Quick & easy yakisoba! Japanese stir-fry noodles with pork or beef, crisp veggies, and sweet-savory sauce, ready in under 35 minutes.
I always associate summer with matsuri, Japanese summer festivals filled with music, fireworks, and the mouthwatering smell of sizzling street food.
One of the most iconic dishes you’ll find at matsuri is Yakisoba. This bold and savory stir-fried noodle dish is loved across generations in Japan, and it's also a favorite among visitors from around the world.
In this recipe, I’ll show you how to make authentic yakisoba at home using a quick homemade sauce that’s better than store-bought. Make a big batch, you’ll want leftovers to turn into omusoba or yakisoba-pan later!
Why You'll Love This Recipe
- Quick and easy, perfect for busy weeknights: Once you prep the ingredients, all you have to do is stir-fry everything in order. That’s it! You’ll have a delicious and nutritious dinner on the table in about 35 minutes.
- Lots of veggies, well balanced with noodles: I’ve made sure the veggie-to-noodle ratio is just right; not too heavy on the noodles, and full of texture and color. As a veggie lover myself, I promise you’ll enjoy every bite (and yes, there’s still plenty of noodle love too!).
- Not soggy or watery: We’ll cook the noodles and veggies separately to avoid a wet or mushy dish. The meat and veggies are cooked just enough to stay slightly crisp, giving the yakisoba a fresh, satisfying bite.
- Smoky, savory noodles with that irresistible aroma: Before combining everything, we’ll pan-fry the noodles in soy sauce to give them that delicious, toasty aroma. It’s a small step that makes a big difference in flavor.
- Just the right amount of spice: Traditional Japanese yakisoba doesn’t rely on spices because the Japanese “sauce,” which is commonly used in yakisoba recipes, already contains a blend of spices. To mimic that depth of flavor, we’ll add a touch of extra seasoning, but don’t worry, it’s not spicy, just deeply flavorful!
Notes on Ingredients
See the recipe card for the full ingredients list.
- Yakisoba noodles: Technically a type of Chinese-style noodle, yakisoba noodles are steamed and lightly coated in oil to prevent sticking and sogginess when stir-fried. I tested this recipe with Maruchan’s fresh yakisoba noodles, and they worked great!
- 👉 Can’t find them? Use ramen noodles as a substitute, just be sure to boil and drain them first before stir-frying.
- Yakisoba sauce: This recipe includes a homemade yakisoba sauce, but if you’d prefer to use the packet sauce that comes with packaged yakisoba noodles, that’s totally fine! Just dilute it with a little water so it coats the noodles evenly.
- Worcestershire Sauce: Use American Worcestershire sauce for this recipe. The American version is thinner, tangier, and less sweet than the Japanese version, so you’ll need to adjust the recipe if using the Japanese kind. Be sure to shake the bottle before measuring to evenly mix the spices.
- Oyster Sauce: Use vegan or vegetarian oyster sauce for a plant-based version.
- Honey: Substitute with maple syrup for a vegan option, but note that the sauce may have a slightly different thickness.
- Protein: The most traditional choice is thinly sliced pork, especially fatty cuts like pork belly. But you can easily swap in other proteins like:
- Beef (thinly sliced steak or ground beef)
- Chicken (cut into small pieces or thin slices)
- Shrimp or tofu for a lighter or vegetarian option
- 💡For both pork and beef, fattier cuts work best. They add flavor and prevent the dish from drying out.
- Vegetables: The classic combo is cabbage and onion, but feel free to customize with other veggies like bean sprouts, green onions, or garlic chives.
- ✨ To keep the balanced ratio of noodles and veggies, aim for about 300g of vegetables per serving.
- Garam masala (optional but recommended): This isn’t traditional, but a small pinch adds a warm, spicy depth that mimics the complex flavor of Japanese yakisoba sauce. Think of it as a shortcut to extra flavor, especially useful if you're making your own sauce.
💡You can find these ingredients at Japanese or Asian grocery stores, or online at Amazon or Weee!
Variations
Want to switch things up from the classic “sauce” flavor? Try one of these tasty yakisoba variations:
- 🍋 Seafood x Lemon x Salt: A lighter, refreshing twist, perfect for summer. Use shrimp or scallops, season with salt and a splash of lemon juice instead of sauce.
- 🥢 Ankake Yakisoba: Top your noodles with a glossy, thickened vegetable stir-fry sauce (ankake style). Cozy, comforting, and full of texture.
- 🍛 Curry Yakisoba: Use curry powder and oyster sauce instead of yakisoba sauce to season the noodles, or pour Japanese curry over yakisoba at the end.
- 🧂 Shio Yakisoba: A salt-based version of yakisoba, clean, simple, and extra savory. Great with chicken, seafood, or pork belly.
- 🍳 Omusoba: Wrap your yakisoba in a thin omelet for a nostalgic café-style dish. Great for kids or bento!
