Can I make yakisoba ahead of time?

While best served fresh, yakisoba can be cooked in advance and refrigerated. Just keep in mind that the bacon will lose its crispy texture if not served fresh. When reheating, warm the dish in a skillet over medium heat or in the microwave, adding a bit of water to loosen up the noodles if necessary.

Can I use other proteins instead of bacon?

While thinly sliced pork belly is traditional and bacon adds a distinctive flavor in this specific recipe, you can switch it out for other proteins like chicken, shrimp, or tofu. Since these alternatives are leaner than bacon, they should be cooked in a few tablespoons of oil to ensure they don't stick to the pan. Once fully cooked, you can then add them to the dish along with the noodles and vegetables, similar to the bacon.

Where can I find fresh yakisoba noodles, and what if I can't find them?

Fresh yakisoba noodles can be found in the refrigerated or frozen section of Asian supermarkets. I can't find them easily where I live, so I use dried chow mein noodles instead. You can also use spaghetti. Note that if using dried noodles, you'll typically need about half the amount in weight compared to fresh. Simply cook the dried noodles according to the package instructions before adding them to the yakisoba.

Yakisoba - Once Upon a Chef

Yakisoba

Adapted from Make It Japanese: Simple Recipes for Everyone by Rie McClenny

Whip up some yakisoba tonight! Stir-fried Japanese noodles mixed with savory meat, fresh veggies, and a tasty sauce make the perfect quick-fix dinner.

Servings: 4

Prep Time: 20 Minutes

Cook Time: 20 Minutes

Total Time: 40 Minutes

Ingredients

22 oz fresh yakisoba noodles or 12 oz dried chow mein stir-fry noodles (see note)
⅓ cup soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon mirin
2 tablespoons hoisin sauce
8 slices (8 oz) bacon, cut into 1-inch pieces
4 scallions, white and green parts separated, thinly sliced
2 carrots, thinly sliced on a diagonal, about ⅛-inch thick
1 medium yellow onion, thinly sliced
½ pound green cabbage, cut into 1-inch pieces (about 3½ cups)
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
4 fried eggs (optional for serving)

Instructions

If using dried noodles, boil the noodles: Bring a large pot of water to a boil. Cook the noodles until very al dente. (The noodles I use call for 3 minutes of boiling; I cook them for 2½ minutes. If the timing is different on your package, reduce the time accordingly.) Drain and rinse with cold water to stop the cooking process. (If using fresh noodles, skip this step.)
Make the Yakisoba Sauce: In a small bowl, whisk together the soy sauce, Worcestershire, mirin, and hoisin sauce.
Make the Stir-Fry: Add the bacon to a cold nonstick skillet. Turn the heat to medium high and cook, stirring frequently, until the bacon is crispy, 4 to 5 minutes. Using a slotted spoon, transfer the bacon to a medium bowl, leaving the fat in the skillet.
To the same skillet, add the scallion whites, carrots, and onion and cook until the onion is translucent, 3 to 4 minutes. Do not brown; reduce heat if necessary. Add the cabbage cook until soft, about 4 minutes. Season with the salt and pepper. Transfer the vegetables to the bowl with the bacon.
To the now empty skillet, add the fresh or drained noodles. Cook for a few minutes, until warmed through. Add about half of the yakisoba sauce to the noodles and toss until evenly coated. Return the vegetables and bacon to the skillet and toss to combine. Taste the dish, and if more flavor is needed, add the remaining sauce little by little; you may not need all of it. Sprinkle with the dark green scallions.
If you're including optional fried eggs, now's the time to cook them in a separate nonstick skillet. Once done, divide the yakisoba among bowls and place a fried egg on top of each serving, if using.
Note: Yakisoba is traditionally made with fresh yakisoba noodles, which are available in the refrigerated section of most Asian supermarkets and some large grocery stores. Since they can be hard to find, I use dried chow mein noodles. I like the Wel Pac brand. Note that if using dried noodles, you'll typically need about half the amount in weight compared to fresh.
Make-Ahead Instructions: While best served fresh, yakisoba can be cooked in advance and refrigerated. Just keep in mind that the bacon will lose its crispy texture if not served fresh. When reheating, warm the dish in a skillet over medium heat or in the microwave, adding a bit of water to loosen up the noodles if necessary.

Nutrition Information

Per serving (4 servings)
Calories: 902
Fat: 29 g
Saturated fat: 9 g
Carbohydrates: 127 g
Sugar: 11 g
Fiber: 9 g
Protein: 34 g
Sodium: 1845 mg
Cholesterol: 169 mg