Easy and Yummy Shanghai-Style Yakisoba Noodles

Easy and Yummy Shanghai-Style Yakisoba Noodles

The ratios of sauce ingredients are easy to remember, and the steps are quite simple, but the results are really amazing.

Ingredients: 2 servings

Chinese-style noodles
2 packs
Chinese chives
1/2 bunch
Chinese cabbage
2 leaves
Quail eggs (boiled, canned is ok)
Pork (belly prefereed)
100 g
For the sauce:
Soy sauce
2 tablespoons
2 teaspoons
Chicken soup stock granules
2 teaspoons
Sesame oil
about 2 teaspoons
a few drops


1. Make the sauce first. Combine the sauce ingredients.
2. These are the basic ingredients. Cut the pork and chives into 4 cm long pieces. Cut the carrot into 4 cm wide slices. Chop the cabbage roughly.
3. The carrot cooks the slowest, so dip in water, wrap in plastic wrap and microwave for a minute or so before proceeding.
4. Boil the quail eggs and peel them. If you're using precooked ones (canned or vacuum packed) use as-is. I used precooked ones this time.
5. Stack everything in the frying pan in this order: Carrot, cabbage, noodles, pork, quail eggs, then finally the chives.
6. When everything's in the pan, it looks like this.
7. Add the sauce from Step 1 in the pan. Put a lid on and steam-cook over medium heat for about 12 minutes. Be sure not to let it burn.
8. Take the lid off. If everything is cooked through, mix everything together while stir-frying lightly. Done!
9. Transfer to a serving plate and enjoy. I added some shiitake mushrooms this time too.
10. You can use any kind of vegetables and proteins you like. Onion, bean sprouts, shrimp, squid...there are endless variations. Personally, I always like to include Chinese cabbage and Chinese chives.

Story Behind this Recipe

I learned this recipe from my cousin when I'd just gotten married. I've love it ever since!