Japanese Yakisoba Noodles - Marion's Kitchen
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- เผยแพร่เมื่อ 20 พ.ค. 2019
- This Japanese noodle stir fry uses simple pantry ingredients to make the yakisoba sauce from scratch. Japanese yakisoba noodle stir fry is much easier than you think to make at home.
Get the recipe: www.marionskitchen.com/yakiso...
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients. - แนวปฏิบัติและการใช้ชีวิต
I made this with marbled beef slices instead of pork and broccoli instead of cabbage and it was still amazing. (just what I had in the fridge to use)
Lived in Yokohama in the 60's while in High School. ( Navy Brat ) Yo-Hi didn't have a lunchroom so I headed a few blocks from the school to a small soba shop and had this dish at least once a week.. Thanks for the memories and the thought to make this dish with my wife. Many Thanks
This channel is my fix for Asian cuisine, especially stir fry
Good channel, for those people who can't understand Japanese but love those foods to learn how to make it.
I love the earings... adds a little extra flavor to your cooking!
Aw thank you!
Again, another epic recipe by chef Marion. Too many recipes to try! 🥢🥡🍚🍛
Love your videos and how frequent they are. You have definitely given me more confidence in cooking by aiding me with these recipes. Either they're really simple or your explanations are always on point. Thanks so much!
How kind of you to write such a thoughtful comment :-) Thank you so much!
Marion's Kitchen do you sell your sauces in Canada as we have national Asian chains T & T supermarket and H Mart that would be ideal to showcase your sauces
Great recipe Marion! I'm so glad I found this channel. I would love to see a Thai twist on this recipe.
Great recipe! Been looking for a stir fry recipe to try and yours looks amazing! Think I’ll try it, thank you!
I've used this method for all my noodles when I stir fry ever since I saw you do this in a previous video. If the noodles are dry rather than fresh from the packet I leave them in the hot water while I get on with the rest of the cooking and add them in at the end to allow them to cook through. It's genius and I never have to worry about overcooking my noodles.
I just made this but with chicken and shrimp instead of pork. 10/10. The sauce is delightful and would probably work with other noodle dishes. Thanks Marion!
I LOVE THIS RECIPE!!! I made it today, soo good
HALLELUJAH! That was the EXACT recipe I've been searching on your channel! :D It's pretty similar to what I've been doing, but I also add a tiny bit of hoisin to the sauce and I let the noodles get a little crunchy before moving them around. :) Also, this specific kind is hard to find (it takes weeks for them to restock the shelf whenever I buy them all, "all" as in "they stock them two packets at a time") so I usually end up using dry Chow Mein noodles. I like that they contain only flour and water, nothing else. They're thinner but they do the trick when the other kind is unavailable.
Hello Marion, I made this tonight with whatever I have in the fridge. Instead of soba I used udon and made the sauce according to your measurements and it turned out great. My Japanese neighbour says the flavours are authentic!😋 Thank you for the recipe, I will never buy the packages again now I have the sauce recipe!
Looks delicious. Thanks, Marion
I will have to make this, I believe my wife would love it...No super spicy ingredients! Looks gorgeous!
I love to make yakisoba noodles. I can't find the correct noodles in my area but I have used both ramen noodles and Japanese stir-fry noodles. Both work well. I have not tried adding the Worcestershire sauce and ketchup. I will have to try that. I do like mine spicy so I add some Szechuan peppercorns and chopped chilis.
Roby Love oooooh I like the idea of adding some spice Roby! 👌
Enjoyed trying this at home🤩
Most of all I really enjoy watching you cook...
I used to cook this kind of noodles, it's yummy.
The food you make is divine.
Marion, you are a hit! love listening to you and making your dishes.
We're glad you enjoy them! -Team Marion's Kitchen
Another great recipe, really loving your channel. I have made some great meals learning from you.
Japanese Yakisoba is one of my favorite's thanks for sharing.
simple, beautiful and delicious recipes as usual...... always delight to watch your videos.... you go lady...
I just love your cooking! 😋😋😋
Made this last evening, family loved it !
Another awesome recipe! My shopping list just got longer 😂
I am one of your biggest fan okay , I luuuuuuuvvvvvv your cooking so much , you are the Queen of asian cuisine , xoxo 😘 from France 🇫🇷
Hi marion👋
I've been watching your noodles series since 8 am and now its 8.35 in malaysia.i guess im lovin all those magical flavor that i didnt taste and i really enjoy the noodle marathon on your channel. Not to forget...love your personality...so polite,motherly and of course a great teacher.😍 im a fan instantly after the first video ive watched😆.continue inspiring and spreading good vibes through your content🙌🙌🙌
Gotta continue watching😁.
Looks delicious 😋
Thank you!
your killin me it always looks delicious. thank you
this loooooks delicious!!
Yummy I gotta try this.
Thanks Marion I'll try these
Watching from Switzerland every day
I love yakisoba.
0:13 more of this editing please........ love from cali
My favorite! You're awesome!
If you will try this recipe don’t forget to change the cutting board from meat to veggies to avoid contamination
Can you please make a video of how to cook “Singapore noodles” recipe with shrimp, fried egg?
Wow I love noodles 😍❤️❤️
I like using Bulldog tonkatsu sauce on my yakisoba. Looks good!
Thats the pan i use its roomy u r fantastic lovely! HAPPY NEW YEAR ! : )
Yummy
Noodles are the best 🤤
Love your videos, and all ur recipes, just like to know, is it okay to use chicken instead of pork? Thank you. 🌷🌷
Yummy!!
Mmm now I'm hungry😋😋
I made the spicy korean version of this dish just tonight !
A feast for our sore eyes and the perfect soothing agent for our sizzling palettes, that is simply sensational!!
