Yakisoba (焼きそば) – Japanese Stir Fried Noodle

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It is so hard to not fall for Yakisoba once you hear that sizzling from the delicious fruity sauce poured over noodles on a hot plate. Yakisoba is stir fried noodles cooked with a tangy signature sauce and vegetables.
It’s easy to form the favored Japanese street food authentically! Bring the atmosphere of a Japanese street market into your kitchen with the irresistible aroma and sizzling sound of this classic noodle dish. Why not try it because all you’ll need may be a frypan to realize this at home!

Yakisoba (焼きそば) Japanese Stir Fried Noodle
Yakisoba (焼きそば) Japanese Stir Fried Noodle

What is Yakisoba?

Yakisoba may be a classic and popular stir-fry Japanese noodle dish cooked on an enormous iron plate and typically sold as street food. it’s a dry noodle sort of dish so it doesn’t have a soup or broth like other sorts of Japanese noodle dishes.

Yakisoba (焼きそば) Japanese Stir Fried Noodle japanese food
Yakisoba (焼きそば) Japanese Stir Fried Noodle japanese food


1. Noodles: which sort of noodle most accurately fits Yakisoba?

There are many various sorts of noodles out there, and you’ll be confused which noodle to use for creating Yakisoba. The noodles we use in Japan are wheat-based noodles. they appear an equivalent as egg noodles but they’re not. they appear like they contain egg but it’s due to the addition of an alkalising agent called “Kansui”, which is water that’s rich in washing soda and carbonate .
If you’re curious about knowing more about Asian noodles, read SBS’s “Know your noodle:The ultimate guide to Asian noodles“. Because Yakisoba may be a quite common dish in Japan, you’ll easily buy Yakisoba noodles at the supermarket. they’re usually sold as steamed noodles in Japan and are quick and straightforward to heat.

ingredients Yakisoba (焼きそば) - Japanese Stir Fried Noodle
ingredients Yakisoba (焼きそば) – Japanese Stir Fried Noodle

2. Proteins and vegetables

The great thing about it’s that you simply can really add any ingredients you wish . The noodles are most frequently grilled along side pork, chicken, beef, egg, seafood like shrimp and squid. Commonly used vegetables are cabbage, capsicum, onion and scallions. However, all this will be adapted to fit your flavour palette. you’ll add more vegetables to form it healthier otherwise you can make it with only vegetables to make a vegetarian version.

3. Yakisoba Sauce

The thing that creates Yakisoba so delicious is that the sauce. i really like Yakisoba Sauce by Otafuku., which is specially made for seasoning Yakisoba. However, if you’d wish to make your own sauce, which is predicated on Worcester sauce , follow this recipe.

4. Garnishes

Yakisoba is typically garnished with Beni-Shoga (red pickled ginger), Bonito Flakes, and Aonori Flakes.
Beni Shoga: a kind of red pickled ginger which adds flavour and pretty colour to the brown dish.
Bonito Flakes: add flavour and texture.
Aonori Flakes: seaweed flakes give even more of a flavour kick to an already delicious stir-fried noodles.

garnishes Yakisoba (焼きそば) - Japanese Stir Fried Noodle
garnishes Yakisoba (焼きそば) – Japanese Stir Fried Noodle


  • Prepare noodles, and hack protein and vegetables of your choice.
  • Stir fry noodles during a frypan and put aside .
  • Stir fry protein and vegetables within the frypan .
  • Place the stir-fried noodles back to the frypan and toss along side other stir-fried ingredients.
  • Pour yakisoba sauce into the frypan and mix all of them together over high heat.
methode Yakisoba (焼きそば) - Japanese Stir Fried Noodle
methode Yakisoba (焼きそば) – Japanese Stir Fried Noodle


  • 1 yakisoba noodle ball
  • 80 g thinly sliced side of pork
  • 100 g teared cabbage
  • 50 g green cupsicum
  • 50 g Yakisoba sauce *1
  • 1 tbsp vegetable oil


  • 1 tbsp red pickled ginger
  • 1 tsp Aonori flakes
  • 2 tbsp dried bonito flakes shaved katsuobushi


  • Open the packet of noodle and pour boiling water to loosen the noodles with chopsticks, drain the water well and put aside .
  • Boil water during a large pot and cook the ramen noodles. Once cooked, drain the water and set the noodles aside.
  • Tear the cabbage with hands and slice thinly the stems with a knife.
  • Cut the capsicums into bitesize chunks and put aside
  • Cut the thinly sliced side of pork to about 3cm long strips and put aside .
  • Heat 1/2 tbsp of vegetable oil during a large pan over medium-high heat and add well-drained noodles to the pan.
  • Using an egg flipper, press the noodles down against rock bottom of the pan to brown the noodle over medium to high heat.
  • When the noodle is browned and cooked after about 5 minutes, remove the noodle to a bowl to line aside.
  • Place the frypan back on the medium to high heat and add another 1/2 tbsp of vegetable oil into the pan.
  • When the pan starts to smoke, add the pork and once it’s cooked add the vegetables.
  • Cover the meat and vegetables with cooked and browned noodle so as to steam cook the vegetables underneath.
  • When the quantity of the vegetables sink, stir and fry to mix noodle, vegetables, and pork for a couple of minutes.
  • Pour over the sauce and blend it in over high heat for 30 seconds.
  • Trun the warmth off, serve the noodle on a plate.
  • Garnish the noodle with red pickled ginger, bonito flakes and Aonori flakes.


*1 Otafuku brand sauce or hand-crafted recipe.
Pork are often replaced with thinly sliced beef or chicken.
Cabbage are often replaced with Chinese cabbage and also many various vegetables are often added