Japanese Yakisoba (Stir-fried Noodles)
Easy and Delicious Japanese Yakisoba Recipe
I’ve become obsessed with Japanese Yakisoba lately and often enjoy it as a late-night snack! This Yakisoba is packed with nutritious cabbage, making it both healthy and flavorful. Shall we make it together?
Main Ingredients- Yakisoba noodles: 1 serving
- Shredded cabbage: 1-2 handfuls (approx. 100-150g)
- Shredded red cabbage: 1 handful (approx. 50g)
- Shrimp or seafood (optional, to taste, approx. 50-100g)
- Bacon: 5 slices
- Onion: 1/2
- Green onion: 1/3 stalk
- Canola oil or cooking oil: 2 Tbsp
Sauce & Seasoning- Store-bought Yakisoba sauce: 3 Tbsp (adjust to your preference)
- Minced garlic: 1 Tbsp
- Store-bought Yakisoba sauce: 3 Tbsp (adjust to your preference)
- Minced garlic: 1 Tbsp
Cooking Instructions
Step 1
Here are the Yakisoba noodles and sauce I use. This package typically comes with noodles and sauce for 1 serving. I personally prefer adding a generous amount of vegetables, so I often buy extra sauce. Adjust the sauce quantity according to the amount of vegetables you use. The balance between vegetables and sauce is key for great flavor.
Step 2
Wash the cabbage and red cabbage thoroughly, then shred them thinly into about 5cm lengths. Feel free to use other vegetables you have on hand, like carrots or bell peppers.
Step 3
Slice the onion and cut the green onion diagonally. Cut the bacon into 2-3cm pieces. If using shrimp or seafood, clean and prepare them beforehand.
Step 4
Heat 2 Tbsp of canola oil in a wide pan over medium heat. Add the minced garlic and stir-fry until fragrant, about 1-2 minutes. Be careful not to burn the garlic.
Step 5
Once the garlic is fragrant, add the sliced bacon and cook until it’s lightly browned and has rendered some of its fat. The bacon adds a wonderful savory depth to the dish.
Step 6
Add the prepared shrimp or seafood and cook until the shrimp are about halfway done. Using seafood will add an even richer flavor.
Step 7
Add the shredded cabbage and red cabbage to the pan. Stir-fry over medium-high heat just until the vegetables start to wilt slightly, retaining some crispness. Quick stir-frying helps keep them crunchy.
Step 8
Next, add the sliced onion and green onion, and stir-fry for another minute until the vegetables are slightly softened.
Step 9
Pour in about half of the Yakisoba sauce and stir-fry everything vigorously over high heat to combine. This step helps the sauce coat the vegetables evenly.
Step 10
Yakisoba noodles don’t need to be pre-boiled; you can add them directly to the pan. They will loosen up and cook quickly in the hot pan with the sauce and vegetables. Once the vegetables are stir-fried and cooked, add the noodles and pour in the remaining Yakisoba sauce.
Step 11
Use a spatula or tongs to gently separate the noodles and mix them with the vegetables and sauce, ensuring everything is well-coated. The noodles cook very fast, so avoid overcooking, which can make them mushy. Taste and adjust seasoning with more sauce if needed. Once the noodles are cooked through and everything is seasoned to your liking, your delicious Yakisoba is ready!
