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

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-

A Taiwanese friend taught me this recipe 10 years ago.Be sure to leave the crispy texture of the bean sprouts and Chinese chives.You can also use bifun (bean noodles) instead of Chinese noodles. For 2 servings. Recipe by Juria.

I wanted to use up some yakisoba noodles I'd bought on sale. You can use them instead of Chinese noodles without a problem. They're cheap too.You can use whatever additions you like, such as imitation crab sticks, boiled egg, cherry tomatoes, daikon radish, wakame seaweed and so on. Adjust the amount of doubanjiang (or yuzu pepper paste) to taste. You may want to omit these if you're serving this to children. I recommend serving it with mayonnaise on the side. You could drizzle the leftover sauce on salads. For 2 servings. Recipe by nathu

I found a noodle shop serving yakisoba in broth however, there was a ridiculously long line of people waiting, so I gave up and recreated this dish using ingredients at home.Use whatever quantities or kinds of vegetables you wish. Recipe by annnnn

I often cook ramen noodles for a quick lunch on weekends, and I cook this one to keep a well-balanced diet.Cook the vegetables quickly over high heat. Please try to finish cooking the noodles when the vegetables are almost ready. The water for the soup should be piping hot. It's even better when you warm up the serving bowl before hand. Recipe by Kyoku

I tried this when an English guy made this in Africa, and it tasted just salty instant yakisoba noodles! That guy added the whole soup pack, didn't add vegetables, and sandwiched it between bread for a yakisoba sandwich! I'm impressed at the globalization of instant ramen noodles.Lea & Perrins Worcestershire Sauce can also be called "English soy sauce"? The main ingredient is vinegar, so cook off the sourness first.You can buy instant ramen anywhere in the world. There's beef, vegetable and shrimp, but I think chicken is the best (although I haven't tried the others). Recipe by Bo-changohan

As a ramen lover, I created this recipe. I thought I could make miso-based soup and I actually tried making it. It's delicious because you can adjust it to your liking!(1) If you add green onions early, they will sink, so I recommend adding them later.(2) You won't waste any soup if you measure water or hot water with a bowl you are planning to use. Make appropriate amount of soup by taking the amount of noodles and vegetable.(3) Warm the serving bowl with the boiled noodle water before adding the noodles. Recipe by Jaypegu

I was really hungry and found ramen noodles. I didn't want the normal noodles so I decided to give it a little twist to the usual ramen

I love the shirataki noodle ramen they sell at 7-11 convenience stores, but it's a bit expensive to buy all the time... so, I made my own shirataki noodle soy sauce ramen for when I'm on a diet.You can put in any ingredients that you'd normally put into soy sauce flavored ramen, like stir fried or boiled vegetables or char siu roast pork. For 1 serving. Recipe by milestone

I love ketchup, so I make my yakisoba noodles "Napolitan" style.Make several holes in the bag of noodles with scissors, and microwave for about 40 seconds. Do this while stir frying the vegetables. I used thick Chinese style noodles. You can add garlic too. If you make the fried egg in the frying pan before stir frying, you'll only need one pan to make everything. For 1 serving. Recipe by rie-tin

I make my own ramen noodles since there aren't any good ramen restaurants where I live.If you're not cooking the noodles right away, dust with plenty of corn starch and store in a Tupperware container. It'll keep for 3 days in the refrigerator. If you want to use these noodles for a yakisoba dish, rinse them quickly in ice water after boiling. (Recipe by Ctsango)