Quick Blackstone Yakisoba Noodles

Here’s my take on Blackstone yakisoba noodles, a simple stir-fried noodle dish that combines fresh vegetables, tender protein, and those chewy Japanese-style noodles, all cooked on a flat top griddle.

These noodles have become our go-to weekend dinner when we’re craving something quick and filling. I usually make a big batch because my kids always ask for seconds, and the leftovers heat up great for lunch the next day. Who doesn’t love noodles two days in a row?

What Kind of Noodles Should I Use?

Although not listed in the ingredients, yakisoba noodles are the star of this dish and picking the right ones makes all the difference. Traditional yakisoba noodles are wheat-based and slightly curly, similar to ramen noodles but a bit thicker. If you can’t find packages labeled “yakisoba,” you can use fresh Chinese-style wheat noodles or even regular ramen noodles (just ditch the seasoning packet). For the most authentic experience, look for fresh noodles in the refrigerated section of Asian grocery stores – they’ll give you that perfect chewy texture that dried noodles sometimes miss. Just make sure to avoid rice noodles, as they won’t give you the same springy bite that makes yakisoba so satisfying.

Options for Substitutions

This yakisoba sauce recipe is pretty adaptable – here are some handy swaps if you’re missing ingredients:

• Soy sauce: Besides coconut aminos, you can use tamari (gluten-free) or even Maggi seasoning sauce. Just start with a smaller amount as Maggi is more concentrated.
• Fresh ginger: If you’re out of fresh ginger, use ¼ teaspoon of ground ginger powder. In a pinch, you can skip it, but you’ll miss some of that classic Asian flavor.
• Sesame oil: While sesame oil gives the best authentic flavor, you can use other neutral oils like vegetable or canola oil. The dish won’t have that nutty taste, but it’ll still work.
• Oyster sauce: For vegetarian options, use mushroom sauce or hoisin sauce. If you have neither, mix 2 parts soy sauce with 1 part honey or brown sugar.
• Rice vinegar: Apple cider vinegar or white wine vinegar can work – just use a bit less as they’re stronger. Red wine vinegar is also fine, as mentioned in the recipe.
• Honey: Brown sugar, maple syrup, or agave nectar all work well as substitutes. Use the same amount as called for in the recipe.

Watch Out for These Mistakes While Cooking

The biggest challenge when making yakisoba noodles on a Blackstone griddle is temperature control – too high heat will burn your sauce and too low won’t give you those crispy noodle edges, so aim to maintain medium-high heat throughout cooking. A common mistake is overcrowding the griddle surface, which leads to steaming instead of proper searing – work in batches if needed and spread your ingredients out to ensure everything gets that perfect char. Timing is crucial with the sauce ingredients – adding them too early can cause them to burn or become too reduced, so wait until your noodles are almost done before introducing the sauce mixture. For the best flavor development, let your noodles sit undisturbed for a minute or two between stirs to develop those golden-brown spots, and don’t skip the final touch of sesame oil at the end – it adds an essential nutty flavor that brings the whole dish together.

What to Serve With Yakisoba Noodles?

These savory noodles make a fantastic main dish that pairs really well with simple Asian-inspired sides. A quick cucumber salad with rice vinegar and sesame seeds adds a cool, crisp contrast to the warm noodles. You could also serve some steamed edamame on the side – they’re perfect for snacking while you eat! For extra protein, try adding some gyoza (Japanese dumplings) or even a simple miso soup to round out the meal. If you want to keep things super casual, a handful of pickled vegetables or kimchi on the side adds nice tang and crunch to balance out the noodles.

Storage Instructions

Keep Fresh: These tasty yakisoba noodles will stay good in an airtight container in the fridge for up to 4 days. The noodles might absorb more sauce over time, but that just means they’ll be extra flavorful! I like to store any extra sauce separately to prevent the noodles from getting too soft.

Make Ahead: You can prep the sauce up to a week in advance – just keep it in a sealed jar in the fridge. This makes weeknight cooking super quick! The chopped ingredients can also be prepped a day ahead and stored separately in the fridge.

Warm Up: To enjoy your leftover yakisoba, give it a quick stir-fry on the Blackstone or in a pan over medium heat for 2-3 minutes. Add a splash of water or extra sauce if needed to loosen things up. A quick squeeze of fresh lime juice right before serving brings back all those bright flavors!

Preparation Time	10-15 minutes
Cooking Time	0-0 minutes
Total Time	10-15 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 300-350
• Protein: 2-5 g
• Fat: 30-35 g
• Carbohydrates: 10-15 g

Ingredients

• 3 tablespoons ketchup
• 3 tablespoons olive oil (extra virgin)
• 3 tablespoons red wine vinegar or rice vinegar
• 3 tablespoons worcestershire sauce
• 1/4 cup soy sauce (use coconut aminos if needed for allergies)
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 1 tablespoon minced garlic
• 1 teaspoon fresh ginger
• Pinch of crushed red pepper (optional)
• 1 tablespoon honey (optional)
• Chopped chives
• Sesame seeds
• Hoisin sauce
• Oyster sauce
• Rice vinegar
• Sesame oil (preferable to olive oil)
• Lime juice

Step 1: Prepare the Fresh Ginger

Begin by finely chopping fresh ginger.

Ensure the pieces are small to release the maximum flavor and blend well with other ingredients.

Step 2: Combine Ingredients

Place the chopped ginger along with your other ingredients into a clean glass jar.

Ensure the jar is large enough to hold and mix all components comfortably.

Step 3: Mix Thoroughly

Secure the lid of the glass jar and shake or stir the contents until all the ingredients are mixed together evenly.

This will help the flavors meld and create a cohesive mixture.

Step 4: Proper Storage

Store the glass jar in the refrigerator.

This concoction can be kept fresh and flavorful for up to one week.

Make sure the lid is tightly closed to preserve the contents.