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yakisoba recipe card

Yakisoba

  • Author: Funky Asian Kitchen
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: serves 4 1x
  • Category: Main
  • Cuisine: Japanese

Ingredients

Scale

Noodles:

  • 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
  • 21/2 Tablespoons oyster sauce
  • 21/2 Tablespoons ketchup
  • ½ cup Worcestershire sauce
  • salt and ground black pepper to taste

Instructions

  1. Put the noodles into a colander under the faucet and run warm water over the noodles to loosen the bundles. Set aside to drain.
  2. Put all sauce ingredients into a bowl and whisk until sugar is dissolved. Set aside.
  3. 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.
  4. Return the pan to the heat and add 2 Tbsp oil.
  5. 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. 
  6. Add the noodles, the scallions, and the sauce. Mix the ingredients gently in the pan and cook for approximately 2-3 mins.
  7. 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.
  8. Check the seasoning and add salt or pepper as needed. 
  9. 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.

Notes

*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