Recipes
Beef Yakisoba
Serves 4
| Prep Time: 5 mins
| Cook Time: 20 mins
| Total Time: 25 mins
You may need: Shichimchi Togarashi
Discover The Recipe
First appearing in food stalls in the early 20th Century, Yakisoba (stir-fried noodles) is now a Japanese street food classic you can make at home in minutes! While Beef Yakisoba is always a hit, you can easily substitute and customize your noodle dish with the protein of choice. Try shrimp, chicken, pork, bacon, tofu, fish, and a selection of your favorite veggies. Much of the flavor comes from the Yakisoba sauce, which is full of sweet and savory goodness.
Beef Yakisoba is very quick and easy to make, yet satisfying as a side or a main meal. Yakisoba is also a perfect recipe to use up ingredients from the fridge like cabbage, carrots, or leafy greens like kale, chard, or spinach. We spice our recipe with a popular spice blend called Shichimchi Togarashi (Japanese 7 spice). Most often served as a condiment on Japanese tables, use a pinch of Togarashi anywhere you want a zesty, peppery, citrusy pop of flavor. Also, try making our Japanese udon noodle soup recipe using Togarashi.
Ingredients
Beef Yakisoba Sauce:
5 Tbsp soy sauce
1 Tbsp Mirin
2 Tbsp Worcestershire sauce
1 Tbsp rice vinegar
2 Tbsp oyster sauce
2 tsp ketchup
2 Tbsp brown sugar
1/2 tsp Piquant Post Shichimchi Togarashi blend
Beef Yakisoba:
1/2 onion, thinly sliced
1 carrot, thinly sliced
3 green onions, cut into 2” pieces
4 cabbage leaves, chopped
1 lbs flank (or skirt or sirloin) steak, thinly sliced
1/2 tsp Piquant Post Shichimchi Togarashi blend
Salt & pepper to taste (optional)
2 Tbsp sesame oil
1 package Yakisoba noodles (or spaghetti noodles)
4-6 Tbsp Yakisoba Sauce (see above)
Notes
If you can’t find Yakisoba noodles, spaghetti is a good substitute.
This dish has medium spice levels. For added spice, add more Shichimchi Togarishi or add red pepper flakes to your Yakisoba sauce.
The Yakisoba sauce can be customized to your preferences: add more brown sugar if you like it sweeter.
Tip: There will be some leftover Yakisoba sauce. You can store this in the fridge for 5 - 7 days, or if you like more sauce add it to your dish.
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
Instructions
First, cook the Yakisoba noodles according to package directions. Drain and set aside.
While the noodles cook, make the Yakisoba Sauce: In a small bowl, whisk all sauce ingredients together to combine. Set aside.
Toss the beef with the Piquant Post Shichimchi Togarashi spice blend. Sprinkle with salt and pepper.
In a large skillet or wok, cook the beef on Med-High until browned on all sides and then drain any excess fat (~5-7 mins). Add the onion and carrot and cook for 1 - 2 minutes. Add the cabbage and cook until barely tender. Add the green onion and cook for 1 minute more. Using tongs, add your noodles to the pan and stir together. Pour in 5 - 6 tbsp of your Yakisoba sauce and toss to combine. Refrigerate remaining sauce for future use.
Alternatives & Substitutions
Beef Yakisoba is super easy to make. But, you can also make this dish with chicken, shrimp or tofu as the protein (or just make it vegetarian)!
Feel like making another Japanese classic? Try using the Shichimchi Togarashi spice to make our Udon Noodle Soup. In this recipe, you'll learn how to make dashi, the savory, classic Japanese broth!
Try our Japanese Togarashi Wings, or our Togarashi 7 Spice Shrimp and Noodles: fresh shrimp and perfectly prepared noodles with stir fried vegetables in a tangy sesame vinaigrette. Yum!
Looking for plant-based alternatives? Try making these amazing vegan Togarashi Fries with Miso Mayo to wow your friends. Or try making this tasty Tofu Donburi.
Shichimchi Togarashi is a typical condiment on Japanese tables. It is a zesty, peppery spice with pops of citrus flavor. The Sansho pepper ingredient is what adds a unique mouth-tingling feeling. You can use a pinch of this spice on any dish where you want a unique pop of flavor.
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Beef Yakisoba
Serves
4
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Piquant Post spice you'll need: Shichimchi Togarashi
Ingredients
Beef Yakisoba Sauce:
5 Tbsp soy sauce
1 Tbsp Mirin
2 Tbsp Worcestershire sauce
1 Tbsp rice vinegar
2 Tbsp oyster sauce
2 tsp ketchup
2 Tbsp brown sugar
1/2 tsp Piquant Post Shichimchi Togarashi blend
Beef Yakisoba:
1/2 onion, thinly sliced
1 carrot, thinly sliced
3 green onions, cut into 2” pieces
4 cabbage leaves, chopped
1 lbs flank (or skirt or sirloin) steak, thinly sliced
1/2 tsp Piquant Post Shichimchi Togarashi blend
Salt & pepper to taste (optional)
2 Tbsp sesame oil
1 package Yakisoba noodles (or spaghetti noodles)
4-6 Tbsp Yakisoba Sauce (see above)
Instructions
First, cook the Yakisoba noodles according to package directions. Drain and set aside.
While the noodles cook, make the Yakisoba Sauce: In a small bowl, whisk all sauce ingredients together to combine. Set aside.
Toss the beef with the Piquant Post Shichimchi Togarashi spice blend. Sprinkle with salt and pepper.
In a large skillet or wok, cook the beef on Med-High until browned on all sides and then drain any excess fat (~5-7 mins). Add the onion and carrot and cook for 1 - 2 minutes. Add the cabbage and cook until barely tender. Add the green onion and cook for 1 minute more. Using tongs, add your noodles to the pan and stir together. Pour in 5 - 6 tbsp of your Yakisoba sauce and toss to combine. Refrigerate remaining sauce for future use.
Notes
If you can’t find Yakisoba noodles, spaghetti is a good substitute.
This dish has medium spice levels. For added spice, add more Shichimchi Togarishi or add red pepper flakes to your Yakisoba sauce.
The Yakisoba sauce can be customized to your preferences: add more brown sugar if you like it sweeter.
Tip: There will be some leftover Yakisoba sauce. You can store this in the fridge for 5 - 7 days, or if you like more sauce add it to your dish.
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
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