It starts with stir frying wheat noodles, and I usually add chicken or sometimes pork for the protein. I toss in whatever vegetables I have on hand, like cabbage, carrots, and onions. The standout feature for me is the Yakisoba sauce – a delightful blend of Worcestershire (yes!! how come that’s in Japanese food?), soy, and oyster sauces with a hint of sugar and ketchup, and sometimes mirin. I will tell you all about this street food staple, which has spread all throughout Japanese dining culture, from the fanciest teppanyaki grill restaurants of Tokyo to the most humble standing bars in the countryside. I’ve always felt that Japanese cuisine is a whole different world from the usual dishes we eat, but I’m a huge fan of all of it. Whether it’s their various curries like Katsu Curry and Beef Curry, or their rice bowls such as Katsudon and Karaage Chicken, I absolutely love them all. There’s something uniquely satisfying about the flavors and the care that goes into each dish. Every time I try a new Japanese recipe, it’s always something new I find on my plate. I first tried Yakisoba noodles at a teppanyaki restaurant, and it was quite the memorable experience. The chefs prepared the noodles right before our eyes on the hot grill, expertly tossing them with fresh vegetables and slices of meat. Watching the chefs make Yakisoba so easily at the restaurant made me want to try it at home. Over the years it’s become a favorite in my kitchen, especially on busy nights when I want some quick yet tasty meal for the whole family.
Ingredients Needed
For Yakisoba Sauce
Worcestershire sauce: Yea, I agree. You wouldn’t expect it in any Asian sauce, but somehow it found its way here. Soy sauce: It’s essential for that deep umami flavor. Oyster sauce: I love how it thickens the sauce and adds a layer of sweet and savory taste. Mirin: If I have it on hand, I’ll splash some in for its subtle sweetness and to add complexity to the flavors. Ketchup: It’s perfect for adding a sweet tanginess that complements the umami. Sugar: Just a bit to help balance out the acidity and saltiness, making everything taste just right.
For Yakisoba Noodles
Fresh yakisoba noodles: Yakisoba noodles are wheat-based noodles that are typically used in Japanese stir-fried noodle dishes. They have a slightly chewy texture and are perfect for soaking up the Yakisoba sauce. If you’re looking to buy Yakisoba noodles, you can usually find them in the refrigerated section of Asian grocery stores, and sometimes even in the international aisle of well-stocked supermarkets. If you can’t find Yakisoba noodles, dried Chow main or ramen noodles are excellent alternatives. Just make sure to cook them until they’re just al dente so they don’t get too soft when you stir-fry them with your sauce and vegetables. Chicken: I usually go for thighs because they’re juicier, but breast works well too. Some days I swap chicken for some sliced steak, shrimp or pork for the same recipe. Vegetables: Onion, shiitake mushrooms, carrot, red bell pepper, scallions, and cabbage. I love this mix because it brings lots of different tastes and textures to the dish.
Easy Chicken Yakisoba Recipe
Make the Sauce: I start by mixing Worcestershire sauce, soy sauce, oyster sauce, ketchup, sugar, and a bit of mirin all together in a bowl. Prepare the Noodles: I blanch the fresh yakisoba noodles in hot water for a couple of minutes to separate them, then rinse them under cold water and set them aside. Cook the Chicken: In a large skillet or wok, I heat some oil over medium-high heat and cook the chicken until it’s no longer pink and starts to brown. Add the Veggies: I toss in the sliced onions and carrots first, cooking them until the onions soften. Then I add the mushrooms, bell peppers, cabbage, and the white parts of the scallions, cooking everything for another minute or two. Combine Everything: I add the noodles to the skillet, pour the sauce over everything, and toss it all together. I let it cook for another couple of minutes until the noodles are heated through. Garnish and Serve: Finally, I sprinkle the green parts of the scallions on top and serve the Yakisoba right away. It’s always a hit!
Alpana’s Tips
Prep Everything First: Yakisoba cooks quickly once you start, so I make sure to have all my ingredients chopped and ready to go before I heat the pan. This keeps everything moving smoothly and ensures nothing gets overcooked. Use High Heat: To get that authentic stir-fry taste and texture, I cook everything on high heat. It helps to sear the meat and veggies, locking in flavors and keeping them crisp. Don’t Overcook the Noodles: I just blanch the noodles to separate them, but I don’t let them get too soft because they’ll continue cooking when I add them to the wok with the sauce. Customize Your Veggies: Sometimes I switch up the vegetables based on what I have in my fridge. Yakisoba is great for using up leftover veggies! Add a Protein Twist: Although chicken is my usual go-to, sometimes I use pork, beef, or even shrimp to keep things interesting.
So there you go, stir fry noodles Japanese style, Yakisoba! Try my simple version and make a quick dinner for your family on those busy weeknights. I am a big fan of that Yakisoba sauce, and for that reason these Japanese noodles come on my table every now and then.
Yakisoba, on our Gypsy Plate… enjoy!
Try these other great stir fry recipes!Chicken and BroccoliHunan BeefBeef BulgogiDragon ChickenPork Stir FryBeijing BeefThai Basil BeefEasy Chicken Stir Fry
