Yakisoba is a classic Japanese stir fried noodle dish that can be found all over the western pacific. It was developed after World War II during a flour shortage. This dish, similar to Chinese chow mein, used thin sliced cabbage and other vegetables to bulk it up when noodles were not easily acquired.
In modern days, yakisoba is as common as pizza is here in the US. Although it is a full meal on its own, it can also be found inside of a hot dog shaped bun as a sandwich, fried in a savory pancake batter or used as the filling for an omelet. The best thing about this dish is the sauce. It is a sweet and savory worcestershire based sauce with some other Asian staples that create an addictively delicious, umami filled flavor that will make you want to lick the bowl.
Let’s get started…
There are three elements in yakisoba: the noodles, the protein and the sauce. Traditionally, buckwheat soba noodles are used for this dish, but if you cannot find them, you can absolute use another type of noodle. Using udon rice noodles or these beautiful black bean noodles that I am using today can make your yakisoba gluten free.
Although technically, any protein can be used in yakisoba, pork and beef are most commonly found. I prefer flank steak or a ribeye, but this is a flexible dish that can be quite delicious with a variety of proteins.
The sauce… I saved the best for last… is a simple combination of worcestershire sauce, oyster sauce, ketsup, soy sauce, honey, rice vinegar and some ginger. As soon as this sauce hits the heat of your skillet, your mouth will water.
Begin by placing a large skillet or wok over medium to medium high heat. Season your beef with salt and black pepper and once the skillet is very warm, add a splash of olive oil and place the seasoned beef into the skillet.
As soon as your beef is in the skillet, bring a large pot of water to a rolling bowl, salt the water generously and cook your noodles according to the manufacturers instructions.
Once the underside of your beef has developed a good crisp sear, flip it over and cook to your desired level of doneness. I recommend medium rare or about a 135 degree internal temperature.
As soon as the beef is cooked to your liking, transfer it onto a cutting board to rest.
Leave the skillet over medium to medium high heat and add your thinly sliced yellow onions, cabbage, carrots and mushrooms.
As the vegetables sauté, scrape the bottom of the skillet to work up the browned bits left behind from the beef, because you definitely want all of that goodness in your yakisoba.
Once the vegetables have softened a bit, add the sauce and stir to begin working it around the entire skillet.
Reduce the heat to medium low and thinly slice your beef.
Add the sliced beef and your cooked noodles into the skillet and give everything a good toss to ensure that all of the ingredients are generously coated in that luxurious sauce.
Look at this gorgeous skillet of noodles, veggies and beef and trust me, it is every bit as delicious as it looks…
Don’t let the fact that this dish comes together in less than 30 minutes make you think that the flavors are bland or simple, because nothing could be furthers from the truth. This dish is sweet, salty, tangy, rich…. fabulous. It is total comfort food that will hit the spot when you are craving something special.
Japanese Yakisoba
Ingredients
- 8 ounces of flank steak or ribeye
- salt and black pepper
- 1 tablespoon olive oil
- 1 medium white onion, thin sliced
- 1 large carrot, julienned
- 2 large portobella caps, thinly sliced
- 2 cups of cabbage, thinly sliced
- 1/3 cup of worcestershire sauce
- 1/4 cup of oyster sauce
- 2 tablespoons of organic ketchup
- 2 tablespoons of soy sauce
- 2 tablespoons of honey
- 1 tablespoon of rice vinegar
- 1 teaspoon of ginger, crushed or pasted
- 8 ounces of buckwheat soba noodles (or your preferred noodle)
- spring onions, thinly sliced (optional garnish)
- white sesame seeds (optional garnish)
Instructions
- Season your beef with salt and black pepper
- Place a large skillet or wok over medium to medium high heat and as soon as it is very warm, add a tablespoon of olive oil and the seasoned beef
- Sear the beef on the first side and then flip the beef and cook to your desired level of doneness (medium rare or an internal temperature of 135 degrees is suggested)
- While the beef is cooking, bring a large pot of water to a rolling boil, add a large pinch of salt and cook your noodles according to manufacturers instructions
- Transfer the cooked beef onto a cutting board and leave the skillet over medium to medium high heat
- Add the thinly sliced onions, cabbage, carrots and mushrooms into the skillet
- While the vegetables are cooking, combine 1/3 cup worcestershire sauce, 1/4 cup oyster sauce, 2 tablespoons of organic ketchup, 2 tablespoons of soy sauce, 2 tablespoons of honey, 1 tablespoon of rice vinegar and 1 teaspoon of ginger paste in a small bowl
- As soon as the vegetables have softened, reduce the heat to medium low and add the sauce and stir to combine
- Thinly slice the beef and drain the noodles
- Add the beef and noodles into the skillet and toss until everything is fully combined
- Enjoy immediately garnished with spring onions and white sesame seeds
