- 1 package pre-cooked yakisoba noodles (contains 3 noodle packets), or 1/2 pound thin spaghetti, or a 1/2 pound bag fresh wonton noodles
- 4 Tablespoons neutral oil divided
- 2 large cloves of garlic, minced
- 1/2 large onion, sliced thin
- 1 6 oz package shiitake mushrooms, cut into thin strips
- 1/4 head small cabbage, cut into large dice
- 1 medium carrot, peeled and cut into julienne strips
- 12 ounces shaved beef (or bacon cut into 1/2 inch pieces, or Japanese sausages, or leftover chicken, or extra veggies)
- 2 scallions cut into 1 inch pieces
- powdered ao nori (optional)
- 3 tablespoons red shredded ginger (optional)
For the Sauce:
- 4 tablespoons sugar
- 1 ½ Tablespoons soy sauce
- 2–1/2 Tablespoons oyster sauce
- 2–1/2 Tablespoons ketchup
- ½ cup Worcestershire sauce
- salt and ground black pepper to taste
- Put the noodles into a colander under the faucet and run warm water over the noodles to loosen the bundles. Set aside to drain.
- Put all sauce ingredients into a bowl and whisk until sugar is dissolved. Set aside.
- Heat a large 12” skillet over medium-high heat. Add 2 Tbsp oil and the beef. Stir fry the meat, stirring occasionally 1-2 mins. The meat should not be fully cooked. Add the garlic and cook until fragrant, another minute. Transfer to a bowl.
- Return the pan to the heat and add 2 Tbsp oil.
- Add the onions and carrots and cook for 2-3 mins until the vegetables are slightly wilted. Add the cabbage and mushrooms and continue to cook for another 1-2 mins.
- Add the noodles, the scallions, and the sauce. Mix the ingredients gently in the pan and cook for approximately 2-3 mins.
- Add the beef back into the pan and gently stir to combine. Cook for another minute or two, just so the beef is hot and fully cooked.
- Check the seasoning and add salt or pepper as needed.
- Mound the noodles onto a plate making sure that the beef and colorful vegetables are visible. Serve immediately either topped or served with the optional garnishes.
*If using wonton noodles, bring a large pot of water to a boil. Open the bag of noodles and drop the noodles into a pot. Using tongs or chopsticks, stir the noodles to separate the strands. Boil the noodles until cooked through but still a little firm, about 2 mins. Drain the noodles and cool under running water. Put the cooled noodles into a bowl, toss with 1 teaspoon of oil, and set aside.
*If using thin spaghetti, bring a large pot of water to a boil. Open the box of spaghetti and drop the noodles into a pot. Using tongs or chopsticks, stir the noodles to separate the strands. Boil the noodles according to the instructions until al dente (cooked through but still a little firm). Drain the noodles and cool under running water to remove some of the exterior starch. Put the drained noodles into a bowl, toss with 1 teaspoon oil, and set aside.
Keywords: yakisoba, noodles, japanese, asian street food