Yaki Soba

I first learnt about Yaki Soba was when my husband came to me and said he just watched an anime that showed this amazing hot dog type bun stuffed with noodles and the dish was called Yaki Soba Pan. Initially, I thought that was the most bizarre combination, not to mention its basically carb-on-carb. We couldn’t find it anywhere in Perth, Japanese restaurants neither could we find this dish in Singapore. My poor husband, bless his heart, went through the Japan Street at NEX shopping centre and went through every Japanese Bakery there to look for this dish but came up empty handed..

Last year, we finally went to Japan for the first time during Autumn and it was the best holiday we’ve been on together in years! So much to experience in Japan not to mention all the different foods and flavours that just drive your taste buds wild! And during one of our convenience store raids for food…. Lo and Behold sitting in the refrigerated section was a shelf of Yaki Soba Pans in all its glory! Soft Hot Dog Bread Roll, stuffed with Yaki Soba topped with pickled Red Ginger Shards, Seaweed Powder and a slab of wasabi butter. To eat it, you have to heat it in the microwave for 30secs and that butter melts through the Yaki Soba and the bread. What should taste carbohydrate overload tasted like heaven! Since our trip to Japan, I’ve learnt to master this Yaki Soba dish and does get regularly requested from the carb loving husband! I hope you enjoy my recipe!

This quantity serves 4.

2 Brown Onions, sliced
1/4 of cabbage, thinly sliced or in small chunks
2 Large carrots, Julienned
Handful of Snowpeas, tips cut and cut in half

8 shitake mushrooms, soaked and thinly sliced
6 stalks spring onions, chopped into 4cm length
x 2 Packets of Yakisoba Noodles
3 Tablespoons of Worchester Sauce
Bottle of Otafuku Yakisoba Sauce
Olive Oil

Pickled Red Ginger
Bonito Flakes
Seaweed Flakes


1. Wash noodles in a colander in the sink with running cold water to loosen them and remove the oily coating on the noodles.

2. Add Olive oil to medium heated wok, Add the Cabbage and stir fry for 2minutes then add Carrot and stir fry for a further minute then add Spring Onions & Shitake Mushrooms and stir fry for another minute.

3. Add the Yakisoba noodles then add half the bottle of Yakisoba sauce and Worchester sauce – Use tongs to toss through the noodles. If you feel depending on amount of previous ingredients, you need to add more Yakisoba – DON’T HOLD BACK!!!

4. Now, add the snow peas and stir through noodles for a further 1-2minutes – until the noodles and sauce are well heated through.
5. Serve Yakisoba with your choice of toppings.

6. Enjoy!

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