Wok full of Yakisoba with bacon and tofu.
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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
Course: Dinner, Lunch, Supper
Cuisine: American, Asian, Japanese
Keyword: 45 minute recipe, Chukasoba recipe, Japanese stir fried noodles, Noodles with bacon, Noodles with tofu, Stir fried ramen noodles, Stir fry with bacon, Stir fry with tofu, Yakisoba recipe
Servings: 4
Calories: 941kcal
Cost: $15

Equipment

Ingredients

  • 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

Instructions

  • 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!

Notes

**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! 
 

Nutrition

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