Can you freeze yakisoba noodles?

CAN I FREEZE YAKISOBA? I do not recommend freezing the yakisoba recipe once assembled because the noodles can become an unpleasant texture but you may freeze the chicken and stir fry sauce separately: Sauce: whisk together, add to a freezer bag or freezer safe airtight container, label and freeze for up to 3 months.

Can you boil yakisoba noodles?

Yakisoba Noodles You can find them in the refrigerated section in any Asian food market. They come in packets of three, with dry sauce packets that I typically discard. They don't need to be boiled , just rinsed under warm water to help them separate.

Can yakisoba noodles go bad?

A: All retail ramen, yakisoba, and gyoza/wonton wrapper products have a shelf life of 1 year when kept frozen . All udon products do not need to be frozen or refrigerated, this product is shelf stable and has a shelf life of 11 months.

Can I eat expired yakisoba noodles?

Eating expired noodles might not necessarily be harmful, but the quality could be compromised . The taste, texture, and nutritional value might be affected, potentially causing stomach upset or mild food poisoning. It's usually best to follow the expiration dates to ensure you're consuming food at its best quality.

Can you put egg in yakisoba?

Run the Fortune Yaki-Soba under warm water to separate the noodles then add them to the pan. Add the seasoning sauce base packets and 1 1/4 cup water. Saute until most of the water has evaporated or been absorbed. Crack the eggs into the pan, cover for about 1 minute or until they are set to your liking.

How long does yakisoba last in the fridge?

Typically a nice char on the veggies is what you're going for, because this will add great flavors. Make sure to rinse and loosen up the noodles first before adding to your stir fry, otherwise they will break while cooking. Stored in an airtight container, yakisoba will last in the fridge for 1-2 days .

Can you eat yakisoba noodles cold?

In Japan, where it gets plenty hot in the summer, cold soba noodles, served with a dipping sauce, are a common snack or light meal .

Can I freeze cooked yakisoba?

Once you've opened the package, the noodles should be used within a week when stored in the refrigerator. If you've cooked more yakisoba noodles than you can eat, you also have the option to freeze them . In the freezer, cooked yakisoba noodles are good for 1 to 2 months.

How do you defrost frozen yakisoba noodles?

From Frozen, Cook Noodles In Boiling Water For 5 Minutes . Remove From Boiling Water (Product Will Be Hot. Please Handle With Care.) Rinse With Cold Water And Allow Any Excess Water To Drain.

Do cooked soba noodles freeze well?

Soba noodles, a buckwheat pasta (often gluten free), have a number of things going for them in the leftover department: they cook in 4 minutes, have a great nutty taste, are good for you, and they freeze like champions .

How do you store yakisoba noodles?

How To Store. Keep opened packages of fresh noodles in an airtight container or freezer bag in the refrigerator .

Ohana Noodles Recipe {Copycat Disney Yakisoba} (2024)

Published: Jun 15, 2021 · Modified: Oct 18, 2023 by Sarah Mock As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

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Ohana Noodles are the beloved side dish served at Disney's Polynesian Resort at the Ohana restaurant. This is a copycat recipe of the Disney Noodles!

Ohana Noodles Recipe {Copycat Disney Yakisoba} (1)

When we are waiting for our next vacation to a Walt Disney Resort, my kids will ask for me to make this Disney Ohana noodles recipe to bring back the magical memories of trips of the past.

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Want To Save This Recipe?
Here is why this recipe is amazing:
Ohana Noodle Ingredients needed:
How to make Ohana Noodles from Disney's Polynesian Resort
📝 Frequently asked questions, answers and tips:
Want To Save This Recipe?
📖 Recipe
👩🏻‍🍳 Sarah Mock
Comments

Here is why this recipe is amazing:

Ohana Noodles Recipe {Copycat Disney Yakisoba} (2)

A copycat recipe of the beloved Ohana Disney yakisoba noodles you can make at home.
Dress up the noodles with your favorite vegetables for added crunch and flavor.
This dish makes a large amount and the leftovers are delicious!

Ohana Noodle Ingredients needed:

Ohana Noodles Recipe {Copycat Disney Yakisoba} (3)

Yakisoba Noodles - 1 8 ounce package dried Chinese noodles
Brown Sugar - it does need to be brown to give an extra layer of caramel flavoring to the sauce
Soy Sauce - reduced-sodium soy sauce would work well in this recipe
Rice Vinegar - adding more Polynesian flavors to this dish.
Garlic - I use garlic confit but raw garlic will work well in this recipe too
Ginger - fresh, peeled and grated. About a 1 inch piece
Pineapple Juice - I used canned but if fresh is available to you, use it!
Corn Starch - used in combination with the pineapple juice to make a slurry and thicken the sauce
Purple Cabbage - shredded
White Cabbage - shredded
Bok Choy - washed and finely sliced into ribbon
Bell Pepper - my addition to the recipe, washed, seeded and julienne.
Oil - for sauteeing

How to make Ohana Noodles from Disney's Polynesian Resort

Ohana Noodles Recipe {Copycat Disney Yakisoba} (4)

