Yakisoba Noodles
Classic Japanese stir-fried noodles with vegetables and savory sauce — a quick, flavorful, and satisfying meal that can be customized with meat or tofu.
Equipment
- Large Skillet
- Wok
Ingredients
Noodles
- 400 g yakisoba noodles fresh or pre-cooked
Vegetables
- 1 carrot julienned
- 1 bell pepper sliced
- 2 cups cabbage shredded
- 3 cloves garlic minced
- 2 tbsp vegetable oil
Sauce
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp ketchup
- 0.5 tsp sesame oil
- salt and black pepper to taste
- green onions sliced, for garnish
- sesame seeds optional, for garnish
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add minced garlic and sauté for 30 seconds until fragrant.
- Add carrots, bell pepper, and cabbage. Stir-fry for 3–4 minutes until vegetables are slightly tender but still crisp.
- Add yakisoba noodles to the skillet and toss with vegetables.
- In a small bowl, mix soy sauce, oyster sauce, ketchup, and sesame oil. Pour over noodles and vegetables, tossing to coat evenly.
- Cook for another 2–3 minutes until everything is heated through. Adjust seasoning with salt and black pepper as needed.
- Serve hot, garnished with sliced green onions and sesame seeds if desired.
Notes
You can add cooked chicken, shrimp, or tofu for protein. Leftovers store well in the fridge for 2–3 days.