Name: Yakisoba Noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 12 oz yakisoba noodles (or ramen noodles, discard seasoning packet); 2 tablespoons vegetable oil; 1 small onion, sliced; 1 cup shredded green cabbage; 1 medium carrot, julienned; 1/2 red bell pepper, thinly sliced; 1/2 cup bean sprouts (optional); 2 green onions, chopped; 2 cloves garlic, minced; 1/2 pound chicken breast or pork, thinly sliced (optional); 2 tablespoons Worcestershire sauce; 1 tablespoon soy sauce; 1 tablespoon ketchup; 1 teaspoon oyster sauce (optional); 1 teaspoon sugar

Yakisoba is a savory Japanese stir-fry that brings together chewy noodles, colorful vegetables, and an irresistible sweet and tangy sauce. Whether I keep it vegetarian or add a bit of protein, this dish always satisfies my craving for comfort food with an Asian twist. It’s quick to whip up and makes for a delicious weeknight dinner that feels like street food right from my kitchen.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

12 oz yakisoba noodles (or ramen noodles, discard seasoning packet)

1 small onion, sliced

2 tablespoons vegetable oil

1 cup shredded green cabbage

1 medium carrot, julienned

1/2 red bell pepper, thinly sliced

1/2 cup bean sprouts (optional)

2 green onions, chopped

2 cloves garlic, minced

1/2 pound chicken breast or pork, thinly sliced (optional)

For the Yakisoba Sauce:

1 tablespoon soy sauce

1 tablespoon ketchup

2 tablespoons Worcestershire sauce

1 teaspoon oyster sauce (optional)

1 teaspoon sugar

Directions

I start by whisking together all the sauce ingredients in a small bowl and setting it aside.

If I’m using fresh yakisoba noodles, I rinse and separate them under warm water. If I go with dry ramen noodles, I cook them according to the package, then drain them.

In a large skillet or wok, I heat 1 tablespoon of oil over medium-high heat. If I’m using meat, I stir-fry the thin slices until they’re fully cooked, then remove them from the skillet.

I add the remaining oil to the skillet and sauté the onion, garlic, cabbage, carrot, and bell pepper for 3 to 4 minutes, just until the veggies are tender but still a bit crisp.

I toss in the noodles, cooked meat, and prepared sauce, stirring everything together until it’s evenly coated.

Finally, I stir in the bean sprouts and green onions, cooking for another 1 to 2 minutes before removing it all from the heat and serving it up.

Servings and timing

Servings: 4 servings

Prep Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Calories: Approximately 390 kcal per serving

Variations

I sometimes go fully vegetarian by skipping the meat and adding mushrooms or tofu instead.

When I want extra heat, I mix in a bit of chili paste or sriracha.

I like using udon or soba noodles for a twist in texture.

For extra crunch, I top it with toasted sesame seeds or crushed peanuts.

I also enjoy swapping the sauce with teriyaki for a slightly sweeter profile.

Storage/Reheating

When I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I just toss the noodles in a skillet over medium heat with a splash of water to help them loosen up. The microwave works too, but I prefer the stovetop for keeping the texture just right.

FAQs

How can I make yakisoba vegetarian or vegan?

I skip the meat and oyster sauce, and replace them with tofu and an extra dash of soy sauce. It still tastes amazing and hearty.

Can I use spaghetti or other noodles instead of yakisoba?

Yes, I’ve used spaghetti and even instant ramen noodles before. I just make sure to cook them al dente so they hold up in the stir-fry.

Is yakisoba traditionally Japanese?

Yes, yakisoba is a popular Japanese street food, often served at festivals. Despite the name, it’s actually made with Chinese-style wheat noodles.

Can I meal prep this dish?

Absolutely. I often prep the veggies and sauce in advance, and even cook the noodles early. Then I just stir-fry everything when I’m ready to eat.

What protein works best with yakisoba?

I like using chicken or pork, but shrimp and tofu work really well too. Sometimes I even use leftover beef or rotisserie chicken.

Conclusion

Yakisoba is one of those dishes I keep coming back to. It’s fast, full of flavor, and endlessly adaptable. Whether I’m craving something cozy or need to clean out the fridge, this recipe delivers every time. Once I try it, it’ll likely become a staple in my kitchen just like it has in mine.

Recipe: