Japanese · serves 2

Yakisoba

Noodles, cabbage and a sweet-savoury sauce. Twenty minutes on one pan.

20 min Easy Vegetarian

Ingredients

  • 300g noodles
  • 4 cups cabbage, roughly chopped
  • 1 carrot, 1 onion, 1 capsicum, sliced
  • 200g chicken or paneer (optional)
  • Sauce: 3 tbsp ketchup, 2 tbsp Worcestershire, 2 tbsp soy, 1 tbsp sugar, 1 tbsp vinegar
  • Spring onion, sesame seeds
  • 3 tbsp oil

Method

  1. Mix the sauce in a cup first.
  2. Boil the noodles a minute short, rinse cold, toss with oil.
  3. Highest heat. Protein first if using, then onion and carrot, 2 minutes.
  4. Cabbage and capsicum, 2 minutes. Keep it crunchy — limp cabbage ruins yakisoba.
  5. Noodles in, then the sauce poured around the edge of the pan so it caramelises rather than steams.
  6. Toss hard for 1 minute. Sesame seeds and spring onion.

Questions people ask about Yakisoba

How long does Yakisoba take?

About 20 minutes from starting to sitting down, and it is straightforward. That is start-to-finish, so it works on a weeknight when you have not planned anything.

What can I use instead of noodles in Yakisoba?

Use any wheat or rice noodle. Rice noodles soak rather than boil, so read the packet.

Can I make Yakisoba ahead of time?

Yes, and it is better for it. Cool it fully, refrigerate for up to three days, and reheat gently with a splash of water. The flavours settle overnight.

Is Yakisoba vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

What do you serve with Yakisoba?

Steamed rice and pickles. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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