Yakisoba is one of the most beloved Japanese street foods — a deliciously savory stir-fry of wheat noodles, tender meat or tofu, crisp vegetables, and a rich umami-packed sauce. Despite its name (“yaki” = grilled/fried, “soba” = buckwheat), yakisoba actually uses Chinese-style wheat noodles and is pan-fried to perfection.
This dish is not only quick and easy to make but also highly customizable, making it perfect for weeknight dinners, meal prep, or impressing friends with homemade Asian cuisine. The smoky aroma, chewy noodles, and bold flavors will transport you straight to a Tokyo festival!
Whether you’re new to Japanese cooking or looking for a fast, satisfying meal, this recipe is your go-to. Ready in under 30 minutes, yakisoba is ideal for lunch, dinner, or even as a party appetizer when made in mini portions.
Ingredients (Serves 2–3):
For the Noodles:
- 400g yakisoba noodles (or ramen/chow mein noodles if unavailable)
- 1 tbsp vegetable oil
For the Stir-Fry:
- 200g thinly sliced pork belly or chicken (can substitute with shrimp or tofu for vegetarian option)
- 1 cup shredded cabbage
- ½ cup julienned carrots
- ¼ cup chopped onion
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp Worcestershire sauce
- 1 tsp sesame oil
- ½ tsp sugar (optional)
- Salt and pepper to taste
Optional Toppings:
- Pickled red ginger (beni shoga)
- Dried seaweed flakes (aonori)
- Japanese mayonnaise
- Sriracha or chili sauce
- Sesame seeds
Instructions:
Step 1: Prepare the Noodles
If using fresh yakisoba noodles, they are usually pre-cooked and vacuum-packed. Rinse them under warm water to separate. If using dried ramen noodles, boil according to package instructions, drain, and set aside.
Step 2: Cook the Protein
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the meat or tofu and cook until browned and nearly cooked through. Remove from the pan and set aside.
Step 3: Sauté the Vegetables
In the same pan, add a bit more oil if needed. Sauté onions, garlic, ginger, cabbage, and carrots until softened — about 3–4 minutes.
Step 4: Combine Everything
Add the cooked noodles and meat back into the pan. Pour in soy sauce, oyster sauce, Worcestershire sauce, sesame oil, and sugar (if using). Stir well and cook for another 2–3 minutes until everything is heated through and coated evenly.
Step 5: Serve Hot
Transfer to serving plates or bowls. Top with pickled ginger, seaweed flakes, sesame seeds, and a drizzle of Japanese mayo or sriracha if desired.
Pro Tips:
- Use a non-stick wok or pan to avoid breaking up the noodles.
- Don’t overcrowd the pan — cook in batches if necessary.
- Substitute any veggies like bell peppers, mushrooms, or bean sprouts.
- Make it vegetarian by using tofu and skipping fish-based sauces.
