I wanted to make yakisoba noodles, but I didn't have any cabbage or bean sprouts - only Japanese leek and pork. So I thought I'd try making the noodles with salted pork sauce.Even my critical family who usually says things like "this looked a lot better in the photo" said this was amazing! It's a recipe I'm actually confident about.Fry the noodles slowly in a generous amount of oil, pressing down on it with a spatula so that it gets crispy.Adjust the amount of salt used depending on the kind of salt and your taste. The noodles don't have any saltiness, so I think it tastes best with a generous amount of added salt.East while mixing up the noodles and the sauce with your chopsticks. For 3 servings. Recipe by Pokuchan

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 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 took a hint from the yakisoba dish my yuzu pepper-loving husband made for me.You can omit the sakura shrimp if you like, but if you are using them, crush lightly between your fingers to bring out their flavor.You can use somen noodles instead of yakisoba noodles to make "somen champuruu" (Okinawan stir-fry). Recipe by Kayotsuko

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 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 make this whenever I have some yakisoba noodles left over.It's best if made with lots of sesame seeds. Recipe by Pukuttopukumaru

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.

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-

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 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 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