Yakisoba Sauce is a sauce used to coat fried noodles. Yaki 焼き meaning grilled, and Soba そば being a thin Japanese buckwheat noodle. Together Yakisoba 焼きそば means fried noodles. What I’m making here is an easy, five ingredient version of the sauce that would typically be used in Americanized restaurants. It will simulate the flavor profile of Japanese fried noodle dishes, while being quick to make and cost efficient.
The sauce has a rich, sweet and tangy flavor with a dark color similar to oyster sauce only not as thick. It does however thicken the texture of noodles as they are grilled over high heat.
Remember that while there are different recipes for Yakisoba sauce, and although no where near as many as there are Chow Mein sauces around the world, the point in making this sauce is to help fry your noodles while adding a rich flavor. So in truth this was never intended to be complicated.
In fact it was a post WWII street food in Japan designed to be fast and cost effective on a large scale to feed mass civilians. The noodles would have been cooked on teppanyaki, which are large flat iron surfaces used to grill and fry foods similar to a Hibachi.
Ingredients:
- 1/4 Cup Oyster Sauce
- 1/4 Cup Worcestershire Sauce
- 1/4 Cup Ketchup
- 1/8 Cup Soy Sauce
- 1/8 Cup Sugar
Directions:
- Add all ingredients to mixing bowl.
- Combine ingredients and whisk until completely smooth.
- Transfer to storage container of choice, and refrigerate. May be kept refrigerated for a maximum of six days at no higher than 41 degrees Fahrenheit. Makes 1 Cup (8oz) total.
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