This is enough to make 3-4 servings of yakisoba noodles, though it scales very easily. No wonder it’s such a popular Japanese street food. It’s so comforting to sit down after a long day with a big bowl of noodles. And, they’re just so darned easy to make, on the table in 10 minutes once you’ve done your prep work. I’m here today to save you a bit of that prep work with this recipe - Homemade Yakisoba Sauce. You may be able to buy Yakisoba sauce and other Japanese sauces from Asian grocery stores, but there is something so much better about it when making it at home, especially because you can customize it to your own preferences. Let’s talk about how to make yakisoba sauce, shall we?
Worcestershire Sauce. Preferably Japanese Bulldog brand. Ketchup. Or use chili-garlic sauce or sriracha for a spicy twist. Soy Sauce. Oyster Sauce. Honey. Or use sugar.
That’s it, my friends. I hope you enjoy my homemade yakisoba sauce recipe. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up! You can also freeze it for 6 months. I make large batches of it and keep it in the fridge for stir frying noodles, but I also use it to mix into other stir fry dishes, salad dressings, and anything else I believe can use a nice burst of flavor. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond, by Tadashi Ono & Harris Salat (affiliate link, my friends!)
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