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Yakisoba Recipe

Name: Nagomi Japanese Restaurants YAKISOBA Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 12 oz fresh yakisoba noodles (or fresh wheat/ramen-style noodles); 2 tbsp vegetable oil; 3 tbsp soy sauce; 2 tbsp oyster sauce; 1 tbsp Worcestershire sauce; 1 tbsp mirin (or rice wine); 1 tsp sesame oil; 1 tsp sugar; 0.25 tsp freshly ground black pepper; 8 oz thinly sliced pork shoulder or belly; 8 oz or thinly sliced chicken thigh; 8 oz or firm tofu, drained and cut into 1/2-inch cubes (press first); 8 oz or mixed seafood (shrimp, squid), cleaned; 8 oz or extra-firm tempeh, sliced; 2 cups green cabbage, thinly sliced; 0.5 cup carrot, julienned; 0.5 cup onion, thinly sliced; 0.5 cup bell pepper (any color), thinly sliced; 2 stalks scallions (green onions), sliced 1-inch; 2 cloves garlic, minced; 1 tsp ginger, minced; 2 tbsp pickled red ginger (beni shoga); 1 tbsp katsuobushi (bonito flakes); 1 tsp aonori (dried seaweed flakes) or furikake; 1 tsp toasted sesame seeds; 0 to taste shichimi togarashi (optional, to taste); 0 to taste salt

Inspired by Nagomi Japanese Restaurant

Time30m

Serves2

Stir fried noodle with choice of meat: pork, chicken, tofu, seafood, veg

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Ingredients

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Noodles & Sauce

12 oz fresh yakisoba noodles (or fresh wheat/ramen-style noodles)

2 tbsp Tuscany sunflower oil

3 tbsp Aged soy sauce

2 tbsp oyster sauce

1 tbsp Original Worcestershire Sauce

1 tbsp mirin (or rice wine)

1 tsp Toasted sesame oil

1 tsp sugar

1/4 tsp freshly ground black pepper

Protein (choose one)

8 oz thinly sliced pork shoulder or belly

8 oz or thinly sliced chicken thigh

8 oz or firm tofu, drained and cut into 1/2-inch cubes (press first)

8 oz or mixed seafood (shrimp, squid), cleaned

8 oz or extra-firm tempeh, sliced

Vegetables & Aromatics

2 cups green cabbage, thinly sliced

1/2 cup carrot, julienned

1/2 cup onion, thinly sliced

1/2 cup bell pepper (any color), thinly sliced

2 stalks scallions (green onions), sliced 1-inch

2 cloves Garlic, minced

1 tsp Ginger, minced

Garnish & Optional

2 tbsp pickled red ginger (beni shoga)

1 tbsp katsuobushi (bonito flakes)

1 tsp aonori (dried seaweed flakes) or furikake

1 tsp toasted sesame seeds

0 to taste shichimi togarashi (optional, to taste)

0 to taste Celtic sea salt

Method

Noodles & Sauce

Prepare sauce

In a small bowl, whisk together soy sauce, oyster sauce, Worcestershire sauce, mirin, sesame oil, sugar and black pepper. Taste and adjust: it should be savory, slightly sweet and tangy. Set aside.

Loosen noodles

If using packaged fresh yakisoba noodles, separate them gently with your hands. If they are clumped, microwave for 20–30 seconds or blanch in boiling water for 20–30 seconds, drain, and toss with 1 tsp vegetable oil to prevent sticking.

Protein (choose one)

Prep protein

If using pork or chicken: pat dry and slice thinly across the grain into bite-sized strips; season lightly with a pinch of salt. If using tofu: press for 15–30 minutes, cut into 1/2-inch cubes and toss in 1 tsp cornstarch (optional) to crisp. If using seafood: pat dry and devein shrimp. If using tempeh: slice thinly and season.

Cook protein

Heat a large wok or heavy skillet over high heat until hot. Add 1 tbsp vegetable oil. Add chosen protein in a single layer and stir-fry: pork or chicken 2–3 minutes until just cooked through and lightly browned; seafood 1–2 minutes until opaque; tofu 3–4 minutes turning to brown all sides; tempeh 2–3 minutes. Remove protein to a plate and reserve.

Vegetables & Aromatics

Cook aromatics & vegetables

Return the wok to high heat and add remaining 1 tbsp oil. Add minced garlic and ginger, stir for 10–15 seconds until fragrant. Add sliced onion and carrot, stir-fry 1–2 minutes. Add bell pepper and cabbage, and stir-fry 2–3 minutes until cabbage begins to wilt but still has some bite.

Combine with protein

Push vegetables to the side of the wok, return the cooked protein to the center, and toss together with vegetables. If any juices accumulated from the protein, let them deglaze the pan and mix with vegetables.

Finish & Garnish

Add noodles and sauce

Add the loosened noodles to the wok, using tongs or two spatulas to separate and fold through the vegetables and protein. Pour the prepared sauce evenly over the noodles. Stir-fry everything together 1–2 minutes so the sauce coats the noodles and heats through. If the pan becomes dry, add 1–2 tbsp water or chicken/vegetable stock to help distribute the sauce.

Adjust seasoning

Taste a small portion and adjust seasoning with salt, a splash more soy or a pinch of sugar if needed. Finish by tossing in sliced scallions and a quick drizzle of sesame oil (optional).

Plate and garnish

Transfer yakisoba to serving plates. Garnish with pickled red ginger, bonito flakes, aonori (or furikake), and toasted sesame seeds. Serve immediately with shichimi togarashi on the side for heat.