4 to 6 oz. Japanese wheat noodles

1 small sweet onion sliced thin

1 clove garlic smashed and diced

1 large carrot cut into matchsticks

1 stalk of celery sliced thin

3 green onions with some green sliced thin

1 to 2 cups Napa cabbage sliced thin

3 to 4 fresh mushrooms sliced thin

1 ½ cups leftover chicken or pork sliced or shredded

Sesame oil for the noodles

2 to 3 tablespoons olive oil


Yakisoba sauce:

¼ cup ketchup

1 Tbs. soy sauce

1 Tbs. Worcestershire sauce

1 Tbs. Mirin or 1 Tbs. dry sherry and ¾ teaspoon sugar


Prepare the onions, garlic, carrots and celery and place in a bowl. Slice the green onions, (scallions) and place in a small bowl. Slice the Napa cabbage and place in a bowl. Slice the mushrooms and place in a bowl. When you have your sauce made and veggies prepped this goes together pretty fast.


Bring some water to a boil and add the noodles and some salt; boil 3 to 4 minutes or according to package instructions. Drain and cool down with cold water, add back to the pan and add a little sesame oil to keep from sticking together. Set aside.


Heat the olive oil in a large skillet on med. high, add the onions, garlic, carrots and celery and cook until just getting soft. Turn heat to medium. Add in the chicken or pork; stir and cook until just heated through. Add in the sauce and mushrooms and stir a few minutes; and stir in the green onions. Add in the noodles and heat a few minutes stirring. If it starts to dry and stick add a little water and you are ready to serve.


Note: a great recipe for using leftover chicken or pork. I served mine with some Naan bread, egg or spring rolls would be a good side too. Not sure how authentic this recipe is, I made it up after reading many recipes on the net. For the sauce a little fish or oyster sauce may be good in it.