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 noodle stir-fried dish. Usually, soba noodles are made from buckwheat flour, but soba in yakisoba are Chinese-style noodles (chuuka soba) made from wheat flour, typically flavored with a condiment similar to Worcestershire sauce. The dish first appeared in food stalls in Japan around the 1930s. [1]
Yakisoba is prepared by frying ramen-style wheat noodles with bite-sized pork and finely chopped vegetables like cabbage, onions, bean sprouts, and carrots. [2] It is then flavored with Japanese-style Worcestershire sauce, salt, and pepper. [2] It can be served with a variety of garnishes, such as aonori (seaweed powder), beni shōga (shredded pickled ginger), katsuobushi ( bonito fish flakes), or Japanese-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 called yakisoba-pan (pan meaning "bread") and are commonly available at convenience stores [3] and school canteens. [4] [5]
Sometimes udon is used as a replacement for the ramen-style noodles and called yaki udon.
Sōsu yakisoba was thought to be invented in the post-WWII era, but recent studies indicate it appeared around the end of Taishō or early Shōwa (1926–1989) periods.