Yakisoba is quick to make, versatile, and incredibly satisfying. You can customize it with your favorite proteins and vegetables, making it ideal for using up leftovers. It’s also a one-pan meal, which means fewer dishes and faster cleanup. Whether you’re craving takeout-style noodles or a fun weeknight dinner, this recipe delivers big flavor with minimal effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Yakisoba noodles (fresh or pre-cooked)
Chicken, beef, or tofu
Green cabbage, shredded
Carrot, julienned
Onion, thinly sliced
Green onions (optional, for garnish)
Yakisoba sauce (store-bought or homemade with Worcestershire sauce, soy sauce, ketchup, oyster sauce, and sugar)
Oil for cooking
Pickled ginger (beni shoga, optional for topping)
Aonori (dried seaweed powder, optional for garnish)
Directions
If using fresh or packaged yakisoba noodles, loosen them according to package directions (usually by steaming briefly or soaking in warm water).
Heat oil in a large skillet or wok over medium-high heat.
In the same pan, add more oil if needed and stir-fry the onions, carrots, and cabbage until slightly softened.
Return the cooked meat to the pan and mix with the vegetables.
Add the yakisoba noodles and pour the yakisoba sauce over everything.
Stir-fry for a few more minutes, tossing everything together until the noodles are heated through and coated in sauce.
Serve hot, garnished with green onions, pickled ginger, and aonori if desired.
Servings and timing
This recipe serves 4 and takes about 25 minutes total: 10 minutes for prep and 15 minutes for cooking.
Variations
Use shrimp or tofu for a pescatarian or vegetarian version.
Add bell peppers, bean sprouts, or mushrooms for extra veggies.
Swap out yakisoba sauce with teriyaki or a soy-based stir-fry sauce for a different flavor.
Make it spicy by adding chili flakes or a dash of sriracha.
Use udon or ramen noodles if yakisoba noodles are unavailable.
Storage/Reheating
Store leftover yakisoba in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through, adding a splash of water or extra sauce if needed. Microwave reheating is also possible, though the noodles may soften more.
FAQs
Can I make yakisoba vegetarian?
Yes, just skip the meat and use tofu or extra vegetables instead.
What are yakisoba noodles made from?
They are wheat-based noodles, similar to ramen noodles but thicker and slightly chewy.
Can I use instant ramen noodles?
Yes, just cook and drain them first, then follow the same stir-fry method.
Is yakisoba sauce the same as teriyaki sauce?
No, yakisoba sauce is tangier and more savory-sweet, often made with Worcestershire sauce and ketchup.
Can I freeze yakisoba?
It’s best enjoyed fresh, but you can freeze leftovers for up to one month. Thaw and reheat in a skillet.
What is the red garnish on yakisoba?
It’s pickled ginger, known as beni shoga, which adds a tangy contrast to the dish.
Where can I buy yakisoba noodles?
They are available in Asian grocery stores or in the refrigerated section of some supermarkets.
Can I make yakisoba sauce from scratch?
Yes, combine Worcestershire sauce, soy sauce, ketchup, oyster sauce, and sugar for a quick homemade version.
Is yakisoba spicy?
Traditional yakisoba is not spicy, but you can easily add heat with chili sauce or flakes.
Conclusion
Yakisoba is a flavorful, customizable, and quick noodle dish that brings the taste of Japanese street food to your kitchen. With its savory-sweet sauce, tender noodles, and crisp vegetables, it’s a dish that satisfies every time and is perfect for weeknight meals or casual gatherings.
Yakisoba is a classic Japanese stir-fried noodle dish made with tender noodles, crisp vegetables, and a savory-sweet sauce. It’s quick to prepare, incredibly versatile, and perfect for weeknight dinners or satisfying takeout-style cravings at home.
Ingredients
12 oz yakisoba noodles (fresh or pre-cooked)
1/2 lb chicken, beef, or tofu, sliced
2 cups green cabbage, shredded
1 medium carrot, julienned
1 small onion, thinly sliced
2 green onions, sliced (optional, for garnish)
1/4 cup yakisoba sauce (store-bought or homemade)
2 tablespoons oil for cooking
Pickled ginger (beni shoga), optional for topping
Aonori (dried seaweed powder), optional for garnish
Instructions
If using packaged yakisoba noodles, loosen them by steaming or soaking in warm water as directed.
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add sliced meat or tofu and cook until browned and cooked through. Remove from pan and set aside.
Add remaining oil to the same pan. Stir-fry the onions, carrots, and cabbage until slightly softened, about 3–4 minutes.
Return the cooked meat or tofu to the pan and combine with vegetables.
Add the yakisoba noodles to the pan and pour the yakisoba sauce evenly over the top.
Stir-fry everything together for another 2–3 minutes until the noodles are heated through and evenly coated in sauce.
Serve hot, garnished with green onions, pickled ginger, and aonori if using.
Notes
Use shrimp or tofu for pescatarian or vegetarian versions.Customize with extra vegetables like mushrooms, bean sprouts, or bell peppers.Substitute yakisoba sauce with teriyaki or soy-based stir-fry sauce for variety.Add chili flakes or sriracha for a spicy kick.Udon or ramen noodles can be used if yakisoba noodles are unavailable.Reheat in a skillet with a splash of water or sauce to revive texture.
