Yakisoba has to be one of the most satisfying and versatile dishes out there.

I just love the contrasting sweet and spicy flavors, as well as having the freedom to use whatever meat and veggies I like (although I must say, chicken is a definite favorite!).

While these fried noodles are guaranteed to hit the spot on their own, they’re even better when paired with an amazing side!

Wondering what to serve with yakisoba?

Look no further, because today I’ve rounded up my favorite things to make with yakisoba including savory sides, veggies, drinks, and desserts.

Ready to start cooking?

Jump to:

• 1. Miso Soup
• 2. Gyoza (Japanese Dumplings)
• 3. Edamame
• 4. Tempura Batter
• 5. Onigiri (Rice Balls)
• 6. Tsukemono (Japanese Pickles)
• 7. Wakame (Seaweed Salad)
• 8. Hiyayakko (Chilled Tofu)
• 9. Tamagoyaki (Japanese Rice and Egg)
• 10. Yakitori (Grilled Skewers)
• 1. Sencha (Green Tea)
• 2. Matcha
• 3. Iced Hojicha Latte
• 1. Dorayaki
• 2. Anmitsu
• 3. Japanese Cheesecake
• 4. Kasutera (Castella)
• 📖 Recipe
• 💬 Comments

1. Miso Soup

Miso soup is the ultimate Japanese appetizer! This salty, flavorful side is sure to whet your palate for some tangy yakisoba to follow!

Although this recipe is homemade, it’s so easy to make (not to mention so much better than instant varieties).

To create it from scratch, you’ll need to have a few key ingredients: miso paste, soup stock powder, chicken bullion, wakame seaweed, and tofu (preferably silken!).

Bring a pot of water with the paste, stock powder, and bullion to a boil, add tofu, and finally throw in the seaweed after five minutes. Then, you’re good to go!

If you’re looking to go all with for this recipe, add some finely chopped scallions for a vibrant splash of color and a burst of fresh flavor!

You can also easily turn this recipe vegetarian (and vegan) with mushroom powder and vegetable stock.

2. Gyoza (Japanese Dumplings)

Gyoza is another classic Japanese snack food staple! Serve them alongside your yakisoba or as an entree beforehand.

These gyoza are filled with pork, cabbage, spring onion, ginger, and a handful of Japanese seasonings, but don’t be afraid to play around with the filling mixture to suit your preferences!

Once you’ve combined your ingredients, it’s time to stuff and fold your dumplings. Give the traditional folding method a shot — I bet you’ll get the hang of it in no time!

If it seems a little daunting, simply sealing the edges into a half-moon shape is fine and won’t affect the flavor in any way.

When they’re ready, place the dumplings carefully into a pan of hot sesame oil to get that signature golden crispy bottom before adding some water for steaming.

Serve your gyoza with dipping sauce, or even extra yakisoba sauce you may have lying around!

3. Edamame

This recipe might be the easiest on the list! It uses frozen edamame to save you precious time without sacrificing any taste.

Edamame (or soybeans) are also super healthy, making them an excellent fresh side that pairs so well with the richer, denser flavors of yakisoba!

For this one, the only preparation you’ll need is to boil salted water. Then, add your bag of soybeans, wait a few minutes, and drain. Seriously – that’s it!

I have a few secret steps you can take to add some extra flavor: saute some minced garlic in oil, and then add it to your cooked edamame with soy sauce and sugar.

This simple change upgrades your ordinary edamame into a restaurant-quality yakisoba side dish!

4. Tempura Batter

If you’re up for a bit more of a challenge, you’ve got to try this tempura recipe!

Light, crispy batter contrasts so well with the denser and chewier yakisoba, making it one pairing to die for!

And since you can coat and fry pretty much any protein and veggie, it’s easy to adapt this recipe to fit your dietary requirements.

Our tempura batter recipe uses prawns and traditional vegetables suh as lotus seeds, kabocha, onions, zucchini, eggplants, and mushrooms.

The batter itself is easy to make from scratch as it only requires flour, potato starch, vodka, egg, and carbonated water.

It’s the carbonated water that gives tempura its light and bubbly texture everyone loves. Meanwhile, vodka eliminates extra moisture – giving you extra crunch.

And since the alcohol evaporates while cooking, you don’t need to worry about getting tipsy off your tempura. Feel free to pair it with a beer or wine once you serve though!

5. Onigiri (Rice Balls)

These triangular rice balls are adorable, customizable, and so simple to prepare!

You can serve them however you like, but I prefer serving them cool with yakisoba for contrast.

