Easy Japanese Recipes

Yakisoba 焼きそば

Yakisoba Recipe | JustOneCookbook.com Update: Recipe and photos updated on 7/14/12

Yakisoba, literally grilled (yaki) noodles (soba), was originally derived from the Chinese chow mein.  While chow mein uses soy sauce, the Japanese season this noodle with a Worcestershire sauce like thick sweet sauce for yakisoba.

Yakisoba

When I was growing up in Japan, yakisoba was often the lunch menu on weekends and my family used to gather around the Japanese hot plate (indoor griddle) and cook this noodle together.  It was my dad’s favorite and we didn’t mind the repetition.

After I got married, I unconsciously followed the same routine, cooking yakisoba often on weekends, until one day my husband decided to tell me “Yakisoba again?”  Well since then, I don’t cook as often as before, but my children really enjoy eating yakisoba so we have this lunch menu once in a while.

Yakisoba is very easy to make and you can add almost any ingredients to make it your own.  Popular yakisoba varieties include vegetarian, seafood, or classic with pork belly.  What’s your favorite?

Yakisoba Recipe
 
Prep time
Cook time
 
Serves: Serves 3-4
Ingredients
  • 3 shiitake mushrooms
  • ½ onion
  • 1 carrot
  • 2 green onions
  • 4 cabbage leaves
  • ½ - ¾ lb sliced pork belly (or your choice of meat and/or seafood)
  • 1-2 Tbsp oil
  • Freshly ground black pepper
  • 8 Tbsp.* yakisoba sauce or make homemade (or the seasonings that comes with the yakisoba package)
  • 1 pkg Yakisoba Noodles
Toppings (optional)
Instructions
  1. Cut vegetables and meat. Slice the shiitake mushrooms and the onion. Cut the carrot into julienned strips. Chop the green onion and the cabbage into smaller pieces. Cut the meat into 1 inch pieces.
  2. In a wok, heat oil on medium high heat. Cook the meat until there is no pink visible.
  3. Add the onion (and other hard vegetable) and cook until wilted.
  4. Add the rest of (soft) vegetables and stir fry until they are soft.
  5. Add black pepper and 3 Tbsp. of yakisoba sauce.
  6. Quickly run hot water over yakisoba noodle to separate the noodle if they are stuck together from the package.
  7. Lower the heat to medium. Add noodles, separating each other with hands. Keep stirring and make sure not to burn the bottom of the wok.
  8. Add Yakisoba Sauce. Depending on the amount of ingredients, adjust the amount of sauce. Mix all together using a tong.
  9. Serve on a plate and garnish with Dried Seaweed Powder and Pickled Ginger. Serve immediately.
Notes
* Please adjust according to the amount of your ingredients.

Leave a Comment


+ two = 7

  • Firefly April 6, 2011, 11:21 am

    That looks beautiful :) I could have this every day!
    LOL about “Yakisoba again?” I had a few meals that I loved making all the time till my Hubby said the same, “Again???” :D

    Reply
    • Nami April 6, 2011, 3:30 pm

      Thanks Suzana! I took this picture last month when it was still dark at 6pm. Now that I learned NOT to turn on dining table light (yellow light), hopefully pictures will turn out better. I still have several posts that have yellow-ish pictures and need to be published…not so cool. I know, “again?” with that tone of voice…… Grrr!

      Reply
      • Firefly April 8, 2011, 11:59 pm

        I hear you. I have so many pictures to update that are yellow or you can see the light but I tend to forget LOL I find morning and afternoon the best for pictures, most light and nice. But not always do I get the chance to take pictures at that time ;)

        Your pictures are always so beautiful!

