Authentic Japanese Yakisoba Recipe: A Staple Street Food at Home

Ingredients

  • 2 packs of yakisoba noodles (about 14 oz)
  • 1/2 lb of boneless pork chops, thinly sliced
  • 1 medium-sized onion, thinly sliced
  • 2 cloves of garlic, minced
  • 1 medium-sized carrot, julienned
  • 1 bell pepper, thinly sliced
  • 2 cups of shredded cabbage
  • 4 green onions, chopped
  • 2 tablespoons of vegetable oil
  • 1/4 cup of yakisoba sauce
  • 1 tablespoon of oyster sauce
  • 1 tablespoon of soy sauce
  • 1/2 teaspoon of black pepper
  • Pickled red ginger, for garnish
  • Sesame seeds, for garnish

Steps and instructions

  1. Prepare the yakisoba noodles according to the package instructions, then set aside.
  2. Heat the vegetable oil in a large wok or frying pan over medium-high heat.
  3. Add the thinly sliced pork chops to the pan and cook until they're browned and fully cooked. Then, remove them from the pan and set aside.
  4. In the same pan, add the sliced onion and minced garlic. Sauté them until the onion has become transparent.
  5. Add the julienned carrot and sliced bell pepper to the pan and stir-fry for a couple of minutes.
  6. Next, add the shredded cabbage and chopped green onions to the pan. Continue to stir-fry until all vegetables are tender.
  7. Return the cooked pork to the pan and add the prepared yakisoba noodles. Mix everything well.
  8. In a small bowl, combine yakisoba sauce, oyster sauce, soy sauce, and black pepper. Stir until well mixed.
  9. Pour the sauce mixture over the noodles and stir-fry for a couple more minutes, making sure everything is well coated with the sauce.
  10. Remove from heat and plate the yakisoba. Garnish with pickled red ginger and sesame seeds before serving.

Tools for making

  • Wok or Frying Pan - A large cooking vessel with high sides and a wide bottom, ideal for stir-frying the ingredients.
  • Cooking Spoon or Spatula - A long-handled utensil used for stirring and flipping the ingredients while cooking.
  • Knife - A sharp knife for slicing the pork chops, onion, garlic, carrot, bell pepper, and cabbage.
  • Cutting Board - A flat surface where you can safely cut and chop the vegetables and meat.
  • Small Bowl - A bowl for mixing the sauces and seasonings before adding them to the dish.
  • Tongs - Utensils with two arms and flat, often scalloped, tips used to handle and flip the noodles and other ingredients.

Recipe variations

  • Vegetarian/Vegan Option: Replace the pork chops with tofu or tempeh, and use vegetarian/vegan-friendly yakisoba sauce.
  • Chicken Yakisoba: Substitute the pork chops with boneless, skinless chicken breasts or thighs.
  • Seafood Yakisoba: Add shrimp, squid, or your favorite seafood along with the pork or replace the pork entirely.
  • Beef Yakisoba: Replace the pork chops with thinly sliced beef (such as sirloin or flank steak).
  • Spicy Yakisoba: Add some heat by incorporating red pepper flakes, sriracha, or your favorite spicy sauce to the dish.
  • Vegetable Yakisoba: Skip the meat altogether and load up on a variety of vegetables like broccoli, mushrooms, snap peas, and baby corn.
  • Gluten-Free Option: Use gluten-free yakisoba noodles and ensure all sauces and ingredients are gluten-free.
  • Low-Carb Option: Substitute the yakisoba noodles with spiralized zucchini or other low-carb vegetable noodles.
  • Extra Crunch: Add bean sprouts or crispy fried onions as a topping for an extra layer of texture.
  • Custom Sauce Blend: Experiment with different ratios of yakisoba, oyster, and soy sauce to create a sauce that suits your taste preferences.

Recipe overview

This Yakisoba recipe is a classic Japanese street food that you can easily recreate in your own kitchen. Yakisoba, which translates to "grilled noodles", is a mouthwatering dish made with stir-fried noodles and a selection of colorful vegetables, all tossed together in a savory sauce. The recipe also includes thin slices of pork, but you can easily substitute this with chicken, beef, or even tofu for a vegetarian version. The whole dish is then garnished with sesame seeds and pickled red ginger for a final touch. Despite its complex flavors, this dish is surprisingly easy to make and can be done in about 30 minutes, making it an ideal choice for a quick lunch or dinner. Get ready to experience a burst of umami with every bite of this delicious Yakisoba!

Common questions

  1. Can I use other types of noodles instead of yakisoba noodles? Yes, you can substitute yakisoba noodles with udon noodles or even spaghetti noodles if you don't have yakisoba noodles available.
  2. Is it possible to make this recipe vegetarian? Absolutely! You can omit the pork and add more vegetables like mushrooms, tofu, or edamame to make a delicious vegetarian version of yakisoba.
  3. Where can I find yakisoba sauce? Yakisoba sauce is commonly available in Asian grocery stores. However, if you can't find it, you can make a homemade version by combining Worcestershire sauce, ketchup, soy sauce, and sugar.
  4. Can I make yakisoba ahead of time? While it's best to enjoy yakisoba fresh, you can make it ahead of time and store it in an airtight container in the refrigerator for a day or two. Reheat it in a pan or microwave before serving.
  5. Can I add other vegetables to yakisoba? Certainly! Yakisoba is quite versatile, and you can add your favorite vegetables like bean sprouts, snow peas, or broccoli to enhance the flavor and texture.
  6. What can I serve with yakisoba? Yakisoba is often enjoyed as a standalone dish, but you can serve it with a side of steamed rice or a fresh salad to complete the meal.

Serving dishes and utensils

  • Wok - A large, deep cooking pan with high sides, perfect for stir-frying the yakisoba noodles and ingredients.
  • Frying pan - An alternative to a wok, a frying pan can be used for stir-frying the yakisoba if a wok is not available.
  • Tongs - Useful for tossing and flipping the noodles and ingredients while stir-frying.
  • Chef's knife - A sharp knife for slicing and mincing the garlic, onion, and other ingredients.
  • Cutting board - A sturdy surface for chopping and preparing the vegetables and other ingredients.
  • Grater - If making pickled red ginger from scratch, a grater is needed to grate the ginger.
  • Small bowl - For mixing the yakisoba sauce and other sauce ingredients.
  • Spatula - A flat utensil for stirring and mixing the noodles and ingredients in the pan.
  • Plates - To serve the cooked yakisoba.
  • Garnish tools - Optional tools such as tweezers or tongs can be used for placing pickled red ginger or sesame seeds as garnish.

Origin stories

Yakisoba, despite its Japanese name, actually has roots that trace back to China. It's believed that Chinese immigrants brought the dish to Japan, where it was adapted to local tastes and evolved into the yakisoba we know today. The name "yakisoba" translates to "fried buckwheat", which is a bit of a misnomer, as the noodles are actually made from wheat flour, not buckwheat. Yakisoba began gaining popularity in Japan around the early 20th century, especially after World War II when food was scarce and people needed to make the most out of available resources. It's often associated with festivals and outdoor events, as it's typically cooked on large iron griddles for street food. Today, yakisoba is a beloved comfort food in Japan and is enjoyed by many around the world.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.