Thanks so much Christopher!
Luv d way u speak🤗🤗🤗
I wanna eat this!!.... 😋
A recipe without peppers… Thank you I'm allergic to peppers...I love this!
thank you for your recipe. i tried it and i love it! i would like to know how much of soy sauce, oyster sauce, catsup and Worcestershire sauce should I use?
I can smell it from here! 😊👌💯
Make me hungry young Lady...I love japanese food
Nice! I like to add Japanese mayonnaise (Kewpie) and Japanese chili powder... so tasty!
Ummm is right! This dish has depth. I love your cooking because of the layers of flavors. These noodles are very tempting. Would you recommend any other cut of pork? Pork belly is not readily sold in my local stores. Great video as always!😋😋😋
You can buy at almost any Asian store. I don't know where you live but H- Mart is where I usually go.
Hi Amber! Always lovely to see a comment from you :-) So any protein will work here...chicken, beef, seafood or tofu! :-)
Marion's Kitchen thanks for the reply, your videos are so refreshing to watch. I look forward to every one. You make everything look simple. 🥰
Oh Marion yet another fantastic meal. Would you know of a noddle that does not have carbohydrates in them I would be ever so grateful.
I followed the sauce recipe, but think I used 3 tbsp Worcester sauce instead of 4. Turned out well. Made it for dinner tonight with less noodles (single gal) and have two bonus meals. Had a couple of pork chops in the freezer for protein
I have frozen udon noodles so I will be using those. Thanks!
I'm never gonna make any of these recipes lol but I love watching you and hear your Australian accent and sizzling food. Aaaah who else?
Hi Marion!
Could you put up some recipes for pickeled stuff like the ginger you added at the end?
Hi Marion what can I use instead of oyster sauce
Gotta love that yakisoba sauce.
Also, for the noodle cakes, I usually add a bit of sake, place it in a bowl and cover with cling wrap, then nuke it for a minute or two. The noodles also get seared first before making the veggie-meat saute then returning the noodles to the mix just before the end and caramelizing (almost scorching) the sauce more.
yes Marion u sure learn from mama : ) i like this , thanks friend.
ありがとう！！
I am here for her to get to 1m 😍.
Hello marion what if can't find shitake mushroom? Can I use other type of mushroom. Thanks
Your recipes are always so easy and accessible. I'm so tired of seeing chiefs promote their recipes with ingredients nobody has heard of hahahah. Thanks! 💖
My mouth is watering. 😍🤤
Love from México. ❤
I got a packed ramen noodles with almost the same texture as what you're using, can i use that for a yakisoba?
Can i add tonkatsu sauce in the stir fry?
Hi Marion, are you sure the yakisoba sauce recipe is correct on your website? There's no sugar listed even though its in the video and 4Tbsp of worcestershire seems like a lot.
I noticed that too. It might be that sweet dark soy sauce (kicap manis?) equals dark soy sauce + sugar. And regarding the worcestershire sauce: i'm not sure if she uses the milder Japanese version or the Western Lea & Perrins brand.
YOUR AMAZING 😉
Hi Marion! Can chicken, beef, or shrimp, ( or all 3), be used instead of pork?
This looks mouthwatering!
Thank you!
GolDreadLocks yes you can :3
@@Bobtuk7
Thanks for that!
Should a yakisoba noodles recipe contain tonkatsu sauce? Just curious. I’ve made this recipe and it’s delicious, but was just wondering about the sauce.
Can you use brown sugar instead of white sugar?
What type of Worcestershire sauce did you use? The British (leah and perkins) or the Bull dog brand of Japanese style Worcestershire sauce? Please and thank you
Damn, that looks amazing!
how did you cut the carrot like so?
looks delicious. However I am not so sure about oil along with pork belly. Personally I would start with the pork belly (no oil) and shortly after add in your onions.
I'd sprinkle a bit of sesame oil to bring it all together.
Hi Marion ! I don’t know why but when i use soy sauce and oyster sauce I don’t get the same result as you neither Colors or taste ❤️❤️
Could i use a different cut of pork than the bacon you used, like say maybe pork tenderloin?
please do miso soup.
Similar noodles are sold in the US, just poke a hole in the bag and microwave it for a minute.
Tip from an Asian: you can use very fatty pork belly in dishes that call for it, like roast pork or braised pork. For a dish like this, less fat is preferable. So it depends on the dish.
😍🍲
please do a recipe using chicken hearts
It must be very palatable
Why am I not able to open the recipe in the link below?it's showing 403 forbidden. I just can't understand why
What kind of oil is best for stir fries?
I generally use vegetable oil, rice bran oil or peanut oil. These are all great for Asian food because they have a neutral flavour and have a high smoke point 😊👍
Marion's Kitchen thank you Marion, I love your videos..
Please INGREDIENTS inbox mention
Could I use Buckwheat Soba noodles or Ramen noodles If i dont have access to the ones you use?
Yakisoba is not prepared with buckwheat noodles. You can use ramen noodles.
How did you get the carrot so finely cut?!
she almost certainly used a mandolin slicer with the teeth attachment
what can u use instead of pork belly?
For most of these stir frys you can easily switch proteins for any youhave on hand.
Pork, chicken, tofu even ground beef.
The only limit is your imagination! Hope that helps 🤙
What is this substitute that I could use for oyster sauce cuz I'm allergic to seafood?
You can use vegan oysters sauce made with mushrooms.
Can the sauce have North American Worcestershire sauce or does it need to be the more Japanese kind (I've heard they are different)?
I assume Japanese people will use the Japanese version of Worcestershire sauce which is milder and less sour than the famous Western Lea & Perrins brand. So, the question remains: which one is used by Marion in her recipe? I have no idea.
Dont we need salt or i missed it?