        Reply
        • Nami April 9, 2011, 1:45 am

          Thank you Suzana…that’s too sweet. I know I have to work on my photo skills, but I just don’t have time to read all the photography books in English. When I read in English, I can get lost easily and I notice I was reading the same paragraphs for the past 10 minutes. Hopefully when kids are little older I can work more on photography. Right even I lose readers because of my bad yellowish pictures, I have to focus on my priority which is to write recipes… At this point, my main goal is to write recipes for me and the kids, not entirely for readers yet. :-)

          Reply
  • Lindsey@Lindselicious April 6, 2011, 2:22 pm

    You’re a posting machine, a new post almost every day now! Go Nami! :) Love yakisoba- the noodles are so versatile and I feel less guilty eating those compared to ramen. My next post uses them too!

    Reply
    • Nami April 6, 2011, 5:56 pm

      Hi Lindsey! Haha… We were going to Japan from tomorrow, so I have worked a lot of posts before my trip… now that we canceled the trip, I can post one a day at least for one month. :-D Looking forward to your post Lindsey! I’m glad you didn’t say you don’t eat Yakisoba too! hehee.

      Reply
  • Pat April 6, 2011, 4:47 pm

    Oh, this looks delish! Thank you for sharing these recipes. I really haven’t tried to cook many Asian dishes even though I love the food so much. Thanks for sharing the 7 things about you too! Congratulations on the awards ~ I can see that you are very deserving.

    Have a wonderful week!
    Pat

    Reply
    • Nami April 6, 2011, 8:57 pm

      Hi Pat! Thank you for your nice words. I hope you find some recipes that you like. Have a wonderful week, wait, almost weekend! Whoo hoo!

      Reply
  • tigerfish April 6, 2011, 7:20 pm

    Beautiful blog.

    I wish someone does the yakisoba for me and I just do the eating. ;p

    Reply
    • Nami April 6, 2011, 9:09 pm

      Thank you Hui! I am not a good baker, so whenever I visit some baker’s blog, all I wish is just to eat those yummy sweets without baking… Thanks for coming!

      Reply
  • Ellena April 6, 2011, 8:11 pm

    Lovely Yakisoba! I love this type of 1 pot dish. And yours look great with those colourful veggie in it. Keep all the delicious posts rolling :)

    Reply
    • Nami April 6, 2011, 9:13 pm

      I totally agree, Ellena. I’m always up for Donburi, noodles, one-plate kind of dishes, especially when I’m really busy with the kids.

      Reply
  • kat April 6, 2011, 8:52 pm

    love yakisoba!

    Reply
  • Cristina April 6, 2011, 10:51 pm

    Hi Nami: I need to start making more with yakisoba noodles. Hubby and I enjoy it and I just haven’t used it enough. Mmmm – what a great meal! =)

    Reply
    • Nami April 6, 2011, 11:06 pm

      Thank you Cristina!

      Reply
  • Min {Honest Vanilla} April 7, 2011, 5:52 am

    I used to search high and low for a good yakisoba sauce but since most people point me to the bulldog brand, I’ve stuck with it ever since :P Mmmm looks like I must have yakisoba for lunch today after seeing yours :) YUMS~

    Reply
    • Nami April 7, 2011, 10:35 pm

      Hi Min! I grew up with the same brand or Kagome brand. When I met my best friend from Osaka, she told me Otafuku brand is the best, and since then I use Otafuku for Okonomiyaki & Yakisoba. I use Bulldog for Korokke. :-) I have SO MUCH to learn on photography from you!

      Reply
  • Peggy April 7, 2011, 6:29 am

    I’ve been looking for a good noodle dish to have lately, and I think I just found it! I haven’t had yakisoba in a long time, and I think it’s time to make it! =)

    Reply
    • Nami April 7, 2011, 10:48 pm

      Hi Peggy! I’d love to eat your Yakisoba…must be delicious!

      Reply
  • Tiffany April 7, 2011, 6:44 am

    This looks great Nami! I love soba!

    Reply
    • Nami April 7, 2011, 10:49 pm

      Thanks Tiffany!

