Description

A deliciously crispy and savory Yakisoba-style spaghetti that combines the comforting textures of al dente noodles with the vibrant flavors of stir-fried vegetables, a savory umami sauce, and optional protein. This easy wok-inspired dish mimics classic Japanese street food with a simple cooking method perfect for a quick weeknight meal.

Ingredients

Scale

Pasta

8 oz (225 g) spaghetti
2 Tbsp neutral oil (canola, peanut, or avocado oil)
1 tsp sesame oil (optional but very yakisoba)

Vegetables & Aromatics

1 small onion, sliced
1 cup cabbage, thinly sliced
1 carrot, julienned
2 cloves garlic, minced

Protein (Optional)

Sliced pork, chicken, shrimp, tofu, or mushrooms

Sauce

3 Tbsp soy sauce
2 Tbsp Worcestershire sauce
1 Tbsp oyster sauce (or hoisin sauce)
1 tsp sugar
Black pepper to taste

To Finish & Garnishes

Sliced scallions
Aonori or nori flakes (if available)
Pickled ginger
Chili oil or shichimi togarashi (optional)
Optional fried egg (preferably runny)

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Instructions

Cook the spaghetti: Boil the spaghetti in well-salted water until just al dente. Drain thoroughly and toss lightly with neutral oil to prevent clumping.
Crisp the noodles: Heat a wide pan or wok over medium-high heat. Add the neutral oil, then spread the cooked spaghetti evenly in the pan. Let it cook undisturbed for 2–3 minutes until the bottom becomes golden and crispy. Flip or toss the noodles and crisp for another minute. Remove the noodles and set aside.
Stir-fry the fillings: In the same pan, add more oil if needed. Cook your chosen protein first (if using) until browned and mostly cooked through. Then add the sliced onion, cabbage, julienned carrot, and minced garlic. Stir-fry the vegetables until tender but still with some crunch.
Sauce it up: In a small bowl, mix together soy sauce, Worcestershire sauce, oyster (or hoisin) sauce, sugar, and black pepper. Return the crispy noodles to the pan, pour in the sauce, and toss vigorously so everything is well coated and the sauce slightly caramelizes on the noodles and vegetables.
Finish: Drizzle the sesame oil over the dish and grind some extra black pepper on top. Turn off the heat and toss one last time to combine flavors.
Serve: Plate the yakisoba-style spaghetti and garnish with sliced scallions, aonori or nori flakes, pickled ginger, and chili oil or shichimi togarashi for a little heat. For an elevated touch, top with a runny fried egg.

Notes

You can substitute any protein of your choice or make it fully vegetarian by using tofu or mushrooms.
Worcestershire sauce adds a tangy depth; if unavailable, you can increase soy sauce slightly and add a splash of vinegar.
Ensure the noodles are well-drained and oiled before crisping to get that perfect golden crust.
Sesame oil is optional but adds an authentic nutty aroma characteristic of yakisoba.
If you prefer less oil, reduce the amount used for crisping and stir-frying accordingly.
Garnishes like pickled ginger and chili oil amplify the dish with brightness and heat but can be adjusted to taste.