Beef Yakisoba

Get ready to savor the authentic flavors of Japan with my Beef Yakisoba recipe! This traditional Japanese-style noodle dish is a mouthwatering delight, offering both easy preparation and incredible taste. These stir-fried noodles, combined with thinly sliced beef and savory yakisoba sauce, are a beloved classic at Japanese festivals. If you’re craving an effortless, satisfying, and flavor-packed meal, you’ve just discovered the perfect recipe!

Japanese style stir fry noodles yakisoba served on a plate topped with fresh red ginger beni shoga being picked up with a pair of chopsticks.

Why I Love This Recipe

What I like about my recipe is its authenticity and simplicity! Beef Yakisoba is a classic festival food in Japan, commonly found at ‘omatsuri’ alongside other delights like Yakitori and Beef Kushiyaki. What sets this recipe apart is its reliance on real, fresh ingredients, avoiding prepackaged seasonings.

In this Japanese classic, thinly sliced beef, veggies, and noodles are stir-fried together in yakisoba sauce, following the same cooking style used in my Bean Sprouts and Pork Stir Fry. This dish, which translates to “fried noodles” in Japanese, resembles the Japanese version of chow mein. The result is a savory yet slightly sweet, tangy flavor, reminiscent of Japanese-style BBQ sauce. It’s perfect for lunch and a popular street food in Japan.

Now, whether you’re an experienced cook or just starting out in the kitchen, you can easily create this authentic yakisoba at home with fresh ingredients. Let’s dive into cooking and savor the delicious taste of Japan!



  • Sliced Beef – thinly sliced ribeye, chuck or top sirloin beef.
  • Noodles – yakisoba wheat noodles of choice, can be found at Asian grocery stores. Can also use Chow Mein Noodles or Shirataki Noodles for a low carb option.
  • Shiitake Mushrooms – fresh shiitake mushroom. Can also use Dried Shiitake Mushrooms that has been re-hydrated.
  • Onion – yellow or brown onion.
  • Cabbage Leaves – fresh and chopped.
  • Neutral Oil no taste or flavor with high cooking temperature. Some choices are sunflower oil, peanut oil, sallower oil, vegetable oil, and canola oil. 
  • Bonito Flakes – made from shaved Dried Bonito fish. Commonly used to make broth and responsible for giving Japanese cuisine that signature umami flavor.
  • Black Pepper – ground.
  • Dried Seaweed Powder – ground and comes in a bottle. Can be found at Asian grocery stores.
  • Beni Shoga – pickled ginger that is red in color.  
  • Sweetener – use your preferred sweetener.
  • Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
  • Oyster Sauce – sauce made from oyster extracts, found at grocery stores.
  • Ketchup – regular ketchup. Can use Sugar Free Ketchup for a low-carb sauce.
  • Worcestershire Sauce Worcestershire Sauce packed in a bottle. Found in grocery stores.

Japanese style stir fry noodles yakisoba served on a plate topped with fresh red ginger beni shoga being picked up with a pair of chopsticks.

Essential Kitchen Equipment

  • Wok or Deep Large Skillet


☑ Before Getting Started

Use a roomy Wok or a Deep Skillet for optimal results. This ensures that all ingredients have enough space to cook effectively.

Step 1 Start with preparing the yakisoba sauce in a small bowl by combining sweetener, soy sauce, oyster sauce, ketchup and Worcestershire sauce.

Yakisoba sauce in a bowl.

Step 2 Boil noodles according to the package instructions and set aside.

Precooked yakisoba noodles.

🍜 Noodle Pro Tip

For the best stir-frying results, boil your choice of noodles to Al Dente and strain any excess water. This texture is ideal for stir-frying.

Step 3 Add onions in a large skillet or wok coated with oil and cook for 1 minute.

Sliced onions in a frying pan.

Step 4 Combine beef, sliced cabbage, sliced mushrooms, and noodles. Cook until they reach your preferred tenderness, then add the sauce.

Yakisoba in a frying pan.

🥕 Additional Ingredient Pro Tip

You can enhance your dish by adding Sliced Carrots for extra vegetables.

Step 5 Transfer to a serving plate and garnish with red pickled ginger, bonito flakes and sesame seeds.

Beef yakisoba served in a plate.

