Whole Grain Yakisoba Stir-Fry Noodles

“I need these in my life.” – 3rd grader

“Whoever cooked this is a genius.” – 5th grader

We developed a yakisoba noodle to meet federal school nutrition guidelines and for ease preparing in large quantities. Our first customer was Portland Public Schools, where they were a huge hit with kids. Since then, our yakisoba has been served by more than two dozen Oregon school districts as well as in award-winning Portland restaurants including Oma’s Hideaway and Rangoon Bistro.

Food Management Magazine named our collaboration with Portland Public Schools one of the “best school lunches in the nation. The noodles won a Good Food Award in 2023. We use organic whole grain durum and Edison flours from Camas Country Mill in Junction City, Oregon. Our yakisoba has great chewiness and flavor. We boil, chill, and oil the noodles before packing, so all you have to do is roast them in an oven or pan-fry them!

Size: 5-pound bag
Case Pack: 4 bags / 20 pounds total
Serving Size: 4 ounces (20 servings per bag)
Shelf Life: Freezer: 12 months. Refrigerator after thawing: 14 days (379 days total)
Handling: Must slack fully for 5 to 7 days before cooking. Noodles must be reheated before serving for best texture and flavor.
Attributes: Whole grain rich; vegan and vegetarian; made in Portland, Oregon; parcooked for fast, simple preparation
Distribution: Delivered frozen. We work with two distributors.
US Foods: 5934293
Sysco: 7342031
Ingredients: Whole Grain Wheat Flour* (Whole Grain Durum Flour*, Whole Wheat Flour*), Unbleached Enriched Flour* (Wheat*, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Soybean or Salad Oil, Vital Wheat Gluten, Salt. *Organic. Contains: Wheat, soy.
Flour Sourcing: We purchase enriched wheat flour from employee-owned Central Milling in Utah. We purchase whole grain durum and Edison flours from Camas Country Mill in Junction City, Oregon.
Allergens processed in the same facility as Umi yakisoba sauce: wheat and soy (updated March 2025).
Sales: Please write to us at sales@umiorganic.com.

Resources:
Spec Sheet
Product Formulation Statement - Schools
Recipe for Yakisoba for Schools

Organic Yakisoba Sauce

The only sauce of its kind that is Certified Organic!

A deeply flavorful sauce. A little sweet (as yakisoba sauce should be), with less sugar than its competitors and a strong tamarind note that keeps it from being cloying. Our yakisoba sauce is a perfect match for noodles and also wonderful for teriyaki chicken, tofu, okonomiyaki, and other stir-fries. It includes Oregon apple puree for rounded sweetness, tamarind for tang, and Oregon-made tamari and Worcestershire sauce for savory depth. We took inspiration from the history of yakisoba sauce, which brought together the spirit of chow mein, British Worcestershire, and fruits. The sauce won a Good Food Award in 2023.

Size: 11.8 oz
Case Pack: 6 bottles
Serving Size: 2 tablespoons / 12 servings per bottle
Shelf Life: 2 years
Attributes: Certified organic, no preservatives or artificial flavors, gluten free, vegan, vegetarian
Distribution: Chef’s Warehouse
Ingredients: Gluten-free Tamari Soy Sauce* (water, soybeans*, salt, alcohol*), Brown Sugar* (evaporated cane sugar*, blackstrap molasses*), Worcestershire Sauce* (blackstrap molasses*, apple cider vinegar*, tamari*, water, white distilled vinegar*, tamarind paste*, sea salt*, yellow mustard powder*, garlic granules*, ginger root powder*, cayenne pepper*, cumin seed*, cloves*, lemon juice*, natural flavor*, guar gum*), Apple Puree*, Tamarind Paste*, Onion Powder*, Sea Salt, Ginger Powder*. *Organic. Contains: Soy.
Allergens processed in the same facility as Umi yakisoba sauce: Dairy, eggs, fish & shellfish, sesame, soy (also an ingredient), tree nuts, wheat (updated October 2022).

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I was delighted when I experimented by using our Organic Yakisoba Sauce in place of classic Otafuku or Bulldog Okonomiyaki Sauce. It works like a dream! In fact, I insist: try it out! It’s so special!

In the Kansai region, where okonomiyaki was invented and where I lived (Kyoto, Osaka, and Kobe are all within Kansai), the ingredients are all mixed together and cooked as one mass. Many regions have their own adaptations—the other most famous style comes from Hiroshima—but the Kansai version is the easiest to make. I like to eat this with rice and miso soup.

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“I love a slurpy ramen soup but I also really love the chewy texture of ramen with a delicious sauce. I’ve been making a version of the meatball recipe for years as an appetizer and I was in the mood for some yummy ramen noodles and thought a play on the comfort of spaghetti and meatballs with an Asian-style flair would be fun. It was! And quite delicious!”

Holly's Bak Chor Mee (Vegan and Pork Versions)

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Holly's Bak Chor Mee (Vegan and Pork Versions)

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Pan-fried Tofu with Umi Yakisoba Sauce aka "teriyaki" tofu

This recipe is inspired by the wonderful Japanese classic agedashi tofu, but takes it in the direction of a teriyaki dish, coating the lightly fried tofu pieces in our Umi Organic yakisoba sauce. The tofu is not at all greasy—one of the miracles of this cooking technique. This is very easy to make and a textural treat. I like keeping the tofu pieces large so you get to enjoy their contrasting textures after frying. I typically eat this over rice but it would be great over Umi noodles in a miso sesame sauce.

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The year I lived in Kyoto, Japan, I traveled to Korea over winter break. On Christmas morning, in the freezing cold, I was walking to catch a bus and came upon a street food vendor making breakfast sandwiches. The snow had begun to fall and he let me shelter under his tarp while he made me a very simple cabbage-egg omelet that he served between big fluffy slices of white bread with a delicious sauce that reminded me of Japanese okonomiyaki sauce. I loved the sandwich so much! It felt vaguely healthy but also rich and satisfying. When we made our own yakisoba sauce, with some of those same flavor notes, I knew I wanted to try to recreate this breakfast sandwich.

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Tricia's Batchoy, Filipino Noodle Soup in Beef Broth

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Tricia's Batchoy, Filipino Noodle Soup in Beef Broth

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Whole Grain Yakisoba Stir-Fry Noodles

“I need these in my life.” – 3rd grader

“Whoever cooked this is a genius.” – 5th grader

Organic Yakisoba Sauce

The only sauce of its kind that is Certified Organic!

Umi: noodles for you and me.

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