Yakisoba, which translated from Japanese means “fried buckwheat,” is a delicious noodle dish served with a variety of vegetables and topped off with something like bonito flakes or Sansho pepper. You could even use Furikake Seasoning, even though that is predominantly a rice seasoning in Japan.

When making your quick, delicious yakisoba, start with the thick vegetables first to ensure they are cooked all the way through. Then turn your attention to the smaller, faster cooking vegetables. We added things like carrots, cabbage, and broccoli, but you could easily swap those out for other things like sweet potato or squash.

The sauce is the best part of this recipe. Jeff called the sauce the star of the show. It is actually a combination of other sauces and a few ingredients like coconut sugar and sansho pepper that make the flavor truly stand out. This is a super easy recipe, it’s quite flavorful, and truly only takes a few minutes to toss together. Our taste testers loved it both with and without the Furikake Seasoning, which is optional.

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Prep Time: 10 min.
Cooking Time: 10 min.
Cuisine: Japanese
  • 5 oz. Soba noodles
  • 1/2 head Napa cabbage, sliced thin
  • 3 carrots, julienned
  • 1 cup broccoli, cut small
  • 4 scallions, sliced thin
  • 2 Tbsp Canola or Vegetable oil
  • 6 Tbsp Yakisoba sauce
  • Optional: Furikake Seasoning, Nori Flakes or Bonito flakes for garnish
  • 4 Tbsp Soy sauce (for Yakisoba Sauce)
  • 2 Tbsp Worcestershire sauce (for Yakisoba Sauce)
  • 2 Tbsp Oyster sauce (for Yakisoba Sauce)
  • 1 Tbsp Rice vinegar (for Yakisoba Sauce)
  • 1 Tbsp Ketchup (for Yakisoba Sauce)
  • 2 tsp Coconut Sugar (for Yakisoba Sauce)
  • 1 tsp Hoisin sauce (for Yakisoba Sauce)
  • 1 Tbsp Ginger root, finely minced (for Yakisoba Sauce)
  • 2 tsp Sansho pepper, ground (for Yakisoba Sauce)
  1. Make Yakisoba sauce. In a small bowl, combine all Yakisoba sauce ingredients together and whisk well. Set aside.
  2. Cook noodles as directed on package, but one minutes less. While noodles are cooking, prep vegetables.
  3. In a wok heated to medium-high, add 2 Tbsp canola oil. Add carrots first and cook for 2 minutes. Add cabbage, broccoli and scallions and cook for 3 minutes. Remove vegetables from wok and set aside.
  4. Add cooked noodles to wok and cook for one minute. Add 6 Tbsp yakisoba sauce, and vegetables and toss in wok to coat the noodles and vegetables. Cook for 1 minute.
  5. Serve Yakisoba with Furikake Seasoning, Nori Flakes, or bonito flakes.