My first experience with ground beef Yakisoba came during field training dinners at 1800 while enduring the grueling days of Boot Camp at Fort Jackson. It was the summer of 2007, and after long hours in the sweltering South Carolina heat, my Army platoon finally lined up for chow.
I remember walking up to the mobile field kitchen and seeing ground beef Yakisoba for the first time. Like grits, it was completely new to me, so I approached it cautiously. But something about the combination of flavors and textures stuck with me. Maybe it was the meal itself, or maybe it was the camaraderie, the conversations, laughter, and reflections on the training we had endured since 0600 that morning.
Throughout my service at Fort Bragg and Fort Bliss, ground beef Yakisoba became a favorite among us during field training. Somehow, it always sparked funny stories, memorable moments, and conversations about Boot Camp and field training whenever we gathered for chow. That connection is a big part of why I still love it today.
Recently, I made ground beef Yakisoba for my family and shared stories about my “battle buddies” and our experiences in the field. They seemed captivated by the funny, lighthearted memories I told—or maybe it was just my cooking.
I hope you enjoy this recipe and the stories you share around the table while eating it. And if you don’t have someone to share it with, send me an invite—I’ve got plenty of stories to tell. I am Rene Nava, your neighbor, and the new leader of the University of Nebraska-Lincoln admissions team for the Western Nebraska Panhandle.
Hamburger Yakisoba (Ground Beef)
Servings: 5
Ingredient
- Spaghetti noodles, dry - 4.8 oz
- Boiling water - 3.2 cups
- Salt (for pasta water) - 1/4 tsp
- Ground beef, 90% lean - 1 lb 11 oz
- Green peppers, julienned - 4.2 oz
- Onions, chopped - 3.4 oz
- Soy sauce - 1 oz (about 2 Tbsp)
- Salt - 1/8 tsp
- Garlic powder - 1/2 tsp
- Ground ginger - 1/2 tsp
- Black pepper - 1/4 tsp
- Water - 3/4 to 7/8 cup
- Green onions, sliced - 0.6 oz (about 2–3 Tbsp)
Basic Directions
- Cook spaghetti in salted boiling water; drain.
- Brown ground beef in a large skillet.
- Add green peppers and onions; cook until tender.
- Stir in soy sauce, salt, garlic powder, ginger, and pepper
- Add the 3/4 cup of water, fresh-chopped green onions, and the noodles with beef, then mix.
- Top with sliced green onions and serve.
