Yakisoba Noodle Bowls (sm) (reg) Recipe

Prep sauce

In a small bowl combine yakisoba sauce (6 tbsp), soy sauce (1 tbsp), mirin (1 tbsp), sesame oil (1 tsp) and 2 tbsp water. Whisk until smooth. Taste and adjust: if too tangy add 1 tsp sugar or a splash more mirin.

Loosen noodles (if needed)

If using fresh yakisoba noodles, separate them gently with your hands. If they are in a block, microwave in a covered bowl with a tablespoon of water for 30–45 seconds to loosen, or briefly immerse in boiling water for 20–30 seconds, then drain well.

Season the sliced chicken (or drained pressed tofu) lightly with salt and pepper. Heat 1 tablespoon vegetable oil in a large skillet or a well-seasoned cast-iron pan over medium-high heat. Add chicken in a single layer and sear until browned and cooked through, about 3–5 minutes per side depending on thickness. If using tofu, fry cubes until golden on all sides, about 6–8 minutes, turning gently. Remove cooked protein from the pan and set aside.

In the same pan, add the remaining 1 tablespoon oil and reduce heat to medium-high. Add sliced onion, carrot, and bell pepper. Stir-fry for 2–3 minutes until slightly softened. Add minced garlic and grated ginger and stir for 20–30 seconds until fragrant. Add shredded cabbage and continue to stir-fry 2–3 minutes more until cabbage is wilted but still has some bite.

Return the cooked protein to the pan with the vegetables. Add the loosened noodles and pour the prepared sauce evenly over everything. Using tongs or two spatulas, toss and stir-fry quickly for 1–2 minutes so the sauce coats the noodles, vegetables, and protein, and the mixture is heated through. If the pan seems dry or sauce too thick, add 1–2 tablespoons of water and continue tossing.

Taste and adjust seasoning with salt or a splash more soy sauce if needed. Turn off heat and stir in sliced scallions (reserve some for garnish).

Transfer yakisoba to bowls. Sprinkle toasted sesame seeds, katsuobushi or aonori, and pickled ginger on top as desired. Finish with an extra drizzle of sesame oil or a few turns of black pepper to taste.