Ingredients Pasta + Noodles Asian Noodles Ramen Noodles Yakisoba (Japanese Stir-Fried Noodles) 4.7 (7) 7 Reviews This savory, stir-fried noodle dish is a Japanese street food favorite that comes together in just 20 minutes. By Takashi Yagihashi Takashi Yagihashi Why Because his dishes exquisitely combine French and Japanese ideas. Born Mito, Japan, 1957. Experience Yoshi's Cafe and Ambria in Chicago. Early food memory "I grew up only 10 miles from the ocean, so we had lots of fresh seafood. Fish was very cheap, meat was very expensive so nobody ever fed me beef or lamb." Favorite childhood restaurants "Western food was very rare in my town, so McDonald's and Kentucky Fried Chicken were high-end." Least favorite food "Okay, I'm not crazy about ketchup. But I like mayonnaise." A rule in his kitchen His line cooks are forbidden to have soft drinks while they're working. "I think it ruins their palates." What he'd be if he weren't a chef A "Pat Metheny-style" guitarist. Favorite restaurants Savarin and Arun in Chicago. What he does when he's not working Spends time with his wife and three children, ages eight, five and one. "I cook traditional Japanese food; the kids like it. My son's favorite is sukiyaki. He calls it brown meat.'" Won Best New Chef at: Tribute, Farmington Hills, MI Food & Wine's Editorial Guidelines Updated on October 31, 2024 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Total Time: 20 mins Servings: 4 Jump to recipe This simple noodle dish of wheat-based ramen noodles mixed with pork belly and vegetables like sliced napa cabbage, carrots, and shiitake mushrooms can also be a quick and delicious weeknight meal. The noodles and other ingredients are quickly stir-fried in a sweet and savory brown sauce typically made from soy sauce, tonkatsu, and a touch of ketchup for sweetness. Chef Takashi Yagihashi enhances the dish with thinly sliced rib eye steak for a richer, buttery flavor. "The key to yakisoba is the texture of the noodles," says Yagihashi. "Slightly undercooking them helps maintain their stir-fried texture. After adding the sauce, toss the noodles well until they are drier but still shiny." You can customize this quick weeknight meal by adding other vegetables, such as bell peppers, bean sprouts, and tofu, or use almost any type of protein or seafood, or keep it vegetarian. Everything comes together quickly in the skillet or wok, so be sure to have your ingredients prepped and ready by the stove before you begin cooking. Frequently Asked Questions What is yakisoba? Yakisoba is a popular Japanese street food made of stir-fried noodles, vegetables, and sliced pork. There are also seafood and vegetarian versions. It’s a common dish served at many Japanese restaurants and seasonal festivals. What type of noodles are in yakisoba? Despite its name, yakisoba is not made from soba noodles; instead, wheat ramen noodles are traditionally used in the dish. You can use either dried or frozen ramen noodles. Where can I buy yakisoba noodles? Dried ramen noodles can be found at any grocery store, usually as individually portioned packages that come with prepared seasoning. Most brands make it easy to keep the noodles and ditch the rest. Frozen or fresh ramen noodles can be found at most Asian markets. Notes from the Food & Wine Test Kitchen To reheat leftovers, place noodles in a microwave-safe container. Add a tablespoon of water, cover with microwave-safe plastic wrap, and poke a small hole in the wrap. Microwave on HIGH for one minute. Suggested pairing Try pairing this savory noodle dish with a light and bright Prosecco, like Bisol Valdobbiadene Superiore di Cartizze DOCG. Make ahead Yakisoba is best enjoyed when freshly made. However, you can chop all the vegetables up to four days ahead to save on prep time; just store them in an airtight container in the refrigerator. Cook Mode (Keep screen awake) Ingredients 2 (3.5-ounce) packages dried ramen noodles or 2 (4-ounce) packages frozen ramen noodles 3 tablespoons vegetable oil, divided 8 ounces thinly sliced rib eye steak 1/4 teaspoon kosher salt 4 cups cored and thinly sliced napa cabbage 2 cups thinly sliced shiitake mushrooms 1 cup thinly sliced onion 4 scallions, thinly sliced (about 1 cup) 1/2 cup peeled and thinly sliced carrot (about 1 medium carrot) 1/2 cup semisweet tonkatsu sauce (such as Bull Dog) 1 tablespoon ketchup 1 tablespoon soy sauce Directions Bring a medium saucepan of water to a boil over high. Add noodles, and cook 1 minute less than package directions. Drain and rinse with cold water until completely cool; drain well. Set aside. Heat 2 tablespoons vegetable oil in a large skillet over high until shimmering. Stir in beef and salt; cook, stirring often, until no longer pink, about 1 minute. Transfer beef to a plate; set aside. Add remaining 1 tablespoon oil to skillet; stir in cabbage, mushrooms, onion, scallions, and carrot. Cook, stirring often, until vegetables are crisp-tender, 3 to 4 minutes. Stir in noodles and beef; cook until heated through, about 1 minute. Stir tonkatsu sauce, ketchup, and soy sauce into noodle mixture; cook, stirring often, until sauce thickens, 2 to 3 minutes. Remove from heat; divide noodle mixture evenly among 4 plates, and serve. Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Originally appeared in Food & Wine magazine, October 2024 Rate It Print