Summer Yaki-Soba

The epitome of a weekday-night meal, yakisoba is the perfect convergence of quick and easy, yet novel and crowd-pleasing. The BRUNO Hotplate serves the quintessential all-in-one cooker for these noodles, allowing one to stir fry the yakisoba, and set the omelette in the handy flat plate.    

Delving into the deets

Modify your Stir Fry

A free-and-easy, pantry clearing dish, just use ingredients from your fridge to bulk out this dish. Such ingredients you can add to your yakisoba include:

  • sliced onion/ scallions
  • minced ginger
  • shitake mushrooms
  • sliced bell pepper
  • green stir frying vegetables (e.g. chye sim, kai lan, and xiao bai chai, etc.) 
  • thinly sliced meat (e.g. chicken, beef, mutton, etc.)

Recipe (Makes 2 yakisoba)


    1. Configure your BRUNO Hotplate with the flat plate. Add a thin layer of oil, and set heat to MED, add the pork belly and stir fry for 2 mins.
    2. Add in carrot, cabbage, bean sprouts and the shimeiji mushroom and stir fry for another minute. ⁣
    3. Add the yakisoba noodles and water and continue to stir fry till cooked, then turn off the heat.
    4. Season with salt and pepper to taste and split into 2 portions. Take one portion out, leaving half the flat plate empty. ⁣
    5. Set heat to MED, oil the empty half of the flat plate, and add the beaten eggs to it.⁣
    6. Allow the eggs to set for ~ 30 seconds, then with a spatula, fold the omelette over the yakisoba. Turn off the heat.
    7. Garnish with okonomiyaki sauce, mayonnaise, ketchup and aonori. Scoop your yakisoba onto to a wide plate to serve. ⁣
    8. Transfer the remaining portion of fried noodles to half of the flat plate, and repeat steps 5 - 7 to complete the second portion.
    Back to blog

    Leave a comment

    Please note, comments need to be approved before they are published.