2-Minute Yakisoba Sauce Recipe

Course: Sauce

Cuisine: Asian

Prep Time: 2

Total Time: 2

Servings: people

Calories: 704kcal

Author: Platings and Pairings

This homemade Yakisoba Sauce is your new secret weapon for restaurant-quality noodles at home. With a rich blend of savory, tangy, and lightly sweet flavors, it comes together in just two minutes and works as a coating, drizzle, or marinade. One batch and you'll be reaching for it every time you fire up the wok!

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Ingredients

Sauce Ingredients

2 Tablespoons Worcestershire sauce
2 Tablespoons ketchup or use sriracha for spicy
2 Tablespoons soy sauce reduced sodium
1 Tablespoon oyster sauce
1 teaspoon honey or sugar
1 teaspoon mirin
1 teaspoon garlic powder

For the Yakisoba

2 cups napa cabbage or bok choy, chopped
½ yellow onion sliced
½ red pepper sliced
1 medium carrot grated
3 green onions chopped
2 cups mushrooms sliced, crimini, shitake, etc.
1 Tablespoon vegetable oil or other neutral oil
32 ounces yakisoba noodles
½-1 cup water

Instructions

Make the Sauce

In a small bowl, whisk together 2 Tablespoons Worcestershire sauce, 2 Tablespoons ketchup, 2 Tablespoons soy sauce, 1 Tablespoon oyster sauce, 1 teaspoon honey, 1 teaspoon mirin, and 1 teaspoon garlic powder. Set aside.

Make the Yakisoba Stir Fry

Heat 1 Tablespoon vegetable oil in a large skillet or wok. Once hot, add vegetables and saute until tender, 3-5 minutes.
Add 32 ounces yakisoba noodles, yakisoba sauce and ½-1 cup water. Stir fry until noodles are tender. Enjoy.

Notes

Storing

Keep leftover yakisoba sauce in an airtight container in the fridge for 2 weeks. Stir well before using, adding a splash of water if the sauce has thickened.

Tips and Tricks

Make a thinner sauce by stirring in a dash of water at a time, if preferred.
For extra heat, add a drizzle of sriracha or a pinch of red pepper flakes.
Use broth instead of water to thin the sauce while preserving flavor.
Make this sauce ahead - flavors improve after resting in the fridge!
Double the sauce and refrigerate to use in other dishes.
Stir in liquid when serving stored yakisoba sauce as the sauce will naturally thicken when chilled.
Add a boost of flavor by using fresh grated garlic instead of garlic powder.
For ultra-smooth texture, strain the completed sauce through a fine mesh sieve after mixing.
Add citrus zest (yuzu, lemon, or lime) for extra brightness.

Variations

Touch of acidity - Use any vinegar (rice, apple cider, or white wine) or citrus (lemon or lime) for brightness.
Alternative prep and cooking - Use a food processor or blender to combine the sauce ingredients instead of whisking by hand.
Sweetness control - Reduce the honey or sugar for a stronger savory profile. I don't recommend omitting it completely as it helps to provide flavor balance.
Thickening agent - Cornstarch can be added if you prefer a thicker sauce, but the sauce won't be as clear in appearance.
Gluten-free: Use coconut aminos or tamari instead of soy sauce, and choose a gluten-free oyster sauce.

Nutrition