Yakisoba: Japanese Stir-fried Noodle Recipe (焼きそば)

Yakisoba is an easy and delicious noodle dish that is very popular at festivals in Japan. Get a real taste of Japan in only 15 minutes!

Yakisoba: Japanese Stir-fried Noodle Recipe (焼きそば)
Photographed by Manao Okamoto

Recipe by
Makiko Oda



Rice & Noodles




Calorie count is per serving.

Ingredients (Serves 2)

  • 300 g yakisoba noodles (2 servings) (10 oz)
  • 1 2/3 tbsp soy sauce
  • 200 g cabbage (4-5 leaves) (7 oz)
  • 1/2 onion
  • 100 g thinly sliced pork (3.5 oz)
  • 3 tbsp Japanese chuno sauce
  • 1 tbsp vegetable oil
  • Benishoga, as needed



Cut a slit into one end of each bag of noodles to open up the seal, then put both bags into a microwave (do not stack the bags), and microwave at 600 W for approx. 1 min. This will make the noodles easier to loosen.


Some Chinese-style noodles are sold in bags that can be microwaved as-is. If your noodles do not mention microwaving on the package, remove them from the bag and place them on a microwave-safe plate, and loosely wrap with plastic wrap.


Remove the noodles and place in a bowl. Sprinkle with 1 tbsp of soy sauce and stir to both loosen the noodles and coat with soy sauce. Seasoning the noodles themselves like this will help make the flavor more consistent.


Cut the cabbage into approx. 5 cm squares. Slice the onion along the grain into thin slices. In a measuring cup or other container, mix together the Japanese chuno sauce and 2 tsp of soy sauce.


Oil a frying pan with vegetable oil and heat over medium heat. Add the pork, then add the cabbage on top of the pork, and then add the onion on top of the cabbage. Heat for approx. 1 min, occasionally pressing down on top with a wooden spatula held flat, to press the ingredients against the frying pan. Stir-fry for approx. 1 min, scooping from the bottom to turn over the entire contents of the frying pan.


Move the contents of the frying pan to the edges and add the noodles in the center.


Fry for approx. 1 min, gently pressing the noodles with a wooden spatula to help them cook.


Stir-fry for approx. 1 min, using a wooden spatula in one hand and cooking chopsticks in the other hand, to stir and toss the ingredients together. If you lift up the ingredients with the cooking chopsticks and wooden spatula, they will mix together more easily, and the moisture will cook off.


Move the contents of the frying pan to the edges once more, and pour the mixed Japanese chuno sauce and soy sauce in the center of the pan. By adding the soy sauce used to provide a base seasoning separately from the soy sauce used to provide the final seasoning, the flavor integrates better and the finished result has a more appetizing aroma.


When the seasoning sauce has warmed up and begins to bubble, stir-fry for approx. 1 min, mixing together all of the ingredients to coat evenly with the sauce. Serve topped with benishoga.