Chicken Yakisoba
Chicken Yakisoba is a tasty and comforting Japanese stir-fry dish that mixes juicy chicken pieces with soft noodles, crunchy veggies, and a slightly sweet, tangy sauce. It’s full of flavor…
Tip: save now, read later.
Chicken Yakisoba is a tasty and comforting Japanese stir-fry dish that mixes juicy chicken pieces with soft noodles, crunchy veggies, and a slightly sweet, tangy sauce. It’s full of flavor but also really quick to make, which makes it a perfect weeknight dinner. The combination of tender chicken and chewy noodles is just so satisfying.
I love making Chicken Yakisoba when I want something that feels a little special but doesn’t take forever to cook. One of my favorite things about it is how easy it is to customize — you can add whatever veggies you have on hand, like cabbage, carrots, or bell peppers, and it still turns out delicious every time. The sauce is simple but packs a lot of punch, so I usually make a little extra to drizzle on top.
For serving, I like to sprinkle some sesame seeds and chopped green onions over the dish to add a bit of crunch and freshness. It’s great on its own or paired with some steamed rice if you’re feeling extra hungry. This dish always reminds me of casual dinners with friends where everyone can tuck in and enjoy a flavorful meal without fussing over complicated steps.
Key Ingredients & Substitutions
Yakisoba noodles: These are specially made for yakisoba, but fresh ramen or even udon noodles work well. If you can’t find these, instant ramen (without the seasoning) is a good backup.
Chicken breast: I prefer chicken breast for its lean texture, but thigh meat adds more flavor and stays juicy. For a vegetarian twist, try tofu or tempeh instead.
Vegetables: Cabbage and bell peppers add crunch and color. You can swap bell peppers for carrots, snap peas, or mushrooms depending on your taste or what’s in season.
Sauce: The mixture of soy, Worcestershire, and oyster sauces creates the signature tangy, slightly sweet flavor. If you want to skip oyster sauce, use hoisin or extra soy sauce with a drop of honey.
How Do You Prevent Yakisoba Noodles from Sticking Together?
Sticky noodles can make your dish clumpy. Here’s how to keep them separate and perfectly chewy:
- Rinse boiled noodles in cold water right after cooking to cool them and remove starch.
- Toss the noodles lightly with a little oil to coat each strand—this prevents them from sticking.
- When stir-frying, use high heat and avoid overcrowding the pan to quickly cook noodles without them steaming together.
- Stir or toss frequently but gently to separate noodles evenly as they cook.
Following these tips helps you get those delicious, springy noodles that make Chicken Yakisoba so enjoyable.
Equipment You’ll Need
- Large skillet or wok – perfect for stir-frying quickly and evenly at high heat.
- Cutting board and sharp knife – makes chopping chicken and veggies fast and safe.
- Mixing bowl – handy for combining the sauce ingredients smoothly before adding.
- Tongs or chopsticks – great for tossing noodles and ingredients without breaking them.
Flavor Variations & Add-Ins
- Swap chicken for thinly sliced pork or beef for a richer taste and different texture.
- Add shredded carrots or snap peas for extra crunch and natural sweetness.
- Mix in shiitake or button mushrooms to add earthiness and soak up the sauce.
- Top with a drizzle of Japanese mayo or sprinkle of toasted sesame seeds for a creamy, nutty finish.
Chicken Yakisoba
Ingredients You’ll Need:
Main Ingredients:
- 8 oz (225 g) yakisoba noodles or fresh ramen noodles
- 2 tbsp vegetable oil
- 1 lb (450 g) boneless, skinless chicken breast, cut into bite-sized pieces
- 1/2 head of cabbage, chopped
- 1 red bell pepper, sliced
- 3 green onions, sliced thinly (separate white and green parts)
- 2 cloves garlic, minced
- 1 small onion, thinly sliced
Sauce:
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1/2 tsp ground black pepper
Optional Garnish:
- Sesame seeds
- Additional sliced green onions
Time Needed:
This recipe takes about 25-30 minutes total. You’ll spend 5-10 minutes prepping and chopping the ingredients, about 5 minutes cooking the noodles, and roughly 10-15 minutes stir-frying the chicken, vegetables, and noodles together. It’s a quick and tasty meal to whip up any day.
Step-by-Step Instructions:
1. Cook the Noodles:
Boil the yakisoba noodles according to the package directions if they’re dried. If you’re using fresh noodles, gently loosen them by briefly dipping in hot water. Drain well and set aside so they’re ready for stir-frying.
2. Make the Sauce:
In a small bowl, combine the soy sauce, Worcestershire sauce, oyster sauce, sugar, and black pepper. Mix well and set aside. This sauce will give your yakisoba its classic tangy and savory flavor.
3. Stir-Fry the Chicken:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and stir them often until they turn golden brown and are cooked through, about 5-7 minutes. Remove the chicken from the pan and keep it aside.
4. Cook the Aromatics and Veggies:
Add the remaining tablespoon of oil to the skillet. Toss in the white parts of the green onions, minced garlic, and sliced onion. Stir-fry for 1-2 minutes until fragrant and softened. Then add the chopped cabbage and sliced red bell pepper. Cook for 3-4 minutes, keeping the veggies crisp but tender.
5. Combine and Finish:
Return the cooked chicken to the pan along with the drained noodles. Pour the sauce over everything. Toss and stir-fry for an extra 2-3 minutes so the noodles and chicken soak up the tasty sauce evenly.
6. Serve and Garnish:
Remove from heat, sprinkle over the green parts of the sliced green onion and some sesame seeds if you like. Serve your Chicken Yakisoba immediately and enjoy this flavorful meal!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely before cooking. Thaw it overnight in the fridge or use the cold water method for faster thawing. Pat the chicken dry before stir-frying to prevent excess moisture.
Can I Substitute the Yakisoba Noodles?
Definitely! If you can’t find yakisoba noodles, fresh ramen or even udon noodles work well. Just be sure to loosen them up in hot water and drain before cooking to prevent sticking.
How Long Can I Store Leftover Yakisoba?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or soy sauce if the noodles feel dry.
Can I Make This Dish Vegetarian?
Absolutely! Just swap the chicken for tofu, tempeh, or extra vegetables like mushrooms and snap peas. Use a vegetarian oyster sauce alternative or more soy sauce to keep the rich umami flavor.
