15 Minute Easy Yakisoba Noodles Stir Fry Recipe

Two bowls with Yakisoba noodles on a table.

4.42 from 72 votes

15 Minute Easy Yakisoba Noodles Stir Fry Recipe

Savor the symphony of flavors in our Yakisoba Noodles! This classic Japanese is a perfect blend of salty, sweet, sour, and spicy notes, promising a flavorful explosion for every bite!

Prep Time5

Cook Time10

Total Time15

Course: Main Dish

Cuisine: Japanese

Diet: Dairy Free, Vegetarian

Servings: servings

Calories: 613kcal

Author: Linda

Equipment

14-Inch Non-Stick Wok

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* (See notes below.)
1 Tablespoon vegetable oil
1 small onion vertically sliced
1 cup shredded cabbage
2 scallions chopped
Sesame seeds as optional garnish

Instructions

Follow the package instructions to heat and separate the noodles.
In a small bowl, combine the yakisoba sauce ingredients: soy sauce, sugar, red pepper flakes, vinegar, and water. Whisk to combine.
Heat the vegetable oil in a large sauté pan or wok 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

*I buy mine in the produce section. The bag I buy usually has three smaller 5.6 ounce bags inside it.

Storage Info:

To store Yakisoba noodles, place them in an airtight container in the refrigerator for up to 3 days. While freezing is possible, it may alter the texture of the noodles and vegetables. For reheating, it's best to use a skillet or pan on medium heat, adding a small amount of water or broth to refresh the noodles and prevent drying. Microwave reheating is also an option, but it may result in noodles that are less evenly heated.

Nutrition