Yakisoba is a classic Japanese stir-fry dish with egg noodles, veggies, and usually a protein. In this recipe, I use thin-sliced beef but you could substitute chicken, shrimp, pork, tofu, veggies, or whatever you’d like. Be sure to get all of your ingredients prepped and ready to go because the actual cooking time is really quick.
- 10-12 oz. fresh Chinese or Japanese egg noodles
- 1 Tbsp sesame oil
- 3 Tbsp peanut or canola oil
- 6-8 oz. thin sliced beef, such as flank steak
- 3 cloves garlic, peeled and minced
- 1/2 medium onion, thinly sliced
- 1 cup snow peas, sliced or whole
- 1 cup shredded carrot
- 1 Tbsp fresh ginger, peeled and grated
- 1 bunch scallions, white and light green parts only, chopped
- 2 Tbsp oyster sauce
- 1/4 cup soy sauce
- 2 Tbsp mirin
- 1/4 tsp white pepper
- Hot chili oil, to taste (optional)
- Cook the noodles according to directions until just al dente. Drain in a colander and toss with the sesame oil. Set aside.
- In a wok or large skillet over medium-high heat, cooked the beef in the canola or peanut oil until still a little pink, stirring.
- Add the garlic to the wok and cook with the beef, 30 seconds or so.
- Toss the onion, carrot, ginger and snow peas into the wok and stir-fry, stirring frequently, until the veggies have softened a little.
- Add the cooked noodles to the wok. Toss the noodles with the beef and veggies, then add the scallions.
- Add the oyster sauce, soy sauce, mirin and white pepper to the wok and toss until the noodles are thoroughly coated.
Season with chili oil, if desired, or pass it separately at the table.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.