Combination Yakisoba
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Last Updated on June 7, 2020 by Lisa Johnson
Combination Yakisoba is my favorite Japanese Steakhouse meal. Stir fried noodles tossed together with steak, chicken, shrimp, vegetables and a tangy sauce!
Recipe Inspiration
When I was growing up, we would get to choose where we wanted to have our birthday dinner. I started with a picnic on the beach, then as I got older it was all about BBQ Ribs. I carried on the tradition with my own kids, which has added variety to our lives.
After moving to Iowa, Japanese Steakhouse dinner became my favorite. Some years we have the whole show at the grill with the ‘TOOT TOOT” of the onion train, and others we just order off the menu. Either way, it usually includes steak and seafood.
Check out my Japanese Steakhouse Hibachi Salmon and Steak, Yum Yum Sauce, and Carrot Ginger Miso Dressing recipes to create your Japanese Steakhouse meals at home.
This year we to Oyama Steakhouse (in Iowa City, Iowa) and I ordered my favorite Combination Yakisoba.
I decided that I needed to make my favorite dish at home, so I started doing some research and created a recipe of my own. Mine has more meat, but it is pretty darn close to the original. I already had some mini shrimp in the freezer that needed to be used, so I went with those. Shrimp is shrimp, right?
How to make Combination Yakisoba
Cook the noodles
Boil noodles according to package directions. Drain and set aside.
Chop the vegetables
Prepare the proteins
Whisk the yakisoba sauce ingredients together in a small bowl, set aside.
Heat 2 tablespoons of oil in a wok over High heat.
Add ginger, be careful it will splatter. Next, add the beef and chicken, stirring to keep it from sticking.
When chicken is cooked, add the shrimp and cook until shrimp turns pink. Transfer meat to a bowl and cover to keep warm.
Remove any excess liquid from wok and add 2 additional tablespoons of oil.
Add the onions and cook for 3 minutes to soften. Then add the broccoli and carrots, and cook for 3 additional minutes.
Next, add the cabbage and 5 tablespoons of sauce and cook until cabbage is wilted and reduced in volume.
Add the noodles and an additional 5 tablespoons of sauce. Continue to stir until everything is combined.
Return the combination meats back to the wok with an additional 5 tablespoons of sauce. Toss everything together until well combined.
Garnish with green onions and toasted sesame seeds, and serve.
Personally, I like mine better and I hope you do as well!
FAQs
Yakisoba translates to mean “fried noodles.” Long, thin noodles and boiled and used in stir fry noodles dishes with varying meats, vegetables, and a sweet and savory sauce. This dish is usually served as street food and not considered fine dining in Japan.
Traditionally soba noodles are made from buckwheat. Yaki Soba noodles are Chinese noodles made from wheat flour. Udon noodles are often used in place of the Chinese noodles and the dish is called yakiudon.
Recipe modifications
- Yakisoba is a versatile meal with endless variations. Feel free to change up the ingredients with mushrooms, strips of bell peppers or zucchini, and bean sprouts.
- Make the dish spicy by adding sriracha hot sauce.
Tools used to create this recipe
More delicious Asian recipes
- Asian Chicken Noodle Bowls
- Mongolian Beef
- Cold Soba Noodle Salad
- Asian Beef Salad
- Grilled Chicken Teriyaki Bowls
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Enjoy!!
Combination Yaki Soba
Equipment
- Wok or large skillet
Ingredients
- 1 package chow mein / ramen noodles or udon noodles
- 4 tablespoons canola oil separated
- 0.5 pound chicken breasts boneless, skinless, sliced into strips
- 0.5 pound beef sirloin sliced into strips
- 0.5 pound shrimp small (shelled, cleaned,deveined)
- 2 tablespoons fresh ginger finely grated
- 1 medium yellow onion thinly sliced
- 0.5 head napa cabbage thinly sliced
- 1 head broccoli chopped into bite-sized pieces, about 2 cups
- 2 medium carrots shredded
Yakisoba Sauce
- 4 cloves minced garlic
- 1 cup minced green onions
- 0.67 cups rice wine or dry sherry 2/3rds cup
- 0.5 cup soy sauce / tamari
- 0.5 cup toasted sesame oil
- 0.5 cup garlic oil
- 3 tablespoons garlic chili paste
- 3 tablespoons brown sugar
Instructions
- Boil noodles according to package directions. Drain and set aside.
- Whisk together sauce ingredients in a small bowl, set aside.
- Heat 2 tablespoons of oil in a wok over High heat.
- Add ginger, be careful it will splatter. Next, add the beef and chicken, stirring to keep it from sticking.
- When chicken is cooked, add the shrimp and cook until shrimp turns pink. Transfer meat to a bowl and cover to keep warm.
- Remove any excess liquid from wok and add 2 additional tablespoons of oil.
- Add the onions and cook for 3 minutes to soften. Then add the broccoli and carrots, and cook for 3 additional minutes.
- Next, add the cabbage and 5 tablespoons of sauce and cook until cabbage is wilted and reduced in volume.
- Add the noodles and an additional 5 tablespoons of sauce. Continue to toss until everything is combined.
- Return the combination meats back to the wok with an additional 5 tablespoons of sauce. Toss everything together until well combined.
- Garnish with green onions and toasted sesame seeds, if desired, and serve.
Notes
- I used cocktail shrimp because that was what I had in the freezer.
- You might not use all of the sauce. You want everything coated, but not swimming in the sauce. Adjust to your tastes.
- If you like things spicy, add 1 teaspoon to 1 tablespoon of sriracha hot sauce.
Oh wow! That does look really good! I’m glad you are seeing a brighter future! I like having the recipe all in one place so I can print it out if I need to. I also like the step-by-step directions.
Yours has more meat, and is SO much more tempting and gorgeous!
Glad to have found your blog via SITS! This recipe looks absolutely delicious! I’ve never had this dish before… but I’m a huge meat and seafood fan so it’s right up my alley! Personally when reading a recipe blog post I don’t always feel that the step-by-step photos are necessary. I love photos of the final product, and a few choice photos during preparation, though!
PS: Picmonkey’s awesome.
Looking forward to reading more from you! 🙂
No beach?! No BBQ?! I’m a South Carolinian and that sounds terrible to me! Japanese steakhouses are tasty, though. This recipe looks great – I have to show my sister. Her boyfriend is Japanese and they love stuff like this!
What an absolutely fun blog–your dedication and effort are tremendous! I love the time you take for step-by-step photos; my personal sense is that it would great to have a printable text-only version of the recipe (possibly at the end of the post), but I’m loving what I see. Also, I hope things are looking up for you–it’s great to hear that brighter days are in your future. Take care!
Oh, I will definitely be making this! Saw your link on the weekend re-treat hop. Pinned your recipe. Thanks for sharing!
Angel
Householdsavvy.com
That looks yummy…. Thanks for sharing on Foodie Friends Friday. I love all the pictures and the step by step. I go from doing lots of pictures to collages to only one or 2 pictures with each post depending on my mood ~ and I think it keeps everyone guess. I hope you join us again of FFF this coming week.
This looks awesome, Lisa! And as you say, shrimp is shrimp – which is what I will be using {pinned your recipe to make soon!} Thank you for sharing at our ALL MY BLOGGY FRIENDS party 🙂