Yakisoba — Print Recipe — The Culinary Codex

Japanese stir-fried noodles tossed with vegetables, meat, and a sweet and tangy Worcestershire-based sauce. Despite the name meaning fried buckwheat, it uses wheat noodles and is a beloved festival street food.

Ingredients

300g fresh yakisoba noodles
150g chicken thigh, thinly sliced
1 carrot, julienned
100g cabbage, shredded
1 onion, thinly sliced
3 tablespoons yakisoba sauce
1 tablespoon vegetable oil
2 tablespoons pickled red ginger
1 tablespoon aonori seaweed flakes
2 tablespoons katsuobushi bonito flakes

Instructions

1 Loosen the fresh yakisoba noodles by running them briefly under hot water or microwaving them for thirty seconds to separate the strands without making them mushy.
2 Heat vegetable oil in a large wok or skillet over high heat and stir-fry the sliced chicken until golden, then add the onion, carrot, and cabbage and cook for two minutes.
3 Add the loosened noodles to the wok and toss everything together vigorously, using tongs to lift and separate the noodles as they cook for another two minutes.
4 Pour the yakisoba sauce over the noodles and continue tossing until every strand is evenly coated and the sauce is slightly caramelized from the high heat.
5 Plate the yakisoba and top with pickled red ginger, aonori seaweed flakes, and a generous shower of dancing katsuobushi bonito flakes.

Did You Know?

Yakisoba is one of the most popular foods at Japanese summer festivals, and some vendors cook it on griddles over two meters long, serving hundreds of portions per hour.