Yakisoba

Yakisoba - Japanese stir-fried noodles

Course: Main courses

Cuisine: Japanese

Keyword: Noodle dish, Street food, Wok dish

Seizoen: All year

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: servings

Calories: 527kcal

Author: Diana Westerhof

Yakisoba is a classic from Japanese street food cuisine. The dish is quick, versatile, and incredibly flavorful. Perfect for a weekday evening, but also festive enough to impress guests. You can make it with meat, fish, tofu, or a plant-based meat substitute, depending on what you're in the mood for or what's left in the fridge.

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Equipment

Ingredients

250 g noodles
50 g shiitake in large pieces
1 onion in slices
1 carrot in slices
2 spring onions
0.25 Savoy cabbage
250 g bacon or prawn, chicken, tofu
sunflower oil
salt to taste
pepper to taste
benishoga optional for garnish
aonori optional for garnish

Sauce

3 tbsp worcestershire sauce
2 tbsp ketchup
2 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp mirin
1 tsp lemon juice
1 tsp brown sugar

Instructions

Preparation

Start by cooking 250 g noodles according to the instructions on the package. Then rinse them briefly under cold water so they don’t continue cooking and become sticky. Set them aside for later in the process.
Meanwhile, slice 1 onion into half rings, 1 carrot into thin slices, and tear 50 g shiitake into large pieces. Cut the 0.25 Savoy cabbage into thin strips. Cut 2 spring onions into about 1 cm diagonal pieces and set these aside; you’ll only use them when serving. Cut the bacon into bite-sized pieces.
For the yakisoba sauce, mix 3 tbsp worcestershire sauce, 2 tbsp ketchup, 2 tbsp oyster sauce, 1 tbsp soy sauce, 1 tbsp mirin, 1 tsp lemon juice and 1 tsp brown sugar. A simple stir is enough - the flavours will naturally meld while stir-frying.

Cooking

Heat a splash of sunflower oil in a large pan or wok over medium-high to high heat. Add 250 g bacon and fry it until nice and crispy. Add pepper and salt to taste. Once cooked, add the chopped onion, carrot, shiitake, and cabbage.
Stir-fry this together until the vegetables are just tender but still retain some texture and bite. The cabbage wilts slightly and provides a fresh contrast to the rest.
Then add the cooked noodles to the pan and pour the yakisoba sauce over them. Stir everything well so that the sauce evenly coats everything and everything is glossy. Let it warm through for a few more minutes over medium-high heat, allowing all the flavours to blend well.

To serve

Divide the yakisoba over bowls or deep plates. Generously sprinkle the finely chopped spring onion on top for a fresh and spicy touch. Optionally, also add some benishoga for that characteristic red-pickled kick and some aonori for umami and a hint of the sea. Serve immediately, as yakisoba is at its best when still nice and hot.

Notes

Got leftovers? No problem, this dish is still fine to reheat the next day in a pan or microwave. Freezing is a bit trickier because of the noodles, so don’t make much more than you think you can eat.

Nutrition