Shiitake Yakisoba 椎茸焼きそば

Shiitake Yakisoba (椎茸焼きそば) wok stir fry! Very low calorie! Ingredients, Nutrition Facts, and Directions are in the description below!


Yakisoba, meaning “fried noodles” is a Japanese dish where soba noodles are fried with a simple sauce and usually accompanied by fresh cut vegetables and sometimes pork.

For this recipe I’ll be using only vegetables and in place of meat I’ll be using the meaty texture and umami flavor of the Shiitake mushroom, home to East Asia.

Stir fry ingredients will be freshly julienned cabbage, carrot, red pepper, shallot, scallion, and of course Shiitake. We’ll throw in two cloves of minced garlic as well.

As for our yakisoba sauce, we’ll give it some flavor inspired by the East Asian culinary scene using Ponzu, Mirin, Ginger, Oyster Sauce, Soy Sauce, Worcestershire, some Ketchup to thicken and two tiny drops of Sesame Oil. You will not need to add sugar to this sauce. There is plenty in the Ketchup, Mirin, and Ponzu to hep balance the Oyster Sauce, Soy Sauce, and Worcestershire.

If you don’t want to use as many ingredients, I have a short video of an Easy Restaurant Yakisoba Sauce anyone can make so check that out if needed!

Easy Restaurant Yakisoba Sauce

All you’ll need is a wok as I imagine you probably don’t have a flat top grill or plancha at your house, and a medium sized pot. If your local grocery does not carry soba noodles, as it as the case with mine, select a Chinese noodle variant that is essentially the same thing.

Okay let’s do this!

Ingredients: Stir Fry (Makes 4 Servings)

  • 4 Ounces Uncooked Soba or Chinese Stir Fry Noodles (they look like Ramen)
  • 1/2 Cup Julienne Cut Cabbage
  • 1/2 Cup Julienne Cut Carrot
  • 1/2 Cup Julienne Cut Red Pepper
  • 1/2 Cup Julienne Cut Shallot
  • 1/2 Cup Julienne Cut Scallion
  • 2 Cloves Minced Garlic
  • 1 Tablespoon Cooking Oil
  • 1 teaspoon Freshly Ground Sea Salt
  • 1 teaspoon Freshly Ground Peppercorn

Ingredients: (Yakisoba Sauce)

  • 1 Tablespoon Ponzu
  • 1 teaspoon Mirin
  • 2 Drops of Sesame Oil
  • 1 Tablespoon Ketchup
  • 1 Tablespoon Soy Sauce
  • 1 teaspoon Worcestershire
  • 1 Tablespoon Oyster Sauce
  • 1 teaspoon Minced Ginger

Nutrition Facts: (Per 1 Serving)

  • Calories 203
  • Total Fat 8.3g
  • Saturated Fat 1.2g
  • Cholesterol 0mg
  • Sodium 2004mg
  • Total Carbohydrate 29.6g
  • Dietary Fiber 3.3g
  • Total Sugars 7.1g
  • Protein 4.4g
  • Vitamin D 0mcg
  • Calcium 67mg
  • Iron 2mg
  • Potassium: 468mg


  1. Make your Yakisoba Sauce by adding Yakisoba Sauce Ingredients listed above to a mixing bowl. Stir ingredients until fully combined and sauce is smooth. Set sauce aside in refrigerator until it’s time to add to stir fry.
  2. Prep vegetables. You’ll want to julienne (matchstick) your veggies as this will compliment the noodles. Julienne 1/2 Cup of each; Cabbage, Carrot, Red Pepper, Shallot, and Scallion. Mince 2 cloves of Garlic as well.
  3. Boil 4 Ounces of Uncooked Soba or Chinese stir fry noodle variant until tender and noodles separate. Be gentle, do not break noodles up they’re supposed to be long and curly once cooked. As noodles boil they will easy separate. Cook time is about 3 to 4 minutes.
  4. Drain cooked noodles and set aside to be added to stir fry later. A good trick to prevent them from sticking together or getting hard as they cool is to hit them with a little non-stick spray or oil.
  5. Heat a wok to medium-high heat. Add in about 1 Tablespoon of cooking oil then add in vegetables incrementally. Everything has its own cook time, so when adding ingredients to a stir fry keep this in mind. Start with your hard veggies; Cabbage, Carrot, and Red Pepper. Let those cook for a minute or two then add in your aromatics, Shallot and Garlic. After another minute or two add in your soft ingredients, Shiitake and Scallion. Hit it with some Salt and Pepper then stir fry for a couple of minutes before adding in noodles.
  6. Finishing up the stir fry means adding in the noodles then sauce, and letting everything fry up until your noodles get crispy golden and firm up some. To get the vegetables to combine well with the noodles and sauce you should toss ingredients with your wok.

Preferred texture of how crispy you want your noodles will depend on the level of heat and how long you let your noodles fry. Remember also that the longer you let your noodles cook after sauce is added the sauce will darken and the flavor will lose it’s vibrant aroma. I hope you enjoy this recipe, and thank you for reading!

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