Yakisoba
This post may contain affiliate links. Read my full disclosure policy. Whip up some yakisoba tonight! Stir-fried Japanese noodles mixed with savory meat, fresh veggies, and a tasty sauce make the perfect quick-fix dinner. Yakisoba noodles are a popular Japanese dish, enjoyed everywhere from the bustling yatai (street food stalls) to the comfort of home kitchens. These stir-fried noodles marry a variety of ingredients like pork, cabbage, onions, and carrots with a savory yet slightly sweet sauce with a distinct Worcestershire flavor (yes, Worcestershire sauce is used in Japanese cooking!). It’s a versatile one-skillet dish that makes a quick and satisfying supper. Adapted from Make It Japanese: Simple Recipes for Everyone by Rie McClenny, this yakisoba recipe is not only delicious but also practical. By using bacon instead of the traditional thinly sliced pork belly, it’s easy to gather all the ingredients from your local supermarket without compromising on flavor. If you’d prefer to use chicken, shrimp, or tofu instead, just cook them in a bit of oil until done, then toss them in with the noodles and veggies. The flexibility of this recipe reflects the spirit of the book: making Japanese home cooking simple and approachable for everyone. “I love Asian noodle dishes and this did not disappoint (didn’t even need to go to the grocery store)! Added shiitake mushrooms b/c I had them on hand. Thrilled to make a fantastic dinner with one pan!” What You’ll Need To Make Yakisoba Yakisoba noodles: Fresh yakisoba noodles are great if you can find them (check the refrigerated or frozen section at Asian grocery stores), but dried chow mein stir-fry noodles work really well too (that’s what I used). Even spaghetti will do in a pinch. Just note that if you’re using dried noodles, you’ll need about half as much by weight. Soy sauce: This is the base of the sauce—salty, savory, and full of umami. Worcestershire sauce: Adds a little tang and depth, giving the sauce that signature yakisoba flavor. Mirin: A sweet Japanese cooking wine that helps balance out the saltiness and tanginess in the sauce. Hoisin sauce: Brings in some sweetness and a garlicky kick—a great little flavor boost. Bacon: Adds smoky flavor and acts as the main protein here. It gives the dish a nice, hearty feel. Scallions: The white parts get cooked into the dish, while the green parts are saved for garnish — they add a fresh, mild onion flavor. Carrots: Bring some sweetness and crunch, plus a pop of color. Yellow onion: Contributes sweetness and texture. Green cabbage: Gives the dish bulk and crunch. Want to skip chopping? A bag of pre-shredded coleslaw mix works just fine. Fried eggs: Totally optional, but highly recommended — the runny yolk mixes into the noodles and makes everything extra tasty. (Here’s my technique for making sunny side up eggs.) Jump to the printable recipe for precise measurements Yakisoba noodles: Fresh yakisoba noodles are great if you can find them (check the refrigerated or frozen section at Asian grocery stores), but dried chow mein stir-fry noodles work really well too (that’s what I used). Even spaghetti will do in a pinch. Just note that if you’re using dried noodles, you’ll need about half as much by weight. Soy sauce: This is the base of the sauce—salty, savory, and full of umami. Worcestershire sauce: Adds a little tang and depth, giving the sauce that signature yakisoba flavor. Mirin: A sweet Japanese cooking wine that helps balance out the saltiness and tanginess in the sauce. Hoisin sauce: Brings in some sweetness and a garlicky kick—a great little flavor boost. Bacon: Adds smoky flavor and acts as the main protein here. It gives the dish a nice, hearty feel. Scallions: The white parts get cooked into the dish, while the green parts are saved for garnish — they add a fresh, mild onion flavor. Carrots: Bring some sweetness and crunch, plus a pop of color. Yellow onion: Contributes sweetness and texture. Green cabbage: Gives the dish bulk and crunch. Want to skip chopping? A bag of pre-shredded coleslaw mix works just fine. Fried eggs: Totally optional, but highly recommended — the runny yolk mixes into the noodles and makes everything extra tasty. (Here’s my technique for making sunny side up eggs.) Jump to the printable recipe for