A classic Japanese noodle stir fry loaded with crisp-tender veggies and yakisoba noodles in a salty, sweet and savory sauce.
It’s a comforting dish that’s also easy to make and tastes delicious. The secret to this noodle stir fry is a sauce that’s a mix of sugar, soy sauce, oyster sauce, ketchup and Worcestershire sauce.
Yakisoba is a simple, versatile and inexpensive Asian takeout dish. It’s easy to customize with whatever veggies and proteins you have on hand. Whether you’re making it for yourself or the family, this army style recipe is sure to please!
The key to the perfect yakisoba is to use a quality sauce and ingredients. The sauce should have a balance between sweet, salty and earthy. This is why it’s important to use high quality oyster sauce like Lee Kum Kee or Kikkoman.
Also, make sure you get a quality hoisin sauce. You can find this in the Asian section of most supermarkets, but it’s worth a few extra bucks to get a better quality one.
Once you have your sauce and ingredients ready, it’s time to cook. You’ll want to stir fry the vegetables first then add the noodles and sauce. Don’t overcook the veggies, as they can lose their crisp-tender texture.
To start, heat some oil in a wok or large skillet over medium-high heat. Once hot, add the beef and fry until browned. Once browned, add the carrots, mushrooms and cabbage.
Now, add a few tablespoons of water to the pan and stir well. This will help to loosen the noodles and they’ll cook quickly.
When the noodles and veggies are cooked, add them back to the pan with the meat and sauce. Stir again to combine all the ingredients and adjust the seasoning to taste.
For best results, it’s best to cook yakisoba in a heavy bottomed pan, such as a cast-iron skillet. This will give the ingredients plenty of surface area to stir fry and keep the sauce from becoming too dry or soggy.
A good pan will also have a deep enough pan to allow you to add a lot of liquid while cooking. You can also use a stock pot, which is an excellent choice for quick and easy noodle dishes.
Then, add a few scallions and serve. This yakisoba can be served as a main meal or as a side dish.
This army style yakisoba is perfect for those who like to eat healthy and are on a budget. It’s also easy to make for a crowd without sacrificing flavor.
Yakisoba army style is a delicious and fast stir-fried ramen noodle dish with a sweet and spicy sauce. It’s easy to make, reheats well and is perfect for a busy weeknight meal.
The key to this dish is to make the sauce ahead of time so you can get on with preparing the vegetables and meat. You’ll need a basic sauce made with soy sauce, sugar, oyster sauce, ketchup and Worcestershire sauce. This sauce can be found in most grocery stores and is easily made.
You’ll also need a variety of vegetables. These include cabbage, carrots, mushrooms and green onions. You can also add snap peas, bean sprouts and sliced or diced bell pepper.
Once you’ve prepared your vegetables and seasoned the meat, it’s time to cook them in the pan. This step is critical to ensuring the flavors blend.
First, saute the meat on medium-high heat to brown on the outside. If you’re using beef, you may want to cut it into bite-size pieces so it doesn’t overcook in the hot oil. You can also use thinly sliced chicken or cubed up tofu.
When the meat is browned, it’s time to add the soft vegetables to the pan. Sliced cabbage, carrots and mushrooms are all excellent choices. You can also use shredded coleslaw mix or other stir-fry veggies.
Next, you’ll need to saute the vegetables in a little more oil to help them soften and wilt. This step will give the noodle dish some additional moisture and flavor.
You can also sprinkle the cooked vegetables with ground black pepper, as well as drizzle some of the yakisoba sauce over them. This helps to distribute the salty, spicy flavor throughout the entire dish.
Once the noodle dish is done, you can serve it with garnishes like sesame seeds, furikake or nori. These can be purchased in most grocery stores and are a fun addition to the plate.
You can also add a bit of sriracha or chili paste to the sauce for some heat if you’d like. You can also add some toasted sesame oil to the sauce for more flavor.
Yakisoba is a delicious Japanese stir-fry dish made with Chinese-style wheat noodles, thinly sliced meat and plenty of vegetables. It is served in a sweet-savory sauce and often topped with a variety of garnishes. It has become an icon of Japanese street food and is served all over Japan.
The dish originated in China and was adapted into Japanese cuisine. It was popular in food stalls after World War II and is now enjoyed at Teishoku-ya (Japanese diners) and many other restaurants throughout the country.
To cook the dish well, it is best to use a large pan with a heavy bottom that can hold all of the ingredients and retain constant heat while stir frying. A large stainless-steel saucepan or cast-iron skillet is perfect for this.
A teppan, or iron plate griddle, is also used to make the dish. This allows the ingredients to cook evenly on the surface and chars them up for a fantastic smokey flavor.
If you do not have a teppan or want to try your hand at home cooking, a thick-bottomed pot is an alternative. This is a great utensil for yakisoba as it can be moved around from the stovetop to the oven without dropping in temperature, which can happen when using a teppan.
Another great option for this dish is to use a noodle that is specifically designed for stir frying like ramen noodles or other thinner wheat noodles. They are much easier to separate than other types of noodles when stir frying.
I like to use a combination of ramen noodles and regular Chinese-style wheat noodles, but any type of thin noodle will do. You can find these at your local Asian grocery store or order them online in a pinch.
You can easily vary the flavors of the dish by adding different spices, herbs or even hot sauce. The key is to add a mix of aromatics that awaken the sauce and elevate the whole dish. Ginger and garlic are great for this. They give the dish a warm spicy, almost pepper taste that wakes up your senses and really sets this dish apart from other noodle dishes.
Yakisoba is a Japanese stir fry dish made with wheat flour noodles, chopped pork belly and vegetables such as cabbage, carrots, sprouts and onions, tossed in a sweet and tangy sauce primarily flavored with Japanese Worcestershire sauce, soy sauce, oyster sauce and salt and pepper. It is one of Japan’s most popular street foods and can be found in many street stalls throughout the country.
It is often served in restaurants or at home as a main dish or as a side dish. It is usually topped with beni shoga (red pickled ginger), aonori (green seaweed powder), katsuobushi (bonito flakes) and Japanese mayonnaise.
While yakisoba is commonly served as a main dish or a side dish, it can also be eaten as an appetizer. It is a common accompaniment to many other Japanese dishes, such as potstickers, ramen, crab rangoons and chicken lettuce wraps.
The recipe for yakisoba is simple and based on a basic Chinese noodle recipe, so it can be easily tailored to your liking by using whatever vegetables or meat you have on hand. Some common ingredients include carrots, cabbage and mushrooms.
You can make this dish up to two weeks in advance, and it reheats well afterward. You can even freeze it for up to three months!
For extra spice, I love to add ginger and garlic, which give this dish a warm spicy, almost pepper taste that awakens the whole dish. However, if you are short on time or don’t have fresh aromatics, you can substitute them with dry powders.
Once the meat is brown, add it to the noodles and veggies along with a little water to stir it in well. You want to cook the meat and vegetables just long enough so it wilts and gets warm, but not so much that the noodles are too soft or the sauce begins to discolor.
While this army style yakisoba may not be authentic, it is sure to cure your Asian takeout cravings and can be served with any number of side dishes or as an appetizer. You can pair it with your favorite Japanese appetizers such as Potstickers, Crab Rangoons, Chicken Lettuce Wraps and Pineapple Cream Cheese Wontons or with fresh fruit for a refreshing and sweet snack.