Dish · japanese
Yakisoba
Wheat noodles stir-fried on a hot griddle with cabbage, carrot, and pork, coated in a tangy sauce related to Worcestershire. Despite the name meaning fried soba, it uses wheat noodles closer to ramen, not buckwheat.
Where it comes from
Yakisoba developed as inexpensive street food in Japan in the early to mid-20th century, when cooks adapted Chinese stir-fried noodles to ingredients on hand and a Worcestershire-style sauce already stocked in Japanese kitchens from earlier Western trade.
What cooks argue about
The griddle temperature is the fight: high heat chars the noodles and vegetables fast, giving a smoky edge, while a cooler pan steams everything soft and avoids scorching the sauce's sugar.
Versions
Nobody has published a yakisoba here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
cabbage green
carrot