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Homemade Yakisoba - Tokyo Style!


  • 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
  • ½ whole Onion
  • 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

Yakisoba Sauce

  • 4 Tablespoons of Worcestershire Sauce
  • 2 Tablespoons of Oyster Sauce
  • 1 Tablespoon of Water
  • 1 Tablespoon Ketchup
  • ½ Tablespoon Sugar


Prep Ingredients

  • 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 (½ Tablespoon).

Make Yakisoba

  • 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!)