- 🥖 Yakisoba Pan: Stuff yakisoba into a soft bread roll and turn it into a Japanese street food favorite! Carbs on carbs, in the best way.
How to Make Yakisoba
- Mix yakisoba sauce ingredients.
- Cut vegetables:
- Carrots: thin diagonal slices, then into matchsticks
- Onion: thinly sliced
- Cabbage: large bite-sized pieces, separate layers
- Bell pepper: thinly sliced
- Season pork and coat with cornstarch.
- Stir-fry the pork.
- Add the onion and the carrots.
- Add the cabbage, the bell peppers, salt, ground black pepper, and sake and steam. Take them out to a plate.
- Wipe the pan and add sesame oil, then add yakisoba noodles. Coat both sides with sesame oil.
- Add soy sauce and sake, then turn on the heat.
- Fry the noodles for about 5 minutes each side until golden brown.
- Add the yakisoba sauce and loosen the noodles.
- Add the cooked veggies back to the pan and steam for a minute.
- Mix everything together.
Kurumi's Tips
- Don’t crowd the pan: Give your ingredients room to breathe! Overcrowding traps steam and leads to soggy veggies. If you're cooking for a crowd, try using a cast iron griddle or cooking in batches.
- Don’t over-sauce the noodles: I get it, we all love that sweet-savory yakisoba sauce! But balance is key. Too much sauce can overpower the fresh flavor of the veggies and meat. Don’t worry, since we season the pork and veggies separately, every bite will still be flavorful.
- Avoid watery veggies: Feel free to swap in different vegetables, but avoid ones with high water content (like tomatoes or cucumbers). They’ll make your yakisoba soggy, and nobody wants that.
- Fry the noodles with soy sauce first: This step is a total game changer! Searing the noodles with soy sauce gives them a toasty, umami-packed aroma, no restaurant equipment required. It’s a small step with a big payoff.
What to Serve with Yakisoba
My yakisoba recipe is packed with veggies, so it’s already a well-balanced meal on its own. But if you want to round it out or add a little something extra, here are a few delicious pairing ideas:
- Soups: A simple miso soup or a light chicken-based broth works really well to balance the richness of yakisoba.
- Extra protein: Add tamagoyaki (Japanese rolled omelet) on the side, or turn your yakisoba into omusoba (yakisoba wrapped in an omelet) for an extra boost of protein!
- Salads: Serve a refreshing salad to contrast the sweet-savory flavor of the noodles. Try:
- A crisp green salad with a sesame dressing
- Cucumber and tomato salad with ponzu
- Spinach goma-ae (sesame-dressed spinach)
Storage & Reheating Instructions
- To store: Let the yakisoba cool completely before storing.
- For the fridge: Transfer to an airtight container and keep for up to 2 days.
- For the freezer: Wrap portions tightly in plastic wrap, then place in a freezer-safe container or zip-top bag. Store for up to 2 weeks.
- To reheat:
- Microwave: Heat until warmed through.
- Stovetop: Microwave first to thaw (if frozen), then reheat in a pan to bring back a bit of that freshly-fried texture.
FAQs
What is yakisoba? What does yakisoba taste like?
Yakisoba is a Japanese stir-fried noodle dish made with steamed Chinese noodles, meat or seafood, and vegetables. It's seasoned with a sweet and savory sauce and has a slightly smoky, bold flavor.
Is yakisoba gluten-free?
Traditional yakisoba noodles are not gluten-free. For a gluten-free option, try using gluten-free ramen or rice noodles instead.
Is yakisoba vegan?
Yakisoba can be made vegan by using tofu or plant-based protein and ensuring the sauce and noodles are free of animal products.
What’s the difference between yakisoba and ramen?
Yakisoba is stir-fried and served without broth, while ramen is served in a soup. Yakisoba uses steamed noodles coated in oil; ramen uses boiled noodles in broth.
What’s the difference between yakisoba and udon?
Yakisoba uses thin, steamed Chinese-style noodles, while udon noodles are thick, soft, and made from wheat flour. Udon is often served in a light broth; yakisoba is stir-fried.
More Japanese Main Dish Recipes
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💌 If you created this recipe and liked it, please let me know by leaving a comment below or tagging me on Instagram (@givemeumami). I'd love to see your creation!
📖Recipe
Yakisoba (Easy & Authentic Japanese Stir Fry Noodles)
Quick & easy yakisoba! Japanese stir-fry noodles with pork or beef, crisp veggies, and sweet-savory sauce, ready in under 35 minutes.
Ingredients
Method
Prep the ingredients
- Mix the sauce: Mix 2 tablespoons water, 2 tablespoons oyster sauce, 1 tablespoon Worcestershire sauce, 1 tablespoon ketchup, 1 teaspoon soy sauce, ½ teaspoon honey, ⅛ teaspoon ground black pepper, and ⅛ teaspoon garam masala in a small bowl and set aside. If you’re using yakisoba sauce powder that came with the noodles, mix it with water.
