Japan Main – Yakisoba Fried Noodles

For the main course, we opted for yakisoba fried noodles. Soba noodles are used in Japanese cooking and are a little different to the egg noodles we normally have — they are made of buckwheat and were very brittle when uncooked, but became almost gelatinous (in a good way) once cooked.

For this dish we adapted a recipe from the Japan Centre, just switching out a couple of the vegetables. The recipe also called for yakisoba sauce which we couldn’t get in time, so we made our own using a recipe from The Fork Bite. We used soy sauce in place of oyster sauce and white wine vinegar instead of rice vinegar.

Once all the veg was chopped and stir-frying in the pan (we used toasted sesame oil instead of sunflower oil for a little more flavour), the noodles went on to boil for about 6 minutes. We then drained them, added them to the pan along with the sauce, and stir-fried everything for a couple more minutes.

This dish was so tasty — the perfect level of umami and quick to make. We crumbled some Itsu dried seaweed sheets on top to serve.

The recipe made a generous amount, so it’s perfect for a crowd or great as leftovers the next day. Let us know on our socials if you give this a go!