Yakisoba Noodles

5 stars
(1 ratings)
Yakisoba Noodles

I have a text chain with 2 neighbors affectionately called “Green Onions”. I think it started during Covid, when one of us would check in with the others (“anyone need milk?”) before doing our bi-weekly grocery store haul. 

Fast forward 4 years, it has since become our go-to text for middle-of-cooking-dinner snafus:

Anyone have a can of tomatoes?!
Urgently looking for one egg! Um, and a stick of butter!

Shoot, I’m making tikka masala and need a tablespoon of garam masala, stat!

And, strangely, the one ingredient we all seem to always need, but never have: green onions! In fact, all 3 of us have been known to throw green onions in our grocery cart just in case someone needs them. 

These colorful stalks of flavor give pizzazz to taco night and dress up roasted salmon. They put freshness into pantry miso soup, and round-out any Asian-style sauce, like the one in today’s recipe for yakisoba, a Japanese noodle dish that is delicious and cozy! 

I grew up in a fairly rural area: no neighbors, no sidewalks, and obviously no texting (that has more to do with my age than my location, ha!) If my mom ran out of an ingredient making dinner, she was SOL. I am beyond grateful to have neighbors who are friends, who bring me green onions in their pajamas. They say it takes a village, and sometimes it takes a village to get dinner on the table! Grateful to all of you in the Raddish Supper Club for being part of that village — please keep sharing your dinner wins (and snafus) with us!

Stir-fry a Japanese noodle dish featuring finely chopped vegetables and sweet soy sauce.

  • Active Kitchen Time: 30-40 minutes
  • Yield: 4 servings


  • 8 leaves Napa cabbage
  • ½ cup shredded carrots
  • 2-inch piece ginger
  • 2 cloves garlic
  • 4 green onions
  • ½ lb spaghetti noodles
  • 1 Tbsp toasted sesame oil
  • 1 Tbsp vegetable oil
  • 2 Tbsp ketchup
  • ¼ cup soy sauce
  • 2 Tbsp Worcestershire sauce
  • 1 Tbsp brown sugar

Supper Smarts:

  • Mix it Up: Add red bell pepper, or cooked chicken or shrimp to the finished dish — this meal can easily be bulked up with meat or extra veggies, or left as-is for a vegetarian meal.

  • Super Swaps: Swap spaghetti for other long noodles you have available like soba noodles, ramen noodles, yakisoba noodles, etc.

  • Serving Suggestions: Serve with teriyaki chicken or grilled tofu on the side.

  • Speed it Up: To quickly peel ginger, scrape away the skin with a spoon.


Bring a large pot of salted water to boil over high heat.
Add ½ lb spaghetti noodles. Cook according to package directions.
Drain noodles in a colander. Set aside.
While noodles cook, thinly slice 8 leaves Napa cabbage. Add to large bowl.
Peel skin off 2-inch piece of ginger. Grate on medium holes of box grater. Measure 2 tsp and add to cabbage.
Smash and peel 2 cloves garlic. Mince and add to cabbage and ginger.
Add ½ cup shredded carrots to vegetable mixture. Set aside.
Prepare sauce. Cut roots away from 4 green onions and discard. Thinly slice and add to small bowl.
Add 1 Tbsp brown sugar, 2 Tbsp ketchup, 1 Tbsp toasted sesame oil, ¼ cup soy sauce, and 2 Tbsp Worcestershire sauce to onions. Whisk sauce to combine.
Heat 1 Tbsp vegetable oil in skillet over high heat. Add vegetables and cook 30 seconds without stirring.
Cook 2-3 minutes, stirring frequently, until cabbage is slightly wilted.
Add noodles and sauce. Toss with tongs for 1-2 minutes, until sauce is absorbed. TASTE & SHARE!

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Candace February 29, 2024 @ 07:29 AM
Tasty and simple weeknight dinner. We served this with steamed broccoli and crispy tofu