They’re also great for hosting because you can make them beforehand and save prep time on the day itself.

You can also put whatever you want inside your onigiri! Common choices include chicken or tuna with mayonnaise, salted salmon, or simmered seaweed.

When I want something a little lighter, seasoned cucumber or avocado also go great together (although it’s slightly less authentic).

6. Tsukemono (Japanese Pickles)

Tsukemono is a great light side dish option and a palate cleanser, all-in-one!

This recipe is extremely low maintenance as well, while still being an incredibly thoughtful addition to any Japanese meal.

Just take cabbage, carrot, kombu, and salt in a bag or brining container and leave for 10 minutes.

Once the kombu begins to soften, remove it and slice it thinly. Then, add it back in and leave out at room temperature for at least a couple of hours.

Afterward, remove any excess water and serve — it’s as easy as that!

7. Wakame (Seaweed Salad)

Wakame is another super easy side salad to prepare. It’s pretty much just seaweed and flavorings, but has the ability to add so much brightness and flavor to your meal.

The longest step in the entire recipe is reconstituting your seaweed, and even that only takes 10 minutes!

After that, it’s time to mix in your ginger, shallot, green onion, sesame oil, soy sauce, and yuzu extract. Then, you’re good to go!

Top the wakame with toasted sesame seeds and extra diced green onion when serving if you want to take your presentation skills to the next level.

8. Hiyayakko (Chilled Tofu)

Another great cold option is chilled tofu!

I always find that a cold (or room temp) side pairs perfectly with a hot and hearty dish like yakisoba. Even better, this tofu side is quick and easy – only taking about 10 minutes to prepare!

This recipe gives you four different topping styles to choose from for your hiyayakko, so there’s sure to be one you’ll love!

9. Tamagoyaki (Japanese Rice and Egg)

If you prefer a heartier side, tamagoyaki is an excellent way to showcase your Japanese cooking skills while still being very different from yakisoba.

While this recipe does use raw egg, don’t worry! This commonly eaten dish features the egg cooking on hot rice as it sits. For extra presentation points, top with spring onion, furikake, pickles, or even avocado!

10. Yakitori (Grilled Skewers)

No list of what to eat with yakisoba can ever be complete without yakitori. These skewers are a fan favorite and are so fun to make!

This recipe sticks with traditional chicken thigh and green onion, coated in traditional tare (yakitori sauce).

However, there’s nothing stopping you from customizing the ingredients to suit the needs or preferences of you and your guests!

Drinks

1. Sencha (Green Tea)

Traditional green tea is always a good pairing with authentic Japanese street fare such as yakisoba.

Green tea is best served piping hot, and its grassy, herby flavors complement the sweet and savory taste of yakisoba so well.

Next time, you might want to refrigerate Sencha green tea and give that a try – it tastes just as amazing!

2. Matcha

Matcha is also a trendy classic that you may have already spotted at your local cafe.

It’s a drink made from powdered green tea that packs a powerful, earthy flavor that grounds yakisoba’s sweetness.

You can serve it as is or as a matcha latte for a slightly sweet kick. It’s really up to your own preference!

3. Iced Hojicha Latte

If you’re looking to impress with your drinks, try your hand at an iced hojicha latte!

This beautiful drink combines the best of coffee, milk, and presentation. Hojicha doesn’t just look aesthetically pleasing, but tastes amazing as well! Drink it alongside a heaping plate of yakisoba and experience this combination for yourself.

Desserts

1. Dorayaki

Dorayaki are sweet and fluffy pancakes stuffed with red bean paste. Do I need to say more?

These little treats look quite fancy, and you can certainly chow down on them alongside your fried noodles!

Even better – why not end the meal with a classic sweet serving?

2. Anmitsu

This delicate and beautiful dessert combines kanten jelly, bean paste, brown sugar syrup, and toppings of your choice (fresh fruit is a popular option).

The cool, sweet, and intricate flavors of this dish is perfect after yakisoba.

3. Japanese Cheesecake

This dessert takes a little more baking skills, but the result is so worth it!

Jiggly, light, and fluffy, this cheesecake is a decadent treat with powdered sugar and strawberries. It’s a surefire hit!

4. Kasutera (Castella)

This simple Japanese cake uses only a few ingredients: flour, water, honey, eggs, and sugar.

Although it doesn’t sound particularly special, kasutera is a perfect match for virtually anything — including yakisoba!

The subtle, subdued flavors of this sponge cake are a great palate cleanser after such a complex noodle dish. Trust me – you won’t go wrong with it!

📖 Recipe