Whybe Nourished - Yakisoba Recipe
Yakisoba is a Japanese dish consisting of stir-fried noodles with plenty of veggies and usually chicken or pork. I grew up on Yakisoba, and it's a staple in Japanese street food. My dad would make it for lunch, dinner, a snack, and I would even eat the leftovers for breakfast sometimes.
Yields ~ 2-3 servings
- 1-2 tbsp oil of choice (I prefer sesame oil, but grape seed, olive, coconut, or vegetable will also work)
- 3-4 cloves of garlic, chopped
- Yakisoba noodles – i.e. fresh ramen or udon noodles (I buy this pack of fresh Yakisoba noodles in bulk and freeze them, thawing them out whenever I’m ready to cook, which comes with a pack of seasoning* for each serving)
- ½ white or yellow onion chopped
- Vegetables of choice, chopped small or bite-sized: peas, carrots, mushrooms, green beans, corn, and lima beans
- Splash of Tsuyu Sauce
- Splash of lemon juice
- Generous amount of soy sauce
- Spices: onion powder, garlic salt, salt, pepper, to taste
- Heat oil in wok/frying pan
- Caramelize onions and toss in garlic at the end
- Add remainder of vegetables and cook for 3-5 minutes
- Add noodles and toss to mix
- Add soy sauce, Tsuyu sauce, lemon juice, spices, and packet of seasoning*
- Plate up! Optional: top with sesame seeds, red pepper flakes, Sriracha, other hot sauce, etc.
*Sometimes I use half of the packet of seasoning that comes in the Yakisoba package, other times I leave it out. You can also make your own Yakisoba seasoning/sauce – see below.
- I get all of my ingredients from H Mart, but any oriental/Asian market should have all of these ingredients.
- To make your own Yakisoba sauce (note – leave this out if you want to keep it vegetarian):
- Feel free to take out or add in any veggies to the mix! In the past, I've used cabbage, broccoli, cauliflower, zucchini, bell peppers, scallions, green onion, snap peas, bean sprouts, and baby corn.
- To add more protein, add shrimp, bacon (my dad's favorite), chicken, tofu, tempeh, or any another favorite protein source.
- I complimented this dish with steamed kimchi dumplings