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| Type | Japanese noodles |
|---|---|
| Place of origin | Japan |
| Main ingredients | Noodles (wheat flour),Worcestershire sauce, pork or chicken, vegetables (usually cabbage, onions, and carrots) |
| Variations | Sara udon,yaki udon |
Yakisoba (Japanese:焼きそば,[jakiꜜsoba],transl. 'fried noodle') is a Japanese noodlestir-fried dish. Usually,soba noodles are made frombuckwheat flour, but soba inyakisoba are Chinese-style noodles (chuuka soba) made fromwheat flour, typically flavored with a condiment similar toWorcestershire sauce. The dish first appeared in food stalls in Japan around the 1930s.[1]
Yakisoba is prepared byfrying ramen-style wheat noodles with bite-sized pork and finely chopped vegetables like cabbage, onions, bean sprouts, and carrots.[2] It is then flavored withJapanese-style Worcestershire sauce, salt, and pepper.[2] It can be served with a variety ofgarnishes, such asaonori (seaweed powder),beni shōga (shredded pickled ginger),katsuobushi (bonito fish flakes), orJapanese-style mayonnaise.[2]
Yakisoba can be served on a plate either as a main dish or a side dish.
In Japan, noodles piled into a bun sliced down the middle and garnished with mayonnaise and shreds of red pickled ginger are calledyakisoba-pan (pan meaning "bread") and are commonly available at convenience stores[3] and school canteens.[4][5]
Sometimesudon is used as a replacement for the ramen-style noodles and calledyaki udon.
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Sōsu yakisoba was thought to be invented in the post-WWII era, but recent studies indicate it appeared around the end ofTaishō or earlyShōwa (1926–1989) periods.
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