This Yakisoba Noodles recipe is a classic Japanese stir fry recipe with a salty, sweet, sour and spicy sauce for a flavor you will love!
So I’m really taking it to the next level on this 30 Minute Monday by presenting you with a FIFTEEN MINUTE yakisoba stir fry recipe. I’ve just always been an overachiever like that.
I like to keep things pretty basic when I make this yakisoba stir fry noodles recipe, mostly because I make yakisoba noodles when I’m being really lazy.
This is one of those great Japanese noodle recipes to keep handy for when you need to use up all those completely random vegetables in your fridge.
You can keep it as simple as cabbage, onions and scallions like I did here, or try adding:
- Shredded carrot
- Sliced red bell pepper
- Diced zucchini
- Snap Peas
- Baby Corn
- Bean sprouts
- Bok choy
- Water chestnuts
For these Japanese stir fry noodles you can use pretty much anything you want.
You can leave out the meat for a vegetable yakisoba.
Or, for a chicken yakisoba recipe, just add chicken, for a shrimp yakisoba recipe, just add shrimp or go NUTs with a combination chicken and shrimp yakisoba!
I think you get the idea, because, how to make yakisoba is up to you!
Okay, so now that you’ve pulled all of your I need to use these up veggies out of your fridge, let’s talk about the sauce.
I like to use a basic stir fry sauce recipe which I make from just soy sauce, sugar, rice vinegar, red pepper flakes, and water.
In other words, salty and sweet and sour and spicy. <– This is the secret to a good sauce!!
How to Cook Yakisoba Noodles
Assemble the ingredients. For exact amounts see the recipe below.
Follow package instructions to heat and separate noodles.
Combine the soy sauce, sugar, red pepper flakes, vinegar, and water in a small bowl and whisk to combine.
Heat the vegetable oil in a large sauté pan or wok set over medium-high heat. Add the sliced onions and stir fry for 1 minute. Add the cabbage and cook for another 2 minutes until softened. Add the prepared yakisoba noodles and toss well.
Pour the sauce into the pan and toss to coat the noodles. Stir fry for 3 to 4 minutes until heated through. Turn off the heat and add the scallions and sesame seeds.
You can use this yakisoba sauce recipe for any type of stir fry, or you can jazz it up by adding things like minced garlic, grated ginger, zest of lime, or minced fresh chilies.
Also, you don’t need any special equipment to make this as long as you have a good sauté pan handy. I like to use my very favorite wok, but you can get by with just about any type of frying pan.
Recipes to Pair with Yakisoba Noodles
I also love to make this yakisoba noodle stir fry as a side dish to go along with things like:
Vietnamese Pan-Seared Strip Steak
Put this on your meal plan this week – you won’t regret it!
15 Minute Easy Yakisoba Noodles Stir Fry Recipe
For The Sauce
- 1/4 cup low sodium soy sauce
- 1 Tablespoon white sugar
- 1/8 teaspoon red pepper flakes
- 1/4 cup rice vinegar
- 1/4 cup water or broth
For the Noodles
- 2 5.6 ounce packages of yakisoba noodles*
- 1 Tablespoon vegetable oil
- 1 small onion - vertically sliced
- 1 cup shredded cabbage
- 2 scallions - chopped
- Sesame seeds as optional garnish
- Follow package instructions to heat and separate noodles.
- Combine the soy sauce, sugar, red pepper flakes, vinegar, and water in a small bowl and whisk to combine.
- Heat the vegetable oil in a large saute pan or wok set over medium-high heat. Add the sliced onions and stir fry for 1 minute. Add the cabbage and cook for another 2 minutes until softened. Add the prepared yakisoba noodles and toss well.
- Pour the sauce into the pan and toss to coat the noodles. Stir fry for 3 to 4 minutes until heated through. Turn off the heat and add the scallions and sesame seeds. Serve hot.
Please note that this yakisoba noodles recipe is often spelled yaki soba noodles recipe.
This recipe was so easy and delicious. I am particularly making sure I’ve save your sauce recipe in about 5 places so I can always find it. I make double/triple batches and stir in the refrigerator. Thank you so much for such an all around stir-fry sauce.
Hi Allie, thank you for the review and your kind words, glad you loved it! – Linda
I made this tonight and stir fried come chicken breast in sesame oil first. It was very tasty, easy and we loved the sauce. Thanks.
Thanks for sharing your changes and for loving the sauce!
Great starter recipe — I switched strip ginger for scallions, and doubled the chilli flakes, added bean sprouts and chestnut mushrooms.
This is delightfully easy to make and very tasty. Thank you!