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Yakisoba (Japanese Fried Noodles)

Yakisoba (Japanese Fried Noodles)


Yakisoba (Japanese Fried Noodles)

12 oz. yakisoba (rinsed with water and drained)
3 cloves garlic (finely chopped)
2 oz. pork (cut into small pieces and marinated with some soy sauce)
2 oz. cabbage (roughly chopped into pieces)
2 oz. carrot (cut into thin strips)
Some scallions (cut into thin threads)
2 tablespoons oil
2 tablespoons soy sauce
1 tablespoon sake
1/2 teaspoon mirin
3 dashes white pepper powder
1/2 teaspoon sugar
1/8 teaspoon sesame oil
Salt to taste


Heat up wok with oil. Add garlic and stir fry until light brown in color. Add pork and do a few quick stirs before adding cabbage and carrot. Stir a few times and add noodles and all the seasonings. Continue to stir-fry until the vegetables and noodles are cooked, for 1-2 minutes. Transfer out and serve immediately with some benishoga (Japanese picked ginger).

Cook’s Note:

You can find fresh yakisoba noodles at Japanese stores or Asian stores. Usually, they come with yakisoba seasoning sauce. You can use the sauce or make yakisoba from scratch using my yakisoba recipe above.

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45 COMMENTS... read them below or add one

  1. The Trinigourmet

    This looks so amazing :) do you think it would work with soba noodles or chow mein (in a pinch). We don’t have the widest Japanese ingredients here :)

  2. Yum, we love Japanese, not had yakisoba for ages, will have to try your recipe. Will have to compromise on the noodles though as we can’t get them in Spain.

  3. Yum! This is taking me down food-memory lane back to my trip to Japan several years ago. We do have a Japanese grocery here but I’ve never noticed any fresh noodles; I’ll have to inquire next time I’m there.

    For the 2 oz. pork, would you just buy something like a single boneless pork chop at the butcher counter?

  4. Christi

    Oh no! I was looking through all of your recipes for a noodle dinner inspiration last night (I had a craving) and didn’t see this post until this morning. It’s not a problem though because I often have noodle cravings- about twice a week. :) Thanks for this recipe. It’s going to satisfy me next week I’m sure.

  5. S

    Delicious. You mentioned the pickled ginger– benishoga. Is this served on the side or incorporated in the yakisoba as an ingredient?

  6. i just adore yakisoba! they’re my favourite noodle dish ever! and your recipe looks so delicious! i love your blog and photos, lovely!

    cheers from london,


  7. Brian L

    Hi Bee,
    This recipe looks great! I love yakisoba..I also love okonomiyaki!
    Keep it up. I just got back from Japan and was in heaven with the food :)


  8. Miss_0neil

    Awesome recipe! One place to find yakisoba noodles is the store World Market; if you have one near you. My husband and I buy ours there and they are very good. My husband even said they were the best noodles he had had since he left Japan after living there for around 3 years. Hope this can help someone who doesn’t have an oriental market near them :D

  9. Maureen

    Hi there! My Okasan puts a little Worcestershire sauce in her yakisoba- gives it a piquant flavor. My mouth is watering…

  10. WOW!! This dish sounds incredible! My hubby and I eat Asian inspired food at least 2x a week in our home. Our commissary just started carrying refrigerated yakisoba noodles, so I am so excited to make this for dinner tonight! Bookmarking and “liked” you on Facebook! I will be back for more yummy recipes! :) Thanks!

  11. Kelly

    Hi there. I would love to try this recipe, but don’t drink and therefore have no sake. Is there something I could use in its place without completely comprising the recipe? Thanks.

  12. intangible

    I have recently discovered a little mom and pop Japanese restaurant close to my work and have been addicted to their Yakisoba noodles. I’ve been searching for a good recipe that I could make quickly and with a large volume (I have 2 small kids that require lots of attention). Google pointed me towards this recipe and I tried it last night. It was absolutely amazing! Everyone in my house loved it so much that their were no leftovers for me to take to work today (bummer!).

    Thanks for this great recipe and I am looking forward to trying more from your site!

  13. Cathy M.

    My husband is gluten free. Can rice noodles be used for this or are they too soft? Any other suggestions for gluten free noodles? Thanks!

  14. Tim

    This is what I miss most about Japan. I lived on this for two years wile I was in the marine corps. $4 a plate you couldn’t beat it. I haven’t had it since. This looks great thanks

  15. Jordan

    The real secret to authentic yakisoba like you’ll find it in Japan: “yakisoba sauce”. It’s a chuunou sauce like tonkatsu sauce or okonomiyaki sauce. It has some fruit and vegetable purees, a variety of spices, soy sauce, vinegar, sugar, and worcestershire sauce. It’s a bit spicy, sour, sweet, salty, and pungent. Along with the benishoga this provides a very tangy and pungent, very bright noodle dish highly unlike all other asian stir-fried noodle dishes.

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