Description
This Yakisoba Noodles recipe is a quick and flavorful Japanese stir-fry dish made with tender noodles, a savory-sweet sauce, fresh vegetables, and your choice of protein. Perfect for a satisfying meal in just 25 minutes, it combines the classic tang of Worcestershire and soy sauces with colorful veggies and optional garnishes to create a balanced, tasty dish.
Ingredients
Scale
Sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon ketchup
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
Main
- 200g fresh yakisoba noodles or instant noodles (prepared as per instructions, without seasoning packets)
- 1 tablespoon vegetable oil (plus extra if needed)
- 150g protein of choice (chicken, pork, shrimp, or tofu), optional
- 1 small onion, sliced
- 1 medium carrot, julienned
- 1 bell pepper, sliced
- 2 cups cabbage, chopped
- 1 cup mushrooms, sliced
Garnishes (optional)
- 2 green onions, sliced
- 1 teaspoon sesame seeds
- Pickled red ginger (beni shoga), to taste
Instructions
- Make the sauce: In a small bowl, whisk together Worcestershire sauce, ketchup, soy sauce, oyster sauce, and sugar until smooth. Set aside.
- Prep the noodles: If using fresh yakisoba noodles, loosen them under warm running water and set aside. If using instant noodles, prepare according to package instructions (without seasoning packets) and drain.
- Cook the protein (if using): Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add your chosen protein and cook until browned and fully cooked through. Remove from the pan and set aside.
- Sauté the vegetables: In the same pan, add more oil if needed. Stir-fry the onions, carrots, and bell peppers for 2-3 minutes until they start to soften. Then add the cabbage and mushrooms, continuing to stir-fry for another 2 minutes until the vegetables are just tender.
- Add the noodles and sauce: Return the cooked protein to the pan. Add the noodles and pour the prepared sauce over everything. Toss well to coat all ingredients and stir-fry for another 2-3 minutes until the noodles are heated through and evenly coated with the sauce.
- Garnish and serve: Serve the hot yakisoba garnished with sliced green onions, sesame seeds, and pickled red ginger if desired for an extra burst of flavor and color.
Notes
- You can substitute the protein with tofu for a vegetarian option.
- Fresh yakisoba noodles provide the best texture, but instant noodles are a convenient alternative.
- Adjust vegetable quantities according to preference to add more or less crunch.
- The pickled red ginger garnish adds a nice tangy contrast but can be omitted if unavailable.
- For a gluten-free version, ensure that the soy sauce and Worcestershire sauce are gluten-free.
