Thursday, January 14, 2021

Beef Curry Yakisoba - Featuring Myojo Curry Yakisoba


Do you love Yakisoba?  It's one of my family's favorite Japanese / Noodle dish for sure.  Now, you can easily make it at home.

My family and I definitely miss travelling since we pretty much stay home all year in 2020! We were just glad that we visited Japan in 2019.  I guess when we can't travel to Japan for Yakisoba, we can at least enjoy some Beef Curry Yakisoba at home.  

There are many brands of Japanese Noodles from the Asian Markets to choose from these days.  I highly recommend Myojo because their noodles are fresh and they taste amazing.  The noodles are easy to work with and you can also freeze them when you are not cooking them right the way, which makes it an amazing item to stock up in the freezer.  Simply defrost the noodles in the fridge the night before you plan to cook them and they will be ready to go.  These noodles taste just as fresh after freezing and defrosted, and the flavoring package that comes with the noodles are on point. 

I guaranteed, you will love this quick, easy and delicious recipe.  Make sure to watch my YouTube tutorial above if you haven't done so!  

Disclosure: Thank you Myojo USA for sponsoring my YouTube Video.

Beef Curry Yakisoba – Featuring Myojo Curry Yakisoba


1 Package Myojo Curry Yakisoba (3 servings)
2 Tablespoons plus 2 teaspoons Vegetable Oil, divided
1/2 an Onion, cut into strips
1/3 Carrot, cut into thin strips
1/4 Cabbage, cut into bite size

4 Shitake Mushrooms, sliced
2 Green Onions, cut into 2-inch pieces
1/2 lb Beef Chuck Slices, cut into bite size
1/2 cup of water
2 tablespoons Pickled Red Ginger (for serving, optional)
1 teaspoon Green Seaweed Powder (for serving, optional)


Open up the noodle packages and gently loosen them up.  Heat the wok over high heat, add 2 tablespoons of oil and add in the onions and carrots.  Sauté for 3 minutes over high heat.

Then, add the cabbage and cook for another 2 minutes or slightly softened.  Add in the mushrooms and green onions and cook for additional 2 minutes.  Transfer all vegetables onto a plate and set aside.

In the same wok, add the remaining 2 teaspoons of oil.  Add in the beef and sauté over high heat until 80% done.  Transfer the beef onto a plate and set aside.

In the same wok, add in the noodle, water, and flavoring packages.  Mix until flavoring is evenly distributed.

Add the cooked vegetables and beef back into the wok with the noodles.  Gently mix all ingredients together and cook until the beef is completely cooked through.  Transfer onto a serving plate and serve with pickled ginger & seaweed powder.  Enjoy!