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*

I wanted to eat yakisoba noodles for lunch so I tried to make them with a lot of squid.Warming up the noodles with a microwave makes the noodles separate easily and cook quicker. Recipe by kurukurumin

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

Since my sons always seem to get really excited when I use quail eggs, I added some in.Using a lot of oil will make the noodles even crispier and they will brown nicely.I recommend cooking the noodles half crisp + half steamed! Recipe by Katakatako

I had a dish like this at an izakaya (Japanese gastropub) which was really good, so I tried re-creating it at home.Use a generous amount of oil to fry the noodles. If you press down on the noodles while you're frying them, they will turn out well. For 2 servings. Recipe by Muuny

I wanted to eat something spicy flavored with fish sauce, so I gave it a try!Adjust the amount of red chili pepper to taste. For 1 serving. Recipe by Miwa mammy

I ate a version of this at a certain Chinese restaurant and really liked it, so I thought I'd make a yakisoba noodle version.There's a generous amount of chicken soup stock in this, but it's needed to accentuate the flavors. User "Kem" told me that combining water, mushrooms and soup and microwaving it in Step 3 saves time and effort. For 2 servings. Recipe by Setsubunhijiki

I love anakake-style dishes and oyster sauce. I wanted to season the sauce using oyster sauce.I always make this by just kinda eye-balling the measurement so it was quite difficult to create a proper recipe.-Before adding the sauce ingredients stir well first because the katakuriko tends to sink to the bottom.-You can use any leftover ingredients you have at home!-Use any meat such as mince, ham and bacon! If you serve this for your friends use a large dish to share! In that case cut the noodles beforehand. Recipe by ariatowa

This is one of our favorite standard dishes that I've cooked for more than 20 years.If you simmer the squid too long, it'll harden too much, so I stir-fry it separately.You can use the vegetables that you have at home. It's also delicious to use bok choy, bean sprouts, shiitake mushrooms, chikuwa fishcakes, and kamaboko fishcakes, etc. If it's too much work to stir-fry the ingredients separately, you can stir-fry them in order.Please adjust the amount of salt to your liking. Recipe by Yuuyuu0221

In Kansai, the sauces for okonomiyaki, yakisoba, and takoyaki are different. They are all tasty, but I always end up with leftover sauce.Add the sauce after turning off the heat. If you add it while the heat is still on, it will spatter and form dark lumps. Recipe by Marrietty

When I added curry powder to yakisoba noodles, it was delicious, so I created this recipe.Please make sure you use yakisoba powder sauce.1 packet for 2 servings might be too much, so please be careful.You can find yakisoba powder sauce in the noodle section in Japanese grocery stores. Recipe by HEWA