I bought a ton of shio-kombu, and wanted to use it up. I got the idea for the flavor combination from salmon and wakame seaweed onigiri.If you like shio-konbu, add lots. If the noodles are sticking together, add a little water. For 1 serving. Recipe by Noamama

I wanted to make yakisoba noodles, but didn't have any cabbage. So I just added a ton of leek. My son said, "You made this recipe, Mom? I'm impressed!"The secret ingredient is... love!I'm just kidding!Warm the yakisoba noodles in advance in the microwave. This way the noodles will untangle easily and cook quicker. For 2 servings. Recipe by Mangetsu152000

I wanted to impress my yakisoba-loving husband, so I used the ingredient list on a packet of instant yakisoba noodles as a guide to creating this recipe!Slice the onion with the grain (lengthwise), and flavor it at the end. This prevents the onion from getting too watery and retains the crispy texture.When de-tangling the noodles in Step 1, add a little water to the bag before adding them to the pan and it will go smoothly. (Apparently this is what they do at my husband's favorite yakisoba restaurant.) You can use ordinary salt, but sun-dried natural sea salt will make the dish really delicious! For 2 to 3 servings. Recipe by Hironozomiyuuma

I was addicted to instant salt-flavoured yakisoba, but since I was pregnant, I made a more nutritional version at home! This became my kids' favourite dish.Drain the excess water from the vegetables and stir-fry so that the dish won't be watery.Please adjust the salt to your liking. Adding a generous amount of Chinese soup stock granules will make the dish more flavourful.When the kids are having this dish, don't add black pepper in the sauce. Sprinkle it at the end for adults. Recipe by Tomumaro

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

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-

If you have extra vegetables in a fridge like onion, carrot, green pepper, mushroom, eggplant, leafy greens and so on... and just pork, you can use them. Even only cabbage, bean sprouts is simple but so tasty! I recommend this Salt Yakisoba especially in summer.

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

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

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 had leftover scallion sauce and used it for stir-fried noodles. It tasted just like salt-flavored yakisoba stir-fried noodles. So I made this salt yakisoba with the seasonings for the green onion sauce: sesame oil, lemon juice and salt.If you don't have shrimp, just use the pork by itself. It's also delicious with squid. Recipe by FarmersK

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