Pairing Recommendations

Pair this Beef Yakisoba recipe with classic Tofu Miso Soup and refreshing Mugicha for an authentic and satisfying Japanese meal. The savory yakisoba complements the subtle saltiness of the miso soup, while the earthy notes of Mugicha provide a refreshing contrast.

Japanese style stir fry noodles yakisoba served on a plate topped with fresh red ginger beni shoga being picked up with a pair of chopsticks, top down shot.

Frequently Asked Questions

What is the difference between chow mein and yakisoba?

The main difference between chow mein and yakisoba lies in their taste profiles. While they share similar ingredients and cooking styles, yakisoba has a bolder and stronger flavor compared to chow mein. Yakisoba offers a more pronounced and savory taste experience, making it distinct from the milder flavor of chow mein.

Is Beef Yakisoba spicy?

No, it is not spicy. It has a tangy flavor but is not spicy.

Can I make this recipe vegetarian?

Yes, you can make this recipe vegetarian by omitting the beef, and you'll have a delicious vegetarian-friendly version.

Can I use a different type of pan if I don't have a wok?

Yes, you can use a large skillet as an alternative to a wok. If you have a deep skillet, it's even better to prevent ingredients from spilling out while cooking.

Storage Tips

Store your leftovers in an airtight container in the fridge for 3-5 days. Reheat them in the microwave when you’re ready to enjoy them again.

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Watch How To Make It

Japanese style stir fry noodles yakisoba served on a plate topped with fresh red ginger beni shoga.

Beef Yakisoba

Experience the savory delight of Beef Yakisoba, a mouthwatering yakisoba stir fry bursting with authentic flavors.
5 from 8 votes
Course: Main Course
Cuisine: Japanese
Keyword: beef yakisoba, yakisoba stir fry
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 1
Print Recipe
Calories: 382kcal


Stir Fry

  • 1/4 lb Beef thinly sliced
  • 8 oz Noodles stir fry noodles of choice
  • 2 Pieces Shiitake Mushrooms dried or fresh
  • 1/4 Cup Onion sliced
  • 2 Whole Cabbage Leaves
  • 1 tbsp Cooking Oil neutral, no flavor or taste
  • 1 tbsp Bonito Flakes
  • 1/8 tsp Black Pepper optional
  • 1 tsp Dried Seaweed Powder optional
  • 1 tbsp Beni Shoga optional pickled red ginger



  • Gather all the ingredients.
    Ingredients for beef yakisoba.
  • Combine and mix all ingredients for sauce - sweetener, Soy Sauce, Oyster Sauce, ketchup and Worcestershire Sauce. Set aside.
    Yakisoba sauce in a bowl.
  • Finely slice onions, cabbage leaves and shiitake mushrooms.
    Sliced cabbage.
  • Chop the meat into bite size pieces and set aside.
    Sliced beef.
  • Prepare noodles by following the cooking direction as indicted on the packaging.
    Precooked yakisoba noodles.
  • In a large frying pan, add cooking oil and bring up to temperature over high then add sliced onions. Mix well and cook for 1 minute.
    Sliced onions in a frying pan.
  • Add meat and continue to mix and cook for another 1 minute.
    Sliced beef in a frying pan.
  • Add sliced cabbage and shiitake mushrooms, cook until cabbage is tender, about 2 minutes.
    Yakisoba in a frying pan.
  • Finally, add in precooked noodles, sauce, and optional black pepper, mix well and cook for 1 more additional minute. Serve hot and top with Bonito Flakes and optional Dried Seaweed Powder and Beni Shoga.


Calories: 382kcal | Carbohydrates: 6g | Protein: 23g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 1111mg | Potassium: 578mg | Sugar: 5g | Vitamin C: 4mg | Calcium: 57mg | Iron: 4mg
*Values Based Per Serving
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  1. Cool! One question, we don’t have to pre-boil the shirataki?

  2. I see this recipe is for a single serving, but a whole 8-oz pack of shirataki noodles seems like a lot for one person. Am I reading this right? Should I prepare 32 oz shirataki noodles when making this for my family of 4? Thanks in advance! I look forward to trying it!

    • LowCarbingAsian

      Hello KT! 8 oz is definitely a big single serving that can be split into 2 servings for more of a medium appetite. We just went with a bigger serving as traditional Japanese yakisoba is usually a pretty big serving. Hope that answers your question!

  3. I tried something a little unorthodox and put egg in my Yakisoba and it came out great, highly recommend

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