Is there anything more satisfying than standing your chopsticks up in a pile of steaming noodles laced with crunchy vegetables and strips of juicy beef? Yes! Knocking it out the kitchen yourself in half the time of a takeout and for a fraction of the price. This Quick Beef Yakisoba is going to put your local Japanese restaurant out of business. (Sorry!)

Need more noodles? Singapore Noodles are a fiery alternative to their Japanese brothers or check out our Asian Recipe Collection for more inspiration.

noodles topped with sliced green onions on a brown plate

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What is Yakisoba?

Yakisoba, or Yaki Soba (UK) is an iconic Japanese street food dish. As Japanese dishes go, it’s fairly new to the world- less than 100 years old! This modern and versatile dish is made up of noodles, vegetables, meat (or vegetarian alternative), and sweet/sour yakisoba sauce.

Meaning ‘stir-fried noodles’, the key ingredient is obviously, noodles. Despite the word ‘soba’ which you may know to be buckwheat noodles, yakisoba noodles are actually just plain wheat. However, there’s no harm in switching it up if you prefer another variety, i.e. egg noodles.

My recipe is for beef yakisoba, but this dish is so flexible you could use whatever you fancy. Common variations are chicken, pork, prawn. Or tofu. The same with your vegetables.

I usually go for crunchy carrot and cabbage, and a mushroom for texture. Peppers give good bite too if you have some to use up. Or keep it East Asian with bean sprouts and bok choy.

Yaki Soba vs Yaki Udon

It’s really not a contest! At least, I could never choose a winner. The difference between the two is down to the noodle. The dish Yaki Udon has the same component parts as Yaki Soba, but is made with a thick, smooth and chewy noodle. It’s a slurper.

Yakisoba sauce

I like a simple, authentic yakisoba sauce that is sweet and sour. So I use a Japanese threesome with the easy-to-remember ratio of 3:2:1.

Soy sauce (3) brings the salt. It’s rich and intense, the cornerstone of East Asian dips, soups, sauces and marinades.

Mirin (2), a type of rice wine, is syrupy and sweet. It’s an elegant seasoning that adds a shine to glazes and a delicious lustre to every dish.

Tsuyu (or dashi stock) (1) enlivens the sauce with its sea-flavoured essence. Made mostly from bonito (tuna) flakes and kelp (seaweed), it’s a much needed slice through the richness of its saucy pals.

Yakisoba sauce recipes can vary according to taste. Some cooks will add tomato ketchup for increased tartness, some will use sriracha for a spicy kick. When you’ve got the hang of this trinity, then try playing with other flavours to achieve a balance that suits your palate.

Recipe tips and notes

If you can’t find tsuyu/ dashi stock in your local supermarket, it can be sourced online. If that isn’t accessible, don’t panic! Whip out your bottle of Worcestershire sauce as a substitute.
It is essential to have your steak and vegetables prepped and ready to throw in. This is a fast-paced recipe with no time to stop and chop.
If you’re using fresh shiitake rather than button mushrooms, trim off the tough stem. Trust me.
For dried shiitakes, which are easier to find, rehydrate them in boiling water for 20-30 minutes, then continue as fresh.

Serving suggestions

As a one pan meal, everything you need is right there in your wok! But that doesn’t mean you can’t pad things out a bit.

What is a must is to reach for something regional to share flavours and texture. Although tofu might sound like a step to far for many of us, Hoisin Glazed Crispy Tofu is worth a try for anyone!

Storage and leftovers

Leftover stir fry can be stored in an airtight container and kept in the fridge for 2-3 days. When you’re ready for Round Two, add a little oil to a pan over a medium heat.

When hot just chuck it all in. After a few minutes, check your steak is hot hot hot. It’ll be done quicker than you can say “quick beef yakisoba!”.

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