Chicken Yakisoba with flavorful chicken, crisp veggies, and noodles, is hearty, delicious and sure to be a family favorite! A quick one-pan meal perfect for busy weeknights!
Although I love to cook and enjoy nothing more than creating scrumptious things in the kitchen, there are days when I just
can’t don’t want to be bothered with preparing a complicated meal. Thank goodness for simple one-pan dishes like this chicken yakisoba, I can keep G deliciously fed without a lot of effort. 🙂
Yakisoba is a popular Japanese street food traditionally cooked on cast iron griddles called teppan and commonly sold in convenience stores, food stalls, and local festivals across Japan.
It’s a delicious stir-fry made with Chinese-style noodles and bite-sized pork, chicken or seafood, and vegetables tossed in a sweet and savory sauce. The completed dish is then topped with nori flakes, red pickled ginger, or mayonnaise before serving.
Like most stir-fries, it is the perfect use for whatever bits and pieces of meat and vegetables you have on hand. I used chicken breast, cabbage, and carrots in this recipe but sliced beef, pork belly, ground pork, sausages, shrimp, squid, shitake mushrooms, bean sprouts, and scallions are also common additions.
Here a few tips on how to easily recreate this delectable stir-fry noodle dish at home:
- Yakisoba literally means “grilled noodles” as the dish is usually cooked on a teppanyaki griddle. If you don’t have one at home, use a wide skillet with enough contact surface to allow the noodles, meat, and vegetables to caramelize nicely.
- This is a quick dish so have everything prepped and ready to go before starting with the stir-fry. Cut ingredients in uniform bite size to ensure fast and even cooking.
- The brand of fresh noodles I buy recommends loosening the noodles by warming in the microwave for about 1 minute or rinsing briefly in hot water. Please check your noodle package for directions.
- Yakisoba noodles usually come with yakisoba sauce. You can use that or make your own following the recipe below. If you can’t find fresh yakisoba noodles, substitute ramen noodles.
- Cook on medium-high heat. You want the noodles to slightly sear and not turn mushy in the steam.
- 1 package (17 ounces) fresh yakisoba noodles
- 1 pound boneless, skinless chicken breasts, sliced thinly into strips
- 2 tablespoons canola oil
- 1/2 onion, peeled and sliced thinly
- 1/2 head cabbage, chopped
- 1 large carrot, peeled and julienned
For the Yakisoba Sauce
- 4 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon ketchup
- 2 teaspoons sugar
- Rinse yakisoba noodles in hot water according to package's directions.
- In a teppan grill or a wide skillet over medium-high heat, heat oil.
- Add chicken and cook, stirring regularly, until it begins to change color.
- Add carrots and cook for about 10 to 15 seconds.
- Add cabbage and continue to cook, stirring regularly, until vegetables are tender-crisp.
- Add noodles and yakisoba sauce. Gently stir until noodles are evenly coated with sauce and vegetables and meat are well distributed.
- Continue to cook, gently tossing together, until noodles are heated through and sauce begins to caramelize.
- Transfer to serving plates and garnish with red pickled ginger and dried green seaweed. Serve hot.
For the Yakisoba Sauce
- In a small combine, combine Worcestershire sauce, oyster sauce, ketchup, soy sauce, and sugar. Stir until well combined and sugar is dissolved.