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 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 learned this recipe from my cousin when I'd just gotten married. I've love it ever since!The ingredients that take longer to cook are layered in first, but there's no need to overthink things - just throw everything in!The cooking time varies depending on the frying pan and the number of portions you're making, so please keep checking as it cooks.It's ok if everything is cooked through once you open the lid and stir-fry it a bit.Watch the level of heat. For 2 servings. Recipe by A-jin

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-

Shiitake is a surprisingly miraculous seasoning with natural Umami taste. It will make your usual recipes even more delicious. It goes particularly well with noodles!Zen monks found Forest-grown Shiitake is the best Umami enhancer for Vegan Cuisine more than 1000-years ago in Japan. The drying and rehydrating process of Shiitake produces "Guanylate," a natural Umami energizer. Guanylate amplifies the Umami taste of all foods.Unlike Dried Porcini, Shiitake can enhance the Umami taste of your cooking without adding a mushroom flavor.Tips and tricks:Adding a little water to Shiitake powder and waiting 10 minutes before using, maximizes 3x the Umami Flavor! One dry Tbsp equals one pre-soaked tsp, the same Umami boosting power. The drying and rehydrating process of Shiitake produces "Guanylate," a natural Umami energizer. Guanylate amplifies the Umami taste of all foods.Forest-grown Japanese Shiitake Powder 40g, Natural Umami Booster

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 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

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.

My friend taught me a version of this yakisoba noodle dish, but her version was just flavored with Weipa soup stock paste, so I adapted it after a lot of thought. I prefer my version which is rich rather than salty!We make this with 3 tablespoons of soy sauce, but please adjust it to your taste.If you're just using 1 pack of yakisoba noodles, halve the ingredients! The sauce will be thickened a bit by the flour on the noodles, but I think that adds to the flavor. Use whatever vegetables you like such as carrots, cabbage or Chinese cabbage. For 2 servings. Recipe by Midorenja-

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 remembered reading about eating yakisoba noodles at the end of a hot pot meal in a magazine. So I used the noodles as stewed ramen.Use your favourite vegetables. Shimeji mushrooms, shiitake mushrooms, and bamboo shoots is good. Chop into pieces so that they cook through.If you simmer yakisoba noodles for too long, they get soggy. As soon as the noodles have loosened, eat up. Recipe by Yoshiji

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