Yakisoba Recipe
Yakisoba is probably my favorite Japanese noodle dishes and it’s one I order pretty much ever single time I go to a Japanese restaurant. However, it’s a really simple dish to make with just a few veggies, your favorite protein and an incredibly delicious and easy sauce that requires only 5 ingredients to make. So forget take out because now you can make this popular dish right in the comfort of your home.
Cabbage and mushrooms are a staple in this dish, but the great thing is that you can add whatever protein you like. Chicken, beef, pork, pork belly, seafood, whatever you like. Not only is Yakisoba easy to make, but it’s quite a versatile dish because you can add pretty much any ingredients you like to make it your own. While you can buy and use store-bought yakisoba sauce, I am going to show you how to make it with just a handful of ingredients.
Ingredient Notes
Worcestershire Sauce – This is really the main ingredients in Yakisoba so I’ll say it’s a must for this sauce, however, if you really want to replace it with something else, replace it with soy sauce. Oyster Sauce – This will add an earthy, slightly sweet and a bit salty taste to our sauce. Ketchup – This adds a bit of sweet and tangy flavor to the sauce. Soy Sauce – I use low sodium soy sauce to control the amount of salt. Brown Sugar – Adds a bit of sweetness to our sauce to balance out the flavors. Yakisoba noodles – I used pre-cooked yakisoba stir fry noodles. These noodles are sold in most grocery stores in the fridge section, they can be replaced with ramen noodles. Oil – I used peanut oil which has a neutral flavor, and is well suited for high heat cooking. Chicken – I used chicken breast, sliced thinly. You can also use skinless, boneless, chicken thighs, or substitute the chicken for sliced beef, pork, pork belly or seafood such as shrimp or calamari. Onions – I used both a white onion for lots of flavor and some green onions for flavor and color. Carrot – Cut into thin strips, or also called matchstick or julienne cut. Cabbage – I cut them in about 1″ squares. Mushrooms – I used shiitake mushrooms but white mushrooms or cremini mushrooms will work as well.
How To Make Yakisoba
Tips For Making Yakisoba
Leftovers
Stored in an airtight container, yakisoba will last in the fridge for 1-2 days.
Freezer
Pre-cooked yakisoba noodles can be frozen for 1-2 months in an airtight container or freezer bag.
More Asian Chicken Recipes
Hoisin Chicken Udon NoodlesChicken AdoboMoo Goo Gai PanChinese Lemon ChickenThree Cup ChickenHunan ChickenKorean Fried ChickenGinger ChickenChow Mein
