Japanese Noodle Sauce (Yakisoba Sauce)

Yakisoba noodles are basically Japan’s take on China’s Lo Mien. Their sauce is used both in making the noodle dish as well as as a condiment to spoon on top.

Japanese Yakisoba sauce

Japanese Noodle Sauce- Yakisoba Sauce

This sauce is quick and easy to make and is perfect spooned atop a steaming bowl of Yakisoba or, for that matter, most Asian noodle dishes.
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Course: Condiment, Sauce
Cuisine: Japanese
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1 cup
Author: My Hungry Traveler


  • Jar or container with lid


  • 3 `tbsp Oyster sauce
  • 2 tbsp Ketchup
  • 2 tbsp Soy sauce
  • tbsp Sugar
  • 7 tbsp Worcestershire sauce


  • In a container with lid, combine all the ingredients except the Worcestershire sauce. Shake vigorously to combine.
  • Add Worcestershire sauce and shake again to combine. Adjust ingredients as desired.
  • Sauce may be stored in a airtight container for up-to 1 month.


Calories: 235kcal | Carbohydrates: 56g | Protein: 5g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 5041mg | Potassium: 1137mg | Fiber: 1g | Sugar: 37g | Vitamin A: 248IU | Vitamin C: 17mg | Calcium: 153mg | Iron: 7mg

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