Geralmente na preparação japonesa usam-se ingredientes como repolho, cenoura, brócolis, cebola, alho-poró, pó de alga, molho de ostras, entre outros. Pode ser servido com carnes de frango, gado, suíno e frutos do mar. O yakisoba não só é muito saboroso como também nutritivo, e, além disso, a mistura de sabores é muito notada pelo paladar e apreciada por pessoas do mundo inteiro.
The term yakisoba (yaki = to bake, to grill; soba = pasta), usually refers to the “sauce yakisoba”, which is a very simple dish made of braised pasta with vegetables and meat, seasoned with an specific sauce, similar in flavor to the English sauce, but thicker. Despite its Chinese origin, the yakisoba took roots in Japan and, currently, is so popular that appears obligatorily in popular street parties, in supermarkets or convenience stores, in the traditional obentô (ready meals), and is a practical and tasty option of menu in Japanese homes.
Generally in the Japanese preparation it is used ingredientes as cabbage, carrots, broccoli, onion, leek, seaweed powder, oysters sauce, among others. It can be served with chicken, beef, pork and seafood. The yakisoba isn’t just very tasty and nutritious but also the mixture of flavors is very noticeable by the palate and appreciated by people around the whole world.