If you’re craving a meal that bursts with vibrant flavors, delightful textures, and a satisfying umami punch, then this Asian Meatballs with Yakisoba Recipe is going to be your new favorite dinner. Combining tender, juicy meatballs infused with classic Asian seasonings and perfectly stir-fried yakisoba noodles loaded with crisp vegetables, this dish delivers both comfort and excitement in every bite. It’s an absolute joy to make and even more fun to eat, bringing a perfect balance of sweet, savory, and spicy notes right to your table.
Ingredients You’ll Need
The magic of this Asian Meatballs with Yakisoba Recipe lies in the simplicity and quality of its ingredients. Each one plays an essential role, from the aromatic ginger lifting the flavors to the crunchy snap peas adding freshness and the yakisoba noodles tying it all together with a silky texture and savory bite.
- 1 egg: Binds the meatball mixture for perfect tenderness.
- 12 Ritz or Saltine cracker crumbs (or scant ½ cup panko breadcrumbs): Helps keep meatballs light and moist without falling apart.
- 4 green onions, minced: Adds fresh, mild onion flavor and slight crunch.
- 2 cloves garlic, minced (or ½ teaspoon garlic powder): Infuses the meatballs with deep, aromatic warmth.
- ½ tablespoon freshly grated ginger (or ½ teaspoon ground ginger): Delivers a zesty bite and brightens the dish beautifully.
- 2 tablespoons reduced-sodium soy sauce: Provides the perfect salty, umami backbone.
- 1 teaspoon toasted sesame oil: Adds a nutty aroma and rich depth to both meatballs and noodles.
- ½ teaspoon salt: Enhances all the flavors in the dish.
- ¼ teaspoon black pepper: Offers subtle heat to balance the sweetness.
- 1 pound lean ground beef: The hearty base for those flavorful meatballs.
- 1 (17.76 oz) package Fortune Yakisoba Noodles: The essential noodles that soak up all the delightful sauce.
- 1 tablespoon neutral, high smoke point oil (peanut, canola, vegetable): Perfect for quick stir-frying, preserving the veggies’ crunch.
- 1 red bell pepper, sliced into strips: Adds color and a mild sweetness that complements the sauce.
- 1 large carrot, cut into matchsticks: Brings crunch and a subtle earthy sweetness.
- 2 green onions, chopped ¼-inch, white and green parts separated: Whites for cooking, greens for garnish and freshness.
- 1 cup snap peas: Crisp and fresh, lending vibrant green color and snap.
- 1 tablespoon freshly grated ginger (or 1 teaspoon ground ginger): Enhances the stir-fry with bright citrus notes.
- 3-4 cloves garlic, minced (or ¾ teaspoon garlic powder): Infuses the stir fry with bold flavor.
- Sesame seeds, for garnish (optional): Adds texture and a subtle nutty crunch for the perfect finish.
- 1 seasoning packet from Fortune Yakisoba Noodles: Brings authentic yakisoba flavor and complexity.
- â…“ cup honey: Offers a touch of sweetness that balances the savory sauce.
- 3 tablespoons low sodium soy sauce: Strengthens the umami and salty notes in the sauce.
- 3 tablespoons ketchup: Adds tang and slight sweetness for dimension.
- 1 ½ tablespoons oyster sauce: Deepens the sauce with rich, savory flavor.
- 2 teaspoons rice wine: Brings mild acidity and a little aroma boost.
- 2 teaspoons Asian chili sauce, more or less to taste: Adds just the right hint of heat and complexity.
- 1 teaspoon toasted sesame oil: Finishing touch in the sauce for nutty aroma.
- 1 teaspoon cornstarch: Helps the sauce thicken and cling to noodles like a dream.
How to Make Asian Meatballs with Yakisoba Recipe
Step 1: Make the Meatballs
Start by preheating your oven to 400 degrees F. Line a baking sheet with foil or parchment paper and place a baking rack on top, spraying it lightly with cooking spray to prevent sticking. In a large bowl, whisk together the egg, cracker crumbs, minced green onions, garlic, grated ginger, soy sauce, sesame oil, salt, and black pepper until everything is fully combined. Now add the ground beef and gently mix with your hands—don’t overwork it, just enough to incorporate the ingredients evenly. Using a small cookie scoop (about 1 ½ tablespoons), shape the mixture into meatballs and place them on the prepared rack without crowding them. Bake for 18 to 22 minutes until they reach an internal temperature of 160 degrees F and are beautifully browned.
Step 2: Cook the Yakisoba Noodles
While your meatballs are baking, bring a large pot of water to a boil. Once boiling, turn off the heat and gently add the Yakisoba noodles. Using two chopsticks, carefully stir to loosen and separate the noodles—only for about a minute or less so they don’t overcook. Drain the noodles in a colander and rinse under cold water to stop the cooking process. Toss them with a little toasted sesame oil to keep them from sticking and set aside for later.
