Yakisoba Sauce prepared from scratch at home. This sauce comes handy if you are out of store-bought yakisoba sauce or if you want to make your own and control what goes into it.
Mix it all together with a whisk. The sugar will take time to dissolve, so mix it vigorously until well combined.
Use as a stir-fry sauce with Japanese Yakisoba noodles or other Japanese or Asian meals. See post for ideas to use. OR store in a jar in your fridge and use within 4–6 weeks.
Video
Notes
You can use white or brown sugar or even cane sugar such as jaggery or panela.
To make this gluten-free use gluten-free soy sauce.
If you can't get oyster sauce, skip it or make the previously mentioned substitution.
To make this low sodium use low sodium soy sauce and Worcestershire sauce.
Base Recipe quantity: 7 ounces/ 200 grams, which is a small jar (as seen in the pictures).
The sauce keeps well for 4–6 weeks in your fridge.
You can make a double batch and store in the freezer in ice cube trays and then in zip lock bags. These can be left to thaw overnight, and then you can just use them as needed in your cooking.