Collection: Yakisoba noodles

Yakisoba are popular in Japan for several reasons:

• Quick and easy: Yakisoba are quick and easy to prepare. They can be made with wheat noodles or instant noodles, and a simple soy sauce seasoning. This makes them a practical Japanese cuisine dish for everyday meals or quick events.
• Street food: Yakisoba are commonly sold at Japanese festivals and food trucks as a snack or street food. The ease of preparation and delicious taste make them ideal for quick consumption at festivals and outdoor events.
• Versatility: This dish can be easily customized according to preference, adding vegetables, chicken, pork, beef or even tofu for a vegetarian version. What's more, yakisoba pairs well with sushi, salads or rice, making it suitable for a variety of meals.
• Unique taste: The blend of soy sauce, oil, salt and various seasonings, including sometimes a little curry or ajinomoto, gives yakisoba an irresistible sweet-savory flavor that appeals to all ages.
• Adaptability to different tastes: Thanks to the addition of various sauces such as yakisoba sauce or even curry, it's easy to modify the taste of the dish to suit individual preferences, making it popular with everyone.

To prepare yakisoba here's a simple and tasty recipe:

Ingredients:

• 300 g wheat noodles (or ready-to-cook yakisoba, ramen or instant noodles)
• 200 g meat (chicken, pork or beef), cut into thin slices (optional)
• 1/2 cabbage (or other vegetables such as peppers, carrots, bean sprouts)
• 2 tbsp.vegetable oil (for cooking)
• 2-3 tbsp. yakisoba sauce (or a mixture of soy sauce, Worcestershire sauce and sugar)
• 1 tbsp. salt (adjust to taste)
• 1 tbsp. pepper (optional, for seasoning)
• Garlic or grated ginger (optional)
• Ajinomoto (optional, to add umami)
• Toppings: chopped green onions, sesame seeds (optional)

Instructions :

• Noodle cooking:

If you're using fresh wheat noodles or yakisoba noodles, immerse them in boiling water for 1-2 minutes, then drain well.

If you're using instant noodles, cook them according to package instructions, then drain.

Vegetable and meat preparation:

Cut cabbage, carrots and other vegetables into thin strips.

If using meat, cut it into thin slices.

• Cooking:

Heat theoil in a large frying pan or wok over medium-high heat.

Add meat (if using) and cook until golden brown.

Add the vegetables(cabbage, carrots, etc.) and sauté for 2-3 minutes, until slightly tender but still crunchy.

• Noodle stir-fry:

Add the cooked noodles to the pan with the vegetables and meat. Mix well to heat through and coat with oil.

Pour in the yakisoba sauce (or your own blend of Worcestershire and soy sauce) and stir-fry until the noodles are evenly seasoned. Adjust the amount of sauce to taste.

Add salt and pepper to taste. You can also add a little grated ginger orgarlic for extra flavor.

• Finish and trim:

Serve the yakisoba on plates. Garnish with chopped scallions and sesame seeds for an extra touch.

Tips :

• You can also add cashews or mushrooms for variety.
• If you like your yakisoba spicier, add a touch of chilli or curry.
• For a vegetarian version, replace the meat with tofu or add more vegetables.

For yakisoba, the type of noodles used is essential to achieve the authentic texture and taste.

• Fresh yakisoba noodles: These are wheat noodles specially prepared for yakisoba. They are generally available in Asian grocery stores or stores specializing in Japanese cuisine. They are slightly thicker than ramen noodles and have a firm texture that lends itself well to stir-frying.
• Ramen noodles: If you can't find yakisoba noodles, you can use ramen noodles as a substitute. Be sure to cook them well before stir-frying, to avoid making them too soft.
• Instant noodles: Some people use instant noodles (such as Vendor Nissin), which are already pre-cooked. You'll need to drain and separate them before adding them to the pan. Although they are thinner, they can also be used for quick yakisoba.
• Udon or soba noodles: Although non-traditional, udon (thicker) or soba (buckwheat-based) noodles can also be used, but their texture will be different from that of classic yakisoba. These noodles bring a unique taste and can be adapted if you like to experiment.

Tip:

Fresh yakisoba noodles are by far the best choice for an authentic dish. They stand up well to cooking in oil, and take up sauce perfectly without becoming too sticky.

Whatever noodles you use, be sure to cook them thoroughly and cool them slightly before stir-frying for the best texture.

• Hiroshima yakisoba:
  In Hiroshima, yakisoba is often prepared with thicker noodles, and soba noodles may be added in some versions. The taste is richer thanks to the use of a thicker, sweeter sauce. Sometimes yakisoba are served with a fried egg on top, adding a creamy touch to the dish.
• Yakisoba from Osaka:
  Yakisoba in Osaka, a city known for its street food specialties, are very popular and often served with fresh vegetables, especially cabbage and bean sprouts. The sauce is often lighter, with a base of Worcestershire sauce and soy sauce, creating a balanced taste.
• Kyushu yakisoba:
  In the Kyushu region, particularly in Fukuoka, yakisoba is sometimes prepared with miso sauce or a spicier sauce, which gives it a distinctive taste. Chili peppers and chicken wings, or even seafood, are frequently added.
• Okinawan yakisoba:
  Okinawan yakisoba are often made with larger noodles, and may include seafood such as shrimp or fish. Another notable difference is the addition of bacon or lard, which gives a distinctive smoky flavor.
• Nagoya yakisoba (Hitsumabushi yakisoba):
  This variant often includes a very sweet red miso sauce, very popular in the Nagoya region. Some recipes also add sesame seeds and fried onions for a crunchy texture.

Other variations :

• Versions with chicken or beef are common throughout Japan.
• Takeaway yakisoba (in bags or cups) are very popular, especially in Japanese grocery stores, and are prepared with pre-cooked noodles and a special sauce.
• Some recipes incorporate walnuts or mushrooms for a more sophisticated touch.