Yakisoba Teishoku Recipe

Prepare noodles

If using fresh yakisoba noodles, loosen them by separating with your hands. If they are in a block, briefly run under warm water and gently separate. If using dried noodles, cook according to package, drain, and rinse under warm water. Toss with 1 tsp vegetable oil to prevent sticking.

Prep protein and vegetables

Slice your chosen protein into bite-sized strips (about 1/4" thick). Season lightly with 1/4 tsp salt and a pinch of pepper. Thinly slice onion, julienne carrot, core and chop cabbage into 1" pieces, trim bean sprouts, and slice green onions. Have all ingredients within reach (mise en place).

Cook protein

Heat a large flat skillet or wok over medium-high heat until hot. Add 1 tablespoon vegetable oil and swirl. Add the protein in a single layer and sear 2–3 minutes without moving to develop color. Stir-fry until cooked through (pork/chicken 3–4 more minutes; tofu 2–3 minutes until golden). Transfer protein to a plate and keep warm.

Stir-fry vegetables

Add remaining 1 tablespoon oil to the pan. Add onion and carrot and stir-fry 1–2 minutes until fragrant. Add cabbage and continue stir-frying 2–3 minutes until cabbage softens but still has bite. Add bean sprouts and half the green onions and cook 30–45 seconds.

Combine noodles and sauce

Return protein to the pan and add the prepared noodles. Pour the yakisoba sauce evenly over the contents. Using tongs or spatulas, toss and press gently so noodles contact the hot surface, cooking 2–3 minutes until sauce is absorbed and ingredients are well coated. Taste and adjust seasoning with remaining 1/4 tsp salt and 1/4 tsp pepper if needed.

Finish

When noodles are glossy and heated through, remove from heat. Stir in remaining sliced green onion. Transfer to plates.

In a small bowl, whisk together Worcestershire sauce, ketchup, soy sauce, oyster sauce, mirin, and sugar until sugar dissolves and mixture is uniform. Taste and adjust balance: add a little more ketchup for sweetness/tang or more Worcestershire for extra tanginess. Set aside until ready to use.

Sprinkle benishoga, aonori, and katsuobushi over each serving to taste. Serve immediately while hot.