Fried Soba / 焼きそば

An All-Natural Version
No Chemicals, Preservatives, Additives or MSG

Soba Buckwheat

Soba Buckwheat Noodles

Instant shelf-stable Noodle products, include instant Fried Soba or Yaki Soba  焼きそば have become widespread in recent years.  There are not only Japanese varieties, but Chinese, Korean, Vietnamese, varieties continue to arrive in both Asian markets and mainstream supermarkets.  All are convenient, delicious and inexpensive.  Some students and other busy people report almost living on a diet of instant Noodles including instant Yaki Soba.  .

But there’s one problem: Read any of the labels, and you are almost certain to find they contain MSG and MSG-related compounds.  in addition, the ingredient list usually is a long one with a list of stabilizers, preservatives and other chemicals and additives.  If you can learn to make your own Yaki Soba using a recipe like this one, you can skip all the chemicals, additives, preservatives and MSG.  With a little practice, you can spin off variations, adding ingredients like sliced mushrooms, snow peas, bean sprouts, and the like, to make a healthy, additive free, truly all-natural fried soba dish that is economical and easy and quick to make.

Many people are concerned about MSG and other additives and would like to eat a more natural product.  Time was, before everyone became too busy, when all Japanese cooks knew how to do this.  This is the sort of recipe they used

Fried Soba / 焼きそば



1 package Soba Noodles
4 teaspoons Vegetable Oil
1 cup Chinese Cabbage Hakusai, 白菜  cut in half inch squares
6 teaspoons Soy Sauce
Pinch Red Pepper Togarashi 唐辛子
2 Long Onions Naganegi,  長ネギ  or can use Green Onions or Leeks, cut very fine


First clean and cut the vegetables and let them dry fully before cooking time.

When ready to cook, heat some water in a pot and boil the Soba until tender.  Drain and rinse with cold water to prevent it from sticking.

Heat a wok or frying pan, preferably cast iron, and put in the Oil. When the Oil is hot, put in the Cabbage and stir-fry until the Cabbage is wilted.

Put in the Soba, Soy Sauce, Red Pepper Togarashi, and stir gently until heated through.

Finally add the finely sliced onions, stir to combine and serve hot.



Japan White Crane stamp




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  1. Pingback: Japanese Cuisine, a healthy and delicious food lifestyle | Pacific Rim Gourmet

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