The simplest Japanese street food to prepare is yakisoba noodles, which can be stir-fried to perfection in just one pan. Pork and vegetables are smothered in a homemade yakisoba sauce for the most authentic flavor, and it’s ready in just 25 minutes.
We consider it a success when dinner is ready in less than 30 minutes. We enjoy being able to combine various vegetables and proteins to give each version a different twist.
Yakisoba is the perfect one pot batch recipe. You can prepare it for dinner and have plenty of leftovers for the next day’s packed lunches, or you can freeze it in advance for when you’ll need it most.
Mushi Chukamen, the long, thin noodles used to make yakisoba, are the most common type. With thinly sliced onion, carrot, cabbage, bean sprouts, and yakisoba sauce, the noodles are stir-fried. It’s a popular street food snack in Japan. It’s frequently served in restaurants and baseball stadiums as well as sizzling away on flaming hot teppans (Japanese hot plates) at street festivals.
Although this dish resembles Chinese Chow Mein or Lo Mein in appearance, the seasonings used are different. Chinese versions frequently use a lot of soy sauce, but this Japanese recipe uses an easy-to-make oyster sauce and Worcestershire sauce that is thick, sweet, and salty and has similar flavors.
Sarah first discovered this while studying abroad in Japan in 2010, and our family has used it regularly ever since. At home, we frequently prepare the classic pork, onion, and carrot dish as well as chicken, capsicum, and broccoli.
When we visit Japan, we always order a serving of yakisoba and a few okonomiyaki. In Japan, it’s quite common to order both when you visit an okonomiyaki restaurant. There is even an okonomiyaki made in the Hiroshima style that can include udon or yakisoba noodles!
This dish requires a few essential components, as well as delectable pork and vegetables, to shine.
Loosen Up the Noodles Before Cooking with the Rest
Before adding the noodles to the stir-fried ingredients, I advise quickly releasing them. If you don’t, the noodles will probably break up into small pieces on the griddle or wok.
The procedure is to use your hands to break up the noodles and then run warm water over the oil to remove it. Drain well, and then toss with the stir fry vegetables. The noodles will still have enough moisture, but the extra water won’t make them soggy.
Yakisoba is the dish that will transport you to the summer festival in Japan, so I hope you enjoy making it at home.
Yakisoba Sauce:
The well-known Otafuku brand sells yakisoba sauce, but I prefer to make my own (using common condiments), which allows me to slightly alter the flavor each time I make yakisoba.
You are free to add more sugar if you prefer; my kids told me they prefer the sauce to be a little bit sweeter than my recipe below.
Where To Get Yakisoba Noodles & Yakisoba Sauce
Myojo and Maruchan are the two well-known yakisoba noodle brands, and each package contains three packs of the noodles. Each packet of noodles contains tightly packed, already-steamed noodles that have been coated in oil.
I recommend using the Myojo brand (see the picture above). Maruchan, if frozen, tends to break into pieces when defrosted. In Japan, yakisoba noodles are never sold frozen. However, these noodles don’t last very long, and outside of the US, they’re frequently sold frozen.
They are either in the refrigerator or freezer section of Japanese, Korean, and Chinese grocery stores where you can buy them.
FAQ
How are yakisoba noodles made?
To make yakisoba, you fry wheat noodles in the ramen style (also known as “Chinese noodles”) with cubes of pork and finely chopped vegetables like cabbage, onions, bean sprouts, and carrots. It is then flavored with yakisoba sauce, salt, and pepper.
What type of noodles does yakisoba use?
Steamed Chinese-style noodles, or Mushi Chukamen, are another name for yakisoba noodles. They are made of wheat flour, kansui, and water. Although the noodles are yellowish, they are not egg noodles; rather, the use of kansui caused the color.
How do you make Japanese yakisoba instant noodles?
Place the noodles in a pan with 220 ml of boiling water. Be sure to thoroughly untangle the noodles before flipping the noodles after 30 seconds of cooking on medium heat. Add the sauce powder and slightly increase the heat just prior to the water completely evaporating. When the sauce is thoroughly incorporated, it is ready to eat.
Is there a substitute for yakisoba noodles?
Yakisoba noodles can be substituted with ramen because they are the most similar. Use fresh ramen if you can, or even fresh chow mein; if not, instant or dried ramen noodles are very accessible at your neighborhood grocery store.