      Reply
  • Tanvi@SinfullySpicy April 7, 2011, 10:50 am

    Hi Nami,
    Just stumbled on your site and totally loving it.I have very less knowledge about japanese cusine.So I am looking forward to learning so much from your page.This noodle preparation are just my kind..simple and flavorful.
    Would be back for more.

    Reply
    • Nami April 7, 2011, 11:14 pm

      Hi Tanvi! Nice to meet you and I also look forward to your recipes and beautiful pictures of food. :-)

      Reply
  • Mika April 7, 2011, 10:59 am

    I love Yakisoba, but I LOVE OKONOMIYAKI MORE!!!

    Reply
    • Nami April 7, 2011, 11:14 pm

      We should have Okonomiyaki party soon!

      Reply
  • Beth Michelle April 7, 2011, 11:54 am

    I know I always say this, but, All your food looks so yummy. You make me want to try everything

    Reply
    • Nami April 7, 2011, 11:28 pm

      Hi Beth! Haha… we cook different kinds of food, and I learn a lot from you. A lot! I usually look at your site at night, and I can’t help eating a piece of cheese while looking at your dish with cheese everyday. lol…

      Reply
  • Mac April 7, 2011, 1:14 pm

    Hi,Nami
    This dish looks lush and your nice descriptive tutorial and photos make it even easier to follow I shall be giving this a go at the weekend we don’t do Japanese enough.
    Thankyou
    Mac

    Reply
    • Nami April 7, 2011, 11:35 pm

      Hi Mac! Thank you for visiting my site. I hope you will enjoy being introduced to new Japanese food. :-)

      Reply
  • Sandra's Easy Cooking April 7, 2011, 2:37 pm

    This look so tasty Nami..beautiful and delicious meal that I could eat over and over again!!!! Great tutorial as always!!!
    Have a wonderful evening!!!

    Reply
    • Nami April 7, 2011, 11:48 pm

      Thank you Sandra!

      Reply
  • Karen April 7, 2011, 3:41 pm

    I wouldn’t mind eating this every weekend! It looks fantastic. I don’t think I’ve ever had yakisoba…one to add to my list, for sure!

    Reply
    • Nami April 7, 2011, 11:53 pm

      Thank you Karen! I hope you will like Yakisoba.

      Reply
  • Happy When Not Hungry April 7, 2011, 6:21 pm

    This looks delicious! I love the flavors and the recipe seems simple too, so I definitely want to try!

    Reply
    • Nami April 8, 2011, 12:02 am

      Thanks Kara! I hope you will like it. :-)

      Reply
  • Sandra April 7, 2011, 7:01 pm

    You are so good with giving us precise directions. And squid? My husband will be doing the happy dance when I make this. Now if only I can find squid around here.

    Reply
    • Nami April 8, 2011, 12:05 am

      Hi Sandra! I thought most people are not sure how to cook Japanese food, so the step-by-step pictures are my way of saying “it’s easy!” I hope these are helpful. Haha I’d love to see your husband’s happy dance. :D

      Reply
  • Trish April 10, 2011, 9:42 pm

    Thanks for sharing. I bet I would love this. Great flavor combination.

    Reply
    • Nami April 11, 2011, 12:05 am

      Thank you Trish!

      Reply
  • Twin Tables - Melissa April 17, 2011, 5:31 pm

    I adore Yakisoba and would love to have it for lunch everyday. You make it seem so easy, so I am excited to try.
    It was great meeting Shen at Ad:Tech and I love your blog. I’ll be back often.
    Melissa

    Reply
    • Nami April 17, 2011, 11:31 pm

      Hi Melissa! Thanks for stopping by! Yakisoba is really easy to make and we made it today’s lunch too. :-) We can create in many version depending on what’s in the fridge. ;-)

      Reply
  • Helen in Houston August 8, 2011, 2:24 pm

    Yummy Recipe! Everyone should give this a try. I buy the Nama Yakisoba (3 pack) and use the sauce that comes with it to make your recipe. It makes my mouth water now just to think about it. Keep up the great work — love your blog.

