Spicy Beef Yakisoba Stir Fry

Beef yakisoba is a quick & easy Japanese noodle stir fry, my version adds a little spice & a homemade sauce using easy-to-find ingredients.

This recipe is a fabulously quick dish that is nice and easy to cook and takes around 15 minutes to prepare and under 10 minutes to cook.

Japanese Influenced Beef Noodle Stir Fry

I love noodle dishes, they are glorious one-pot bowls of loveliness as far as I am concerned.

That love is well reflected on my site, I have loads of examples that range from my tofu noodle stir fry to duck chow mein!

This beef yakisoba dish is my take on a Japanese dish, and the name translates to “fried noodle”.

Yakisoba has appeared here before in the form of a yakisoba pan recipe, which is are noodles served in a hot dog bun! No, I am not joking and don’t scoff it is outrageously good.

This recipe features the same take on yakisoba sauce. It’s made from ingredients relatively common in the UK and whilst it is not “authentic” it features all of the same delicious sweet and savoury flavour profiles as the Japanese sauce.

However, I add a bit of heat in this recipe in the shape of some Chinese lao gan ma (crispy chilli oil)… mainly because I love a bit of heat.

This wonderful bowl/plate of spicy goodness is quick too, the whole thing will go from your fridge to your table in under 30 minutes, and cooking takes under 10 minutes!

Frequently Asked Questions

What sort of noodles should I use?

Yakisoba is most often made with a wheat noodle called “chuuka soba”, they are easy to get your hands on if you order online.

If you are not an “online” grocery shopper, then any Chinese-style egg noodle makes a perfectly good substitution. Yes, yakisoba is a Japanese dish, but it traditionally uses a Chinese-style noodle!

Can I use straight-to-wok noodles?

Yes, I usually use straight-to-wok noodles made by Tiger Tiger.

However, I usually soak them in boiling water for a minute and separate them with some kitchen tongs or chopsticks, then refresh them in cold water.

I find that throwing them straight into the pan means that they break up too much.

Do I have to use MSG?

No, you can omit it, but please do it adds so much to the dish!

What sort of beef is best to use?

I like to use lean rump steak in this recipe, I think that it offers the best compromise of taste and tenderness.

But you could use everything from fillet to sirloin and even skirt or flank steak. Fillet steak will be the most expensive and tender but have the least flavour, flank will be the cheapest, and have the most flavour but will be the toughest.

Can I make this in advance?

You can in theory cook this, pop it into an airtight container and save it for 1-2 days, but in reality, it will be all a bit soggy and far less of a dish than it is when eaten fresh.

I personally would not reheat this stir fry.

Serving Suggestions

I consider this beef yakisoba recipe to be a standalone meal and rather than serving it with a side I am much more likely to add some starters into the mix.

My favourite would be a light soup, I know that yakisoba is Japanese in origin but I usually look towards Chinese-influenced dishes.

My Chinese hot and sour soup with tofu or a Chinese chicken and sweetcorn soup would be my first choice.

If a bowl of soup ain’t your mojo then how about some crispy Japanese mixed vegetable tempura?

Of course, you could revert to Chinese takeaway favourites like prawn toast and crispy egg/spring rolls.

Equipment Used

I only name-check brands of equipment if I think that they make a material difference to a recipe. But, if you have any questions feel free to ask them in the comments section below the recipe.

• Hob or stovetop.
• Wok, I use a large carbon steel wok.
• Mixing bowl.
• Chopping board.
• Kitchen knife.
• Weighing scales and or measuring cups and spoons.
• Stirring and serving spoons.
• Equipment for preparing noodles. I use a kettle, sieve and large bowl.