Japanese Yakisoba (焼きそば)


Yakisoba is a very popular dish in Okinawa. This dish is full of flavor and most kids will love it. I have done lots of research on this dish and many recipes has worcestershire sauce in it. My husband is not a fan of worcestershire sauce, so I had to modified the recipe a little bit. Happy cooking everyone!


  • Dry Japanese ramen (about 2-3 person quantity of ramen)
  • 1 – 1 1/2 cup of beef (used sirloin cut)
  • 2 cups Chinese cabbage
  • 1 cup onion
  • 1 chopped Green onion
  • 2 cups Zucchini
  • 1 cup Mushroom
  • Some Pickled ginger (as topping)

Yakisoba’s sauce

  • 2 tbsp oyster sauce
  • 2 tbsp Soy sauce
  • 1 tbsp sake
  • ½ tsp Dark soy sauce
  • ½ tbsp brown sugar
  • 1 minced garlic


  1. Use boiling water to cook your ramen. Don’t fully cook your noodle since you will also stir fry it later on. Set aside
  2. Marinade your beef with a dash of sake, set aside
  3. In a hot pan with oil, cook your beef at 70% then set aside
  4. Cook your vegetables; zuchinni, mushroom, cabbage cook at 60% if you like your vegetables crunchy
  5. Prepare your noodle sauce; mix your yakisoba sauce ingredient together, set asideIMG_1169
  6. Heat your pan with oil add onion and some white section of green onion in pan, brown til golden. This will give nice fragrance to your YakisobaIMG_1216
  7. Add cooked ramen in pan and stir wellIMG_1218
  8. Brown golden your noodle for better flavor in your Yakisoba
  9. Add your sauce quickly and stir quickly. About 20-30 second. You don’t want to over-cook your noodles
  10. Add your cooked vegetables and beef back in the pan, stri well. Almost ready IMG_1220
  11. Transfer Yakisoba into serving placeIMG_1222
  12. Put topping; pickle ginger and green onion


Kitchen Lab Note: To make excellent Yakisoba, the trick is to cook your dish into 2 different batches. By cooking into smaller batch will ensure my noodle gets more crispy. And the sauce also stick better on each noodle. Yes it is more time consuming but better quality.


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