I remembered reading about eating yakisoba noodles at the end of a hot pot meal in a magazine. So I used the noodles as stewed ramen.Use your favourite vegetables. Shimeji mushrooms, shiitake mushrooms, and bamboo shoots is good. Chop into pieces so that they cook through.If you simmer yakisoba noodles for too long, they get soggy. As soon as the noodles have loosened, eat up. Recipe by Yoshiji

The yakisoba noodles sold at a supermarket are too soft to my liking. I wanted noodles that are like the instant kind - al dente.In Step 1, pan fry well to evaporate the moisture so the noodles become chewy. For 3 servings. Recipe by ヘェ-

In Tochigi prefecture where I live, potatoes are a popular addition to yakisoba noodles! Usually the potatoes are boiled and dried in the pan before being added to the yakisoba noodles, but I did my own variation.If the yakisoba noodles are cold, warm them up a little in the microwave before stir frying and they'll be easier to handle.Add whatever vegetables you like, as well as other additions like wiener sausages. For 1 serving. Recipe by Nanagukun

I aimed to make yakisoba like the ones served at yatai (outdoor food stalls) that aren't wet and sticky.If you make yakisoba in this way, it will be delicious even without the squid. I always freeze noodles, so I start by microwaving them for 3 minutes and then go on to Step 1. If the noodles won't separate, warm them up a bit in the microwave. The key to this recipe is to pan fry the noodles well. Recipe by Demingo

This is a way to use up leftover yakisoba sauce powder from a packet of yakisoba (fried noodles).The amounts in parentheses are for when you want to make this with 3 chicken breasts. Recipe by HEWA

Yakisoba, stir-fried udon, fried rice...I felt like I was just eating the same stuff for lunch over and over again.Then I remembered a frozen foods sobameshi I had a while back, and recreated it in my own way.I use a sweet, rich okonomiyaki sauce, like the "Otafuku" brand.If using the sauce that was included with the yakisoba noodles in place of the Worcestershire-style sauce, add the okonomiyaki sauce first, and then add the yakisoba sauce while tasting.Make the rice on the hard side to keep the sobameshi from becoming sticky. Recipe by Yumisuna77

I wanted to come up with a use for fish sauce!Keep it simple and just use nam pla. Add some pepper you're going to use anything else For 1 serving. Recipe by Setsubunhijiki

I was born and raised in Chuo Ward, Osaka, and love "okonomiyaki," "yakisoba" and "takoyaki".There are so many yummy restaurants here, but they're always so crowded... Even if these don't taste or look exactly the same as what you'd get in those places, I'm actually quite proud of what I've got here.Everything I've listed here are hints. Yakisoba and stir-fried udon noodles are such simple dishes, but those served at the okonomiyaki shop are really yummy.If you take some extra care during just a couple of steps, your noodles will taste so much better.I know yakisoba dishes vary in taste by region, but I hope you'll try this out at least once! For 1 serving. Recipe by *ai*

My friend taught me a version of this yakisoba noodle dish, but her version was just flavored with Weipa soup stock paste, so I adapted it after a lot of thought. I prefer my version which is rich rather than salty!We make this with 3 tablespoons of soy sauce, but please adjust it to your taste.If you're just using 1 pack of yakisoba noodles, halve the ingredients! The sauce will be thickened a bit by the flour on the noodles, but I think that adds to the flavor. Use whatever vegetables you like such as carrots, cabbage or Chinese cabbage. For 2 servings. Recipe by Midorenja-

I love the yakisoba noodles served at that chain restaurants, so I tried to recreate it at home.You can shorten the cooking time by warming the noodles in the microwave beforehand.Another tip is to mix the noodles together with the seasoning ingredients as soon as possible after adding to the pan. Recipe by Ryoutanchan

Shiitake is a surprisingly miraculous seasoning with natural Umami taste. It will make your usual recipes even more delicious. It goes particularly well with noodles!Zen monks found Forest-grown Shiitake is the best Umami enhancer for Vegan Cuisine more than 1000-years ago in Japan. The drying and rehydrating process of Shiitake produces "Guanylate," a natural Umami energizer. Guanylate amplifies the Umami taste of all foods.Unlike Dried Porcini, Shiitake can enhance the Umami taste of your cooking without adding a mushroom flavor.Tips and tricks:Adding a little water to Shiitake powder and waiting 10 minutes before using, maximizes 3x the Umami Flavor! One dry Tbsp equals one pre-soaked tsp, the same Umami boosting power. The drying and rehydrating process of Shiitake produces "Guanylate," a natural Umami energizer. Guanylate amplifies the Umami taste of all foods.Forest-grown Japanese Shiitake Powder 40g, Natural Umami Booster

I love the soy sauce yakisoba noodle at Ousho and wanted to recreate it at home. I think it's pretty close to the original.The key to this recipe is the Chinese stock paste, but you could also use Chinese chicken stock powder or Wei-pa.Cook quickly over high heat! Recipe by Yumi412