Description
This Yakisoba Noodles recipe is a quick and flavorful Japanese stir-fry dish featuring tender noodles, mixed vegetables, and your choice of protein, all tossed in a savory homemade sauce made from Worcestershire sauce, ketchup, soy sauce, and oyster sauce. Perfect for a satisfying weeknight meal, it combines a delicious balance of sweet, tangy, and umami flavors with a pleasing mix of textures.
Ingredients
Scale
Sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon ketchup
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
Noodles
- 200 grams fresh yakisoba noodles (or instant noodles without seasoning)
Protein (optional)
- 150 grams protein of choice (chicken, pork, tofu, or shrimp)
- 1 tablespoon vegetable oil (for cooking protein)
Vegetables
- 1/2 cup sliced onions
- 1/2 cup thinly sliced carrots
- 1/2 cup sliced bell peppers (any color)
- 1 cup chopped cabbage
- 1/2 cup sliced mushrooms
- Additional vegetable oil as needed for stir-frying
Garnishes (optional)
- Chopped green onions
- 1 tablespoon sesame seeds
- Pickled red ginger (beni shoga)
Instructions
- Make the sauce: In a small bowl, whisk together Worcestershire sauce, ketchup, soy sauce, oyster sauce, and sugar until smooth. Set this flavorful sauce aside for later use.
- Prep the noodles: If using fresh yakisoba noodles, loosen them gently under warm running water to separate the strands, then set aside. For instant noodles, cook according to package instructions without using the seasoning packets, then drain well.
- Cook the protein (if using): Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add your choice of protein and cook until browned all over and fully cooked through. Remove from the pan and set aside to keep warm.
- Sauté the vegetables: In the same skillet or wok, add a little more oil if needed to prevent sticking. Stir-fry the onions, carrots, and bell peppers for 2 to 3 minutes until they begin to soften. Add the cabbage and mushrooms and continue stir-frying for another 2 minutes until all vegetables are just tender but still crisp.
- Add the noodles and sauce: Return the cooked protein to the pan. Add the prepared noodles and pour the sauce over all the ingredients. Toss everything thoroughly to coat evenly with the sauce, then stir-fry for an additional 2 to 3 minutes until the noodles are heated through and infused with the sauce flavors.
- Garnish and serve: Serve the yakisoba hot, garnished with chopped green onions, a sprinkle of sesame seeds, and pickled red ginger for a traditional touch and extra zing.
Notes
- To make this dish vegetarian, omit the oyster sauce or substitute it with mushroom sauce and use tofu as the protein.
- Fresh yakisoba noodles yield the best texture, but instant noodles are a convenient alternative.
- Feel free to customize the vegetables according to your preference or availability; bean sprouts and snap peas also work well.
- Adjust the sauce quantities depending on how saucy you like your noodles.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in a skillet.
