What are yakisoba noodles made of?

Yakisoba noodles are a popular Japanese noodle dish made from wheat flour. The main ingredients in yakisoba noodles are:

Wheat Flour

The base ingredient of yakisoba noodles is wheat flour. Most yakisoba noodles are made from regular wheat flour or durum wheat flour. Durum wheat flour is made from durum wheat and is more coarse and yellow in color than regular wheat flour. Durum wheat flour is often used for making pasta. Both regular and durum wheat flour contain gluten, a protein that gives the noodles their chewy, elastic texture.

Water

Water is essential for mixing with the wheat flour to form the dough for yakisoba noodles. The amount of water controls the texture and consistency of the noodles. More water makes softer, more pliable noodles while less water makes firmer, chewier noodles. The water binds the flour together to form the dough.

Salt

A small amount of salt is usually added to the noodle dough. The salt enhances the flavor of the noodles and also strengthens the gluten structure. Too much salt can make the noodles taste overly salty.

Potassium Carbonate

Potassium carbonate, also known as potash, is added to yakisoba noodle dough in small amounts. Potassium carbonate is an alkaline compound that increases the pH of the dough. This results in noodles that have a yellow color and firm, springy texture after cooking. The higher pH prevents the noodles from becoming soggy when boiled.

Kansui

Some yakisoba noodle recipes use kansui instead of potassium carbonate. Kansui is an alkaline solution made from potassium carbonate and sodium carbonate. It helps give the noodles a yellow color and firm texture, similar to using just potassium carbonate. Kansui is also used to make ramen noodles.

Eggs

Eggs may be used in some yakisoba noodle recipes. The egg whites and yolks add richness, color, and flavor to the noodles. They also help the noodles keep their shape and have a softer texture. Beaten eggs are mixed into the noodle dough before rolling and cutting.

Food Coloring

Small amounts of food coloring, such as yellow food coloring, may be added to some types of yakisoba noodles. The food coloring enhances the yellow color of the noodles from the alkaline salts. It provides an attractive bright yellow shade.

Additional Ingredients

Some yakisoba noodle variations include additional ingredients for flavor and texture:

  • Spinach powder – for color and added nutrients
  • Mushroom powder – for earthy flavor
  • Seaweed powder – for flavor and texture
  • Sesame oil – for aroma and flavor
  • Black sesame seeds – for specks of color and texture

The Noodle Making Process

Yakisoba noodles are made using a similar process as other types of Asian wheat noodles:

  1. Mix the wheat flour and alkaline salts with water to form an elastic dough.
  2. Knead the dough until smooth and let it rest.
  3. Roll out the dough into thin sheets using a pasta machine.
  4. Cut the rolled dough into long strands using a cutting machine.
  5. Let the noodles air dry until their moisture content is around 13%.
  6. Cook the dried noodles by boiling for 1-2 minutes until tender.

The noodles may be air dried into wavy shapes or flattened and straightened to give a smooth, straight appearance. Packaged fresh yakisoba noodles can be refrigerated for up to a week while dried yakisoba noodles have a shelf life of up to a year.

Nutrition

The main nutrients in yakisoba noodles are:

  • Carbohydrates – Yakisoba noodles are high in carbohydrates, with around 80-90% of their calories coming from carbs. They are made mainly from wheat flour which is high in starch.
  • Protein – Wheat flour and eggs provide protein in yakisoba noodles. A 2 oz serving contains around 5-8 grams of protein.
  • Fiber – Wheat flour contains small amounts of fiber. Yakisoba noodles have around 1-3 grams of dietary fiber per 2 oz serving.
  • Fat – Yakisoba noodles are very low in fat, with only trace amounts coming from the eggs.
  • Vitamins and minerals – Small amounts of B vitamins like folate are found in the wheat flour. There are minimal vitamins and minerals.

Yakisoba noodles are high in calories and carbohydrates so portion sizes should be monitored. They have a light flavor so they are often served with sauces and ingredients like vegetables and proteins.

