Gomoku Yakisoba / Five Flavours Noodles

July 12, 2011

Yakisoba takes me back to my 'rat race' days... The days that I would be less domesticated... the days that we would often eat out or ordered take aways... the days that I piled on kilos ..

Japanese restaurants were the 'in-thing' in the gastonomical Kuala Lumpur... almost everywhere... we were able to find Japanese Restaurants.
Some were classier and posh than the rest... Some restaurants were decorated with little Japanese trimmings and yet called themself Japanese Restaurant.

Our favourite Japanese joint at that time...was Kiri-Te... We would frequent this restaurant, at least, once a month. Kiri-Te was busy during weekdays with office workers, business lunches and so forth. It was less crowded after office hours... and even less patrons during weekends... except for a few Japanese expats... having their quiet dinner, catching up with news from Japan or  youngsters keeping abreast with Japanese fashions... or kids engrossed with their Manga series...
The food was reasonably priced ... D and E loved it there... Unfortunately, it did not survive the economic downturn and had since closed its doors ...

 Gomoku Yakisoba / Five Flavours Noodles.
Udon and katsuo-bushi
I would order a plate of Yakisoba or Japanese Fried Noodles... almost everytime we ate at Kiri-Te.
It's one of my favourite Japanese noodles. I crave for Yakisoba over any other noodles for its subtle flavours... everything seems to blend harmoniously.

And other attraction is Katsuo-bushi  or bonito flakes used as garnishing... Sprinkle some onto the piping hot Yakisoba and watch these very thin flakes 'dance'... fun to watch ...
Kids will be enchanted by the flakes .... and they will be more than happy to slurp every single noodle strand  ...with the hope that katsuo-bushi would still be 'dancing' in their tummy ...

Try making some Gomoku Yakisoba or Five Flavours Japanese Fried Noodles ... experience the flavours ... and the dancing flakes 

Gomoku Yakisoba / Five Flavours Noodles Recipe (adapted from Masaki Ko)

1 packet of udon
200g chicken breast - thinly sliced
4 1/2 tablespoon oil
2 teaspoon of ground ginger
1 teaspoon of ground garlic
1 1/2 cup thinly sliced cabbage
1/2 cup beansprout
1 yellow capsicum - cut into thin strips
1 red capsicum -cut into thin strips
salt and pepper
bonito flakes or katsuo-bushi
4 tablespoon Worcester sauce
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon sugar
1/2 teaspoon salt
  1. Cook the udon as per packet instruction.
  2. Heat 1 1/2 tablespoon of oil in a wok and stir fry the chicken until it is just cooked. Remove from wok.
  3. Wipe the wok with absorbent kitchen paper. 
  4. Add the remaining oil to the hot wok, add garlic, ginger and cabbage. Stir fry for 1 minute.
  5. Add beansprout, stir for another minute then add red and yellow capsicum. And stir fry for another minute.
  6. Return the chicken to the wok.
  7. Add noodles and seasoning.
  8. Season to taste.
  9. Stir-fry until all heated through.
  10. Serve immediately and sprinkle with black pepper and garnish with bonito flakes.


  1. delicious looking flavours looks wonderful

  2. Those noddles look delicious! Nice flavors.



  3. Lovely picture and delicious noddles.

  4. Lovely dish! I'd love to take your recommendation, hopefully we have the capacity to dine in this restaurant if we are to visit K.L. again... lots of foods to enjoy ... : ).

  5. Looks good! I love the addition of bonito flakes!

  6. Oh my my !! That is one hell lot of delicious noodle :D

  7. Leemei
    Thank you dear... I am with you on bonito flakes :D

  8. TasteHongKong
    KL and Penang ~our Food Haven :D

  9. I can eat this anytime. Looks very delicious....mmmm. Love the seasoning.

  10. MaryMoh
    hehehe... I'll never say no to Yakisoba ... :D

  11. THAT...must be full of flavor :)

  12. I love the combination of textures in your photo. It looks like the bowl in spinning sort of but the noodles are staying still. Lovely. BTW, I had to chuckle at the photo of your package of bonito flakes. When we lived in Japan, my son thought they were bits of bacon. He loved the rice because it came with "bacon" on top. It was years later that we told him the truth!!

  13. I love this recipe, but I don't know were I can find bonito flakes where I live.

  14. Sarah
    hahaha... my daughter called bonito flakes ~ fishfood.. it smells like it though ;)

  15. Dinner at six thirty
    I wish I could tell you where you could buy bonito flakes in Cebu... I am sorry :(...
    BTW...the flakes are for garnishing... you could try without it first :D

  16. You have such amazing photos and I just know the food is delicious!

    I am not well-versed when it comes to Japanese noodles, and thank you for this post, I learned something new. I just wish I read this before grocery shopping earlier.

  17. Love it Lisa...! Can make my own after this...I once ordered a Yakisoba at a so-called Japanese stall in one of the food courts in Doha and they used Rice noodle (pad thai) instead...ada ka patut? I never return to the stall ever again!

  18. Nish
    alahai... PakCik Foodcourt kat Doha tak kenai Japanese Udon kot :P

  19. hi lisa, i havent seen these dry type of udons or probably it's there just that i missed that. the ones that i normally see is the fatter type that's in packets form. this really sounds delicious to me!

  20. lena
    I used that udon in the packet when I was in KL too... :D

  21. Hi Lisa,

    I was browsing on your blog and found this recipe and I wanted to say how delicious it looks and sounds! Yakisoba is definitely my favorite noodles (among Japanese food) but I have never made Yakisoba Sauce from scratch. As always your photo just grab me into your table and I can almost taste your food!!!

  22. Nami
    Thank you for your kind words...
    I simply adore Yakisoba and Nabeyaki Udon... these are my two favourite :D