    Reply
    • Nami August 8, 2011, 2:37 pm

      Thank you Helen for your feedback and I’m so happy to hear you enjoy my blog. A comment like this really keep me going. Thank you!!!!

      Reply
  • Lisa (AuthenticSuburbanGourmet) July 14, 2012, 11:20 am

    This looks SO tasty! I need to run out and purchase some of these and will be using your recipe. Lovely photos and I hope you are having a great Saturday!!

    Reply
  • Maureen @ Orgasmic Chef July 14, 2012, 7:33 pm

    Gorgeous updated photos!! yum

    Reply
  • Bam's Kitchen July 15, 2012, 6:08 am

    I think you could make this for me every day and I would never get tired of Yakisoba. Ja Mata, BAM

    Reply
  • Lynna H. July 19, 2012, 6:18 pm

    D: I`m starving! I wish I could eat from the my computer screen…♥

    Reply
  • Maryum May 20, 2013, 9:40 am

    so you don’t boil the noodles?

    Reply
    • Nami May 20, 2013, 10:12 am

      Hi Maryum! The yakisoba noodles are cooked already and all you need to do is to reheat while you cook with the rest of ingredients. :) However, if you use different kinds of noodles (other than Yakisoba noodles in package), please follow the instruction. Hope that helps!

      Reply
  • Josie July 21, 2013, 10:16 pm

    I’m so glad I found your great blog! My husband is Japanese-American and I like to try to make his favorite dishes. I made your yakisoba tonight for dinner and my husband really enjoyed it. (I used chicken as we are trying to eat less red meat.) Can’t wait to try some of your other recipes. Thank you!

    Reply
    • Nami July 22, 2013, 5:02 am

      Hi Josie! So happy to hear your husband enjoyed this recipe! :) Hope he will find some Japanese recipes that he enjoys eating on my site. Thank you for your feedback! :)

      Reply
  • roel gonzalez August 25, 2013, 5:03 pm

    This looks americanized the one I had in 1975 came with and over easy egg on top.

    Reply
    • Nami August 25, 2013, 8:14 pm

      Hi Roel! This is actually a “typical” yakisoba in Japan. Each family puts different kinds of meat and veggies, but it’s pretty much the same. I guess some people/restaurants put over easy egg on top, but mostly served without it. :)

      Reply
  • roel gonzalez August 25, 2013, 5:08 pm

    whats okonomiyaki

    Reply
  • Cait September 28, 2013, 4:08 pm

    I was wondering if you have a recipe for yakisoba pan? When I visited Japan years ago, I saw many types in the convince stores and they were great for a snack on the go. Thanks for any suggestions or recipes!

    Reply
    • Nami September 30, 2013, 11:30 am

      Hi Cait! I love Yakisoba Pan too! I usually buy a dinner roll (we call it “roll pan” in Japanese) from a Japanese market and makes the sandwich myself. You lightly toast, put butter or mayo and place yakisoba in it. Nothing really fancy… You can add more yakisoba sauce/mayo as you like too, but very simple like that. Usually Japanese Yakisoba Pan is good because the bread is delicious. I need to try making Japanese roll pan from scratch, but made the dinner rolls with bread maker. The recipe here: http://justonecookbook.com/recipes/dinner-rolls/

      Hope that helps. :)

      Reply
  • artemis December 2, 2013, 5:57 pm

    Hello Nami!
    Ive been trying out your recipes and decided to try this one, very good! although it seems to come out dry? the ginger added a nice touch :)

    Reply
    • Nami December 4, 2013, 10:59 am

      Hi Artemis! Maybe add a bit of sauce or oil which usually helps a bit. However, please note that each noodle brand has different texture. Some I tried before has drier and I had to add a little bit of water and cover with a lid to steam it. That will also help. :)

