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The soy sauce and white pepper give this Yakisoba a savory Japanese-style flavor.
Maki Kato

Japanese Yakisoba

A customizable steam-fried noodle dish made with meat, vegetables, and a savory sauce, topped with eggs.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

  • Yakisoba noodles If using frozen, microwave for 30 seconds, flip, and microwave another 30 seconds
  • 3 packets powdered sauce Comes with the yakisoba noodles
  • Vegetables Such as cabbage, carrots, bell peppers, onions, chives, and green onions
  • 1 clove garlic chopped
  • Oil for stir-frying
  • 2 tablespoons cooking sake water is also okay if you don't have any
  • 1 teaspoon soy sauce
  • White pepper black pepper is also okay
  • 4 oz Meat of your choice Beef, pork, chicken, or shrimp. Thin Ribeye Steak Strips used in example.
  • 2 teaspoons cooking sake For the meat
  • Eggs Over-medium, sunny-side-up, or scrambled
  • water As needed

Method
 

  1. Cut ingredients into bite-size pieces; vegetables can be slightly larger because they shrink.
  2. Cook eggs as preferred; set aside on a plate.
  3. Wipe pan; add a little oil and stir-fry garlic over medium heat.
  4. Once fragrant, add thicker vegetables, onions and bell peppers, first. Reserve quicker-cooking cabbage, chives, and green onions for later.
  5. Add meat; stir-fry until almost fully cooked. Add cabbage; stir-fry together.
  6. Push meat and vegetables to edges; add noodles in center.
  7. Pour cooking sake or water over noodles.
  8. Let noodles steam-fry and loosen without rushing. Flip noodle block; add a little more water if needed to loosen.
  9. Once loosened, add quick-cooking chives and green onions. Mix in powdered sauce.
  10. Once evenly coated, drizzle soy sauce around pan edge. Add white pepper to taste.
  11. If watery, toss noodles until excess steam escapes and they dry out. Top with eggs.

Notes

Cooking sake helps soften the meat’s smell and keeps it tender.