Yakisoba (Japanese Stir Fried Noodles) with Bacon and Tofu
This easy, one-pot Japanese noodle stir fry combines ramen (chukasoba) noodles with crisp bacon, fried tofu, veggies, and a tangy sauce. Great for a weeknight dinner.
Prep Time10 mins
Cook Time35 mins
- 1 lb tofu extra firm, pressed (see note), cut into 3/4" cubes
- 8 oz bacon sliced into lardons
- 14 oz ramen (chukasoba) noodles no seasoning
- 1 onion sliced
- 4 oz carrots about 2, cut into matchsticks
- 12 oz cabbage thinly chopped
- 4 oz shiitake mushrooms washed, trimmed, and sliced
- 4 cloves garlic minced
- 2 scallions chopped
- 2 Tbsp vegetable oil
- 1 Tbsp sesame oil
- 1/4 cup corn starch
- 2 tsp salt
Yakisoba Sauce (May Substitute Storebought)
- 1/2 cup sake Japanese rice wine
- 1/2 cup tonkatsu sauce preferably Bulldog, see notes
- 1/4 cup soy sauce
- 2 Tbsp mirin sweetened rice wine
Place cubed tofu into a medium bowl with corn starch and 1 tsp salt. Toss to coat.
Make sauce: mix sake, tonkatsu sauce, soy sauce, and mirin in a small bowl. Stir to combine.
Cook noodles according to package directions and drain.
Heat wok over medium-high heat. Add vegetable and sesame oils. When hot, add tofu cubes in a single layer - cook in batches if needed. Cook until lightly browned, about 2 minutes per side. Remove to a paper towel lined plate. Carefully wipe wok free of oil.
Turn heat under wok down to medium. Add bacon. Cook 10 minutes or until beginning to crisp. Move to sides of wok, leaving center open.
Increase heat to medium-high. Add onions to middle of wok. Cook 2 minutes. Push out to edges. Add carrots to middle of wok. Cook 2 minutes. Push to edges. Add cabbage and remaining salt in the same manner and cook 4 minutes, then mushrooms for 2 minutes. Add garlic and cook for 30 seconds, stirring to combine.
Add noodles to wok and cook 1 min. Then add yakisoba sauce. Cook 2 minutes. Add tofu and scallions. Toss to combine. Serve immediately, and enjoy!
**Chop all ingredients for the recipe prior to starting the stir fry - everything will move quickly once you start. **To press tofu, you may use a tofu press, or improvise one by placing the tofu square between two layers of folded paper towels with a heavy pan (I use a cast iron frying pan) on top. Let sit for 5-10 minutes to extract as much moisture as possible - do this while chopping the other ingredients for the recipe **Tonkatsu sauce is a Japanese condiment. You may be able to find it at Asian grocery stores, but not all carry it. I order from amazon. You can also make your own from ketchup, Worcestershire sauce, oyster sauce if you have it, and sugar. **Bottled Yakisoba sauce may be used in place of making your own **Yakisoba is very customizable and forgiving. If you'd like to try it with different proteins or vegetables, go for it!
Calories: 941kcal | Carbohydrates: 86g | Protein: 30g | Fat: 51g | Saturated Fat: 20g | Cholesterol: 37mg | Sodium: 4383mg | Potassium: 948mg | Fiber: 7g | Sugar: 13g | Vitamin A: 4927IU | Vitamin C: 42mg | Calcium: 266mg | Iron: 8mg