April 6, 2023

Chef Susan’s Yakisoba

Yakisoba in a black and blue bowl topped with ginger and seaweed flakes
AuthorSean R.
Rating
Yakisoba in a black and blue bowl topped with ginger and seaweed flakes
Yields5 Servings
Sauce Ingredients
 3 tbsp Worcestershire Sauce (Bull Dog Brand Preferred)
 1 tbsp Ketchup
 1 tbsp Honey
 1 tsp Mirin
 1 tbsp Soy Sauce
 1 tbsp Oyster Sauce
 ½ tsp Garlic Powder
 ½ tsp Bonito Powder
Yakisoba Ingredients
 8 oz Your Choice Of Meat for Yakisoba (Chicken, Steak, Shrimp, Or Pork Belly)
 1 Thinly Sliced Cabbage
 1 tbsp Minced Garlic
 ¼ Medium Onion, Sliced
 1 Medium Carrot, Julienned
 ½ cup Brown Mushrooms, Sliced
 1 tbsp Vegetable Oil
 16 oz Yakisoba Noodles
 ToppingsDried seaweed, pickled red ginger, sesame seeds
1

In a bowl, combine all the sauce ingredients.

2

Whisk until all the ingredients are dissolved. Set aside

3

Heat a wok over medium-high heat, add the vegetable oil and when it is simmering. add your protein and stir fry until cooked through. Remove and set aside. Add the onions, garlic and carrots. Stir fry for 2-4 minutes until fragrant but not soft.

4

Add the mushrooms and stir fry for a minute or two until lightly softened.

5

Add the noodles and stir fry for 2-3 minutes. Remove from heat, add the protein back in and the sauce. Stir to coat.

6

Top with pickled ginger, dried seaweed and sesame seeds.

CategoryCuisineCooking Method

Ingredients

Sauce Ingredients
 3 tbsp Worcestershire Sauce (Bull Dog Brand Preferred)
 1 tbsp Ketchup
 1 tbsp Honey
 1 tsp Mirin
 1 tbsp Soy Sauce
 1 tbsp Oyster Sauce
 ½ tsp Garlic Powder
 ½ tsp Bonito Powder
Yakisoba Ingredients
 8 oz Your Choice Of Meat for Yakisoba (Chicken, Steak, Shrimp, Or Pork Belly)
 1 Thinly Sliced Cabbage
 1 tbsp Minced Garlic
 ¼ Medium Onion, Sliced
 1 Medium Carrot, Julienned
 ½ cup Brown Mushrooms, Sliced
 1 tbsp Vegetable Oil
 16 oz Yakisoba Noodles
 ToppingsDried seaweed, pickled red ginger, sesame seeds

Directions

1

In a bowl, combine all the sauce ingredients.

2

Whisk until all the ingredients are dissolved. Set aside

3

Heat a wok over medium-high heat, add the vegetable oil and when it is simmering. add your protein and stir fry until cooked through. Remove and set aside. Add the onions, garlic and carrots. Stir fry for 2-4 minutes until fragrant but not soft.

4

Add the mushrooms and stir fry for a minute or two until lightly softened.

5

Add the noodles and stir fry for 2-3 minutes. Remove from heat, add the protein back in and the sauce. Stir to coat.

6

Top with pickled ginger, dried seaweed and sesame seeds.

Chef Susan’s Yakisoba
IngredientsDirections

Blog Manager, Senior Content Writer at Abt

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