Yakisoba Mustard Mayo
Yakisoba Mustard Mayo
Myojo's Yakisoba Mustard Mayo is a beloved Japanese pantry staple — rich, savoury sauce over springy noodles, crunchy dried cabbage, and a distinctive mustard mayo twist that elevates the whole bowl. Soupless, satisfying, and the kind of comfort that's kept this flavour a top seller in Japan for years. Imported direct.
- Open and prep
Peel the lid halfway and take out all the sachets from inside the bowl. Keep the sauce sachets to one side for later on. You will be adding those after draining, not before, so do not mix them up.
- Add boiling water
Pour freshly boiled water into the bowl up to the inner line (540ml). Make sure the noodles are completely submerged so they soften evenly throughout. Pop the lid back on and let everything soak for 3 minutes without disturbing it.
- Drain the water
Peel back the lid to expose the small drainage holes, then carefully tilt the bowl over the sink to drain all the water out. Hold the lid down firmly to stop any noodles from sliding out. Take your time here and get as much water out as you can.
- Add sauce and serve
Remove the lid completely and squeeze in the sauce sachet. Toss the noodles well until every strand is evenly coated with sauce. Serve straight away while it is still hot.
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.
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.
Kimchi
Kimchi infuses a powerful, tangy, and spicy essence, adding a burst of fermented, pickled flavors to the noodles that tantalize the palate.
Mayonnaise
Kewpie mayo swirls in a creamy, tangy richness with a hint of umami, giving the broth a smooth, velvety body.
Chilli Oil
Chilli oil delivers a fiery kick and a deep, smoky heat, adding a spicy dimension that can transform the noodles into a sizzling delight.