How to Make Delicious Yakisoba

by Best-Japanese Team
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Yakisoba Benishoga

What is Yakisoba?

Yakisoba, written as 焼きそば in Japanese, is a popular Japanese dish that consists of stir-fried noodles, typically with ingredients like thinly sliced pork, a variety of vegetables such as cabbage, carrots, shiitake mushrooms and green onions, all coated in a special savory and slightly sweet sauce. The noodles used in Yakisoba are similar to ramen noodles but are often thicker and are made from wheat flour. Yakisoba is widely enjoyed in Japan and is often found at street food stalls, festivals, and casual dining establishments commonly prepared on a teppan, a flat iron griddle, giving it a distinct grilled flavor. It’s a flavorful and satisfying dish that has become a beloved part of Japanese cuisine.

Yakisoba with salad
Image Credit: RecipeTin Japan

Introduction to Yumiko (RecipeTin Japan)

Recently, we came across Yumiko’s website RecipeTin Japan which features a compilation of Japanese home cooking recipes, encompassing both everyday dishes and special occasion treats that she has personally prepared and enjoyed. From the ever-popular Teriyaki Chicken to the delightful Strawberry Sponge Cake (a must-have Christmas dessert in Japan), her collection of recipes is diverse, including vegetarian options and Western-inspired Japanese dishes.

Among her amazing range of authentic Japanese recipes, we’ve selected Yakisoba to feature in our recipe section.

Yakisoba recipe by Yumiko

Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Serves: 3 – 4

Yakisoba Ingredients
Image Credit: RecipeTin Japan

Ingredients (tbsp=15ml, cup=250ml)

  • 300g/10.5oz yellow noodles
  • 1 tbsp sesame oil
  • 2 tbsp oil (vegetable oil or peanut oil)
  • 200g/7oz pork thinly sliced into bite size pieces
  • 60g/2oz carrot thinly sliced diagonally
  • 100g/3.5oz cabbage cut into bite size pieces
  • 3 shiitake mushrooms sliced into 2mm / 1/16″ thick
  • 2 stalks green onions diagonally sliced
  • 1 cup bean sprouts

Yakisoba Sauce

  • 40ml/1.4oz Bulldog tonkatsu sōsu
  • 50ml/1.7oz Bulldog usutā sōsu
  • 1 tsp soy sauce
  • ½ tbsp tomato sauce / tomato ketchup
  • 1 tsp sugar
  • ½ tsp dashi seasoning powder diluted in ½ tsp hot water

Toppings (optional but strongly recommended)

How to make Yakisoba

Yakisoba frying pan
Image Credit: RecipeTin Japan


  1. Add all the Yakisoba Sauce ingredients into a cup or a bowl and mix well. Set aside until required.
  2. Boil a sufficient amount of water in a saucepan and boil the noodles for 1 minute.
  3. Drain and sprinkle sesame oil over the noodles and mix until all noodles are coated. This is to prevent the noodles from sticking to each other.
  4. Heat oil in a wok or a large frying pan over medium high heat. Add the pork and sauté until the pork is almost cooked through (about 2-3 minutes).
  5. Add the carrots and stir-fry for 30 seconds, then add the cabbage and shiitake mushrooms.
  6. Stir-fry for about 1 minute until the cabbage is nearly cooked, then add the green onions and bean sprouts.
  7. After stir-frying for 30 seconds, add the noodles. Mix the noodles and vegetables well.
  8. Add the Yakisoba Sauce and mix quickly to ensure that all the noodles are coated with the sauce, and the colour of the noodles is consistent, without any light-coloured patches.
  9. Transfer the noodles onto serving plates, piling them into a mound.
  10. Sprinkle aonori over the noodles and add the benishōga on the top or the side of the noodles or serve in a separate bowl/plate for individual to add topping themselves. Serve immediately.

*To see the full notes that come with Yumiko’s recipe, you can find them after the Instructions section of RecipeTin Japan’s Yakisoba recipe page.

Yumiko’s Video of How to Make Yakisoba

Watch all the steps on how to cook delicious Yakisoba on Yumiko’s YouTube channel with her video below.

