Yakisoba – Japanese Stir Fried Noodles

Get dinner on the table in just 25 mins with this quick and easy yakisoba recipe. These delicious Japanese stir fried noodles are loaded with fresh veggies and tender pork or chicken, smothered in homemade yakisoba sauce.

Why We Love This

We love a super quick dinner recipe and yakisoba noodles is one of the BEST.

These flavour-packed Japanese stir fried noodles are also the perfect batch recipe. Fry them up for dinner and you’ll have plenty of leftovers for lunch the next day (or freeze for when you need it most).

Feel free to adapt the recipe to tweak the flavours or or use up leftover veggies from the fridge.

Related: Yaki Udon / Cold Soba Noodle Dipping Sauce

What is Yakisoba?

Yakisoba (焼きそば) is a Japanese stir fried noodle dish quite similar to Chinese chow mein or lo mein. It’s made with long, thin noodles known as mushi chukamen (蒸し中華麺), which are stir fried with veggies and a protein (usually pork).

The key to the classic Japanese flavour in this recipe is a generous slathering of yakisoba sauce. It’s a thick, sweet and savoury sauce, combining the flavours of Worcestershire sauce, ketchup and oyster sauce.

Yakisoba is a popular street food snack in Japan. You’ll often find it sizzling away on piping hot teppans (Japanese hot plates) at street festivals or dished up at baseball stadium, restaurants or izayaka (Japanese bars).

Where We Learnt This

Sarah first learnt how to make yakisoba while living in Japan back in 2010, and it’s been a staple in our household ever since! At home we’ll cook either the traditional pork, onion and carrot combo, or a version of chicken yakisoba with capsicum and broccoli too.

In Japan, we always order a serve of yakisoba alongside a couple of okonomiyaki (‘as you like it’ savoury pancakes). It’s quite popular in Japan to have both together when you go to an okonomiyaki restaurant. There’s even a Hiroshima-style okonomiyaki than can have yakisoba noodles or even udon noodles cooked right into it!

How to Make Yakisoba

First, gather your ingredients: See recipe card below for measurements.

1. Heat the vegetable oil and sesame oil in a wok, frying pan or large skillet over medium-high heat. Add the onions and stir fry for a few minutes until they start to turn transparent, then add the carrots and cabbage and stir fry for a minute or two until they start to soften. Add the thinly sliced pork and continue to stir fry until golden brown.
2. Add the yakisoba noodles and stir fry for a few minutes, using your spatula to toss and separate the strands. Once noodles start to become crispy, add half the yakisoba sauce and stir quickly to coat all ingredients evenly.
3. Add the remaining yakisoba sauce and stir fry until all ingredients are cooked. Garnish with your favourite Japanese toppings – katsuobushi, aonori, shichimi togarashi, beni shoga etc.

How to Make Yakisoba with Fresh Ramen Noodles

If using fresh ramen noodles, thin yellow Chinese noodles or similar, you should steam the noodles first:

1. Bring a steamer to the boil then add in the ramen noodles. Arrange them in a wreath / doughnut shape with a hole in the middle to let extra steam get up and around the pot.
2. Place the lid on the steamer, and steam for twice as long (2x) than specified on the packet for boiling time.
3. Once steamed, you can either:
   Steam Only: Throw the noodles straight into the yakisoba pan and continue as per the recipe. OR
   Steam & Boil: Pour the noodles into the steamer water and boil for an extra 3-5 minutes. Then strain, run under cold water then add to your yakisoba pan and continue as per the recipe.

Tip: If you’re not cooking with the noodles straight away, add 1-2 teaspoons of vegetable oil to keep and toss together to prevent them from sticking, then store in an airtight container in the fridge and use within 1-2 days.

How to Make Yakisoba with Spaghetti

Spaghetti for yakisoba is a little unusual, but if you can’t source regular noodles this is a great way to still get your noodle fix.

1. Boil 400 g / 14 oz of spaghetti in a large pot with around 4 litres of water.
2. Add 1/4 cup of baking soda, and cook for the time specified on the packet.
3. Strain and run under cold water in a colander, drain, then add directly into yakisoba as per the recipe.

Wandercook’s Tips

• Leftover Veggies – Sliced red capsicum/bell pepper or zucchini pair nicely with the flavours in yakisoba sauce, as do healthy green veggies like broccoli, snow peas, and bok choy. You could even try adding in baby corn, bean sprouts or water chestnuts for extra texture. 
• Leftover Noodles? – Make them into tantanmen ramen the next day!
• Storage – Store leftover yakisoba in an airtight container in the refrigerator for 2-3 days, or in the freezer for around 2-3 months. You can reheat leftovers in the microwave.

FAQs

Variations

• Garnish Ideas – The most popular toppings in Japan are katsuobushi (dried bonito flakes), (aonori seaweed flakes) or beni shoga (red pickled ginger). We love adding toasted sesame seeds or gomashio sesame salt too. You might even like to add a squiggle of kewpie mayo or okonomiyaki sauce on top.
• Make it Vegetarian – Use tofu as your protein for a vegetarian version. 
• Serving Ideas – Serve with an entree of takoyaki (octopus balls) and bowl of miso soup.
• Yaki Udon – Try swapping out the noodles for udon noodles for a different texture.

Try these amazing recipes next:

• Japanese Mapo Tofu Udon Noodles – Deliciously spicy pork, tofu and chewy noodles!
• Tantanmen Ramen – Japanese Tan Tan Noodles – Spicy pork and noodles in a light sesame broth.
• One Pot Nikujaga – Beef and Potato Stew – Japanese comfort food.
• Quick 15 Minute Spicy Miso Ramen – Rich and satisfying umami flavour.
• Tsukemen Dipping Ramen – Laura’s favourite way to eat ramen at home!

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