Are you looking for a new meal to add to your rotation? Consider yakisoba! This meal is easy to make, it can be adjusted for food preference and allergies, and it also allows you to use up items in your fridge in order to reduce food waste.
Yakisoba Sauce
For my yakisoba sauce I prefer to use a homemade sauce which is written out at the bottom of this post. I also have a homemade allergy friendly teriyaki sauce which you can find on this blog. We have many allergies in our home, so it is easier to use something that we know is safe because we made it as opposed to purchasing a yakisoba sauce from the store. There are several options at the grocery store, but making a homemade sauce is a lot easier than you might think and either one of these options will be delicious on your yakisoba.
Easy Yakisoba Recipe
Our new favorite yakisoba recipe includes making our yakisoba on the Blackstone Grill. Using a Blackstone Grill allows you to cook everything in one place and you only have one thing to clean up! Plus, if you’re like me, my husband loves using his Blackstone Grill so he enjoys cooking and it gives me a night off from cooking. If you don’t already have a Blackstone and have been considering purchasing one, I have found the best deals here.
My yakisoba recipe changes each time we make it and this allows me to use whatever vegetables I have in my fridge that I need to use up. After washing my vegetables in a vinegar wash and storing them in glass containers, most of them last three weeks to a month in my fridge. If you want the full directions for how to wash and store things like peppers, sprouts, or mushrooms which are all included in my yakisoba recipe, check out my eBook series, I Bought It, Now What? In this series you’ll find directions for how to wash and store 75 of the most popular fruits and vegetables. This will allow you to always have fresh produce on hand.
When you are getting close to being ready to go grocery shopping again, making yakisoba is a great way to use up veggies in your fridge in order to buy new ones.
Most recently, when I made my yakisoba on the Blackstone Grill, we used green peppers, red peppers, onions, and carrots.
Are Yakisoba Noodles Gluten Free?
If you have people with allergies in your family you might be asking yourself if yakisoba noodles are gluten free. If you purchase yakisoba from a restaurant, they will probably not be gluten free. But I use gluten free noodles in my recipe. They are from Lotus Foods and they only have two ingredients, brown rice flour and organic millet flour. You can find them in the Pantry List on my Amazon Storefront. I also use these same noodles to make Ramen with my homemade stock. This is one way to have multiple recipes from one ingredient.
Zero Waste Produce Guide
If you are looking for more recipes, my Zero Waste Produce Guide has over 40 recipes! While the majority of the book is instructions for washing and storing 75 produce items, the recipes are included to show you new and creative ideas for HOW to use your produce. For example, with yakisoba you can add in any extra veggies from your fridge. This is a great way to reduce produce waste and save you money on groceries! Get your copy in The Cross Legacy Shop!
Yakisoba Sauce Recipe
Equipment
- Pint Size Canning Jar with Lid and Ring
- Fork or small whisk
Ingredients
- 3 T. ketchup
- 3 T. Extra Virgin Olive Oil
- 3 T. red wine vinegar or rice wine
- 3 T. worcestershire sauce
- ¼ c. soy sauce (substitute coconut aminos for allergies)
- ⅛ tsp. salt
- ⅛ tsp. pepper
- 1 T. garlic
- 1 tsp. ginger, fresh
- Pinch red pepper flakes (optional)
- 1 T. honey (optional)
OTHER ADD-IN OPTIONS:
- chives
- sesame seeds
- hoisin sauce
- oyster sauce
- rice vinegar
- sesame oil (would be preferred over Extra Virgin Olive Oil)
- lime juice
Instructions
- Finely chop fresh ginger.
- Combine all ingredients in a glass jar.
- Mix well.
- Store in the refrigerator for up to one week.
Notes
Nutrition
Unboxing Blackstone Griddle & Seasoning a Blackstone
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