precise measurements Step-by-Step Instructions Step 1: Cook the noodles. (Skip this step if using fresh noodles.) For dried noodles, bring a large pot of water to a boil and cook the noodles until very al dente. Drain and rinse with cold water. (Rinsing with cold water not only stops the cooking but also removes excess starch and keeps the noodles from clumping together.) Step 2: Make the sauce. In a small bowl, whisk together the soy sauce, Worcestershire, mirin, and hoisin sauce. Though it’s only three ingredients, making the sauce in advance lets you move quickly during the stir-fry. Stir-fries come together fast, so it’s key to have everything ready to go. Step 3: Cook the bacon. Add the bacon to a cold nonstick skillet then set over medium-high heat. (Starting with a cold pan helps the fat render slowly, which makes the bacon crispier and yields more flavorful drippings for cooking the veggies.) Cook, stirring frequently, until crispy, 4 to 5 minutes. Use a slotted spoon to transfer the bacon to a bowl, leaving the fat in the skillet. Step 4: Cook the veggies. Add the scallion whites, carrots, and onion to the skillet. Cook for 3 to 4 minutes, until the onion is translucent but not browned—lower the heat if needed. Add the cabbage and cook until soft, about 4 minutes. Season with the salt and pepper then transfer the veggies to the bowl with the bacon. Step 5: Warm the noodles and sauce. In the same skillet, add the noodles and cook for a few minutes to warm through. Add about half the yakisoba sauce and toss to coat. Step 6: Finish the dish. Return the bacon and veggies to the skillet and toss again. Taste and add more sauce as needed, little by little; you may not need it all. Sprinkle with the dark green onions. Step 7: Top with a fried egg and serve. If including fried eggs, cook them in a separate skillet while the noodles finish. (A runny yolk adds richness to the dish and acts like an extra sauce—I highly recommended if you like a more luxurious texture!) Serve the yakisoba in bowls with a fried egg on top, if desired. Yakisoba is best fresh, but it can be made ahead and refrigerated for up to 3 days—just note the bacon will lose its crispiness. More Asian Dishes You May Like RecipeComments (32)Add Comment Recipe Comments (32) Add Comment Ingredients 22 oz fresh yakisoba noodles or 12 oz dried chow mein stir-fry noodles (see note) ⅓ cup soy sauce 1 tablespoon Worcestershire sauce 1 tablespoon mirin 2 tablespoons hoisin sauce 8 slices (8 oz) bacon, cut into 1-inch pieces 4 scallions, white and green parts separated, thinly sliced 2 carrots, thinly sliced on a diagonal, about ⅛-inch thick 1 medium yellow onion, thinly sliced ½ pound green cabbage, cut into 1-inch pieces (about 3½ cups) ¼ teaspoon salt ¼ teaspoon freshly ground black pepper 4 fried eggs (optional for serving) 22 oz fresh yakisoba noodles or 12 oz dried chow mein stir-fry noodles (see note) ⅓ cup soy sauce 1 tablespoon Worcestershire sauce 1 tablespoon mirin 2 tablespoons hoisin sauce 8 slices (8 oz) bacon, cut into 1-inch pieces 4 scallions, white and green parts separated, thinly sliced 2 carrots, thinly sliced on a diagonal, about ⅛-inch thick 1 medium yellow onion, thinly sliced ½ pound green cabbage, cut into 1-inch pieces (about 3½ cups) ¼ teaspoon salt ¼ teaspoon freshly ground black pepper 4 fried eggs (optional for serving) Instructions If using dried noodles, boil the noodles: Bring a large pot of water to a boil. Cook the noodles until very al dente. (The noodles I use call for 3 minutes of boiling; I cook them for 2½ minutes. If the timing is different on your package, reduce the time accordingly.) Drain and rinse with cold water to stop the cooking process. (If using fresh noodles, skip this step.) Make the Yakisoba Sauce: In a small bowl, whisk together the soy sauce, Worcestershire, mirin, and hoisin sauce. Make the Stir-Fry: Add the bacon to a cold nonstick skillet. Turn the heat to medium high and cook, stirring frequently, until the bacon is crispy, 4 to 5 minutes. Using a slotted spoon, transfer the bacon to a medium bowl, leaving the fat in the skillet. To the same skillet, add the scallion whites, carrots, and onion and cook until the onion is translucent, 3 to 4 minutes. Do not brown; reduce heat if necessary. Add the cabbage cook until