Step 3: Prepare the Honey Sesame Sauce
In a small bowl, whisk together the honey, low sodium soy sauce, ketchup, oyster sauce, rice wine, Asian chili sauce, toasted sesame oil, and cornstarch until smooth. This sauce is where the sweet and savory elements merge, creating a luscious coating for both the noodles and meatballs.
Step 4: Stir Fry the Vegetables
Heat your chosen neutral oil in a large cast iron or stainless steel skillet over medium-high heat. Once hot, add the red bell pepper strips, carrot matchsticks, and the white parts of your chopped green onions. Stir fry these vibrant veggies for about two minutes until they begin to soften yet still retain their crunch. Then add the snap peas, minced garlic, and freshly grated ginger, stir-frying for an additional minute. If needed, splash in a little more oil to keep everything sizzling happily.
Step 5: Combine Sauce and Noodles
Pour the prepared honey sesame sauce over the stir-fried vegetables and stir to combine. Let it come to a simmer for one minute until it starts to thicken gently. Add the yakisoba noodles and toss everything with confidence until the noodles are evenly coated and warmed through, about one minute. Remove from heat to keep the noodles tender but perfectly cooked.
Step 6: Add Meatballs and Finish
Finally, add your oven-baked meatballs and the green parts of the chopped green onions into the skillet with noodles, gently tossing to distribute. For an elegant finishing touch, sprinkle sesame seeds over the top if you like that little extra texture and visual appeal. Your Asian Meatballs with Yakisoba Recipe is now ready to delight your taste buds!
How to Serve Asian Meatballs with Yakisoba Recipe
Garnishes
Garnishes really bring this dish to life. Finely sliced green onions scattered generously add a fresh crunch and gentle onion flavor, while a sprinkle of sesame seeds offers that satisfying nutty snap that complements the sesame oil in the dish. For a little heat, a drizzle of extra Asian chili sauce or a few flakes of crushed red pepper make it pop.
Side Dishes
This dish is filling on its own, but if you want to add some texture and freshness, consider serving it alongside a light cucumber salad dressed with rice vinegar and sesame oil or a small bowl of steamed edamame sprinkled with sea salt. These simple sides bring a cooling balance to the warm, rich meatballs and noodles.
Creative Ways to Present
Want to impress guests or add a twist? Serve the noodles nestling the meatballs in pretty shallow bowls, placing fresh herbs like cilantro or Thai basil on top. Alternatively, try skewering the meatballs and serving them over a bed of noodles as an elegant single-plate presentation. These fun presentations make every bite feel special.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which might be rare because this dish is so good), store them in an airtight container in the refrigerator for up to three days. Keep the meatballs and noodles mixed together so the flavor continues to meld, but note the noodles may soak up some sauce and become softer here.
Freezing
To freeze, separate the meatballs from the noodles. Place meatballs in a single layer on a parchment-lined baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. The noodles freeze well too, but it’s best to keep vegetables fresh and add stir-fried veggies when serving. Frozen meatballs last up to three months, ready to be reheated and added to freshly prepared noodles.
Reheating
Reheat leftovers gently in a skillet over medium heat with a splash of water or additional sesame oil to prevent sticking and refresh the sauce. Avoid the microwave if possible to maintain the texture of the noodles and meatballs. This way, every bite tastes almost as good as freshly made!
FAQs
Can I use ground pork or chicken instead of beef?
Absolutely! Ground pork or chicken both work wonderfully in this Asian Meatballs with Yakisoba Recipe. Pork offers a slightly richer flavor, while chicken keeps it lighter. Just adjust cooking times to ensure they’re cooked through.
What if I can’t find Fortune Yakisoba Noodles?
No worries! You can substitute with any pre-cooked or refrigerated yakisoba-style noodles or even instant ramen noodles without seasoning. Just rinse well after cooking and follow the stir-fry steps for best results.
How spicy is this dish?
The dish has a gentle kick from the Asian chili sauce, but the heat can be easily adjusted according to your preference. Feel free to add more chili sauce or a sprinkle of red pepper flakes if you like it hotter, or omit it for a milder flavor.
Can I make this recipe vegetarian?
Yes! Swap out the beef meatballs for plant-based meat alternatives or prepare veggie meatballs with tofu, mushrooms, or lentils, and use vegetable broth or soy sauce-based stir-fry sauce to keep it fully vegetarian.
Is this recipe suitable for meal prep?
Definitely. The meatballs and noodles reheat well, making this Asian Meatballs with Yakisoba Recipe perfect for prepping ahead and enjoying quick, delicious meals throughout the week.
Final Thoughts
This Asian Meatballs with Yakisoba Recipe is the kind of dish that warms your heart and satisfies your cravings all at once. It’s easy enough for weeknight dinners, yet full of vibrant flavors that feel special. I encourage you to give it a try—you’ll quickly see why it becomes a favorite in kitchens and at family tables alike!
