Description
A classic Japanese street food dish made with stir-fried noodles, vegetables, and a savory-sweet sauce. Yakisoba Noodles are quick to make, flavorful, and perfect for any meal of the day.
Ingredients
Scale
- 14 oz (400 g) Yakisoba noodles
- 1 cup chicken or tofu, sliced thinly
- 2 cups cabbage, shredded
- 1 large carrot, julienned
- 1 small onion, sliced thinly
- 1 green bell pepper, sliced
- 3 tbsp soy sauce
- 2 tbsp Worcestershire sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1 tsp sesame oil
- 2 tbsp vegetable oil
- 2 green onions, chopped
- Pickled ginger (Beni Shoga) for garnish
Instructions
- Heat a wok or large skillet over medium-high heat and add vegetable oil.
- In a small bowl, mix soy sauce, Worcestershire sauce, oyster sauce, sugar, and sesame oil to make the Yakisoba sauce.
- Add sliced chicken or tofu to the pan and stir-fry until nearly cooked through.
- Add onions, cabbage, carrots, and bell pepper, and stir-fry until they begin to soften.
- Add noodles to the pan, breaking them apart gently, then pour in the prepared sauce.
- Toss everything together until the noodles are evenly coated and glossy.
- Sprinkle chopped green onions and toss once more before serving.
- Top with pickled ginger and enjoy hot.
Notes
- Use high heat to get a slightly smoky flavor.
- Loosen pre-cooked noodles under warm water before adding them to prevent clumping.
- Adjust the sauce to your taste by adding more soy sauce or sugar if needed.
- Perfect for meal prep, as leftovers taste even better the next day.
Nutrition
- Serving Size: 1 plate
- Calories: 390
- Sugar: 5 g
- Sodium: 870 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 35 mg