soft, about 4 minutes. Season with the salt and pepper. Transfer the vegetables to the bowl with the bacon. To the now empty skillet, add the fresh or drained noodles. Cook for a few minutes, until warmed through. Add about half of the yakisoba sauce to the noodles and toss until evenly coated. Return the vegetables and bacon to the skillet and toss to combine. Taste the dish, and if more flavor is needed, add the remaining sauce little by little; you may not need all of it. Sprinkle with the dark green scallions. If you're including optional fried eggs, now's the time to cook them in a separate nonstick skillet. Once done, divide the yakisoba among bowls and place a fried egg on top of each serving, if using. Note: Yakisoba is traditionally made with fresh yakisoba noodles, which are available in the refrigerated section of most Asian supermarkets and some large grocery stores. Since they can be hard to find, I use dried chow mein noodles. I like the Wel Pac brand. Note that if using dried noodles, you'll typically need about half the amount in weight compared to fresh. Make-Ahead Instructions: While best served fresh, yakisoba can be cooked in advance and refrigerated. Just keep in mind that the bacon will lose its crispy texture if not served fresh. When reheating, warm the dish in a skillet over medium heat or in the microwave, adding a bit of water to loosen up the noodles if necessary. If using dried noodles, boil the noodles: Bring a large pot of water to a boil. Cook the noodles until very al dente. (The noodles I use call for 3 minutes of boiling; I cook them for 2½ minutes. If the timing is different on your package, reduce the time accordingly.) Drain and rinse with cold water to stop the cooking process. (If using fresh noodles, skip this step.) Make the Yakisoba Sauce: In a small bowl, whisk together the soy sauce, Worcestershire, mirin, and hoisin sauce. Make the Stir-Fry: Add the bacon to a cold nonstick skillet. Turn the heat to medium high and cook, stirring frequently, until the bacon is crispy, 4 to 5 minutes. Using a slotted spoon, transfer the bacon to a medium bowl, leaving the fat in the skillet. To the same skillet, add the scallion whites, carrots, and onion and cook until the onion is translucent, 3 to 4 minutes. Do not brown; reduce heat if necessary. Add the cabbage cook until soft, about 4 minutes. Season with the salt and pepper. Transfer the vegetables to the bowl with the bacon. To the now empty skillet, add the fresh or drained noodles. Cook for a few minutes, until warmed through. Add about half of the yakisoba sauce to the noodles and toss until evenly coated. Return the vegetables and bacon to the skillet and toss to combine. Taste the dish, and if more flavor is needed, add the remaining sauce little by little; you may not need all of it. Sprinkle with the dark green scallions. If you're including optional fried eggs, now's the time to cook them in a separate nonstick skillet. Once done, divide the yakisoba among bowls and place a fried egg on top of each serving, if using. Note: Yakisoba is traditionally made with fresh yakisoba noodles, which are available in the refrigerated section of most Asian supermarkets and some large grocery stores. Since they can be hard to find, I use dried chow mein noodles. I like the Wel Pac brand. Note that if using dried noodles, you'll typically need about half the amount in weight compared to fresh. Make-Ahead Instructions: While best served fresh, yakisoba can be cooked in advance and refrigerated. Just keep in mind that the bacon will lose its crispy texture if not served fresh. When reheating, warm the dish in a skillet over medium heat or in the microwave, adding a bit of water to loosen up the noodles if necessary. Nutrition Information Powered by Per serving (4 servings) Calories: 902 Fat: 29 g Saturated fat: 9 g Carbohydrates: 127 g Sugar: 11 g Fiber: 9 g Protein: 34 g Sodium: 1845 mg Cholesterol: 169 mg Per serving (4 servings) Calories: 902 Fat: 29 g Saturated fat: 9 g Carbohydrates: 127 g Sugar: 11 g Fiber: 9 g Protein: 34 g Sodium: 1845 mg Cholesterol: 169 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: Beef, Lamb, Veal & PorkDairy-FreeDinnerPizza, Pasta & VegetarianAsian Beef, Lamb, Veal & Pork Dairy-Free Dinner Pizza, Pasta & Vegetarian Asian