Making Yakisoba by Yumiko’s recipe

We hope you found her recipe easy to follow. Once you’ve made your yakisoba, you can store it in an airtight container in the fridge for future use. It will keep well for several days, and with a quick reheating you can enjoy it for lunch, dinner or anytime you’re craving Yakisoba. Also if you’ve tried making Yakisoba using her recipe, please feel free to comment or upload photos of the Yakisoba you made in the comments section below.

Yakisoba Benishoga
Image Credit: RecipeTin Japan

How is Yakisoba different from other types of noodles?

Yakisoba sets itself apart from other noodles by being stir-fried with a variety of ingredients like vegetables, meat, and yakisoba sauce. This quick-cooking dish offers a unique flavor profile compared to traditional boiled noodles, making it a popular choice in Japanese cuisine.

More Japanese recipes

For more Japanese inspirations and recipes, we would recommend checking out Yumiko’s website RecipeTin Japan as her website is really user-friendly to navigate offering a good range of Japanese recipes, meal ideas for main dishes, useful recipe notes with valuable tips, detailed explanations on toppings and sauces as well as insights into Japanese culture and history. Also, some of the recent uploads on her YouTube channel we like are her Japanese Spinach Salad recipe and her Tofu Hamburger Steak recipe. Definitely take a look at her fantastic videos which are easy to follow.

Looking for even more Japanese recipes? Please check out our recipe section as well, which we will be updating regularly. Some of our past recipes include how to make Nikujaga and everyone’s favourite – Okonomiyaki. A great way to make sure you don’t miss out on the latest recipes is by signing up for our newsletter. Also, if there are any Japanese recipes you would like to see in the future, please let us know.

Best Japanese Creative Variations to Spice Up Your Yakisoba

If you want to take your yakisoba to the next level, here are some creative variations to try:

  • Sesame oil: A few drops of sesame oil can add a nutty and aromatic flavour to your yakisoba.
  • Bean sprouts: Toss in some fresh bean sprouts for a crunchy and refreshing element.
  • Shiitake mushrooms: These mushrooms have a rich and meaty flavor that complements the other ingredients in yakisoba.
  • Pork belly (or bacon): Buying thinly sliced pork belly (available from Waitrose) adds a rich and savory flavour to the dish.
  • Ginger: Grated ginger adds a spicy and fragrant kick to the dish, enhancing its overall flavor profile. These variations can add new dimensions of taste to your yakisoba, making it a truly unique and flavourful experience.
  • Seafood: Shimp, scallops, or squid is another choice to switch things up from pork
  • Buckwheat noodles: for those who are looking for a Gluten free variation to the regular Yakisoba, try buckwheat soba noodles

You can also try these alternative sauces which are available from most supermarkets or grocery stores:

  • Worcestershire sauce: This tangy sauce adds a unique flavour to the dish.
  • Oyster sauce: Adds depth and umami to the yakisoba.
  • Hoisin sauce: Add a drizzle of hoisin sauce to give your yakisoba a sweet and savoury twist.

What is Yakisoba Sauce made of?

The sauce is created from a blend of soy sauce, ketchup, and Worcester sauce, along with several seasonings.

What ingredients to not use when making Yakisoba?

We would recommend not to use the following ingredients if you want to have an authentic experience:

  • Sriracha sauce
  • Gochujang sauce
  • Angel Hair Pasta

Common Mistakes and How to Avoid Them

While making yakisoba is relatively simple, there are a few common mistakes to avoid to ensure the best results. Here are some tips to help you avoid these pitfalls:

  • One common mistake is overcooking the noodles, which can result in a mushy texture. Be sure to follow the package instructions and cook the noodles until they are al dente.
  • Another mistake is using too high heat, which can cause the noodles to stick to the pan and burn. Use medium heat and stir constantly to prevent this from happening.
  • It’s important to drain the noodles properly after cooking to remove excess moisture. Rinse them under cold water to stop the cooking process and prevent them from becoming clumpy.
  • Don’t overcrowd the pan when stir-frying the noodles and veggies. Cook in batches if necessary to ensure even cooking and proper caramelisation.
  • Lastly, avoid adding cold water to the stir-fry, as it can cause the temperature to drop and result in soggy noodles. Keep the heat consistent throughout the cooking process for the best results.

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