So I’m really taking it to the next level on this 30 Minute Monday by presenting you with a FIFTEEN MINUTE yakisoba recipe. I’ve just always been an overachiever like that.
I like to keep things pretty basic when I make this yakisoba noodle recipe. This is 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 + scallions like I did here, or try adding:
- Shredded carrot
- Sliced red bell pepper
- Diced zucchini
- Shrimp (ha, only in my husband’s dreams! I’m allergic :))
- Snap Peas
- Baby Corn
- Bean sprouts
- Bok choy
- Water chestnuts
- Pretty much anything you want
For these Japanese stir fry noodles you can use pretty much anything you want. You can leave out the meat for a vegetable yakisoba. 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 + sweet + sour + spicy. <– This is the secret to a good sauce!!
You can use that basic 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.
You don’t need any special equipment to make this as long as you have a good saute pan handy. I like to use my very favorite wok (see link below), but you can get by with just about any type of frying pan.
Put this on your meal plan this week – you won’t regret it!
Here’s the Recipe!
- 2 (5.6 ounce) packages of yakisoba noodles*
- 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
- 1 Tablespoon vegetable oil
- 1 small onion, vertically sliced
- 1 cup shredded cabbage
- 2 scallions, chopped
- 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. Serve hot.
*I buy mine in the produce section. The bag I buy usually has three smaller 5.6 ounce bags inside it.
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Nutrition InformationYield 4 Serving Size 1
Amount Per ServingCalories 287 Total Fat 9g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 7g Cholesterol 4mg Sodium 1445mg Carbohydrates 41g Fiber 3g Sugar 12g Protein 12g