Yakisoba is a popular Japanese noodle dish served either as a main dish or a side dish. The noodles are stir fried with meat and vegetables.
Although Yakisoba includes “soba” in its name, the dish can use either ramen-style wheat noodles (also called “Chinese noodles”) or traditional buckwheat noodles (soba noodles). And, while Japanese and Chinese noodles are traditional to use, you could even use spaghetti or linguini noodles if that’s what you have on hand!
The dish is incredibly versatile and you will find many versions using different meats and vegetables. It comes together incredibly quickly, making it a perfect weeknight meal for using up whatever meat and vegetables you have on hand. Yu can even change up the sauce depending on your family’s taste.
Yakisoba is very similar to Chinese Chow Mein. Both dishes feature stir fried noodles, however, Chinese chow mein uses wheat noodles that are often fried crisp or nearly crisp before being mixed with the stir fried vegetables.
Noodles, beef, sweet and savoury sauce and tons of veggies make this dish hearty and healthy!
- 225 g Soba noodle - 225 g dry or 650 g cooked – noodle or Chinese noodles
For the sauce
- 1/4 cup Water
- 1 1/2 tbsp Corn starch
- 1/4 cup Soy sauce - low-sodium
- 1 tbsp Hoisin - or oyster sauce - optional
- 1 tbsp Teriyaki sauce - optional
- 1 tbsp Rice vinegar
- 1 tbsp Sesame oil
- 1 tsp Worcestershire sauce
- 1 tbsp Brown sugar - or Maple Syrup or honey.
- 2 tsp Ginger - fresh grated peeled or 1 tsp ginger powder
- ¼ tsp Chili garlic sauce - optional or more to taste - Sambal oelek or Sriracha or any hot red chil or Pinch chile flakes or white pepper
To finish the dish
- 2 tbsp Oil - sesame oil or any vegetable oil
- 1 Onion - thinly sliced
- 1 tbsp Garlic - minced
- 550 g Beef - top sirloin or sirloin or tenderloin or round or flank steak - sliced into thin strips
- 150 g Carrot - cut into sticks the thickness you like
- 500 g Broccoli - florets washed and cut into bite sized
- 160 g Bok choy - washed and chopped into bite sized pieces, including the green
Seasonings (optional to taste)
- Black pepper - freshly grated
- Chives - or green onions
For garnish (optional to taste)
- Sesame Seeds - for crunch
- Green onions - or chives
Have all your ingredients prepped before you begin
- Assembling and preparing all the ingredients in advance is key when cooking Asian cuisine. Once you have all your components washed, peeled, chopped, trimmed, mixed, and sliced, you are ready to heat your pan and get cooking, because dinner is now only moments away.
Wash and slice vegetables
- Prepare the bok choy by washing it thoroughly and chopping it into bite sized pieces (including the green tops).
- Prepare the broccoli by separating it into florets and cutting into bite sized pieces.
- Peel the carrots and line them up to cut them into slices.
- Peel and slice the onions.
- Place the prepared veggies into bowls and set aside while preparing the sauce and beef.
- In a small bow, mix water and cornstarch, then combine all sauce ingredients, whisking together. Set aside.
Slice the meat
- Slice the beef, across the grain, into thin slices for quick cooking. Diced meat will take a little longer to cook than slices. Set aside.
Cook the noodles
- Cook to al dente in boiling water according to your packaged instructions, Drain and set aside.
Finish the dish
- Heat oil in a wok or large skillet.
- Add the onions and garlic. Sauté over medium high heat, until bright and starting to soften.
- Add the meat, and continue to sauté until it is heated through.
- Add the carrots stirring frequently.
- Stir in the bok choy and continue to cook.
- Add the Broccoli florets.
- Stir fry all vegetables until tender.
- Add the drained noodles and sauté until heated through.
- Finally, add the sauce to the mixture in the wok, tossing to coat completely.
- Mix well to combine and continue to cook until the sauce has thickened.
- Taste the noodles and add the seasonings to suit your taste.
- Garnish to suit your taste with green onion (or chives), Parsley and or sesame seeds for crunch.
- Zucchini (green or yellow)
- Snap Peas
- Brussel sprouts
- Water chestnuts
- Bell peppers
- String Beans
- Bok Choy
- Chinese Broccoli
- Baby corns
- Yellow squash
- Green cabbage
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