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Restaurants›Irashiai Sushi Pub Japanese›Yaki Soba Or Udon Recipe

Yaki Soba Or Udon Recipe

Name: Irashiai Sushi Pub Japaneses YAKI SOBA Or UDON Recipe
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 12 oz yakisoba noodles or udon noodles (fresh or refrigerated); 2 tbs neutral oil (vegetable, canola, or grapeseed); 1 tbs butter (optional, for gloss and flavor); 8 pcs shrimp, peeled & deveined (medium, tails removed); 4 oz pork loin or shoulder, thinly sliced; 4 oz chicken thigh or breast, thinly sliced; 1 cup green cabbage, thinly sliced; 1 medium carrot, julienned; 1 small yellow onion, thinly sliced; 3 pcs scallions (green parts), sliced 1-inch; 1 cup bean sprouts (optional); 3 tbs yakisoba sauce (or Worcestershire + oyster + ketchup blend); 1 tbs soy sauce; 1 tsp oyster sauce; 1 tsp mirin or dry sherry (optional, for brightness); 1 tsp sesame oil; 1 tsp toasted sesame seeds; 0.5 tsp aonori (dried seaweed flakes) or furikake (optional); 1 tbs katsuobushi (bonito flakes) (optional); 1 tbs pickled ginger (beni shoga) (optional); 0.25 tsp kosher salt; 0.125 tsp black pepper

Inspired by Irashiai Sushi Pub Japanese

Time25m

Serves2

pan fried noodle w/ veggies.(shrimp, pork, chicken. noodle only $9, or veggies only $12)

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Ingredients

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Base

12 oz yakisoba noodles or udon noodles (fresh or refrigerated)

2 tbs neutral oil (vegetable, canola, or grapeseed)

1 tbs butter (optional, for gloss and flavor)

Protein (choose one or omit for noodle/veggie only)

8 pcs shrimp, peeled & deveined (medium, tails removed)

4 oz pork loin or shoulder, thinly sliced

4 oz chicken thigh or breast, thinly sliced

Vegetables

1 cup green cabbage, thinly sliced

1 medium carrot, julienned

1 small yellow onion, thinly sliced

3 pcs scallions (green parts), sliced 1-inch

1 cup bean sprouts (optional)

Sauce

3 tbs yakisoba sauce (or Worcestershire + oyster + ketchup blend)

1 tbs Aged soy sauce

1 tsp oyster sauce

1 tsp mirin or dry sherry (optional, for brightness)

1 tsp Toasted sesame oil

Garnishes & Finishing

1 tsp toasted sesame seeds

1/2 tsp aonori (dried seaweed flakes) or furikake (optional)

1 tbs katsuobushi (bonito flakes) (optional)

1 tbs pickled ginger (beni shoga) (optional)

Seasoning

1/4 tsp kosher salt

1/8 tsp black pepper

Method

Prep

Noodles

If using refrigerated fresh yakisoba or udon, loosen noodles by briefly rinsing under warm water and gently separating with your fingers. If using dried noodles, cook according to package until just al dente, drain and toss with 1 tsp oil to prevent sticking.

Proteins & Veggies

Pat chosen protein (shrimp, pork, or chicken) dry and season lightly with 1/8 tsp black pepper and a pinch of salt. Thinly slice pork or chicken. Julienne carrot, thinly slice cabbage and onion, trim and slice scallions, and rinse bean sprouts. Measure sauces and have them combined in a small bowl (see Sauce step).

Sauce

Whisk together 3 tbs yakisoba sauce (or 1 tbs Worcestershire + 1 tbs ketchup + 1 tbs oyster sauce as substitute), 1 tbs soy sauce, 1 tsp oyster sauce, 1 tsp mirin (optional), and 1 tsp sesame oil in a small bowl. Taste and adjust: it should be tangy-sweet-salty. Reserve.

Cooking — Protein & Vegetables

Heat a large skillet or flat griddle over medium-high heat until hot. Add 1 tbs neutral oil. If cooking pork or chicken: add the sliced meat in a single layer, sear without crowding until browned and cooked through (2–3 minutes per side for thin slices). Remove and set aside. If cooking shrimp: add 1 tbs oil, cook shrimp 1–2 minutes per side until pink and opaque; remove and set aside.

Add remaining 1 tbs oil to the pan. Add onion and carrot; stir-fry 1–2 minutes until starting to soften. Add cabbage and bean sprouts; stir-fry 1–2 minutes until cabbage is wilted but still has bite. Season vegetables lightly with 1/4 tsp kosher salt and a pinch of black pepper while cooking.

Cooking — Noodles & Finish

Push vegetables to one side of the pan (or transfer briefly to a bowl). Add noodles to the hot pan in an even layer. If noodles are clumped, use tongs to separate and spread. Add butter (optional) and pour the prepared sauce over the noodles. Toss and stir-fry 1–2 minutes to coat and heat through.

Return cooked protein to the pan with the noodles and vegetables. Toss everything together briskly so sauce coats noodles, protein, and vegetables evenly. Stir-fry another 1–2 minutes so flavors meld and liquid reduces slightly. Taste and adjust seasoning with a pinch more soy or salt if needed.

Plating & Garnish

Transfer yakisoba/udon to serving plates. Sprinkle toasted sesame seeds and aonori (or furikake) over the top. Scatter sliced scallions, bonito flakes, and pickled ginger if using. Serve immediately while hot.