This recipe for a traditional Japanese Yakisoba is a budget-friendly stir fried noodle dish that is perfect for using up leftover meat, like pork, chicken, or turkey.
Yakisoba is a Japanese noodle dish that literally translates to grilled (yaki) noodles (soba). This Japanese dish has a heavy Chinese influence and is very similar to Chinese Chow Mein. Both dishes feature stir fried noodles, however, Chinese chow mein uses wheat noodles that are often fried crisp or nearly crisp before being mixed or topped with the stir fried vegetables.
Yakisoba can use either wheat noodles (like ramen) or traditional buckwheat noodles (soba noodles). The noodles are stir fried with meat and vegetables. The dish is incredibly versatile and you will find many versions using different meats and vegetables. Amidst the variations, pork seems to be the most common meat and carrots and cabbage are the most frequently used vegetables.
Once the vegetables and meat have cooked and the cooked noodles have been added and sauteed briefly, a sweet and slightly salty sauce is added to the pan. You can find Yakisoba sauce sold in specialty Asian stores, but the ingredients used to create the traditional Yakisoba flavor can be made using ingredients you probably already have in your pantry and fridge: soy sauce, Worcestershire sauce, and sugar.
Like most noodle dishes, Yakisoba comes together incredibly quickly, making it a perfect weeknight meal for using up whatever meat and vegetables you have on hand. And, while Japanese noodles are traditional to use, you could even use spaghetti or linguini noodles if that’s what you have on hand!
With big holiday dinners coming up, we are already thinking about the best part: leftovers!!
One thing we love about Asian noodle dishes is that they are so versatile. You can take the concept and throw in any combination of meats and veggies, even change up the sauce depending on your family’s taste. While pork is the most traditional meat to find in Japanese Yakisoba, we decided to try it out with some leftover turkey. And, while not incredibly traditional, the dish is incredibly tasty with turkey. So, after you’re sick of second and third Thanksgiving from all the leftovers, this is a great way to re-invent them.
- 3 Tbsp Worcestershire Sauce
- 2 Tbsp ketchup
- 2 Tbsp soy sauce
- 1 tsp brown sugar
- 6 oz dry noodles: soba noodles, ramen, spaghetti, or linguini
- 1 Tbsp peanut or sesame oil
- 2 carrots, julienned
- 1 onion, sliced
- ¼ lb cabbage, sliced thin
- 1 c cooked turkey, diced
- 2 green onions, sliced, for garnish
- In a small bowl, combine sauce ingredients. Set aside.
- Cook the noodles in boiling water to al dente according to your packaged instructions. Drain and cool the cooked noodles in cold water. Set aside.
- Heat oil in a wok or large skillet. Add the carrots and onions. Sauté for 2-3 minutes over medium high heat, until bright and starting to soften. Add the cabbage and continue to cook, 1-2 minutes. Add the turkey, and continue to sauté until it is heated through. Finally, add the drained noodles and sauté until heated through.
- Add the sauce to the mixture in the wok, tossing to coat completely. Taste the noodles and adjust the seasonings to suit your taste.
- Garnish with green onion slices to serve.
As we get into the holiday season budget friendly meals are more important than ever, which is why this week the Sunday Supper crew is bringing you a collection of budget friendly recipes to keep your dinners interesting and tasty, without breaking the bank. Thanks to Shelby from Grumpy’s Honeybunch and Caroline from Caroline’s Cooking for hosting us!
Bean and Bacon Soup by Hezzi-D’s Books and Cooks
Mexican Turkey Bean Soup by What Smells So Good?
Pasta e Fagioli by The Food Hunter’s Guide to Cuisine
Turkey and Dumpling Soup by Palatable Pastime
Vegan Broccoli Cheese Soup by Pancake Warriors
Black Bean and Bell Pepper Quesadillas by My San Francisco Kitchen
Cajun Blackened Chicken Thighs by Feeding Big
Chicken Enchilada Casserole by Cosmopolitan Cornbread
Chicken Enchiladas by The Freshman Cook
Chicken Piccata by Monica’s Table
Chicken Tetrazzini by Renee’s Kitchen Adventures
Chimichurri Chicken Thighs by Life Tastes Good
Dutch Baby Pancakes by Brunch with Joy
Easy Cheesy Egg Breakfast Bake with Potatoes and Sausage by From Gate to Plate [or breakfast]
Easy Crockpot Spaghetti Sauce by Fantastical Sharing of Recipes
Egyptian Rice and Lentils by Wholistic Woman
French Onion Soup Twice Baked Potato by Sew You Think You Can Cook
Gnocchi with Fennel and Pork by Caroline’s Cooking
Italian Baked Chicken by A Day in the Life on the Farm
Lasagna Stuffed Acorn Squash by Cupcakes & Kale Chips
One-Pot Creamy Chicken and Noodles by A Kitchen Hoor’s Adventures
Orzo with Leftover Turkey and Sweet Potatoes by Cooking Chat
Sauteed Vegetables by Party Food and Entertaining
Turkey Sausage and Pasta by Cindy’s Recipes and Writings
Twice Baked Sweet Potato Bar by Momma’s Meals
Yakisoba (Japanese Stir Fried Noodles) by Curious Cuisinere
And more saving suggestions from the Sunday Supper Movement:
Budget-Friendly Meal Ideas for #SundaySupper
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