Description
This Yakisoba Noodles recipe is a flavorful and quick Japanese stir-fried noodle dish featuring tender vegetables, a savory sauce made from Worcestershire, ketchup, soy, and oyster sauces, and optional protein. Perfect for a satisfying meal in just 25 minutes, it combines a balance of sweet, tangy, and umami flavors with a delightful texture from fresh or instant noodles.
Ingredients
Scale
Sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon ketchup
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
Noodles
- 200 grams fresh yakisoba noodles or instant noodles (cooked and drained, without seasoning)
Protein (optional)
- 150 grams chicken breast, pork, or tofu, cut into bite-sized pieces
- 1 tablespoon vegetable oil (for cooking protein)
Vegetables
- 1 small onion, sliced
- 1 medium carrot, julienned
- 1/2 bell pepper, sliced
- 1 cup cabbage, chopped
- 1/2 cup mushrooms, sliced
- 1-2 tablespoons vegetable oil (for stir-frying vegetables)
Garnishes (optional)
- 2 tablespoons green onions, chopped
- 1 tablespoon sesame seeds
- Pickled red ginger to taste
Instructions
- Make the sauce: In a small bowl, whisk together Worcestershire sauce, ketchup, soy sauce, oyster sauce, and sugar until smooth and well combined. Set the sauce aside to allow the flavors to meld.
- Prep the noodles: If using fresh yakisoba noodles, loosen them gently under warm running water, then drain and set aside. For instant noodles, cook according to package instructions but omit any seasoning packets. Drain thoroughly to avoid sogginess.
- Cook the protein (if using): Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add your chosen protein pieces and cook, stirring occasionally, until browned and thoroughly cooked through, about 4-6 minutes. Remove the cooked protein from the pan and set aside.
- Sauté the vegetables: Using the same pan, add additional vegetable oil if necessary. Add sliced onions, julienned carrots, and bell peppers and stir-fry for 2 to 3 minutes until they start to soften. Then, toss in the chopped cabbage and sliced mushrooms and continue stir-frying for another 2 minutes until the vegetables are tender but still crisp.
- Add the noodles and sauce: Return the cooked protein to the pan. Add the prepared noodles and pour the sauce over all the ingredients. Toss and stir-fry everything together for 2 to 3 minutes until the noodles are heated through and evenly coated with the sauce, ensuring the flavors are well distributed.
- Garnish and serve: Remove from heat and serve the yakisoba hot. Garnish with chopped green onions, toasted sesame seeds, and pickled red ginger if desired to add freshness and extra flavor contrast.
Notes
- Use fresh yakisoba noodles for the best texture, but instant noodles work well and reduce prep time.
- Protein is optional; tofu offers a vegetarian option, or use thinly sliced chicken or pork for a classic choice.
- Adjust the sugar in the sauce based on preference for sweetness.
- For extra flavor, consider adding a dash of sesame oil at the end of cooking.
- Ensure high heat is maintained while stir-frying to achieve that desirable slightly charred yakisoba flavor.
