Easy and simple yakisoba recipe for those who don't know what to cook in Japan. This is typical street food during summer festivals in Japan too. ;DUsually we cook yakisoba with some meat! But I didn't have any meat in the fridge. So I used only vegetables and mushrooms for this time. You can make own yakisoba noodle with some vegetables left in your fridge too! So easy!

Yakisoba is Japanese popular noodle. It's easy and tastes good.

I bought pickled ginger so I thought of making stir-fried noodles...I was looking for a way to make stir-fried noodles, which is expensive overseas, cheaply and thought of this recipe.The trick is to stir-fry the vegetables and pasta separately!! This prevents it from becoming watery.I think the thickness of the spaghettini is the closest to soba. If this is hard to get, you can also use spaghetti. For 2 servings. Recipe by yukky25253

I had a sobameshi at an izakaya (Japanese gastropub) a while back like this. The egg yolk falling out from the middle was quite exciting, so I tried to recreate the dish. This is a perfect way to use up that 1 pack of yakisoba noodles that always seems to be left over.This recipe uses up the frozen egg whites left over from making sweets. It's a rather rich dish, so rather than eating it by yourself you may want to share it with someone or serve it at a dinner party, divided amongst all the guests. For 1 yakisoba noodle pack's worth. Recipe by *3103*

This is a very popular casual food everyone likes. And you can see it made with a big iron plate in a street stall at the festival or event. Based on your taste, you can substitute pasta, or buckwheat noodles and so on.

This is the sobameshi I first had 8 years ago in Kobe. It can be made easily at home, and when we don't have enough soba, I just add more rice. It's great with beer, and kids also love it. If you have yakisoba, you can make this with whatever you have leftover in the refrigerator, so I often make this for lunch on weekends.Just make this as if you were making yakisoba. If you prefer shorter noodles, then chop on a cutting board before cooking. You can use whatever for the vegetables. Carrots and white onions are also delicious. Chikuwa and kamaboko are also good. Recipe by Kouhei1206

My husband said, 'I really want to eat this,' so he bought Okinawa soba noodles... Since he insisted, I tried making yakisoba with Okinawa soba for the first time, and wow! It turned out surprisingly delicious.Recipe background:My husband really wanted to eat this and said, 'I'll go buy it!' so he went shopping (lol).

Featured in recipe leaflets and Cookpad News, thank you so much! This dish enhances the flavor with curry, oyster sauce, and mayo. The origin of this recipe: I usually make yakisoba with oyster sauce, but I tried adding curry flavor and it turned out delicious!

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.

Yakisoba is popular Japanese street food and often found at festivals or outdoor food stalls. Yakisoba is literally translated as grilled noodle. Most of the ingredients are available in any supermarket. It is also easy to whip it up so it’s a perfect dish to have during the weeknight. Different types of meat can be used but, in this recipe, I used pork belly which is fattier and tastes softer and juicer. I like to use lots of vegetables so it not only creates different textures for this dish but is also healthier. Wide varieties such as cabbage, bell pepper, carrot, or veggies of your choice can be used. This dish is not complete until the sauce, which gives that umami flavor, is added. I’ve created mine by blending Worcestershire and soy sauce together. It’s salty but also gives the noodle that extra kick. See my video instruction here: https://youtu.be/frfnNnE2UMM

love this!

You can quickly make this dish with leftover ingredients. The sauce has plenty of flavor, so you don’t need to add meat if you don’t want to. Firm tofu also works surprisingly well. This is a foolproof recipe.→ There’s also a Japanese-style version using bonito stock instead of chicken bouillon (see ID:21416097).I live alone, but I make enough for four servings and use the leftovers the next day over rice for a Chinese-style rice bowl, or over ramen noodles for gomoku ramen.While the sauce is simmering, cook the noodles to save time.