The most addicting and satisfying Yakisoba noodles are a super easy yet totally impressive answer to dinner.The secret’s all in the sauce.
What are Yakisoba noodles?
Basically, it’s a Japanese stir-fried noodles dish served with Yakisoba sauce – sweet and thick Worcestershire sauce, instead of soy sauce, drizzled over. It originates from China, derived from the chow mein dish. Even though soba means buckwheat, the noodles are actually made from wheat flour.
If you like your vegetables to be crisp in texture, it is important to stir-fry them first as they take longer to cook than the noodles. For the noodles, it’s great if you have space like a big griddle or wok to cook them in so they have direct contact with the heat. Allow the steam to escape so the noodles don’t turn out soggy. Today, you can buy already-steamed, coated in oil Yakisoba noodles in tightly packaged packets.
Veggies are usually carrots, cabbage and onions, flavoured with salt and pepper. You can add garnishes such as seaweed powder (aonori), shredded pickled ginger (beni shoga) or fish flakes (katsuobushi). Japanese mayonnaise completes this delicious main course meal or side dish. People love it hot-dog style, dished up into a bun with a dollop of mayonnaise tossed over and pickled ginger shredded over. Others love different variations. Instead of pork, You might add Japanese sausages or a combination of ground pork and calamari, squid or sardines. Turn it into your own style by tossing in some Chinese chives or bean sprouts; you choose.
Eat Yakisoba noodles because it’s considered a ‘lucky’ food.
HOW TO MAKE YAKISOBA NOODLES
- Chicken breast ( cut into bite size pieces) - 350-400 gm
- Yakisoba noodles ( or any choice of noodles)- 300 gm
- Carrot ( julienned)- 1
- Cabbage leaves ( chopped)- 1 cup
- Mushrooms ( any of your choice, sliced)- 6
- Capsicum (finely shredded) - 1
- Baby corn ( halved) - 6
- Young Green Peas ( halved)- 20 pieces
- Spring onion ( sliced)- 3 tbsp
- Vegetable oil- 5 tbsp.
- YAKISOBA SAUCE ( MAKES ½ CUP)
- Palm sugar - 1 tbsp.
- Soy sauce- 2 tbsp.
- Oyster sauce- 4 tbsp.
- Ketchup- 4 tbsp.
- Worcestershire sauce-4 tbsp.
- Slice the mushrooms, cut the carrot into julienned strips, chop the cabbage leaves, shred the capsicum, halve baby corns, young green peas, slice the spring onions.
- In a large wok heat 5 tbsp. vegetable oil and add the chicken fillet. Cook 7-10 min or until the chicken is done.
- Add the cabbage, mix well and cook 1-2 min, add in the julienned carrot and cook another 2 min.
- Lastly add the mushrooms, capsicum, baby corn, young green peas. Mix well.
- Transfer the cooked noodles to the wok & mix well to combine them with other ingredients ( veggies & chicken). Cook 1-2 minutes over low heat.
- In a medium bowl combine palm sugar, soy sauce, oyster sauce, ketchup, Worcestershire sauce.
- Pour the Yakisoba sauce over the noodles. Using tongs, mix all together.
- Transfer to plates and garnish with the spring onions.
A large wok
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Enjoy your Yakisoba noodles dish – bonapeti!