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 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

This is a method to make yakisoba with powdered sauce, costing about 100 yen for three servings, with plenty of vegetables. The key point is to season the vegetables well. Background of this recipe: Whether it's yakisoba or fried rice, if you season the vegetables well first, the noodles or rice won't become watery and will taste delicious.

This is a yakisoba that doesn't use the usual sauce flavor, made with everyday ingredients. Just adding oyster sauce gives it the taste of restaurant yakisoba.The origin of this recipeI had leftover yakisoba. I think it would have been more authentic with bok choy or wood ear mushrooms, but it was inexpensive and delicious as it was.

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

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 recreated the soy sauce yakisoba from the nearby Osho restaurant at home. The taste varies by location, but this soy sauce yakisoba is highly recommended. The origin of this recipe: I love the soy sauce yakisoba from the nearby Osho restaurant and wanted to see if I could make it at home. I think it comes pretty close to Osho's flavor.

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

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

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 recreated the richly flavored yakisoba like the kind sold in food stalls with tons of veggies.I recommend using spring cabbage.If you have squid flavored tempura crumbs, they're the best. Recipe by FarmersK