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Mom’s Yakisoba(Japanese fried noodles)

Ingredients:

  • 1package ramen noodles
  • 2cups thinly sliced cabbage
  • 1cup thinly sliced onion
  • 2tablespoons cooking oil, divided
  • 1teaspoon ginger powder
  • 1teaspoon sesame oil
  • soy sauce

Directions:

  • Boil noodles in just enough water to cover, including seasoning packet.
  • Saute cabbage and onions in 1 T cooking oil.
  • when noodles are limp, drain and add to skillet with cabbage and onions with remaining oil.
  • Stir to mix and fry noodles.
  • Add remaining ingredients, toss to mix.
  • Serve hot.
  • Serves two.
  • Can be doubled and can add leftover meat like steak, pork, or chicken to make a complete meal.

Reviews:

  • justinsmome

    you can also go to any asian market and find a sauce called otafku yakisoba sauce it will make it a lot more like japan. after being in japan for 3 years when we left we also missed the soba, try it with some mushrooms, and white pepper it adds a lot of flavor

  • justinsmome

    you can also go to any asian market and find a sauce called otafku yakisoba sauce it will make it a lot more like japan. after being in japan for 3 years when we left we also missed the soba, try it with some mushrooms, and white pepper it adds a lot of flavor

  • Sue Lau

    These noodles had a very good flavor that was both easy to make and economical! I did add more noodles to the dish than called for (I was doubled it, but added four packs of noodles), and instead of cooking the noodles in the seasoning packets, I stirred that up with a little water and added part of that to the noodles and vegetables as they fried towards the end to give a little added flavor. I also added chicken to the dish, which I coooked beforehand, adding a little soy sauce and ginger to it as it cooked, which gave it a better flavor than just plain. Very good, and I will be making this dish again!

  • TammieV

    I used to get the best Yakisoba in Salt Lake City. This is awful close to the real thing. No vendors here come close. I cooked thin slices of beef removed them to a bowl ..and threw the onions and cabbage in the same pan adding a bit more oil. What a delicious meal.

  • Sue Lau

    These noodles had a very good flavor that was both easy to make and economical! I did add more noodles to the dish than called for (I was doubled it, but added four packs of noodles), and instead of cooking the noodles in the seasoning packets, I stirred that up with a little water and added part of that to the noodles and vegetables as they fried towards the end to give a little added flavor. I also added chicken to the dish, which I coooked beforehand, adding a little soy sauce and ginger to it as it cooked, which gave it a better flavor than just plain. Very good, and I will be making this dish again!

  • TammieV

    I used to get the best Yakisoba in Salt Lake City. This is awful close to the real thing. No vendors here come close. I cooked thin slices of beef removed them to a bowl ..and threw the onions and cabbage in the same pan adding a bit more oil. What a delicious meal.

  • Anu

    Mmm, very good! I halved the recipe and used 3/4 tablespoon cooking oil and 1/2 teaspoon sesame oil. I flavoured it with 2 teaspoons soy sauce. This was really simple to make and is good for brown bagging because it tastes good cold as well, although your recipe asks for it to be served hot! I will definitely make this again, and perhaps add a few more veggies.

  • Lorac

    Warning this could be addicting! DH and I just wanted something simple for dinner tonight and this was perfect. I doubled the recipe, added 1 lb of ground pork and saved some of the noodle cooking liquid to add a little extra flavor. I had visions of having leftovers for breakfast, – it’s gone not a single noodle left.

  • Charmie777

    5 stars for simplicity and great flavor!

  • Lorac

    Warning this could be addicting! DH and I just wanted something simple for dinner tonight and this was perfect. I doubled the recipe, added 1 lb of ground pork and saved some of the noodle cooking liquid to add a little extra flavor. I had visions of having leftovers for breakfast, – it’s gone not a single noodle left.

  • happylilhappa mitsuko

    My family owns a cheese roll and noodle house in japan. So when it comes to soba, I’m very picky. This recipe wasn’t bad at all. It was easy to make. I substitued the ramen for a more traditional style yakisoba noodle. I also opted for fresh ginger (about 1/2 tsp). Then I added more vegitables and chicken. Chicken isn’t exactly traditionaly popular in yakisoba. Nonetheless, it was tasted fine. I’d suggest using pork, if you have it on hand.

  • Charmie777

    5 stars for simplicity and great flavor!

  • Stewie

    We love yakisoba around here and this was just delicious! I sometimes use packages of stir-fry vegetables in my yakisoba so I opted to add a few more to this–carrots and bean sprouts. Thanks for the great recipe, which I will definitely make again!

  • Anu

    Mmm, very good! I halved the recipe and used 3/4 tablespoon cooking oil and 1/2 teaspoon sesame oil. I flavoured it with 2 teaspoons soy sauce. This was really simple to make and is good for brown bagging because it tastes good cold as well, although your recipe asks for it to be served hot! I will definitely make this again, and perhaps add a few more veggies.

  • papergoddess

    I’ve been searching for this recipe for a long time, and finally found it. They serve this at several Chinese buffets in this area, not sure what they called it, but I love it. I used angel hair pasta and green onions, added mushrooms just because I had some I wanted to use up, and added a half cup chicken broth. I’ve made this twice this week, even husband and daughter who “don’t eat cabbage” loved this.

  • Sparx
  • Sparx
  • Stewie

    We love yakisoba around here and this was just delicious! I sometimes use packages of stir-fry vegetables in my yakisoba so I opted to add a few more to this–carrots and bean sprouts. Thanks for the great recipe, which I will definitely make again!

  • papergoddess

    I’ve been searching for this recipe for a long time, and finally found it. They serve this at several Chinese buffets in this area, not sure what they called it, but I love it. I used angel hair pasta and green onions, added mushrooms just because I had some I wanted to use up, and added a half cup chicken broth. I’ve made this twice this week, even husband and daughter who “don’t eat cabbage” loved this.

  • happylilhappa mitsuko

    My family owns a cheese roll and noodle house in japan. So when it comes to soba, I’m very picky. This recipe wasn’t bad at all. It was easy to make. I substitued the ramen for a more traditional style yakisoba noodle. I also opted for fresh ginger (about 1/2 tsp). Then I added more vegitables and chicken. Chicken isn’t exactly traditionaly popular in yakisoba. Nonetheless, it was tasted fine. I’d suggest using pork, if you have it on hand.

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