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.
Nobody has published a yakisoba recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.