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!
Here are a few other Japanese recipes to try: Japanese Cheesecake, Chicken Yakisoba, Ginger and Garlic Edamame Beans and Easy Okonomiyaki.
I like to keep things pretty basic when I make this yakisoba stir fry noodles recipe, mostly because I make it when I’m being really lazy.
However, you can do better than basic since 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. See the options in the next section.
Variations
The true charm of this Japanese noodle dish lies in its versatility. It’s a wonderful dish to personalize, and it can easily be adapted to make use of whatever ingredients you have on hand.
Keeping it simple with cabbage, onions, and scallions, as I originally did, is always an option. But why not consider adding an array of other vegetables or proteins for a change of taste and texture?
For a pop of color and added nutrients, toss in some shredded carrots, green onions or sliced red bell pepper. For a bit of crunch, diced zucchini or snap peas would be perfect. The sweet and mild flavor of baby corn also pairs beautifully with the robust flavors of yakisoba.
Adding in proteins like chicken breast, chicken thighs or shrimp transforms this dish into a satisfying main course. You can also add both for a combination chicken and shrimp yakisoba! You can even consider trying other meats like thinly sliced pork, pork belly or beef. Tofu, either firm or silken, can also be a fantastic addition, especially if you’re looking for a plant-based protein.
For a greens-rich version, consider tossing in broccoli, bok choy, or even spinach. Bean sprouts and water chestnuts could also offer a delightful crunch and an interesting texture to the mix.
And don’t forget the power of mushrooms! Whether you use shiitake, cremini, or oyster mushrooms, their umami-rich flavor will deepen the taste of your yakisoba.
If you’re after a vegetable yakisoba, leave out the meat completely and add a mix of your favorite vegetables. Alternatively, if you want to get a bit adventurous, try a seafood variation with shrimp, calamari, or even chunks of salmon.
I think you get the idea, because, how to make these Japanese stir fry noodles 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 yakisoba sauce.
The yakisoba sauce is made from 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.
Add the yakisoba sauce ingredients: 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 yakisoba 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.
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 or large skillet.
Frequently Asked Questions
Yakisoba noodles are made from wheat flour. They’re like ramen noodles but are typically more robust and are flavored with a slightly salty soy-based sauce.
Yakisoba translates to “fried noodles” in Japanese. “Yaki” means fried or grilled, and “soba” typically refers to buckwheat noodles, but in this case, it refers to wheat noodles.
Yes, in a pinch, you can substitute ramen noodles for yakisoba noodles. Just discard the seasoning packet that comes with the ramen.
While both dishes are stir-fried noodle recipes, Yakisoba originates from Japan and uses a soy-based sauce. Chow Mein, on the other hand, is a Chinese-style noodles dish that typically includes a mix of soy sauce and oyster sauce and can be served with crispy or soft noodles.
Rinse the noodles in a colander under cold water after cooking to remove excess starch, which can cause stickiness. Drain the noodles well after rinsing. Also, adding a bit of oil to the pan before stir-frying can prevent the noodles from sticking together.
Yakisoba can be a healthy meal, depending on the ingredients you use. It’s packed with veggies and can be made with lean proteins.
While the yakisoba noodles themselves (made from wheat flour, water, and usually some form of vegetable oil) are generally vegan, it’s important to note that traditional yakisoba dishes might not be. This is because the sauces used in these dishes can contain animal products.
The sauce used in my Yakisoba Noodles Stir Fry recipe is vegan-friendly, as it’s made from soy sauce, sugar, rice vinegar, red pepper flakes, and water. However, not all yakisoba sauces are the same; many grocery store or traditionally-prepared versions might contain Worcestershire sauce, which includes anchovies.
If you’re looking to keep your yakisoba dish entirely vegan, ensure to use a vegan sauce, vegan soy sauce and stick with plant-based proteins and vegetables. Also, do remember to check the packaging of the yakisoba noodles you buy as some brands might include egg or other non-vegan ingredients in their noodle products.
Any type of cabbage works well in Yakisoba. You can use regular green cabbage, Napa cabbage, or even red cabbage for a colorful twist.
Traditional Yakisoba is not gluten-free because the noodles are made from wheat. However, you can make it gluten-free by using gluten-free noodles and ensuring your soy sauce is gluten-free.
You can add more heat to your Yakisoba by increasing the amount of red pepper flakes in the sauce, or by adding fresh chopped chilies, hot sauce, or a dash of chili oil.
If you can’t use soy sauce, you can substitute it with tamari (for a gluten-free option), coconut aminos (for a soy-free and gluten-free option), or even Worcestershire sauce in a pinch (as long as you are not on a vegetarian or vegan diet).
Yes, adding a scrambled egg or a fried egg on top of your finished Yakisoba is a delicious way to add extra protein.
Yakisoba can be a meal by itself, but it pairs well with dishes like gyoza (Japanese dumplings), a simple green salad, or miso soup for a complete Japanese-style meal.
While Yakisoba is best served fresh, you can prepare the vegetables and protein ahead of time. When you’re ready to eat, quickly stir-fry everything together. It’s a fast dish that’s perfect for weeknight meals.
Storing and Reheating Leftovers
Storing Leftovers in the Refrigerator
Yakisoba is best when eaten fresh, but it can also keep well in the refrigerator for up to three days. Once the dish has cooled, transfer the leftovers into an airtight container to maintain its freshness. Be sure to secure the lid tightly before refrigerating to prevent any strong fridge smells from seeping into your stir fry.
Freezing Leftovers
Yakisoba can be frozen if you want to keep it for longer. It’s important to first let the noodles completely cool, then place them in a freezer-safe container or resealable plastic bags. I’d suggest portioning out single servings before freezing for easier thawing and reheating. Make sure to squeeze out any excess air in the plastic bag and secure the lid on containers before placing them in the freezer. Properly stored, frozen yakisoba can last up to two months.
Thawing Frozen Leftovers
When you’re ready to enjoy your frozen yakisoba, transfer it from the freezer to the refrigerator and let it thaw overnight. This slow thawing will help maintain the texture of the noodles and veggies.
Reheating Leftovers
Oven: Preheat your oven to 375 degrees Fahrenheit. Place the yakisoba in an oven-safe dish, cover with foil to prevent drying out, and heat for about 15 minutes or until warmed through.
Stovetop: For the best results, I recommend reheating the noodles on the stovetop. Heat a pan over medium heat, add a splash of water or broth to help rehydrate the noodles, and stir the noodles around until they’re heated through, which should take about 5 minutes.
Microwave: If you’re in a hurry, the microwave is the quickest way to reheat your noodles. Place the yakisoba in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap leaving a small vent, and heat on medium power for 1-2 minutes, stir, then continue heating for another minute or until heated through. Microwaving at a lower power will help to heat the dish evenly and prevent it from drying out.
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!
More Popular Asian Dishes to Try
- Veggie Loaded Chow Mein
- Garlic Ginger Chicken with Sesame Noodles
- Hot and Cold Thai Peanut Noodles
- Mi Goreng (Indonesian Noodles)
- Gingered Vegetable Noodle Stir Fry
- Vietnamese Chicken Wings
15 Minute Easy Yakisoba Noodles Stir Fry Recipe
RECOMMENDED PRODUCTS
Ingredients
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
Instructions
- Follow package instructions to heat and separate noodles.
- Add the yakisoba sauce ingredients: 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 yakisoba 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.
VIDEO
NOTES
Nutrition
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.
Hi Kathy,
Thanks for sharing your changes and for loving the sauce!
– Linda
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!