Yakisoba (Japanese Stir Fry Noodles)

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  1. Oh man its great with steak too haha…so yea, bulldog tonkatsu! It's MUCH cheaper in large restaurant size bottles. Oh and I make Yakisoba with dry ramen…using the instructions for the dry noodles chowmein. Add noodles to pan, add some water and then when it starts boiling start flipping it and it falls apart. Ends up same with 25 cent pack of noodles vs buying the chowmein for over $1… 🙂

  2. Lots of people mentioned that I pronounce "Noodles" very wired. lol I have no idea what I do, but I guess it's funny and wired! lol Thank you for your sweet words and don't forget to share with your friends and family~ <3

  3. You are a great cook with a great personality, but with your accent every time you say noodle I'm thinking of bringing my dog in to get neutered..:-) Great channel thanks for posting these great recipes

  4. I would like to know what is the brand name of the noodles you use… I couldnt see it and I couldnt heard if you meantion it 😛 … Thank you!!! My mouth is watering right now… It looks so delicious I want to try doing it

  5. I was wondering if you knew of any websites that can ship spices and other dry ingredients? It's hard for me to get anything for your recipes… I even made ddokbokki by hand and it was really hard lol

  6. and about worcestershire sauce (or how its written). Chinese black vinegar (ching kiang vinegar or something) it's more similar to balsamic vinegar. The Worcestershire sauce is more savory and salty than black vinegar. So they are not really that similar in taste.

  7. I couldn't agree more. People tend to buy bottled sauces because they often think it's so difficult, "oh no asian sauces probably need 100 ingredients". But then it turns out to be ridiculously easy making at home:)

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