HOME > Chowhound > Home Cooking >
Brewing beer, curing meat, or making cheese?
TELL US

yakisoba recipe

c
cheesecake17 Jan 6, 2009 12:50 PM

I had yakisoba recently in an Asian fusion restaurant. I would love to try to make it at home. Does anyone have a good recipe? The dish was mainly noodles, cabbage, carrots, onions, mushrooms and was topped with sliced steak. I was told that the noodles were boiled separately, but rather cooked in the sauce.

Thanks!

  1. l
    lost squirrel Jan 6, 2009 06:46 PM

    I used to work at Aja Noodle Co. back in college (pan-asian noodle fusion house) and we always boiled the noodles separately and then cooked it in the wok with the yaki-soba sauce.
    You could always ask for their recipe, but mostly it's probably just like the Japanese barbecue sauce you'll be able to find in an asian grocery store.

    2 Replies
    1. re: lost squirrel
      d
      drebay3333 Jan 26, 2010 11:28 AM

      Do you have the recipe for the beef lo mein. I moved and there is no Aja noodle and I miss that dish! It would be greatly appreciated :)

      1. re: drebay3333
        l
        lost squirrel Jan 26, 2010 06:33 PM

        I don't remember a beef lo mein, could have been after my time.
        The lo mein I used to cook went something like this:
        saute the aromatics (garlic, green onion, ginger) in oil
        add chicken and veggies - cook till almost done (chicken was par-cooked)
        add 1/4 cup of chicken stock
        maybe 1/4 to 3/4 cup of thick oyster sauce
        cook with a cornstarch slurry to thicken
        add pre-cooked noodles and cook until they soften completely

        Voila!

        It'll be a bit harder for a home cook because your pan won't be nearly as hot as the woks they use there. But mainly, it's a mixture of chicken stock and oyster sauce thicken with cornstarch slurry. Remember the aromatics and you should be dead on for the flavor, if not the textures.

    2. todao Jan 6, 2009 07:01 PM

      Yakisoba (fried noodles) are boiled separately (ahead of time) and set aside for the final preparation of the noodle dish. I use whatever ingredients I have on hand (meats, veggies, etc.) and saute them in order of density (much like you would using a Wok for stir fry) until the meat is cooked through and the veggies tender crisp. Then I combine the meat and veggies in the pan I've set aside, do a bit of seasoning (Teriyaki sauce or other sauce) while at the same time dropping my noodles into a large pan to begin frying. When the noodles get to the point that I want them I add the meat/veggies, stir and check the seasoning. When heated through, we eat.
      I don't own anything large enough to handle the ingredients in the way they might in a professional kitchen (like you might see at your local Mongolian BBQ) but it always turns out rather well.

      1 Reply
      1. re: todao
        BigSal Jan 7, 2009 03:23 AM

        Here's a recipe that might be a good starting point for you.http://www.straitscafe.com/recipes/23....
        Feel free to use other proteins (tofu, chicken, shrimp or pork) that might suit your palate better. The same with vegetables. I like onions, carrots, bean sprouts, cabbage and green peppers in mine. At our local market, we can purchase fresh ramen noodles ( in the refrigerated section. They typically come with a packet of powder for seasoning. We usually add Bulldog Yakisoba sauce instead of the dry powder. Quick, easy and tasty.

      2. c
        cheesecake17 Jan 7, 2009 05:13 AM

        Thanks! I bought dried soba noodles, but I'm going to look for the fresh kind next time I go shopping.

        Big Sal- thanks for the recipe. I;m going to make it soon, hopefully,

        4 Replies
        1. re: cheesecake17
          l
          lost squirrel Jan 7, 2009 07:07 PM

          Did you get the long straight soba noodles?

          If so, you can use those as well, but cut down on the sauce or maybe lighten it up with some water. Authentic Japanese soba isn't really used for yaki-soba.

          I'd use actual egg noodles, like chow mein style. That will more closely represent what you had at the restaurant.

          1. re: lost squirrel
            c
            cheesecake17 Jan 8, 2009 06:03 AM

            I bought the dried straight skinny soba noodles. I know I can get fresh chow mein noodles, but they're the kind that need to be boiled for a minute or two. The fresh ones look kind of ropy and tangled in the package. Is that a better option?

            1. re: cheesecake17
              BigSal Jan 8, 2009 04:03 PM

              Yes, I would recommend the noodles that are fresh, but still need to be boiled for a minutes or so. I have attached a close-up of what the noodles look like and a picture of the fresh yaki-soba package that we ususually get at the Asian grocer. Hope this helps. http://j-food-blog.blogspot.com/2008/...

              1. re: BigSal
                c
                cheesecake17 Jan 9, 2009 05:34 AM

                Thanks! I just looked at the picture and that's what I can get at the store!

        2. t
          torty Jan 8, 2009 07:51 PM

          Most major food stores carry the Yaki-soba noodles with sauce packet in the fresh section with udon and tofu. It is an easy place to start. Directions are on the packet regarding the veggies and meat add-ins.

          Show Hidden Posts