      Reply
  • Rarufu December 17, 2013, 10:32 am

    Namiko san, I use to be stationed on Yokota Air Base in Japan . I was always eating yakisoba every chance that I made a trip to see Ieko san on my days off of work. I use to frequently go to the LOFT COFFEE SHOP in Ikebukuro. Where I use to wait for Ieko Matsumura san to get off of work. We would have dinner there together after she got off. I was so much in love with Ieko San. That I use to arrive at the LOFT COFFEE SHOP very late in the mornings. To wait for Ieko san. I use to order YAKISOBA while I impatiently waitied for Ieko san. I use to order yakisoba, two or three times before Ieko san (Eiko San ? not sure of the spelling of her first name. That’s how I use to say her name…Ieko san) showed up to meet me. Ieko had Friends there at Loft. Their names were Michiko San and Sachiko San. The more I came to the LOFT coffee shop. We all had become Friends.
    Well, to get back to the story. I use to eat yakisoba till I dreamt yakisoba in my sleep. I loved YAKISOBA! I also Loved Ieko san! After eating YAKISOBA many, many, many times. I got tired of eating it. I didn’t think that anyone could ever get tired of eating yakisoba.
    Well, I did.

    But, after I had just by luck found your web site. I ran across your recipee for Yakisoba. It has been 33 long years since I have had Yakisoba. Running across your recipee for Yakisoba had brought back memories of the great times that I have had in an Outstanding coffee shop in Ikebukuro, Japan. The “LOFT COFFEE SHOP). So if you ever make it back to Japan. Please visit the lofuto coffee shop in Ikebukuro. Tell Ieko that I still have feelings for her and that Ra Ru Fu San says Konnichiwa and ei shi ste ru. Also be sure to say hello to my FRIENDS, MICHIKO SAN AND SACHKO SAN there. I miss them Immensely!

    So now after 33 years, I get to try eating Yakisoba once again!!!

    Thankyou so very much Namiko San! For making an old man feel like he was in Japan again!

    Sincerely Thankyou.
    Ralph Zaehringer, USAF, RETIRED

    Reply
    • Rarufu December 17, 2013, 7:45 pm

      Namiko san. I had to try your recipee for Yakisoba today. I made it just like your recipee. It was good. But, something to me is missing. The flavor doesn’t seem the same as it would be in Japan. I don’t know what’s missing. I remember Loft putting bonita flakes also for garnish. It’s just that it doesn’t seem to have the same flavor.

      Also, could you tell me how to properly season a new Wok?

      Sincerely,
      Ralph Zaehringer, USAF, RETIRED

      Reply
      • Nami December 19, 2013, 11:53 pm

        Hi Rarufu! I think you liked the Yakisoba Sauce flavor. Shio Koji just adds additional umami and it’s very subtle compared to Yakisoba Sauce. Maybe your version has bonito flakes (Katsuobushi) but not all yakisoba has bonito flakes on top. Usually ao-nori (green seaweed powder) is sprinkled on top of yakisoba. :)

        Regarding the wok, I remember I did it before but forgot exactly how you do it… maybe you can Google to find out? Sorry I’m not too sure. :)

        Reply
    • Nami December 19, 2013, 11:49 pm

      Hi Rafuru! Thank you so much for sharing your personal story! I’ll remember about you when I get a chance to visit this particular Loft. :)

      Reply
  • Hector Calderas February 15, 2014, 3:43 pm

    Hi, i wouold like to have, a recepi of yakisoba sauce, to make or a list try how to make my own, its looks wonderfull the way how you cook yours, and i will try, so can you please help me.

    Reply
    • Nami February 15, 2014, 10:24 pm

      Hi Hector! The homemade yakisoba sauce link is in the recipe. It’s close enough to a brand of sauce I use (I tried hard to mimic the flavor…but not “exactly” same.)… I hope the sauce tastes okay for you! :)

      Reply