Yakisoba (Protein of Your Choice)

READY IN: 15mins
Recipe by sofie-a-toast

From Mark Bittman, he recommends the pork chops but I've made it with chicken and tofu. Use whatever works for you!

Top Review by alvinakatz

I used tofu and I think it would be better with meat, as the sauce has a strong flavor. I would recommend light soy sauce, not dark. DH liked it a lot more than I did, which is why it has 4 stars. Be very careful not too add too much water when cooking, as the cabbage will add quite a bit of liquid as it cooks. I ended up pouring off almost as much liquid as I added (which I will save for later) so the dish didn't get too soggy.

Ingredients Nutrition


  1. Bring a pot of water to a boil, salt it, and add noodles. Cook until just done, about 3 minutes. Drain in a colander and run under cold water. Toss noodles with sesame oil to keep them from sticking together, and set aside.
  2. Put peanut oil in a large skillet over medium-high heat. When it's hot, add ginger and cook, stirring, until just fragrant, about 1 minute. Add protein and cook until no longer pink and is starting to brown around the edges.
  3. Add cabbage and carrots to skillet and stir; sprinkle with salt. Continue to cook until vegetables soften, adding a bit of water, as needed to keep them from sticking.
  4. Meanwhile, stir together in a small bowl ketchup, soy sauce, Worcestershire sauce, mirin, and hot sauce. When vegetables are soft and any liquid has evaporated, add noodles and sauce to skillet. Toss to coat everything well and cook until noodles are warmed through. Serve, topped with chopped scallions.

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