Print
Asian Meatballs with Yakisoba Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Asian
Description
This recipe for Asian Meatballs with Yakisoba combines tender oven-baked beef meatballs with flavorful stir-fried vegetables and perfectly cooked Yakisoba noodles tossed in a honey sesame sauce. The dish delivers a balanced blend of sweet, savory, and umami flavors, accented by ginger, garlic, and sesame oil, making it a delicious and satisfying meal with a hint of Asian flair.
Ingredients
Meatballs
- 1 egg
- 12 Ritz or Saltine cracker crumbs (or scant ½ cup panko breadcrumbs)
- 4 green onions, minced
- 2 cloves garlic, minced (or ½ teaspoon garlic powder)
- ½ tablespoon freshly grated ginger (or ½ teaspoon ground ginger)
- 2 tablespoons reduced-sodium soy sauce
- 1 teaspoon toasted sesame oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 pound lean ground beef
Noodles and Vegetables
- 1 (17.76 oz) package Fortune Yakisoba Noodles
- 1 tablespoon neutral, high smoke point oil (peanut, canola, or vegetable oil)
- 1 red bell pepper, sliced into strips
- 1 large carrot, cut into matchsticks
- 2 green onions, chopped ¼-inch, white and green parts separated
- 1 cup snap peas
- 1 tablespoon freshly grated ginger (or 1 teaspoon ground ginger)
- 3–4 cloves garlic, minced (or ¾ teaspoon garlic powder)
Honey Sesame Sauce
- 1 seasoning packet from Fortune Yakisoba Noodles
- â…“ cup honey
- 3 tablespoons low sodium soy sauce
- 3 tablespoons ketchup
- 1 ½ tablespoons oyster sauce
- 2 teaspoons rice wine
- 2 teaspoons Asian chili sauce, more or less to taste
- 1 teaspoon toasted sesame oil
- 1 teaspoon cornstarch
For Garnish
- Sesame seeds (optional)
Instructions
- Make Meatballs: Preheat your oven to 400°F and prepare a baking sheet lined with foil or parchment paper. Place a baking rack on top and spray it with cooking spray to prevent sticking. In a large bowl, whisk together all the meatball ingredients except the ground beef until fully combined. Add the ground beef and gently toss by hand until evenly mixed. Using a small cookie scoop (about 1 ½ tablespoon), shape the mixture into uniform meatballs and arrange them on the prepared rack, ensuring they don’t touch.
- Bake Meatballs: Bake the meatballs at 400°F for 18-22 minutes or until they reach an internal temperature of 160°F and are fully cooked through. Remove from oven and set aside.
- Cook Noodles: While the meatballs bake, bring a large pot of water to a boil. Once boiling, turn off the heat and add the Yakisoba noodles. Gently stir with chopsticks to separate the noodles and avoid overcooking; this should take about 1 minute. Drain the noodles in a colander and rinse under cold water. Let them drain very well and then drizzle with toasted sesame oil to keep them from sticking. Set aside.
- Make Honey Sesame Sauce: In a small bowl, whisk together the seasoning packet, honey, low sodium soy sauce, ketchup, oyster sauce, rice wine, Asian chili sauce, toasted sesame oil, and cornstarch until smooth. Set the sauce aside to use later.
- Stir-Fry Vegetables: Heat 1 tablespoon of neutral oil in a large cast iron or stainless steel skillet over medium-high heat. Once the oil is hot, add the bell peppers, carrots, and the white parts of the green onions. Stir-fry these for about 2 minutes until they begin to soften. Then add the snap peas, minced garlic, and grated ginger. Stir-fry for an additional minute, adding a splash more oil if the pan looks dry.
- Combine Sauce and Noodles: Pour the prepared honey sesame sauce into the skillet with the vegetables and stir to combine. Bring the mixture to a simmer and cook for 1 minute, allowing the sauce to thicken slightly. Add in the prepared noodles, tossing everything to coat the noodles evenly and warm through, roughly 1 minute. Remove from heat.
- Add Meatballs and Serve: Gently fold the baked meatballs and the green parts of the chopped green onions into the skillet with noodles and vegetables. Toss lightly to combine all components. Garnish with sesame seeds if desired and serve immediately.
Notes
- Be careful not to overcook the noodles when boiling, as they will continue to cook slightly when stir-fried.
- Feel free to swap ground beef for ground turkey or chicken for a leaner option.
- Adjust the amount of chili sauce to your preferred spice level.
- If you don’t have a baking rack, place meatballs directly on foil/parchment but turn halfway through cooking to brown evenly.
- Panko breadcrumbs can be used in place of cracker crumbs for a lighter texture.
- Let the meatballs rest for a few minutes after baking for juicier results.
