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Wok Hard, Play Hard: A Seafood Yakisoba How-To by The Peninsula Tokyo


Hungry for another Japanese recipe to feed the family? With so many of us spending so much time indoors, it's good to channel not only our frustrations but also our unique creative skills into something as delicious as Japanese food! Thankfully, the skilled chefs over at the prestigious The Peninsula Tokyo hotel are here to save the day with a recipe for Seafood Yakisoba! Quick and easy to make, this dish is perfect for filling bellies with minimal prep! Take it away!

 Ingredients for the Noodle Stir-Fry

200g Egg noodles or Soba noodles

20g Sliced scallops

30g Shrimp tails

25g Squid rings

20g Black fungus

20g Button mushrooms

20g Chinese cabbage

20g Sliced bok choy

5g Yellow chives

20g Julienned red bell pepper and carrot

Ingredients for the Sauce

15g Oyster sauce

4g Dark soy sauce

2g Sugar

5ml Sake

2g Minced garlic

2g Chopped ginger

2ml Sesame oil

5g Doubanjiang (Broad bean chilli sauce)

30ml Canola oil


First, make the sauce by mixing all the listed ingredients together before then setting the mixture aside. Next, blanch the noodles in boiling water (briefly, keeping them "al dente"), then cool them in ice water and set aside. In a wok or a sauté pan, heat the oil over high heat. Add the vegetables and stir-fry them for about 1 minute, then add the seafood and stir-fry for another minute. Add the noodles and the sauce, continuing to stir over medium-high heat until the noodles are perfectly coated in the sauce. Serve hot, topped with prawn crackers if you like. 'Owari' (終わり, Finished)! It's that easy. 

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