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 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

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 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

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 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

This is so good.● Be careful not to cook the seafood ingredients too much.● Let the seasoned proteins absorb for at least 15 minutes.● The ankake sauce should be a little bit loose. Recipe by Cooking S Papa

This is a traditional Japanese street food, common at fairs, festivals and events. The sweet/salty/tangy combination will make this an instant favorite at your table. You can eat it as a meal or with cuts of meat. The word "Yakisoba" means grilled noodles. You can add pretty much anything you like. Since I like mine with teriyaki or some other form of meat I make mine with veggies. Oh, for the sauce you can use the traditional "Marin" sauce. But this is a close substitute if you don't have any Marin. Great for potlucks and buffet style dining. Enjoy!

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 thought consomme flavored yakisoba noodles should be delicious, so I tried it out.This is a simple and quick recipe. Recipe by Kyoku

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 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