Yakisoba. It was my-go to lunch as an exchange student in Tokyo. The noodles were cheap, delicious and filling! Lately, I’ve been reminiscing about my time in Japan and started to think about these stir-fried noodles. I tried visiting Japanese izakayas in Seoul, but many of them add too much sugar or the sauce is watered down – no good! I’m craving that Tokyo flavor… So over the weekend, I went through a few batches of Yakisoba to come up with an authentic Yakisoba sauce recipe. I’m happy to report that it was a success!
First, you’ll need to go to an asian mart and buy Yakisoba noodles. I recommend peaking into the package and checking whether the noodles are yellow or white. Go for the yellow noodles – these tend to taste better and make for a better presentation. Now head to the other aisle, and pick out your protein of choice. You can use thin slices of pork and shrimp like us. Or you can go all beef. Or keep it healthier with just veggies. Up to you!
- If you want to make larger servings, multiply the ingredients listed under Yakisoba Sauce by 2. However, keep the sugar amount fixed at 1/2 Tablespoon. (Trust us – it will still taste just right!)
- We used a large open-faced grill in our video – however feel free to use a large wok or frying pan
- Yakisoba is not supposed to have alot of liquid – after adding the Yakisoba Sauce, stir-fry it until most of the sauce has thickened into the noodles
- Our recipe makes enough for 2-3 people!
Enjoy Neighbors! And tell us how you liked the sauce 🙂
Dan-yul out 🕺
- 2 package Yakisoba Noodles (300 grams in total, 1 package is typically ~150 grams)
- 250 grams Thinly Sliced Pork (Or use beef, chicken, shrimp)
- 6-8 Shrimp
- 1/2 whole Onion
- 1/5 whole Carrot (About the length of your pinky finger)
- 2 stalks Spring Onion (Use green portion)
- A handful Chopped Green Cabbage
- 3 whole Shiitake Mushroom
- 4 Tablespoons of Worcestershire Sauce
- 2 Tablespoons of Oyster Sauce
- 1 Tablespoon of Water
- 1 Tablespoon Ketchup
- 1/2 Tablespoon Sugar
- Take the noodles out of the package. Soak them in warm water for a few minutes. Afterwards, use your fingers to gently loosen up the noodles. Then give the noodles a quick rinse under running water. Set aside so they can drip off excess water.
- Dice onion, carrot and Shiitake mushroom into thin slices. Cut a few layers off the green cabbage and dice them into small-sized pieces. Then cut your spring onion stalks into bite-sized rectangular pieces. If you're using shrimp, clean and de-vein them.
- Make Yakisoba Sauce: Mix Worcestershire Sauce (4 Tablespoons), Oyster Sauce (2 Tablespoons), Water (1 Tablespoon), Ketchup (1 Tablespoon) and Sugar (1/2 Tablespoon).
- Get your wok or frying pan on a medium-high heat. Place in a few Tablespoons of cooking oil. Once its hot, place in the thin pieces of pork and shrimp. Stir-fry it around until the pork pieces start to get some browning on the edges.
- Then add in the carrots and onions. Stir-fry for 15-20 seconds. Then add in your spring onions and mushrooms. Stir-fry for another 15-20 seconds. Season everything with a few cracks of black pepper.
- Then add in your noodles. Mix everything together. Then add in your stir-fry sauce. Finally, add in the cabbage pieces. Stir-fry everything together for a final 30 seconds.
- Plate and enjoy! Serve with some Pickled Ginger (or Kimchi!)