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Japanese Yakisoba with Cabbage & Carrots

Delicious Japanese Yakisoba with Cabbage & Carrots in 20 Min

A quick and tasty Japanese Yakisoba with Cabbage & Carrots, perfect for busy weeknights, full of flavors.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Japanese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stir-Fry
  • 2 tablespoons Vegetable Oil Can be replaced with canola or avocado oil.
  • 12 ounces Yakisoba Noodles Soak instant noodles in warm water for easy handling.
  • 1 medium Onion Thinly sliced for best results.
  • 2 medium Carrots Julienned for quick cooking.
  • 4 cups Green Cabbage Shredded for ease of mixing.
  • 2 scallions Green Onions Slice white/light green for cooking and save dark green for garnish.
For the Sauce
  • 2 tablespoons Worcestershire Sauce Essential for authenticity; avoid substitutes.
  • 3 tablespoons Soy Sauce Low-sodium options work well.
  • 2 tablespoons Ketchup Adjust for sweetness.
  • 2 tablespoons Oyster Sauce Look for vegetarian alternatives if needed.
  • 1 teaspoon Sugar Harmonizes flavors.

Equipment

  • Skillet
  • medium bowl

Method
 

Step‑by‑Step Instructions for Japanese Yakisoba with Cabbage & Carrots
  1. Prepare the Sauce: Whisk together Worcestershire sauce, soy sauce, ketchup, oyster sauce, and sugar in a medium bowl. Set aside.
  2. Soak the Noodles: If using instant yakisoba noodles, soak them in warm water for 1–2 minutes, then drain and toss with vegetable oil.
  3. Heat the Skillet: Preheat a large skillet or wok over medium-high heat, add vegetable oil.
  4. Stir-Fry Vegetables: Add onions and carrots, stir-frying for 2–3 minutes until onions are translucent and carrots soften slightly.
  5. Add Cabbage: Introduce the cabbage and stir-fry for an additional 2–3 minutes until it wilts but retains crunch.
  6. Incorporate Noodles and Sauce: Toss in noodles and pour prepared sauce over; stir-fry for 2–4 minutes.
  7. Add Green Onions: Mix in sliced white/light green parts of green onions, stir for another minute.
  8. Serve and Garnish: Transfer to bowls, garnish with reserved green onion tops, sesame seeds or pickled ginger if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 10gFat: 15gSaturated Fat: 2gSodium: 800mgPotassium: 500mgFiber: 5gSugar: 8gVitamin A: 900IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

This dish can be customized with your favorite vegetables and proteins for variety.

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