Cook, drain and cool the Yakisoba Noodles according to the package directions.
In a medium-sized sauce pan, combine the brown sugar, soy sauce Rice vinegar, garlic, and ginger. Stirring the sauce to dissolve the brown sugar, bring the sauce to a simmer.
While the sauce is coming to a simmer, whisk together the pineapple juice and the corn starch to make a slurry.
Once the sauce comes to a simmer, whisk in the pineapple juice and corn starch slurry.
Bring back to a boil and reduce for 10 minutes.
While the sauce is reducing, heat a few tablespoons on oil in a wide pan and sautee the vegetables until they start to wilt yet maintain their crispness.
Add the drained and cooled noodles to the sauteed vegetables, tossing to combine.
Pour ¾ of the sauce over the noodles and vegetables, tossing to combine. Check for flavoring and add more sauce if needed.
Garnish with sliced scallions and/or crushed peanuts.

📝 Frequently asked questions, answers and tips:

Are these noodles served warm or cold?

I serve these yakisoba hot or warm straight out of the pan but will eat the leftovers cold out of the refrigerator.

How do you reheat the noodles?

I put my potion on noodles in a microwave safe bowl, give it a splash of water and microwave on high in 30 second intervals, stirring between intervals until heated through.

Should I wash the bok choy before using?

Yes! Bok choy is grown in sandy soil and can have sand and soil in between the stalks. Thinly slice the vegetable and soak in water, allowing the dirt to sink to the bottom of the bowl. Shake off excess moisture before sautéing.

What is a slurry?

A slurry is a corn starch and liquid mixture that is whisked together to dissolve the corn starch and then added to a sauce to thicken the sauce. Once the sauce boils, the sauce starts to thicken thanks to the slurry.

📖 Recipe

Ohana Noodles

Sarah Mock

Ohana Noodles are the beloved side dish served at Disney's Polynesian Resort at the Ohana restaurant.

4.81 from 194 votes

Ingredients

▢ 1 package yakisoba noodles (6-8 ounce dry)
▢ 1 cup brown sugar
▢ ¾ cup soy sauce
▢ ⅓ cup rice vinegar
▢ 2 cloves garlic (grated)
▢ 1 piece ginger (fresh, peeled and grated)
▢ 2 tablespoon Pineapple juice (canned)
▢ 1 tablespoon corn starch
▢ ½ cup pruple cabbage (shredded)
▢ ½ cup green cabbage (shredded)
▢ 1 stalk bok choy (finley sliced into ribbons)
▢ ¼ bell pepper (sliced thinly)

Instructions

Cook, drain and cool the Yakisoba Noodles according to the package directions.
1 package yakisoba noodles
In a medium-sized sauce pan, combine the brown sugar, soy sauce, Rice vinegar, garlic, and ginger. Stirring the sauce to dissolve the brown sugar, bring the sauce to a simmer.
1 cup brown sugar, ¾ cup soy sauce, ⅓ cup rice vinegar, 2 cloves garlic, 1 piece ginger
While the sauce is coming to a simmer, whisk together the pineapple juice and the corn starch to make a slurry.
2 tablespoon Pineapple juice, 1 tablespoon corn starch
Once the sauce comes to a simmer, whisk in the pineapple juice and corn starch slurry.
See Also
The EASIEST Crispy Tofu Recipe (Only 3 Ingredients!) - From My Bowl
Bring back to a boil and reduce for 10 minutes.
While the sauce is reducing, heat a few tablespoons on oil in a wide pan and sautee the vegetables until they start to wilt yet maintain their crispness.
½ cup pruple cabbage, ½ cup green cabbage, 1 stalk bok choy, ¼ bell pepper
Strain the sauce through a fine mesh strainer to remove the garlic and ginger. Discard the garlic and ginger.
Add the drained and cooled noodles to the sauteed vegetables, tossing to combine.
Pour ¾ of the sauce over the noodles and vegetables, tossing to combine. Check for flavoring and add more sauce if needed.
Garnish with sliced scallions and/or crushed peanuts.

Notes

Are these noodles served warm or cold?
I serve these yakisoba hot or warm straight out of the pan but will eat the leftovers cold out of the refrigerator.
How do you reheat the noodles?
I put my potion on noodles in a microwave safe bowl, give it a splash of water and microwave on high in 30 second intervals, stirring between intervals until heated through.
Should I wash the bok choy before using?
Yes! Bok choy is grown in sandy soil and can have sand and soil in between the stalks. Thinly slice the vegetable and soak in water, allowing the dirt to sink to the bottom of the bowl. Shake off excess moisture before sautéing.
What is a slurry?
A slurry is a corn starch and liquid mixture that is whisked together to dissolve the corn starch and then added to a sauce to thicken the sauce. Once the sauce boils, the sauce starts to thicken thanks to the slurry.

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Nutrition

Nutrition Disclosure

Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

👩🏻‍🍳 Sarah Mock

CEO/Owner/Founder/Culinary Blogger

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.

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