Yakisoba Fried Noodles (JAPAN)
Learn how to make this Yakisoba Recipe from Global Street Eats with Devan Rajkumar—Japanese-style stir-fried noodles—is sweet, smoky, and packed with umami. A cornerstone of Japanese street food culture, Yakisoba brings together chewy noodles, thinly sliced pork, and stir-fried vegetables glazed in a tangy-sweet sauce.
As featured on Global Street Eats with Devan Rajkumar, this recipe captures the sizzling energy of Japan’s outdoor food stalls, where sizzling woks, fragrant steam, and lively conversation fill the air. It’s fast, comforting, and deeply satisfying—an everyday classic that proves simple food can deliver extraordinary flavor.
The Inspiration
Wander through a Japanese street festival (matsuri), and you’ll find yakisoba sizzling on teppan grills, served piping hot in paper trays and eaten with chopsticks while walking. It’s a street food that bridges generations—a dish you can smell before you even see the stand.
Devan Rajkumar, exploring Japan for Global Street Eats, found Yakisoba to be one of the best expressions of Japanese comfort food. “Everyone knows ramen, but Yakisoba is the real taste of home,” he says. “It’s fast, flexible, and designed for flavor first.”
Balancing meat, vegetables, and noodles in a perfectly glazed sauce, this version respects Japan’s tradition while adding Devan’s signature precision: timing, seasoning, and heat all coming together in one dynamic dish.
Ingredients
Stir Fry:
- 500 g Chinese wheat noodles
- 150 g pork belly, thinly sliced (choose a leaner piece with more visible meat)
- ¼ tsp (1.2ml) salt
- ¼ tsp (1.2ml) black pepper
- 100 g cabbage, cut into matchsticks
- 100 g carrots, cut into matchsticks
- 1 small onion, sliced thin
- 1 tbsp (14.8ml) grated garlic
- 3 tbsp (44.4ml) neutral oil such as vegetable or canola oil
Sauce:
- 2 tbsp (29.6ml) soy sauce
- 2 tbsp (29.6ml) oyster sauce
- 1 tbsp (14.8ml) Worcestershire sauce
- 1 tbsp (14.8ml) sake
- 1 tbsp (14.8ml) mirin
- 2 tbsp (29.6ml) ketchup
- ¼ tsp (1.2ml) black pepper
- ½ tbsp (7.4ml) toasted sesame oil
To Finish:
- 2 scallions, green parts only, thinly sliced
- Red pickled ginger matchsticks
- Bonito flakes
- 1 sheet of nori, ground to powder
Methods
- Cook noodles according to package instructions until just al dente. Drain and rinse under cold water.
- Stir together all the sauce ingredients in a small bowl and set aside.
- Heat oil in a large wok over high heat until shimmering. Add the pork belly and onion and cook, stirring and tossing constantly, until the pork and onion are browned, about 3 minutes.
- Add the carrot, cabbage, and garlic to the wok and cook, continuing to toss constantly, for 2 more minutes. Season the stir fry with salt and black pepper.
- Add the noodles to the wok and toss. Pour in the sauce and continue tossing until the sauce has been absorbed by the noodles, about 1 to 2 minutes.
- Serve topped with scallion greens, red pickled ginger matchsticks, bonito flakes, and nori powder.
Serving Suggestion
Enjoy this Yakisoba Recipe family-style or packed into bento boxes for an easy lunch. It’s excellent alongside Japanese fried chicken (karaage), tempura, or gyoza.
For street-style serving, portion into disposable trays and top with bonito flakes—the residual heat will make them dance, a signature touch of Japanese food stalls.
Pair with chilled green tea or Japanese beer for the complete yatai (street stall) experience.
Final Thoughts
This Yakisoba Recipe celebrates the artistry of Japanese street food—simple ingredients transformed through heat, timing, and balance. As Devan Rajkumar demonstrates on Global Street Eats, the key lies not in complexity but in precision: sweet, salty, and smoky notes coming together seamlessly.
Yakisoba embodies the spirit of Japan’s food culture—humble, fast, and full of heart. With this recipe, you’re not just cooking noodles—you’re recreating an icon of flavor that has fed generations.
From the clang of the wok to the scent of sesame and soy, every element reminds you why street food remains timeless—comforting, flavorful, and meant to be shared.