Yakisoba Recipe UK: A Guide To Making Delicious Japanese Stir-Fried Noodles At Home

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Craving a hearty and flavourful meal but short on time? Look no further than yakisoba, a popular Japanese stir-fry dish featuring chewy noodles, crisp vegetables, and a rich savoury sauce.

Yakisoba translates literally to “fried noodles,” and it’s a versatile dish that can be customised with your favourite protein and vegetables. It’s a quick and easy weeknight dinner option, perfect for satisfying a hungry family or whipping up a solo meal.

Yaki Soba (Wagamama Copycat)  The Veg Space
Yaki Soba (Wagamama Copycat) The Veg Space

This recipe guide will take you through everything you need to know about making delicious yakisoba at home, from gathering the ingredients to whipping up the flavourful sauce and stir-frying it all together.


250g dried yakisoba noodles (or substitute with wheat noodles)

  • 1 tablespoon vegetable oil
  • 1 small onion, thinly sliced
  • 1 red pepper, thinly sliced
  • 150g broccoli florets
  • 150g shredded chicken or other protein of your choice (optional)
  • 2 cloves garlic, minced
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon brown sugar
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons water (or chicken broth for extra flavour)
  • A handful of bean sprouts (optional)
  • Sesame seeds, for garnish (optional)
  • Shichimi togarashi (Japanese seven-spice powder), for garnish (optional)

  • Directions:

    1. Prepare the Noodles: Cook the yakisoba noodles according to package instructions. Typically, this involves boiling water, adding the noodles, and cooking for 3-4 minutes until al dente. Drain the noodles and rinse with cold water to stop them from sticking together. Set them aside.

    2. Sauté the Vegetables: Heat the vegetable oil in a large wok or frying pan over medium-high heat. Add the onions and red peppers and cook for 3-4 minutes, stirring occasionally, until softened and slightly browned. Add the broccoli florets and cook for another 2-3 minutes until crisp-tender.

    Optional Step: If you’re using protein like chicken, cook it separately in a pan with a little oil until golden brown and cooked through. Set aside.

    3. Make the Sauce: In a small bowl, whisk together the soy sauce, oyster sauce, Worcestershire sauce, brown sugar, black pepper, and water (or chicken broth) until well combined.

    4. Assemble the Yakisoba: Push the vegetables to the side of the pan and add a drizzle of extra oil if needed. Add the cooked noodles and stir-fry for a minute or two to break them up slightly.

    5. Incorporate the Sauce and Protein: Pour the prepared sauce over the noodles and vegetables, and toss everything together to coat evenly. If using protein, add it back to the pan and stir-fry for another minute or two until heated through.

    6. Finishing Touches: Turn off the heat and stir in the bean sprouts (if using) for just 30 seconds until slightly softened.

    7. Serve and Enjoy: Plate your yakisoba and garnish with sesame seeds and shichimi togarashi (Japanese seven-spice powder) for an extra kick, if desired.


    Feel free to adjust the vegetables to your liking. Other popular additions include carrots, snap peas, and baby corn.

  • You can substitute different proteins like tofu, shrimp, or tempeh for a vegetarian option.
  • If you don’t have yakisoba noodles, you can use wheat noodles, ramen noodles, or even spaghetti. Just adjust the cooking time according to the package instructions.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, the noodles may lose some of their chewiness.

  • Nutritional Information:

    (Note: This is an approximate nutritional breakdown based on the ingredients listed. Values may vary depending on the specific ingredients used and their portion sizes.)

    Calories: Per serving, this yakisoba recipe is estimated to contain around 400-500 calories, depending on the protein used and the amount of oil.

  • Protein: The protein content will vary depending on the chosen protein source. Chicken will provide a higher protein content compared to vegetables or tofu.
  • Carbohydrates: Yakisoba is a carbohydrate-rich dish due to the presence of noodles and vegetables.
  • Fat: The amount of fat depends on the amount of oil used for cooking.

  • Conclusion: