In the Kitchen: Yakisoba Noodles with Vegetables

A delicious Japanese inspired dish that you can cook in bulk and enjoy for a few days. Photo courtesy of Craig Volpe.

With school back in session, our schedules tend to get even busier. And cooking a meal for the family can be a difficult task.

Chef Becky shares a recipe that you can do in bulk with two different sauces, one for the kids and the other for adult tastes. You can even pack these meals in your kids lunch.

Yakisoba: Japanese Noodles with Lots of Veggies


½ head green cabbage, cut into ½ wide ribbons

1 small yellow onion, cut into ¼ inch wide slivers

1 tablespoon garlic, minced

1 pound carrots, peeled and cut into ¼ inch coins

1 pound broccoli, cut into florets

5 pounds fresh Yakisoba noodles (in the refrigerated section, near tofu) loosened

¾ cup oil

1/2 teaspoon black pepper

Kid Friendly Sauce

¾ cup soy sauce

1/2 cup brown sugar

Traditional Sauce

½ cup Worcestershire

2 tablespoons ketchup

¼ cup oyster sauce

2 tablespoons brown sugar

Optional Ingredients

Pork or chicken

Sesame oil

Pickled ginger

Green bell pepper

Bean sprouts


1/2 cup green onion, cut diagonally

Sesame seeds

Sesame oil


Soy Sauce

Prepare all ingredients before cooking.

It’s convenient to use several large skillets all at once for this big-batch recipe.

Start by loosening the noodles with your fingers. It’s easier if they are room temperature.

Preheat large skillets to medium-high heat with 2 tablespoons oil in each.

Divide noodles between skillets. Season with black pepper. Fry for about 2 minutes, then flip over. Continue frying on the other side until noodles are crisped.

Combine the soy sauce and brown sugar. Stir well and then drizzle over the noodles. Once the noodles absorb the sauce, remove them from the pan.

Next, we will be stir-frying the vegetables.

Add 1 tablespoon oil to your extra large skillet. Stir-fry the vegetables. The cabbage, carrots, and broccoli will require slightly different cooking times, so I cook them one at a time to ensure they stay crunchy.

When it’s time to stir-fry the onion and garlic, I recommend turning the heat down to medium, to prevent burning.

Once all of the vegetables are cooked, add the noodles and all of the vegetables back to the pan. Turn the heat back up to medium-high, and heat everything through, stirring constantly.

Divide into bowls and serve with garnishes on the side for guests to add their own green onions, sesame, hot sauce, etc.

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