Welcome to my recipe portion! Am I going to give you a background of why I started cooking? Fuck no. Am I going to give a long ass story before getting to the part that you’re all looking for? Fuck no. Am I going to post pics? Probably fucking not. Let’s get started.

I typically cook for 2 + leftovers. I would block out 45 minutes to make this. The prep is what takes the longest.


  • – A package of dry yakisoba noodles or one package of already made yakisoba noodles
  • – 2 tbs of canola or vegetable oil + more if needed
  • – 1/2 or a yellow onion – sliced into medium pieces
  • – 1/3 of a green cabbage
  • – 2 celery – cut into small pieces
  • – 1 1/2 tbs of soy sauce x 2
  • – 1 tbs oyster sauce x 2
  • – 1/2 tbs of sesame oil x 2
  • – 2 links of Chinese sausage (optional)


  1. 1) Prep all of the ingredients as cooking does not take very long.
  2. 2) In a small bowl, mix the soy sauce, oyster sauce and sesame oil. I made the sauce twice just in case I want to add more hence all the “x2”
  3. 3) OPTIONAL – Cut the chinese sausage into small pieces.
  4. 4) OPTIONAL- Heat a large pan or wok over medium heat and add in the sausage.
  5. 5) OPTIONAL- Cook until the pieces start to crisp and remove to a paper towel lined plate.
  6. 6) Set the heat to high and add in the canola (or vegetable) oil in the wok/pan.
  7. 7) Add in the veggies and cook until the onion starts to become caramelized.
  8. 8) Add the noddles and toss it all together – add another tbs of canola/vegetable oil if the noodles are not pulling apart that easily.
  9. 9) Add in the soy sauce mixture and toss together.
  10. 10) Add in any additional sauce for taste.
  11. 11) Add in the Chinese sausage and ensure it’s all mixed in.
  12. 12) You’re ready to serve!

Try this out for yourselves, Babes!