Types of Yakisoba Noodles

There are a few main types of yakisoba noodles:

Fresh Yakisoba Noodles

Fresh yakisoba noodles can be found in the refrigerated section at Asian grocery stores. They have been steamed after cutting to cook them slightly. Fresh yakisoba noodles have a short shelf life of around 1 week when kept refrigerated.

Frozen Yakisoba Noodles

Frozen yakisoba noodles have been fully cooked then frozen. They can be thawed and quickly pan fried or boiled before serving. Frozen yakisoba noodles can be kept for 2-3 months in the freezer.

Dried Yakisoba Noodles

Most yakisoba noodles are dried into a shelf-stable form. Dried noodles last for up to a year at room temperature. They need to be boiled for 1-2 minutes before using in recipes. Dried noodles are commonly sold in coiled nests.

Instant Yakisoba Noodles

Instant yakisoba noodles have been precooked then dried. They come with a small packet of seasoning and can be prepared by adding boiling water and soaking for 2-3 minutes. Instant noodles are an easy quick-cooking option.

Uses for Yakisoba Noodles

Yakisoba noodles are very versatile and can be used in many dishes:

  • Yakisoba stir fries – Thinly sliced pork, cabbage, carrots and yakisoba sauce
  • Noodle bowls and soups – With chicken, mushrooms and vegetables
  • Cold noodle salads – Mixed with cucumber, tomato, sesame dressing
  • Stir fried noodles – With shrimp, snow peas, bean sprouts
  • Noodle dishes – Topped with egg, meat and spicy sauces
  • Ramen dishes – Added to ramen with flavorful broth

Their neutral flavor and texture allows yakisoba noodles to soak up the flavors of sauces and ingredients they are cooked with. They maintain their firm, springy texture after cooking.

Substitutions for Yakisoba Noodles

If you don’t have yakisoba noodles, here are some possible substitutions:

  • Ramen noodles – Have a similar texture and noodle shape
  • Udon noodles – Thicker wheat noodles that work in soups
  • Soba noodles – Buckwheat noodles with firm texture
  • Lo mein noodles – Chinese wheat noodles for stir fries
  • Rice noodles – Different flavor but similar uses
  • Spaghetti – Cut into shorter lengths and boiled briefly

The best substitution depends on the dish. Ramen and udon are closest in texture while spaghetti and lo mein noodles work for stir fries. Rice noodles have a different flavor profile.

Where to Buy Yakisoba Noodles

There are several options for where to purchase yakisoba noodles:

  • Asian grocery stores – Fresh, frozen and dried noodles can all be found at Asian supermarkets. Largest selection.
  • International food aisles – Some supermarkets have an Asian or international food aisle with dried yakisoba.
  • Online stores – Sites like Amazon have many types of yakisoba noodles for purchase.
  • Restaurant supply stores – Sell larger packages of fresh or frozen noodles.

The best quality and price is often found at Asian grocery stores. Check labels for added seasonings or flavored noodle varieties. Plain yakisoba noodles are the most versatile for recipes.

How to Store Yakisoba Noodles

Proper storage preserves the texture and flavor of yakisoba noodles:

  • Fresh noodles – Refrigerate and use within 1 week.
  • Frozen noodles – Keep frozen until ready to use. Thaw overnight in the fridge.
  • Dried noodles – Store at room temperature away from moisture. Keeps for up to 1 year.
  • Cooked noodles – Refrigerate leftovers for 3-5 days.

Seal packages tightly and check expiration or best by dates. Cooked noodles can be frozen but may become soggy when thawed.

Conclusion

Yakisoba noodles are made from a simple combination of wheat flour, water, salt and alkaline salts or eggs. Their neutral flavor allows yakisoba noodles to work well in a variety of Asian noodle dishes. Look for fresh, frozen, dried or instant yakisoba noodles at Asian grocery stores to keep stocked in your pantry. With proper storage, yakisoba noodles can be enjoyed any time a recipe calls for their distinct chewy, springy texture.

Leave a Comment