Yakisoba Noodles Recipe
Japanese · Main course · 25 min total
A quick and savory Japanese stir-fried noodle dish with a tangy sauce, perfect for a weeknight dinner.
10
min prep
min prep
15
min cook
min cook
4
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 3 packages (5.6 oz each) fresh yakisoba noodles (or 8 oz dried ramen noodles)
- 2 tablespoons vegetable oil
- 1/2 onion, thinly sliced
- 1 carrot, julienned
- 1/2 cabbage, shredded
- 1/2 cup sliced shiitake mushrooms
- 1/2 cup sliced bell pepper
- 1/2 cup bean sprouts
- 1/4 cup yakisoba sauce (or Worcestershire sauce mixed with ketchup and soy sauce)
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon ground ginger
- 1/4 teaspoon white pepper
- 2 green onions, sliced (for garnish)
- Beni shoga (pickled ginger) and aonori (dried seaweed flakes) for serving (optional)
Instructions
- 1. If using dried noodles, cook according to package directions, drain, and set aside. For fresh noodles, rinse with hot water and drain.
- 2. In a small bowl, mix yakisoba sauce, soy sauce, sugar, ginger, and white pepper. Set aside.
- 3. Heat vegetable oil in a large wok or skillet over high heat. Add onion and carrot; stir-fry for 1 minute.
- 4. Add cabbage, mushrooms, and bell pepper; stir-fry for 2 minutes until slightly tender.
- 5. Add bean sprouts and noodles; toss to combine. Pour the sauce mixture over the noodles and vegetables; stir-fry for 2-3 minutes until noodles are well coated and heated through.
- 6. Serve immediately, garnished with green onions and optional beni shoga and aonori.
Tips
- Use high heat and work quickly to keep vegetables crisp.
- Yakisoba sauce can be found at Asian markets; substitute with 2 tbsp Worcestershire sauce, 1 tbsp ketchup, and 1 tbsp soy sauce.
- Add protein like sliced pork, chicken, or shrimp in step 3 for a heartier meal.
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