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!
- 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:
Recipe Card?
To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.
How to make Ohana Noodles from Disney's Polynesian Resort
Cook Noodles
Cook, drain and cool the Yakisoba Noodles according to the package directions.
Make Sauce
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.
Make Slurry
While the sauce is coming to a simmer, whisk together the pineapple juice and the corn starch to make a slurry.
Simmer
Once the sauce comes to a simmer, whisk in the pineapple juice and corn starch slurry.
Boil to reduce
Bring back to a boil and reduce for 10 minutes.
Saute
While the sauce is reducing, heat a few tablespoons on oil in a wide pan and sauté the vegetables until they start to wilt yet maintain their crispness.
Add Noodles
Add the drained and cooled noodles to the sautéed vegetables, tossing to combine.
Pour
Pour ¾ of the sauce over the noodles and vegetables, tossing to combine. Check for flavoring and add more sauce if needed.
Serve
Garnish with sliced scallions and/or crushed peanuts.
Did you make this recipe?
Do you have feedback that would be helpful to others? If so can help this small business owner by leaving a rating and a review in the comments section? Thank you for being part of the Savoring The Good Community. ~ Sarah
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Frequently asked questions, answers and tips:
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.
Ingredients
- 1 package (1 package) yakisoba noodles 6-8 ounce dry
- 1 Cup (220 g) Brown Sugar
- ¾ Cup (174 g) soy sauce
- ⅓ Cup (85 g) rice vinegar
- 2 cloves (2 cloves) Garlic grated
- 1 piece (1 piece) ginger fresh, peeled and grated
- 2 Tablespoon (2 Tablespoon) Pineapple juice canned
- 1 Tablespoon (1 Tablespoon) corn starch
- ½ Cup (35 g) pruple cabbage shredded
- ½ Cup (35 g) green cabbage shredded
- 1 stalk (1 stalk) bok choy finley sliced into ribbons
- ¼ (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 (220 g) Brown Sugar, ¾ Cup (174 g) soy sauce, ⅓ Cup (85 g) 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 (35 g) pruple cabbage, ½ Cup (35 g) green cabbage, 1 stalk bok choy, ¼ (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.
Nutrition
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.
Tom says
Was really glad to find this recipe and just gave it a try. I'll agree with another commenter about the sweetness. I dialed back from the 1 cup of brown sugar called for here to 3/4 cup, and would dial it back even a little more next time. I'd also definitely encourage folks to note the recommendation to use low-sodium soy sauce.
I used more veggies than called for (probably about twice as much) and really enjoyed having them in there. It probably seems like I've made a bunch of notes in here, but I ate my full plate in like...four minutes. And would definitely make this again!
Debbie says
Heading back home from WDW and can’t wait to try this recipe!!! Can you specify which Yakisoba noodles you use? Are they the flavored ones?
Luna says
Way, way, way too sweet. I halved the amount of sugar and it still was way too sweet. Really lovely sauce, just needs to be taken back a bit.
Jess says
Delicious! We loved this recipe and will be adding it to our dinner rotations!
Sarah Mock says
Jess, I am so glad to hear you will be adding this recipe to your dinner rotation! It is one of my favorites!
Sarah