Here’s a big tray of yakisoba I found up in Canada at Osaka Market in Yaohan Centre, Richmond, BC. Yeah, that’s a mouthful. Anyways, sometimes they’ll have a special on Japanese varieties that are somewhat new and this is one of them. Here’s a little about yakisoba from Wikipedia for you –

Yakisoba (焼きそば, [jakiꜜsoba]), literally “fried buckwheat,” is a Japanese noodle stir-fry dish. Although soba means buckwheat, yakisoba noodles are actually made from wheat flour, and are typically flavored with a condiment similar to oyster sauce. The dish first appeared in food stalls in Japan during the early 20th century.^[1]

Yakisoba is prepared by frying ramen-style wheat noodles with bite-sized pork, vegetables (usually cabbage, onions or carrots) and flavored with yakisoba sauce, salt and pepper. It can be served with a variety of garnishes, such as aonori (seaweed powder), beni shoga (shredded pickled ginger), katsuobushi (fish flakes), and mayonnaise.

Yakisoba is most familiarly served on a plate either as a main dish or a side dish. Another popular way to prepare and serve yakisoba in Japan is to pile the noodles into a bun sliced down the middle in the style of a hot dog, and garnish the top with mayonnaise and shreds of pickled ginger. Called yakisoba-pan (pan meaning bread) it is commonly available at local festivals or konbini (convenience stores).

Sometimes, Japanese white Udon is used as a replacement of Chinese style Soba and called Yakiudon. This variation was started in Kitakyushu or Kokura in Fukuoka Prefecture.

In Okinawa, Yakisoba is popular with Okinawans and U.S. service members stationed on the island alike. After the 1945 hostilities ended on Okinawa, the US military command supplied American food products to the malnourished residents. The preferred Okinawan Yakisoba was prepared from spaghetti, spam, ketchup, any available vegetable (usually canned), and mayonnaise for frying. Mess halls and other on-base eateries often serve yakisoba. Chopped hotdogs are a popular addition to yakisoba made on Okinawa, in addition to other meats such as ham, chicken, and pork.

Alright – let’s give it a go.

Myojo Shoyu Sesame Chili Oil Yakisoba – Japan

The distributor/import stickler (click to enlarge).

Detail of the out wraps (click to enlarge). Contains pork and chicken. To prepare, add noodle block and solid ingredients sachet to tray and boiling water to fill line. Cover for 3 minutes. Drain using special lid. Add in liquid base and dry sachet and stir. Finally, ganish with mayonnaise and enjoy!

Detail of the lid (click to enlarge).

The noodle block.

A large liquid base sachet.

Yakisoba sauce.

A dry sachet.

Perhaps togarashi and chives?

Solid ingredients.

Chashu, narutomaki and spring onion.

Mayonnaise!

Finished (click to enlarge). Added spring onion amd Salad Cosmo mung bean sprouts. The noodles come out great – and plentiful. They indeed have a soy sauce and sesame kind of combo with a touch of heat. The mayo is great as it makes it nice and greasy. The large naruto slice and chashu are very nice, and bits of cabbage are throughout. 5.0 out of 5.0 stars. JAN bar code 4902881419123.

MYOJO IPPEI-CHAN YOMISE Y A K I S O B A INSTANT NOODLE CASE [12pcs] by Myojo

Myojo commercials from 1977-1990