The Chef

Restaurants

Meals

Drinks

Restaurants›Thai and Japanese Kitchen›Yaki Soba Recipe

Yaki Soba Recipe

Name: Thai and Japanese Kitchens Yaki Soba Recipe
Cook time: 30 min
Total time: 30 min
Yield: 3 servings
Cuisine: Japanese
Ingredients: 14 oz fresh chuka (yakisoba) noodles or fresh ramen-style wheat noodles; 2 tbs vegetable oil (for stir-frying); 2 tbs soy sauce; 1.5 tbs Worcestershire sauce; 1 tbs oyster sauce; 1 tsp ketchup (optional, for authentic sweet tang); 0.5 tsp sugar; 1 tsp mirin (optional); 0.25 tsp freshly ground black pepper; 8 oz boneless chicken thighs or pork shoulder, thinly sliced (or tofu for vegetarian); 0.5 tsp kosher salt; 1 onion, medium, thinly sliced; 2 cups cabbage, thinly sliced (green cabbage or napa); 0.5 cup carrot, julienned; 0.5 cup bell pepper (red or green), thinly sliced; 2 scallions (green onions), thinly sliced (separate whites and greens); 1 tsp garlic, minced; 1 tsp ginger, peeled and minced; 0.5 tsp sesame oil; 1 tbs beni shoga (pickled red ginger) or regular pickled ginger; 0.5 tsp aonori (dried green seaweed flakes) or furikake; 1 tsp katsuobushi (bonito flakes), optional; 0.5 tsp toasted sesame seeds, optional

Inspired by Thai and Japanese Kitchen

Time30m

Serves3

Make Yaki Soba Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Noodles & Sauce

14 oz fresh chuka (yakisoba) noodles or fresh ramen-style wheat noodles

2 tbs vegetable oil (for stir-frying)

2 tbs Aged soy sauce

1 1/2 tbs Original Worcestershire Sauce

1 tbs oyster sauce

1 tsp ketchup (optional, for authentic sweet tang)

1/2 tsp sugar

1 tsp mirin (optional)

1/4 tsp freshly ground black pepper

Protein & Vegetables

8 oz boneless chicken thighs or pork shoulder, thinly sliced (or tofu for vegetarian)

1/2 tsp kosher salt

1 onion, medium, thinly sliced

2 cups cabbage, thinly sliced (green cabbage or napa)

1/2 cup carrot, julienned

1/2 cup bell pepper (red or green), thinly sliced

2 scallions (green onions), thinly sliced (separate whites and greens)

1 tsp Garlic, minced

1 tsp ginger, peeled and minced

Finish & Garnish

1/2 tsp Toasted sesame oil

1 tbs beni shoga (pickled red ginger) or regular pickled ginger

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

1 tsp katsuobushi (bonito flakes), optional

1/2 tsp toasted sesame seeds, optional

Method

Noodles & Sauce

Prepare noodles

If using fresh yakisoba noodles, loosen them by running under warm water and gently separating with your fingers. If using vacuum-packed noodles, heat in a skillet or briefly microwave 30–45 seconds to separate. If using dried noodles, cook according to package instructions until just al dente, drain and toss with 1 tsp vegetable oil to prevent sticking.

Mix sauce

In a small bowl combine soy sauce, Worcestershire sauce, oyster sauce, ketchup, sugar, mirin (if using), and black pepper. Whisk until smooth and set aside. Taste and adjust balance — it should be savory with a mild sweet-tang.

Protein & Vegetables

Season protein

Toss the thinly sliced chicken/pork or tofu with 1/2 tsp kosher salt and a pinch of black pepper. Let sit while you heat the pan.

Heat pan

Heat a large heavy skillet or flat griddle (or wok) over medium-high heat until very hot. Add 1 tbsp vegetable oil and swirl to coat.

Add the seasoned protein in a single layer and sear without crowding. Cook 1–2 minutes per side for thin meat slices, until mostly cooked through and lightly browned (tofu: cook until golden). Remove protein to a plate and reserve.

Add the remaining 1 tbsp vegetable oil to the pan. Add the sliced onion and the white parts of the scallions. Stir-fry 1–2 minutes until beginning to soften. Add the minced garlic and ginger and stir 20–30 seconds until fragrant.

Add the cabbage, carrot, and bell pepper. Stir-fry 2–3 minutes until vegetables are tender-crisp. Push vegetables to one side of the pan (or create a well) to make room for the noodles.

Return the cooked protein to the pan, combining with the vegetables. Toss briefly to mix.

Combine & Finish

Add the prepared noodles to the pan. Pour the sauce evenly over the noodles and toss vigorously using tongs or spatulas to coat everything. Stir-fry 1–2 minutes, letting the sauce caramelize slightly and the noodles pick up some char from the pan.

Taste and adjust seasoning: add a pinch of salt, more soy or Worcestershire sauce, or a touch more sugar if needed. Drizzle sesame oil over the noodles and toss once to distribute.

Add the green parts of the scallions and toss for 10 seconds just to wilt them slightly. Remove from heat.

Transfer to serving plates and top each portion with pickled ginger, a sprinkle of aonori, optional bonito flakes, and toasted sesame seeds.