YAKISOBA is one of those dishes with roots in several countries. Although it’s from Japan, similar to chow mein and lo mein. However you define it, there are thousands of ways to make yakisoba, many of them good. All contain noodles and vegetables, and usually some protein. The dish is always fried in a pan and finished with a somewhat sweet sauce that is put together quickly, from condiments. All of this provides plenty of leeway.
The noodles are the easy part: contrary to what you might assume from the name, yakisoba doesn’t contain soba but usually noodles called chukamen, made with wheat flour and egg. Chukamen are similar to ramen or Chinese egg noodles; they’re yellow, and sold fresh or dried.
The sauce is trickier. Recipes use everything from applesauce to mustard, neither of which works for me. I like a mix of ketchup, soy sauce, Worcestershire sauce, mirin and Tabasco. There are those who insist that ketchup has no place in Japanese cooking. No doubt they’re right, but yakisoba is different. The other ingredients are up for grabs. Very thinly cut pork is ideal, I think, but chicken, beef, shrimp or tofu, or a combination, is perfectly acceptable. Shredded Napa or savoy cabbage cooks down quickly and adds a fresh crispness in contrast to the noodles, but there’s no reason not to use mung bean sprouts, bamboo shoots, mushrooms or any other quick-cooking vegetable.
In short, start here and make it up. Your version is as legitimate as anyone’s.
Bairan made it different. To fry noodle with round shape, then put in starched cooked shrimmp and pork and vegetable inside.