coated. This is to prevent the noodles from sticking to each other.

Heat oil in a wok or a large frying pan over medium high heat. Add the pork and sauté until the pork is almost cooked through (about 2-3 minutes).

Add the carrots and stir-fry for 30 seconds, then add the cabbage and shiitake mushrooms.

Stir-fry for about 1 minute until the cabbage is nearly cooked, then add the green onions and bean sprouts.

After stir-frying for 30 seconds, add the noodles. Mix the noodles and vegetables well (note 9).

Add the Yakisoba Sauce and mix quickly to ensure that all the noodles are coated with the sauce, and the colour of the noodles is consistent, without any light-coloured patches.

Transfer the noodles onto serving plates, piling them into a mound.

Sprinkle aonori over the noodles and add the benishōga on the top or the side of the noodles or serve in a separate bowl/plate for individual to add topping themselves.Serve immediately.

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

Top Tags

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Hiroshima Style Okonomiyaki (in a f...

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