Asawa's Recipes, Food

Yakisoba (焼きそば) Japanese Fried Noodles

Dec 2008 036Yakisoba is a popular Japanese dish for all the generations. It is also a typical dish sold at food stalls in Japanese festivals. There are many yakisoba recipes out there (Such as the one described in the noodle package, home recipe etc.) but for me this recipe which I learned from a TV show is the best way to cook REALLY GOOD yakisoba.  I slightly customized it to my taste!  Once you learn how to cook  Yakisoba, you will never settle for the instant variety again!

It is also very easy to do.  So easy that I can entrust the cooking to Kaeru without worrying about stomach problems.

Ingredients (serves 1):

  • 60-80g (2-3 pcs) Cabbage Leaves
  • 40g sliced pork *Preferably bara niku (back ribs/ ばら肉)
  • 1 pack fresh Yakisoba noodle *There are dry and fresh types of yakisoba noodles. Fresh ones are used for this recipe. This type is usually sold in individual square shaped packages (see the photo below). When you take it out from the package, try to keep the shape!Dec 2008 019
  • 20ml Worcestershire sauce or  Powdered Yakisoba sauce mixed with 20ml water*Powdered Yakisoba sauce is available at supermarkets. Usually, a packet is already  included in the noodle pack.

    Powder Yakisoba sauce mixed with water
    Powdered Yakisoba sauce mixed with water
  • 1 small spoon cooking oil
  • 40 ml hot water


1. Cut cabbage leaves coarsely and cut pork  into 2-3 cm pieces.

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2.  Spread cooking oil in the pan and put the Yakisoba noodles in before you start heating. Fry one side of Yakisoba noodle for 2min over medium heat. *No need to stir.

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3.  Flip and fry the other side of noodle. Fry pork until it is cooked.

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4.  Add cabbage leaves and hot water and cover the pan. Turn up the heat and cook for 1 and a half mins.

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5.  Remove the cover, add sauce then mix. Stir for 30 seconds.

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6. Transfer to a bowl then serve hot! Ittadakimasu!

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7 Comments on “Yakisoba (焼きそば) Japanese Fried Noodles

  1. Pingback: Japundit
  2. I’ve used bacon since I was a kid especially if I can find it thick cut dry smoked bacon. But with bacon you have to fry it first and drain some of the fat. I am now going to have to make a bunch this week ,because my son loves it so much there won’t be any left over. lol

  3. Btw about 30 years ago when I was a kid it seemed like Japanese restaurants only had Udon noodles for Yakisoba in the Los Angeles area, so it was Yakiudon which is also very good.

  4. Before coming to Japan, all noodles were the same to me dean! Maybe just as clueless as they were in LA. So all this is learning for me! haha.

  5. Actually in the Los Angeles area 30 years ago I wonder if they just weren't available. I know there is a family run Japanese noodle business that's been here for years ,but I think they were more known for their dried noodles.

    Then again I only just discovered Hakata styled ramen when I visited Kyushu about 20 years ago until then it was mainly Shouyu ramen and now you can find a lot of variety in ramen in the LA and OC area.

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