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+ servings


Course Main Course
Cuisine Japanese
Servings 4
Author Lucy Seligman


  • 1 medium-sized onion, peeled and chopped
  • 4 tablespoons vegetable oil
  • 7 oz ground lean beef (200g)
  • Black pepper to taste
  • 7 oz chopped cabbage (200g)
  • 1 ¼ lb steamed Chinese noodles (550g )
  • 4 tablespoons water
  • 8 fl oz ready-made yakisoba or okonomiyaki sauce (if unavailable, use equal parts of Worcestershire sauce and ketchup) (240 ml)


  • Aonori: seaweed flakes to taste
  • Beni shoga: red pickled ginger to taste


  1. In a wok, deep frying pan, or large electric pan, sauté the onion and cabbage in the oil over medium heat until slightly soft. Add the ground beef and black pepper to taste. Cook, stirring constantly, until the beef begins to change color. Then add the noodles, separating the strands a little with your fingers as you put them in the pan. Continue to cook, stirring, for a few moments.
  2. Finally pour in the water, then the yakisoba sauce, and mix well.
  3. Serve on individual plates, passing the seaweed and pickled ginger separately to sprinkle over the noodles.