Description
This Quick and Flavorful Japanese Yakisoba with Cabbage & Carrots offers an easy dinner option that brings the taste of Japanese street food to your kitchen in under 20 minutes.
Ingredients
Scale
- 2 tablespoons Vegetable Oil
- 8 oz Yakisoba Noodles
- 1 medium Onion
- 1 cup Carrots
- 2 cups Green Cabbage
- 4 stalks Green Onions
- 2 tablespoons Worcestershire Sauce
- 2 tablespoons Soy Sauce
- 2 tablespoons Ketchup
- 1 tablespoon Oyster Sauce
- 1 teaspoon Sugar
Instructions
- Step: In a bowl, whisk together the Worcestershire sauce, soy sauce, ketchup, oyster sauce, and sugar until well combined. Set the sauce aside.
- Step: If using instant yakisoba noodles, soak them in warm water for 1–2 minutes until they loosen. Drain well.
- Step: Place a large skillet or wok over medium-high heat until faint smoke rises.
- Step: Add vegetable oil, followed by the sliced onions and julienned carrots. Stir-fry for 2–3 minutes until onions are translucent.
- Step: Add shredded green cabbage and stir-fry for another 2–3 minutes until it wilts and is tender.
- Step: Gently toss in the yakisoba noodles and pour the prepared sauce over the mixture. Stir-fry for 2–4 minutes.
- Step: Stir in most of the sliced green onions, reserving some for garnish.
- Step: Transfer the yakisoba to serving bowls and garnish with reserved green onions.
Notes
Store leftover yakisoba in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water or vegetable broth to revive textures.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Japanese
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: Yakisoba, Stir-fry, Japanese, Quick Dinner, Noodles