Yaki Soba Recipe

prepare sauce

In a small bowl, whisk together soy sauce, worcestershire sauce, oyster sauce, mirin, sugar, sesame oil and black pepper until sugar dissolves. Set aside.

loosen noodles

If using fresh yakisoba noodles, separate them by hand. If they are clumped or vacuum-packed, briefly rinse under warm water and gently pull apart. If frozen, microwave according to package to thaw and loosen, or blanch 30–45 seconds in boiling water, then drain well.

Toss the thinly sliced chicken with salt and cornstarch until evenly coated. Heat 1 tablespoon vegetable oil in a large heavy skillet or flat-bottomed wok over medium-high heat until shimmering. Add the chicken in a single layer and stir-fry until just cooked through and lightly browned, about 2–3 minutes. Remove the chicken to a plate and reserve. If using tofu or pork, cook until browned and cooked through similarly.

Return the pan to medium-high heat and add the remaining 1 tablespoon vegetable oil. Add the onion and carrot and stir-fry 1–2 minutes until they begin to soften. Add the cabbage and continue stir-frying 1–2 minutes until cabbage is wilted but still has some bite. Add the bean sprouts (if using) and half the scallions and stir 30 seconds more. Push vegetables to one side of the pan.

Add the loosened noodles to the center of the pan. Pour the prepared sauce evenly over the noodles. Using two spatulas or tongs, toss and press the noodles into the pan so they pick up heat and char slightly, mixing with the vegetables. Return the cooked chicken (or chosen protein) to the pan and toss to combine. Stir-fry for 1–2 minutes more, until everything is hot and sauce is evenly distributed. Taste and adjust seasoning with a little soy or salt if needed.

Transfer to a serving platter or divide among plates. Sprinkle with remaining scallions, toasted sesame seeds, aonori, beni shoga and katsuobushi if using. Serve immediately.