Chicken Yakisoba
Chicken Yakisoba is a tasty Japanese stir-fry featuring tender pieces of chicken, crunchy vegetables, and chewy noodles all tossed in a flavorful sauce. It’s a great mix of sweet, salty,…
Tip: save now, cook later.Chicken Yakisoba is a tasty Japanese stir-fry featuring tender pieces of chicken, crunchy vegetables, and chewy noodles all tossed in a flavorful sauce. It’s a great mix of sweet, salty, and a little tang, making every bite really satisfying and comforting.
I love making Chicken Yakisoba because it comes together quickly and uses simple ingredients that I usually have on hand. I like to add whatever veggies I have in the fridge, like cabbage, carrots, or bell peppers, which gives it a nice crunch. The sauce is where all the magic happens—just a few pantry staples like soy sauce, Worcestershire sauce, and a touch of ketchup make it so flavorful.
I usually serve this straight from the pan to the table, sometimes with a sprinkle of green onions or a little pickled ginger on top. It’s the perfect weeknight dinner that everyone in my family enjoys, and it reheats well for lunch the next day too. Whenever I make it, it always feels like a warm hug on a busy day.
Key Ingredients & Substitutions
Yakisoba Noodles: These wheat noodles have a chewy texture perfect for stir-fry. If you can’t find them, fresh udon or even ramen noodles work well as substitutes.
Chicken: I prefer boneless thighs for their juicy flavor, but breasts are fine too, especially if you want leaner meat. Slice thinly so they cook quickly and evenly.
Vegetables: Cabbage and carrots add crunch and sweetness. Snow peas are optional but give a nice snap. Feel free to swap with bell peppers, bean sprouts, or mushrooms based on what you like or have on hand.
Yakisoba Sauce: The sauce combines Worcestershire, soy, oyster sauce, ketchup, and sugar. These create a tangy, salty-sweet glaze. If you want it vegan, replace oyster sauce with mushroom sauce and use plant-based Worcestershire.
How Do I Get Perfectly Cooked Noodles Without Clumping?
One challenge is keeping the noodles soft but not sticky.
- If your noodles are fresh, gently pull them apart with your fingers before cooking.
- For packaged noodles, rinse them under warm water after draining to remove excess starch.
- When stir-frying, don’t overcrowd the pan. Cook noodles with other ingredients quickly over high heat, tossing constantly to separate strands.
- A quick toss with a little oil before cooking can also help prevent sticking.
Following these steps helps you get nice separate noodles that soak up the sauce without turning into a sticky mess.
Equipment You’ll Need
- Large wok or deep skillet – great for quick, even stir-frying and tossing all the ingredients easily.
- Sharp knife – helps you slice chicken and vegetables thinly and quickly for even cooking.
- Cutting board – keeps your prep area clean and organized.
- Mixing bowl – handy for whisking together the yakisoba sauce smoothly.
- Tongs or chopsticks – perfect for tossing noodles and ingredients while cooking without breaking noodles.
Flavor Variations & Add-Ins
- Swap chicken with thinly sliced pork or beef for a different but equally tasty protein option.
- Add sliced shiitake or button mushrooms to boost umami and earthy flavor.
- Throw in bean sprouts or bell peppers for extra crunch and color.
- Sprinkle toasted sesame seeds or a drizzle of spicy mayo on top for extra texture and taste.
Chicken Yakisoba
Ingredients You’ll Need:
Main Ingredients:
- 200g (7 oz) yakisoba noodles (or fresh Chinese-style wheat noodles)
- 250g (9 oz) boneless chicken thighs or breasts, thinly sliced
- 1 cup cabbage, chopped
- 1 medium carrot, thinly sliced on the diagonal
- 1/2 cup snow peas or snap peas, halved (optional)
- 1/2 small onion, thinly sliced
- 2 tablespoons vegetable oil
- 2 green onions, chopped (for garnish)
For the Yakisoba Sauce:
- 3 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon ketchup
- 1 teaspoon sugar
How Much Time Will You Need?
This dish takes about 10 minutes to prepare and another 10 minutes to cook. It’s a quick and easy meal you can have ready in around 20 minutes, perfect for busy weeknights or a flavorful lunch.
Step-by-Step Instructions:
1. Prepare the Noodles:
If you’re using fresh yakisoba noodles, gently pull them apart with your hands to separate. If you use dried or packaged noodles, cook them according to the instructions on the package, then drain and set aside to keep them ready for stir-frying.
2. Make the Sauce:
In a small bowl, mix Worcestershire sauce, soy sauce, oyster sauce, ketchup, and sugar. Whisk it well until the sugar dissolves and the sauce is smooth. This sauce is what gives the dish its delicious savory and slightly sweet flavor.
3. Cook the Chicken:
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the thinly sliced chicken and stir-fry it for about 4 to 5 minutes until it’s cooked through and lightly browned. Once cooked, remove the chicken from the pan and set it aside.
4. Cook the Vegetables:
Use the same pan and add the remaining tablespoon of oil. Toss in the onions, carrots, and snow peas, stirring for 2 to 3 minutes until the vegetables start to soften. Add the chopped cabbage and cook everything for an additional 2 minutes until the veggies are tender but still crisp.
5. Combine Noodles, Chicken, and Sauce:
Put the cooked noodles and chicken back into the pan with the vegetables. Pour the yakisoba sauce over everything. Toss well using tongs or chopsticks to make sure all the ingredients are coated evenly.
6. Heat Through and Serve:
Continue stirring and cooking the mixture for another 2 to 3 minutes, letting all the flavors combine and the sauce thicken a bit. Once heated through, transfer to plates and sprinkle chopped green onions on top. Serve hot, with optional pickled ginger or toasted sesame seeds for extra flair.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken before cooking. Thaw it in the fridge overnight or place it in a sealed bag and submerge in cold water for quicker thawing. Pat dry to avoid excess moisture while stir-frying.
Can I Substitute the Noodles?
Absolutely! If you can’t find yakisoba noodles, fresh udon, ramen, or Chinese wheat noodles work well. Just adjust cooking time according to the noodle type and separate them gently before stir-frying.
How Should I Store Leftover Yakisoba?
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a skillet over medium heat or microwave until heated through, adding a splash of water if the noodles seem dry.
Can I Add Other Vegetables?
Yes! Feel free to add bell peppers, bean sprouts, mushrooms, or any veggies you like. Add them in step 4 with the other vegetables, adjusting cooking times so they stay crisp and fresh.
