Making fresh udon noodles
Hiyashi chuka
Soba noodles and tsuyu
Mixed vegetable ramen
Soba and coriander pesto
Noodle nori rolls
Noodle and spinach salad
Vegetable rice
Mushroom rice
Stuffed mushrooms
Introduction :: Soups and dashi :: Egg dishes :: Sushi :: Fast food :: Noodles and rice :: Side dishes :: Desserts
Serves 2 to 3
Although soba is mentioned in the name of this dish it is usually made with egg noddles but you could use buckwheat noodles if you wish. This recipe calls for a bottled Yakisoba sauce which is worth looking for in your local Asian / Japanese supermarket or ordering online as it makes this simple dish. If you want to use an alternative homemade sauce use tonkatsu or yakitori sauce instead.

You must try this it is so quick and delicious!

125g egg noodles
little vegetable oil for frying
1 small onion
1 small carrot
6 babycorns
12 mangetout or snow peas
1 small red pepper
8 asparagus tips
1 pak choi
3 to 4 tbsp yakisoba sauce
nori seaweed, sesame seeds and pickled ginger for garnishing.

First of all cook your noodles in plenty of boiling water for 3 to 4 minutes and then cool under cold running water. Drain.
Heat a little oil in a frying pan or wok and start to stir fry the sliced onion, thinly sliced carrot, babycorn, thinly sliced pepper and asparagus tips. Do this for five minutes until the vegetables have started to brown and are slightly softened.
Add the pak choi leaves and continue to stir fry for 1 more minute.
Add the water and the noodles and allow the steam from the pan to warm the noodles through. Add the yakisoba sauce, mix everything together thoroughly, and serve immediately. Garnish with nori seaweed, pickled ginger and sesame seeds.
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Yakisoba sauce is a pre made sweet sauce used in the making of yakisoba. It tastes a little like a fruity version of worcester sauce. It is available online and is a useful addition to any food cupboard as it keeps well and is a delicious seasoning.