Español: Yakisoba. 한국어: 야키소바. Română: Yakisoba.

Yakisoba (Photo credit: Wikipedia)

One of the dishes I miss the most from Japan is Yakisoba.  Every summer at the festivals, street venders would cook up big batches of the stuff and sell it to you topped with some dried nori flakes and red ginger.  They’d hand it out in a plastic box, sometimes wrapped with a rubber band.  I haven’t been able to capture the exact taste yet, but my reasonable facsimile makes me feel nostalgic every time.

You can find my recipe below.



Yakisoba sauce (comes in a powder, sometimes with the frozen noodles, or in a big squeeze bottle like Kewpie mayo)
1/4 cup Worcestershire Sauce (I recommend Lea & Perrin’s over French’s), 5 tbs Soy Sauce, 2 tbs Mirin, 2 tbs ketchup (optional)

Yakisoba noodles (available frozen in some Asian grocers), dried egg noodles, or Instant Ramen (the kind in the packets not the cups)
1/4 head of cabbage – thinly sliced
1 large onion – thinly sliced
bell pepepers – thinly sliced (optional)
2 pork chops- thinly sliced (optional – can omit or use chicken)
1 tbs vegetable oil, divided


If you’re making the sauce from scratch mix the ingredients listed and set aside (you can alter the combination of ingredients to taste).
Sautee the veggies in 1/2 tbs of oil in a pan on the stove (I usually don’t use a pan with non-stick coating).
When they start to soften, add pork/meat if you’re using it.
In the meantime, if you’re using dry noodles, such as the egg noodles or ramen, cook these and drain.

When the pork and veggies are done, add the remaining oil, noodles, and the yakisoba sauce and cook until everything is coated (tongs work well for this).
If you’re using frozen noodles, you’ll need to remove the veggies from the pan and cook the noodles in 1/4 cup water and the remaining oil before adding the rest.
If you’re using powdered yakisoba sauce you will need to add some water during the cooking process.

When you’re finished, serve garnished with ginger (optional) or mayo (optional).  For more protein or for a vegetarian variations you can top it with a fried egg, sunny-side up tastes the best.

Depending on the variation, you can get all ingredients at the local supermarket, though results are more authentic with Japanese ingredients!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: