Yakisoba | Japanese Stir-Fried Noodles | Kitchenstagram
Yakisoba, meaning “fried noodle,” is a popular Japanese stir-fried noodle dish. Despite its name, the noodles used in yakisoba are not traditional buckwheat soba. Instead, they are Chinese-style chuuka men, made from wheat flour and usually seasoned with a condiment similar to Worcestershire sauce. Yakisoba is believed to have originated as a type of okonomiyaki.
Across Japan, many long-established shinise yakisoba and okonomiyaki restaurants have served the dish for generations. Different regions have also developed their own distinctive local-gourmet styles of yakisoba.
The history of yakisoba is closely connected with the growing popularity of Chinese-style noodles in Japan. Around 1907, during the Meiji era, numerous Chinese restaurants featuring chefs from Yokohama Chinatown, along with eateries serving shina soba, the precursor to ramen, began appearing in Asakusa, Tokyo. Some Chinese chefs had come to Japan after being forced to leave the United States because of Chinese Exclusion Act of 1882. By the late Meiji and Taishō eras, Japanese yatai street stalls specializing in shina soba had become increasingly common, making Chinese-style noodles familiar to Tokyo residents.
Around 1897, street stalls selling teppanyaki also began appearing. Inspired by tempura, these dishes combined ingredients such as squid, shrimp and ginger with flour and water grilling them. This cooking style became a prototype for okonomiyaki-like dishes.
Yakisoba is believed to have first appeared round 1918, at street stalls selling dondonyaki, a food for children that preceded okonomiyaki. The dish used similar sauces and ingredients but replaced wheat flour wheat flour with less expensive Chinese-style noodles. This change came at a time when what flour prices had risen sharply following the 1918 Rice Riots.
By 1935, Worcestershire sauce-flavoured Yakisoba had become popular at Tokyo street stalls and was also served at okonomiyaki restaurants in Asakusa, where it was regarded as a local speciality.
Following Japan’s defeat in World War II in 1945, Japanese repatriate returning from overseas territories at Tokyo’s black markets. From there the dish gradually spread to their home towns and eventually became popular throughout Japan.
Why you’ll love this recipe:
Minimal prep, with a complete meal ready in just 30 minutes.
A hot griddle paired with savory sauce creates authentic street-food appeal.
Customize with pork, chicken, shrimp, calamari, tofu or mushrooms.
Serving Suggestions:
Yakisoba can be served on its own as a main dish or alongside other foods as a side dish. A popular Japanese variation is Yakisoba-pan, where the noodles are tucked into a sliced bread roll and topped with mayonnaise and shredded red pickled ginger. It is commonly found at convenience stores and school canteens. Yakisoba pairs well Japanese Cucumber Salad, cuts through the richness.
Storage Tips:
Refrigerate: Allow the Yakisoba to cool to room temperature, then transfer it to an airtight container. Refrigerate for 3-4 days.
Reheating: For best results, warm yakisoba in a pan over medium heat until heated through. If the noodles look dry, add a small splash of water.
Ingredients
480 gm Wheat Noodles
250 gm Pork Belly, sliced
4 tbsp Vegetable Oil
1 tbsp Ginger, julienne strips
1 tbsp Garlic, minced
1 cup Carrot, finely julienned
1 no. Onion, sliced
1 cup Cabbage, sliced
1 cup Bean sprouts
1/2 cup Green Onion, sliced
For the Yakisoba Sauce:
4 tbsp Worcestershire sauce
2 tbsp Oyster sauce
2 tbsp Dark Soy sauce
1 tbsp Mirin
Preparation
- Step 1: In a small bowl combine, Worcestershire sauce, dark soy sauce, oyster sauce and mirin, stir to mix.
- Step 2: Bring a large pot of water to a boil. Then add the noodles and cook as per packet directions, drain and rinse thoroughly in cool water.
- Step 3: Heat 1 tbsp oil in a wok. Add julienned ginger and minced garlic, saute for few minutes. Add the sliced pork belly and cook until golden or cooked through. Once done set aside.
- Step 4: Heat 2 tbsp oil and add julienned carrot, sliced onion and sliced cabbage, then toss until wilted, about 1-2 minutes. Once done set aside.
- Step 5: Heat 2 tbsp oil and add cooked noodles, bean sprouts, yakisoba sauce and cooked pork and vegetables, then keep tossing until all the sauce is well mixed and absorbed. Add the green onion, stir to mix and remove from heat. Set aside.
- Step 6: Serve immediately and enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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