Total Time
Prep 30 mins
Cook 5 mins

This recipe was offered on Recipe Gold Mine and was submitted by Chef Jarrard Moser of Planet Hollywood

Ingredients Nutrition


  1. Combine items for yaki sauce in bowl; set aside.
  2. Combine onion, peppers, cabbage, noodles, meat or mushrooms and yaki sauce in a large saute pan or wok.
  3. Cook until desired crispness.
  4. Garnish with sesame oil, scallions, ginger and/or sesame seeds.
  5. For Vegetarian use the mushrooms.


Most Helpful

Another winner of a recipe! I used the fresh fat Japanese noodles and Portobello mushrooms because I was also preparing two other dishes one with chicken and a beef dish. We truly enjoyed the flavor of the Yaki sauce - it will go great with pot stickers or stuffed Manderine pancakes or the rolled rice pancakes Thank's James for a keeper

Bergy January 24, 2003

My family enjoyed this dish. I didn't think it tasted anything like the Yakisobas I have eaten in Japanese restaurants, but it was still good. I found the directions to be a little confusing. The amount of sauce is much, much more than you will need for this recipe. You are only supposed to add 8 ounces of the sauce to the pan(the full recipe makes about 3 1/2 cups), but even that was way too much. I hesitated to pour in the full 8 ounces, and chose instead to add some gradually and test - about 1/4-1/3 cup was all I felt was necessary. Also - if one dumps all the veggies, meat,noodles,and sauce into the pan at once,as directed, then the pan gets overcrowded. I had to work in batches, even though I had a very large pan. I think this would work better if the meat were cooked alone in just a little of the sauce first, then removed to a dish to keep warm, and then stir fry the veggies in small batches, adding a little sauce as needed, then the noodles, etc, and combining everything together when finished.

HeatherFeather February 02, 2003

Very good Yaki sauce, I prepared 1/3 of the recipe and that was about right. I did brown meat and veggies lightly before adding sauce and noodles to steep. Used both mushrooms and chicken. Produced nice, dark and flavourful noodle dish.

rosslare June 01, 2014

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