Teppanyaki Soba
Teppanyaki Soba
Myojo has been making this iron-plate yakisoba for over 50 years, and it still hits. A juicy, fragrant sweet sauce coats springy noodles with the satisfying sizzle of teppanyaki street food. Topped with furikake sprinkles for that extra crunch. Soupless, quick to prepare, and the kind of comfort food that never gets old.
- Boil the water
Pour 220ml of water into a frying pan or saucepan and bring it to the boil. While you wait for it to heat up, open the packet and lay out your sachets so everything is within reach and ready to go.
- Cook the noodles
Add the noodles to the boiling water. On medium heat, flip them every 30 seconds or so and gently separate the strands as they soften. You want them loose and evenly cooked, not stuck together in a block.
- Add the seasoning
Just before the water fully evaporates, add the sauce powder and turn the heat up slightly. Keep tossing the noodles as the sauce coats them. The noodles are ready once the sauce is well mixed in and everything looks evenly coated.
- Serve and enjoy
Transfer the noodles to a plate or bowl and add any remaining sachet toppings. Serve straight away while everything is hot and the sauce is still glossy. Add your own vegetables, meat, or seafood if you like.
Background
Every packet has a story behind it. Here's where this one comes from, what makes it tick, and why it made the cut for the box.
Myojo has been crafting instant noodles in Japan since 1950, making them one of the country's oldest noodle makers. They are especially known for their non-fried, straight noodle technology and their Charumera and Ippeichan brands, which are household names across Japan.
This noodle comes from Japan, a country with a rich and diverse noodle culture that has influenced instant ramen traditions around the world. Each region brings its own distinctive flavours, techniques, and ingredients to the bowl.
The sauce is what makes yakisoba special. A sweet-savoury blend coats every strand with a glossy, rich flavour. Unlike soup ramen where the broth carries the taste, here the sauce does all the work, so every bite delivers the full flavour without any dilution.
Buckwheat soba noodles with a nuttier, earthier flavour than standard wheat noodles. The darker colour and slightly grainy texture give them a distinct character. Soba pairs beautifully with lighter broths and dashi-based soups where the noodle flavour can shine.
Japanese soba noodles are made from buckwheat flour, giving them a distinctive nutty flavour and darker colour. They can be served hot in broth or cold with a dipping sauce. The buckwheat also makes them slightly more nutritious than standard wheat noodles.
This is one of those noodles that consistently earns its spot in our lineup. It does not need a gimmick or a viral moment to sell, it just tastes great. The kind of bowl that people order once and then quietly keep reordering. Understated quality at its best.
Topping Suggestions
A few toppings that take this bowl from good to great. Most are already in your kitchen, and every one is optional.
Corn
Sweet corn kernels offer a burst of natural sweetness, providing a refreshing and crisp counterbalance to the noodles' savory notes.
Cabbage
Cabbage provides a refreshing, slightly sweet crunch, adding a vegetable-based lightness and freshness to the dish.