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April 15, 2016

Yakisoba is a Japanese style stir-fry noodle which translates to “fried buckwheat”.  Although typically noodles are actually made from wheat flour.  I’ve made Yakisoba a lot and never thought about putting it on the blog because it is so simple I didn’t think it was worthy.  My brother Adam had been trying a lot of my recipes and I thought this would be a easy one for him to try.  I don’t think I ever make it the same twice as I normally use whatever veggies I have on hand, but I’ve put lots of options in the recipe below.  This is actually a very easy dish to make camping too.  I suggest pre-cooked protein if you go that route though.


Difficulty: Easy
Prep Time: 5 min
Cook Time: 15 min
Total Time: 20 min
Yield: 2-3 servings
Taste: Good


2 packages of 5.9 oz Yakisoba with seasoning sauce base (packets)

Veggies of the following variety:
Onion, chopped
Bell pepper, chopped
Zucchini, chopped
Head of Broccoli, florets cut from stem
Carrots, chopped
Snap peas
Bean sprouts
Potatoes, cubed

One of the following proteins:
2 chicken breasts, cubed -or-
2 chicken sausages, sliced -or-
Shrimp, cleaned


  1. Heat large pan or wok on medium/high heat.
  2. Add 1-2 tbsp of oil to the warmed pan and protein if it is uncooked.  Cook for 2-5 minutes or until thoroughly cooked.  Remove protein from pan and set aside.
  3. Add chopped vegetables to the pan.  Note, if you are using denser vegetables like potatoes, carrots, broccoli, they tend to take longer to cook than peppers and onions.  You should start with the longer cooking vegetables first.  Cook vegetables for 5ish minutes until desired tenderness.
  4. Puncture noodle package and place in microwave for 1 minute so noddles loosen up.
  5. Add noodles to the pan along with 1/2 cup of water per packet of noodles, and seasoning packet.  Note, I don’t use all the seasoning they provide.
  6. Add back in cooked meat and mix and serve

Note: Almost all Yakisoba packages have cooking instructions on the back.  They should be similar to the above.


An example of the Yakisoba noodles we buy

Source: Heidi’s kitchen



From → Main Dish

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