Yakisoba

Usually not: despite the name, yakisoba is typically made with wheat noodles, often steamed before they are sold. The name means “fried soba”, but the noodles are closer to ramen noodles than to buckwheat soba.

Heat a little oil in a wide pan, add the noodles and a splash of water, then cover briefly to loosen them. Stir-fry until hot, separate them gently with chopsticks or tongs, and add the sauce near the end so it coats rather than burns.

Yakisoba sauce is savoury, tangy and slightly sweet, often made with Worcestershire-style sauce, soy sauce, ketchup and a little sugar. Add it to the pan towards the end of cooking; oyster sauce is also common, but is not essential.

Cabbage, onion and thinly sliced pork are classic additions; carrots, spring onions, prawns or tofu also work well. Stir-fry the fillings until cooked, then toss with the noodles and sauce; finish with pickled ginger or dried seaweed if you have them.

Yes. Use plain wheat ramen noodles, discard the seasoning sachet, and boil them just until tender before draining well; overcooked or wet noodles can turn mushy in the pan.

Refrigerate it in a covered container within two hours of cooking and eat it within three to four days. Reheat only the portion you need in a pan or microwave until steaming hot throughout.

Usually yes, because the noodles are made from wheat, and the sauce may also contain wheat or soy. Check the ingredients if you need to avoid either, and remember that oyster sauce contains shellfish.