You can make this sauce in no time and it’s incredibly versatile!
We’ve already enthusiastically written about yakisoba, the Japanese noodle dish that, remarkably enough, isn’t made with soba noodles but with noodles more similar to ramen. The noodles are tossed in a sauce that’s so damn delicious it would be a shame to use it only for that!
In Japan, yakisoba is what bami goreng is in Indonesian cuisine: stir-fried noodles that have achieved cult status as street food and can be made just as often and easily at home. The sauce for yakisoba is sweet and savory at the same time, and besides using it as a stir-fry sauce, you could definitely use it to glaze, for example, a tender chicken breast or a beautiful piece of salmon. Or tofu if you want to eat plant-based (in that case, also replace the Worcestershire sauce and oyster sauce with plant-based versions), and definitely try stirring it through roasted vegetables too! Just make sure you add the sauce only a few minutes before the end of the cooking time, because the sugars in it can burn over high heat or at a high oven temperature.
How to make yakisoba sauce yourself
- 4 tbsp soy sauce or tamari
- 2 tbsp Worcestershire sauce
- 2 tbsp oyster sauce
- 1 tbsp ketchup
- 2 tsp honey or sugar
- 1 tsp rice vinegar
Mix everything together and add it to the wok, pan or oven dish a few minutes before the end of the cooking time. This is a good basic recipe, but don’t be afraid to adjust it to your own taste! A pinch of ground cloves is delicious, as are grated fresh ginger and finely chopped spring onion. Adding two teaspoons of sesame oil gives it a nutty, earthy flavor. Togarashi shichimi is a spicy Japanese spice blend that’s delicious in it, but if you can’t find it, a squeeze of sriracha is wonderful too. As you can see, the possibilities are endless, so have fun!
Also read:
- Guide: buying noodles
- How to stock your Japanese pantry
- Italian pasta versus Asian noodles: what are the differences?
