Yakisoba Sauce Recipe
A quick homemade Yakisoba Sauce made with Worcestershire sauce, oyster sauce, ketchup, soy sauce, and sugar. It is bold, sweet, salty, and tangy enough to coat stir-fried noodles, vegetables, rice, or quick skillet meals.
- Yield: ¾ cup sauce, enough for 4 servings of noodles 1x
- Category: Sauces & Condiments
- Method: No-cook
- Cuisine: Japanese
Ingredients
Scale
- 7 Tbsp Worcestershire sauce
- 3 Tbsp oyster sauce
- 2 Tbsp ketchup
- 1½ Tbsp soy sauce
- 1½ Tbsp sugar
Instructions
- Add the oyster sauce, ketchup, soy sauce, and sugar to a mason jar or medium bowl.
- Whisk until the sugar dissolves completely and the mixture looks smooth.
- Pour in the Worcestershire sauce and whisk again until fully combined.
- Taste the sauce and adjust if needed. Add a little more ketchup if it tastes too sharp, or a small splash of soy sauce if it tastes too sweet.
- Use immediately with stir-fried noodles, vegetables, glass noodles, or quick skillet meals, or transfer to a clean airtight jar and refrigerate.
Notes
- The sauce should taste stronger than you would normally want on its own because it will season noodles and vegetables.
- Different ketchup brands vary in sweetness, so taste before using and adjust the sugar if needed.
- Store in a clean mason jar or airtight container in the refrigerator for up to 1 month.
- Shake the jar before each use because some ingredients may settle over time.
- Freezing is not recommended because the texture can separate after thawing.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 38
- Sugar: 6
- Sodium: 520
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 0
- Protein: 1
- Cholesterol: 1