- Cut the veggies: Peel and cut 1 carrot into 0.5cm wide strips, slice ½ onion into 0.5cm thin slices, remove the core of ¼ cabbage, cut into 5cm squares, and separate the layers, especially the hard parts. Crush the thick part of the cabbage core with the palm of your hand. Cut ½ green bell pepper into 0.5cm thin strips along the grain.
- Season the meat: Place 5.3 ounces sliced pork belly in a small bowl and season it with 1 tablespoon sake, ¼ teaspoon kosher salt, and ⅛ teaspoon ground black pepper by rubbing it with your hands. If using rolled sliced meat, straighten them. Then add 2 teaspoons cornstarch and knead the meat. Set aside.
Fry the ingredients
- Cook the meat: Heat a large frying pan over medium heat. Add oil if your pan isn’t nonstick. Add the pork and fry until the color starts to change, about 1 minute. Then wipe off the excess oil released from the pork.
- Add onions and carrots: (If you’re using optional veggies that cook fast, don’t cook them at this step! We’ll add them at the very end.) Add the onions and carrots and fry for about 1 to 2 minutes until they start to cook.
- Add cabbage and bell pepper: Add cabbage, green bell pepper, ¼ teaspoon kosher salt, and ⅛ teaspoon ground black pepper. Add 1 tablespoon sake, cover with a lid right away, and steam for about 1 to 2 minutes.
- Set meat & veggies aside: Take the meat and veggies out onto a plate and set aside. They should look bright but still be slightly firm.
Fry the noodles
- Clean the pan: Wipe the pan with a paper towel. Don’t turn on the heat yet.
- Coat noodles with oil: Add 1 tablespoon sesame oil to the pan. Open 2 yakisoba noodles packages and place the noodles on the pan. You don’t need to loosen the noodles yet. ‘Wipe’ the pan with the noodles so both sides get coated with oil.
- Season the noodles: Add 1 teaspoon sake and ½ teaspoon soy sauce over the noodles, making sure both noodles get evenly seasoned.
- Fry the noodles: Turn on the heat to medium-high and fry until both sides become crispy and golden brown, about 5 minutes per side. Move the noodles around the pan to cook evenly, but don’t loosen them.
Combine everything
- Add sauce and loosen noodles: Turn off the heat and wipe extra oil with a paper towel. Add the yakisoba sauce over the noodles and loosen the noodles with chopsticks.
- Add veggies and steam: Turn the heat to high and add the veggies back to the pan (add quick-cooking veggies at this step too). Cover with a lid and steam for about 1 minute.
- Mix and serve: Mix everything together, and you’re done!
Notes
- (Note 1): Optional veggies: You can add other veggies like bean sprouts and green chives. If you use these, don’t stir-fry them with the other veggies early on! Make sure to add them at the last step when you return the cooked cabbage, onions, and carrots to the pan.
- Ingredients notes:
- Yakisoba noodles: Maruchan’s fresh yakisoba noodles work great. Ramen noodles are a good backup, just boil and drain first.
- Yakisoba sauce: You can use homemade or the packet kind, just dilute the packet sauce with a little water to coat evenly.
- Worcestershire Sauce: Use non-Japanese Worcestershire sauce for this recipe. Shake the bottle before measuring to evenly mix the spices.
- Oyster Sauce: Use vegan or vegetarian oyster sauce for a plant-based version.
- Honey: Substitute with maple syrup for a vegan option. Note that the sauce may have a slightly different thickness.
- Protein: Pork belly is traditional, but beef, chicken, shrimp, or tofu all work. Use fattier cuts for more flavor.
- Vegetables: Cabbage and onion are classic. Bean sprouts, garlic chives, or green onions work well too, just keep veggies around 300g per serving. Skip high-water veggies like tomatoes or cucumbers.
- Garam masala: Optional, but adds warmth and depth. It’s a great shortcut to mimic the spiced flavor of Japanese yakisoba sauce.
- Cooking tips:
- Don’t crowd the pan: Too many ingredients = soggy yakisoba. Use a large pan or cook in batches to keep things crisp.
- Go easy on the sauce
Too much sauce can overpower the dish. We season everything separately, so less is more here!
- Serving suggestions: Yakisoba is a full meal, but you can pair it with miso soup, tamagoyaki, or a fresh salad like goma-ae or cucumber and tomato with ponzu.
- Storage & Reheating: Cool completely before storing. Keeps 2 days in the fridge or 2 weeks in the freezer. Reheat in the microwave, or microwave first then pan-fry for best texture.
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Kurumi says
Yakisoba always feels so festive… it reminds me of the yatai (Japanese food stalls) you see at matsuri (summer festivals)! 🎆 I hope this recipe helps you capture that smoky, slightly charred flavor that makes festival yakisoba so special. It’s a small trick, but it makes all the difference. Give it a try and let me know how yours turns out!