Multi Cooker

Yakisoba

  • Main Dish

Yakisoba are the stir fried noodles of our foodie dreams. Make this smoky, savory and mildly sweet Japanese noodle stir fry at home in your multicooker with zero fuss!

  • Servings
    2
  • Preparation
  • Cooking

Ingredients

  • 6 ounces dried egg noodles or 12 ounces fresh egg noodles (lo mein type)
  • 1 tablespoon vegetable oil
  • ½ small onion, cut into half moons
  • 2 cups cabbage, chopped
  • 4 shiitake mushroom, cut into strips
  • 3 tablespoons chuno sauce, also called tonkatsu sauce or Japanese worcestershire sauce
  • 2 teaspoons soy sauce
  • 1 teaspoon toasted sesame oil
  • 2 green onions, finely chopped
  • Aonori (green laver), optional

Directions

  • Turn the multi cooker on and select the saute option.
  • Set the heat to high and press start.
  • Set the cooking time to 17 minutes and press start. The multi cooker will take a few minutes to preheat and will beep when it’s ready.
  • Bring a medium size pot of water to boil.
  • When the multi-cooker beeps, add the oil, onion, cabbage, and shiitake mushrooms, and saute for 7 minutes.
  • When the water is boiling, add the noodles and cook according to the directions on the package. We recommend cooking the noodles until they are al dente – about 1 minute short of being fully cooked.
  • Drain the noodles well and add them to the multi-cooker. Stir fry for 1 minute and add the chuno sauce and soy sauce. Toss well to combine and stir fry for 1 minute.
  • Add the toasted sesame oil and green onions and toss to combine.
  • Transfer the yakisoba to a serving plate and top with aonori.

AN IZAKAYA FAVORITE, AT HOME

We’ve got a few must-order favorites every time we hit up our favorite neighborhood izakaya (informal Japanese gastropub). Aside from the obligatory okaka onigiri, tako-wasa and tekka maki we usually order for the table, you better believe we’ll be getting an order (or 2) of yakisoba. These stir fried noodles are the backbone of an izakaya dinner. They’re smoky and umami with just a hint of sweetness from the chuno sauce. And we’ve got a simple hack for making them at home with minimal mess.

HOW TO MAKE YAKISOBA IN A MULTI COOKER

The Tiger Multi Cooker has a saute function that allows you to stir fry with the lid open. So we use that setting to stir fry the onion, cabbage and shiitake mushrooms in a bit of oil until fragrant. Then we add the cooked noodles to the inner pot – and toss in chuno sauce and soy sauce until thoroughly combined and smoky. The result tastes as delicious as yakisoba made in a wok on the stovetop – but without the open flame and oil splatters. Be sure to top with chopped green onions and aonori (Japanese green laver seaweed) before serving!

RECIPE TIPS AND VARIATIONS

  • Slightly undercook the noodles. When boiling the noodles separately in a pot on the stovetop, pull them from the heat when they are just shy of al dente. They will continue to cook even after being drained – and they will continue to cook once you add them to the stir fry in the multicooker.
  • Be sure to drain the noodles well. Excess moisture is the enemy of stir fried noodles. Good yakisoba shouldn’t be sitting in a puddle on the plate!
  • If not using the noodles immediately after boiling, toss in a bit of sesame oil. If there’s going to be more than a couple minutes between draining the noodles and using them in the stir fry, keep them in good shape. Tossing the noodles in ¼ teaspoon of sesame oil keeps them from sticking together (and tastes great!).
  • Add a protein. Thinly sliced pork, smoked tofu or shrimp are all prime options. And a fried egg with runny yolk on top of yakisoba is our favorite way to order it at the izakaya.

Products used in this recipe

Electric Multi-Cooker COL-A40U

The compact cooker for daily use. A 2.6 qt (2.5 L) multi-cooker that allows you to make great-tasting dishes w […]

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