Chicken Yakisoba is a 30-minute one-pan meal perfect for busy weeknights! Loaded with flavorful chicken and tender-crisp veggies, this noodle stir-fry is hearty, delicious, and sure to be a family favorite!
Although I love to cook and enjoy creating scrumptious things in the kitchen, there are days when I 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. 🙂
What is yakisoba
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 fresh wheat noodles, bite-sized pork, chicken, seafood, and vegetables tossed in a sweet and savory sauce. The completed dish is topped with nori, red pickled ginger, bonito fish flakes, or mayonnaise before serving.
Ingredient notes
Like most stir-fries, this noodle dish is the perfect canvas for whatever bits and pieces of meat and vegetables you have. 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.
Cooking tips
- Have all ingredients ready. 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.
- Check noodle package directions. 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.
- Sauce and noodles. Most brands of yakisoba noodles come with their special sauce. You can use that or make your own following the recipe below. If you can’t find fresh yakisoba noodles, you substitute ramen.
- Use the right equipment. 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.
- Cook on medium-high heat. You want the noodles to slightly sear and not turn mushy in the steam.
How to serve
- Serve yakisoba on a plate as a main dish or side dish. Garnish with red pickled ginger, Japanese mayo, and/or dried bonito flakes.
- Another popular way to enjoy the noodles is as a yaki-soba pan. Pile the noodles on a split bun, top with mayonnaise, and enjoy like a hot dog!
How to store leftovers
- To store leftovers, transfer to a covered container and refrigerate for up to 3 days.
- Reheat in the microwave at 1 to 2-minute intervals or until completely warmed through, stirring after each interval.
More noodle recipes
More noodle recipes
Ingredients
- 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
Instructions
- 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.
Notes
- 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 their special sauce. You can use that or make your own following the recipe below. If you can’t find fresh yakisoba, substitute ramen noodles.
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Riza Galanido says
Thank you, Lalaine for your recipes. I am not much of a cook, but I am now excited to try your recipes. I am sure my children and I will love them. I will keep you updated.
Lalaine Manalo says
Thank you so much for your feedback. I’m glad you find the recipe useful. Happy cooking!
Ynwet says
Where can I buy a fresh yakisoba noodles?
Lalaine Manalo says
I buy mine at Seafood City in Southern California but I’ve also seen yakisoba noodles at major groceries such as Walmart.
Jewel says
So looks really good. I’m glad they found your page. I have never cooked any of this before and I’m gonna start I can’t wait !
Lalaine says
Enjoy!
Jodi Fortner says
Which brand of Worcestershire sauce did you use? I just learned that there is the Asian version (Bull-Dog) or the English version — the two are quite different.
Thanks for the recipe.
Lalaine Manalo says
We use Lea & Perrins at home 🙂
Therese says
What kind of ketchup did you use? Tomato or banana? Thanks!
Lalaine says
I used tomato ketchup 🙂
maricon matarazza says
Yummy, I used to make this almost every day, it’s one of my favorite!
Lalaine says
Great tummies think alike 🙂