Annie Chun’s Yakisoba Noodle Bowl

Vegan•Vegetarian•Non-GMO

Annie Chun’s is a US-based brand that leans into Asian-inspired convenience food and the Yakisoba Noodle Bowl is one of their more interesting shelf-stable products. It’s vegan, low fat, and produced right here in the United States.

Produced in the United States by SFC Global Supply Chain, Inc.

What’s in the Package

The packaging contains three primary components: a vacuum-sealed pack of pre-cooked, hokkien-style noodles, a savory Yakisoba sauce packet, and a packet of dehydrated vegetable toppings.

How to Cook Annie Chun’s Yakisoba Noodle Bowl

1. Remove the lid film completely. Put the dry toppings in the bowl first, then the noodles.
2. Add 1 cup of boiling water. Cover with the lid film and let it stand for 2 minutes.
3. Mix the noodles, then cover and let them stand for another 2 minutes until tender.
4. Drain the noodles well, add the sauce and stir.

Note: To microwave it instead, remove the lid film and add water to the water line. Put the dry toppings in first, then the noodles. Microwave uncovered for 2 minutes and let it rest in the microwave for 1 minute. Add the sauce and stir. There’s no draining with this method.

Note: Like the Teriyaki version, these taste better if you finish them in a pan instead of eating them straight from the cup.

How Does It Taste

The flavor surprised me in an unexpected way. There’s a sourness to the broth that comes from the shelf-stable noodles and it reminded me of the sour notes you pick up in Banh Canh, the Vietnamese noodle dish. It’s not unpleasant but it’s also not what you’d expect from something labeled yakisoba.

This isn’t quite yakisoba in the traditional sense. The roasted, Worcestershire-driven depth that defines Japanese street-style yakisoba isn’t really there. What we got instead is something with its own distinct and interesting character. The sourness is the defining note and once you accept that going in, the bowl becomes more enjoyable.

The noodles are a solid 2 out of 5 on thickness. Nothing dramatic but they hold up well as a base.

How Does It Compare

The most natural comparison on the site in the yakisoba format is the Samyang Buldak Yakisoba Spicy Ramen and the Ajinomoto Oyakata Yakisoba. Both of those are dry sauced yakisoba styles with more traditional flavor profiles. This one is wetter, slightly sour, and distinctly its own thing. It’s also the only vegan option among the three and the only one made in the US, which gives it a specific appeal if those factors matter to you.

How to Level Up Annie Chun’s Yakisoba Noodle Bowl

Fresh garlic is the first addition I’d reach for. A clove or two minced in or a few slices of fried garlic on top adds the pungent savory depth that the sauce is missing. It works especially well with the sour base.

Hot sauce is essential here if you want some heat. Having control over the spice level is actually a good thing for this bowl given how mild it starts.

I would also add grilled chicken, mushrooms, and a drizzle of sesame oil at the end.

Final Verdict

Annie Chun’s Yakisoba Noodle Bowl isn’t traditional yakisoba but it’s an interesting product on its own terms. The sour note is unexpected and takes some adjusting to, but the noodle base is solid and it responds very well to additions. The stir-fry method gets you closest to the yakisoba experience the label promises. Personally, I would not purchase this again.

Order these noodles here: CJ Foods Annie Chun’s Yakisoba Noodles

Check out my review of the brand’s other flavors:

• Teriyaki Noodle Bowl

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