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!
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.
Here is why this recipe is amazing:
- 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:
- 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
- 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 about Ohana Noodles:
I serve these yakisoba hot or warm straight out of the pan but will eat the leftovers cold out of the refrigerator.
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.
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.
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.
Ohana Noodles
There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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.
- 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
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.
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.
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