Yakisoba Instant Noodles
Yakisoba Instant Noodles
Nissin's classic stove-top yakisoba — the one that takes a little more effort but rewards you with noodles you can truly customise. Sauce and Aonori seaweed come included, and you add your own vegetables, meat, or seafood. It's the closest thing to homemade yakisoba in an instant packet. A Japanese kitchen essential.
- 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.
Nissin was founded by Momofuku Ando in 1958 after he invented the world's first instant noodle, Chicken Ramen. Headquartered in Osaka, the company went on to create Cup Noodle in 1971, changing how the world eats. Today Nissin remains the global leader in instant noodles.
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.
Springy, chewy noodles designed for a soupless format. Without broth to carry the flavour, these noodles need to hold the sauce on their surface, and their texture is built to do exactly that. Every strand grips the seasoning so you taste the full flavour in each bite.
Despite the name meaning 'fried buckwheat', yakisoba noodles are actually made from wheat. The dish originated as a cheap street food in post-war Japan and became a festival staple. The sauce is a sweet-savoury blend similar to Worcestershire sauce.
There is something deeply satisfying about a good yakisoba. No broth to worry about, just noodles and sauce doing their thing perfectly. This one nails the balance and is the kind of easy, flavourful meal you will find yourself reaching for again and again.
Topping Suggestions
A few toppings that take this bowl from good to great. Most are already in your kitchen, and every one is optional.
Fried Egg
A fried egg brings crispy, golden edges and a runny yolk that melts into the broth for a rich, savoury finish.
Cabbage
Cabbage provides a refreshing, slightly sweet crunch, adding a vegetable-based lightness and freshness to the dish.
Mayonnaise
Kewpie mayo swirls in a creamy, tangy richness with a hint of umami, giving the broth a smooth, velvety body.