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Yakisoba (Japanese Fried Noodles) - Yakisoba or Japanese fried noodles is a popular dish. Inspired by Chinese fried noodles, this yakisoba recipe is made with cabbage, carrot, and pork.
What Is Yakisoba
Yakisoba or Japanese fried noodles (焼きそば) is one of the most popular Japanese recipes. Yaki means “cooked over direct heat” in Japanese language and soba means noodles. As most Asian foods originated from China, this recipe is precisely the Japanese version of Chinese chow mein.
Taste And Flavor Profile Of Yakisoba
While similar to the Chinese version, this Japanese rendition of fried noodle has its own unique flavors. First of all, the texture of the ramen noodles is distinctly different. Secondly, the sharp-flavored benishoga (pickled ginger strips) served on top of the dish delivers a bold flavor unlike any Asian noodles.
The seasonings used in the recipe are also different. I like to add a splash or two cooking sake (Japanese rice wine) and mirin (sweet rice wine) to elevate the taste of this classic noodle dish. For an extra burst of umami, consider adding a shoyu egg to this dish.
Frequently Asked Questions
This recipe is only 552 calories per serving.
What To Serve With Yakisoba
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Yakisoba (Japanese Fried Noodles)
Ingredients
- 12 oz (350g) yakisoba, rinsed with water and drained
- 3 cloves garlic, finely chopped
- 2 oz (60g) pork, cut into small pieces and marinated with some soy sauce
- 2 oz (60g) cabbage, roughly chopped into pieces
- 2 oz (60g) 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
Instructions
- Heat a wok with oil and add the garlic. Stir-fry until it turns light brown. Then, add the pork and stir quickly for a few moments before adding the cabbage and carrot. Stir a few times, then add the noodles and all the seasonings.
- Continue to stir-fry until the vegetables and noodles are cooked, about 1-2 minutes. Transfer to a serving dish and serve immediately with some benishoga (Japanese pickled ginger).
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks really good.
I have a question/concern. The recipe calls for such small amounts of sake and mirin. I happen to have mirin on hand, but is it worth it to open a bottle a sake for just this recipe? How long will sake keep in the refrigerator?
Hi Alison. If you already have mirin, that’s perfect. Sake adds depth, but you can skip it or use a bit more mirin instead. If you do open a bottle, it keeps for months in the fridge as long as it’s sealed tightly. Hope that helps—can’t wait to hear how your yakisoba turns out! :)
Can you really taste a half teaspoon of mirin with all these other ingredients in here? It seems like a waste of mirin. Also, where is the worcestershire sauce? I thought that was a staple in Yakisoba. This does sound like a tasty noodle stir fry, though.
You can skip, a little bit of mirin add a faint sweetness. I don’t like Worcestershire sauce in my Yakisoba, you can add it though.
Hello: Had delicious yakisoba in Japan and am craving it again. Questions on some ingredients… substitute for cabbage and pork? I love cabbage and really don’t need to buy more pork than we need. Also sake? I know there is a big taste difference from beer but can that be used instead? All else I have. Thanks!
You can add any green vegetables or use chicken. No need to add sake, skip.
I know these meals are quick and easy,but are they good for you at all?
Yummy!! Craving for bowls of this comforting noodles for dinner. Now :D
Thank you Bee for the nice recipe. Have a Great Week!
For us that don’t know what is mirin and is there substitutes for saki
Mirin is a Japanese sweet wine. Japanese sake is the rice wine. If you can’t find mirin, just use sugar to add sweetness, for sake, you can use Chinese rice wine.
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.
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