Yakisoba 焼きそば
Japanese stir fry wheat (or buckwheat) noodles with vegetables
Like everything in Japanese cuisine, this dish has flavors distinctly different from your average stir fry. There are many variations, but they all share that unmistakable Japanese feeling you get from the seasoning.
What is Yakisoba?
Literally translated, it means "fried buckwheat." And although the name implies buckwheat noodles — which is how it was originally made — the most popular version today is actually with wheat noodles. The common type are the typical Chinese stir fry noodles, yellowish in color, with a soft, chewy texture similar to ramen noodles. The great thing about this dish is that you can use so many different ingredients. There's no one true version. The most popular is probably made with pork, but you'll find all kinds — sausage, seafood, beef, whatever you have in mind. Same goes for the vegetables. Use any kind you like. Traditional Yakisoba is actually pretty light on ingredients, because the sauce does most of the heavy lifting. The special flavor comes from the Yakisoba sauce, which is a kind of Japanese barbecue sauce. If you can't find it ready-made, follow this recipe for a homemade version that works just as well. Making it at home also lets you play with the acidity and adjust it to your taste. Yakisoba sauce is a staple in Japanese cooking and shows up in many classic dishes — like the famous Okonomiyaki (Japanese pancake) and takoyaki (squid in flour batter). If you've never made Yakisoba at home, give it a shot. You'll be amazed how easy it is and what a great dinner it makes. And as the Japanese say, いただきます (bon appétit)!Method
- 1
cooking the meat· 5 minutes
Set a large pan or wok over high heat, when shimmering add the oil and meat and cook until it changes its color, about 3-4 minutes.
- 2
adding the vegetables· 5 minutes
Throw in the onions, mushrooms, carrot and bell pepper and cook for about 3 minutes. add the cabbage and cook for 2 more minutes, until it get a bit more soft (but not soggy).
- 3
finishing the Yakisoba· 3 minutes
Add the noodles and the yakisoba sauce, stir all ingredients and reduce heat to medium, cook for 3 more minutes. Remove pan from heat and add the scallions. Adjust seasoning by adding salt if necessary (usually it's not because of the soy sauce). For a serving variation, you can add pickled ginger and sprouts when serving. Serve immediately.
Jaron Kimhi
Jaron Kimhi — self-taught home cook from Tel Aviv, writing and cooking every recipe on this site himself. 20+ years of tinkering in the kitchen, leaning toward slow cooking, classic technique, and honest ingredients.
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