Yakisoba

Yakisoba is a delicious Japanese inspired dish made with noodles, vegetables, and meat. This recipe uses healthy lean chicken, cabbage and shiitake mushrooms. Finally, an amazing sweet and savoury sauce finishes off this noodle dish.

Yakisoba Recipe

Yakisoba is probably my favorite Japanese noodle dishes and it’s one I order pretty much ever single time I go to a Japanese restaurant. However, it’s a really simple dish to make with just a few veggies, your favorite protein and an incredibly delicious and easy sauce that requires only 5 ingredients to make. So forget take out because now you can make this popular dish right in the comfort of your home.

Cabbage and mushrooms are a staple in this dish, but the great thing is that you can add whatever protein you like. Chicken, beef, pork, pork belly, seafood, whatever you like. Not only is Yakisoba easy to make, but it’s quite a versatile dish because you can add pretty much any ingredients you like to make it your own. While you can buy and use store-bought yakisoba sauce, I am going to show you how to make it with just a handful of ingredients.

Ingredient Notes

• Worcestershire Sauce – This is really the main ingredients in Yakisoba so I’ll say it’s a must for this sauce, however, if you really want to replace it with something else, replace it with soy sauce.
• Oyster Sauce – This will add an earthy, slightly sweet and a bit salty taste to our sauce.
• Ketchup – This adds a bit of sweet and tangy flavor to the sauce.
• Soy Sauce – I use low sodium soy sauce to control the amount of salt.
• Brown Sugar – Adds a bit of sweetness to our sauce to balance out the flavors.
• Yakisoba noodles – I used pre-cooked yakisoba stir fry noodles. These noodles are sold in most grocery stores in the fridge section, they can be replaced with ramen noodles.
• Oil – I used peanut oil which has a neutral flavor, and is well suited for high heat cooking.
• Chicken – I used chicken breast, sliced thinly. You can also use skinless, boneless, chicken thighs, or substitute the chicken for sliced beef, pork, pork belly or seafood such as shrimp or calamari.
• Onions – I used both a white onion for lots of flavor and some green onions for flavor and color.
• Carrot – Cut into thin strips, or also called matchstick or julienne cut.
• Cabbage – I cut them in about 1″ squares.
• Mushrooms – I used shiitake mushrooms but white mushrooms or cremini mushrooms will work as well.

How To Make Yakisoba

1. Make the sauce: In a bowl combine all the Yakisoba sauce ingredients together. Set aside.
2. Prep the noodles: Remove the noodles from their package, and place in a colander. Rinse well and drain. While rinsing you will have to separate the noodles with your hands.
3. Stir fry the chicken and veggies: In a large wok or skillet, heat the peanut oil over medium-high heat. Add the chicken pieces and cook until no longer pink. Add the sliced onion and carrots and cook for another 2 minutes until the onion softens. Add the mushrooms, cabbage and green onions. Toss everything together and cook for another minute.
4. Finish the dish: Add the Yakisoba noodles to the wok then pour the sauce over everything. Toss everything together using tongs. Cook for another 2 minutes until the noodles heat through.
5. Serve: Serve immediately with sriracha sauce if preferred.

FAQ’s and Tips

FAQ’s

Tips For Making Yakisoba

1. Substitute the chicken with beef, pork, pork belly, or seafood such as calamari or shrimp.
2. We used pre-cooked yakisoba noodles but you can use fresh or dry noodles, or ramen as well.
3. Use a big wok or a griddle to cook everything. Typically a nice char on the veggies is what you’re going for, because this will add great flavors.
4. Make sure to rinse and loosen up the noodles first before adding to your stir fry, otherwise they will break while cooking.

Leftovers

Stored in an airtight container, yakisoba will last in the fridge for 1-2 days.

Freezer

Pre-cooked yakisoba noodles can be frozen for 1-2 months in an airtight container or freezer bag.

More Asian Chicken Recipes

• Hoisin Chicken Udon Noodles
• Chicken Adobo
• Moo Goo Gai Pan
• Chinese Lemon Chicken
• Three Cup Chicken
• Hunan Chicken
• Korean Fried Chicken
• Ginger Chicken
• Chow Mein

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4.83 from 130 votes

Yakisoba

Prep 15 minutes

Cook 10 minutes

Total 25 minutes

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Yakisoba is a delicious Japanese inspired dish made with noodles, vegetables, and meat. This recipe uses healthy lean chicken, cabbage and shiitake mushrooms. Finally, an amazing sweet and savoury sauce finishes off this noodle dish.

US CustomaryMetric

4

Ingredients

Yakisoba Sauce

• ▢ 3 tablespoons Worcestershire sauce
• ▢ 2 tablespoons oyster sauce
• ▢ 2 tablespoons ketchup
• ▢ 2 tablespoons soy sauce (low sodium)
• ▢ 1 tablespoon brown sugar (packed)

Yakisoba

• ▢ 1 pound yakisoba noodles (rinsed and drained)
• ▢ 1 tablespoon peanut oil
• ▢ 1 pound chicken breast (boneless skinless, cut into small thin strips)
• ▢ 1 small onion (sliced)
• ▢ 1 medium carrot (cut into thin strips)
• ▢ 4 shiitake mushrooms (sliced)
• ▢ ½ small cabbage (cut into bite size pieces)
• ▢ 2 green onions (cut into 1 inch strips)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

• Make the sauce: In a bowl combine all the Yakisoba sauce ingredients together. Set aside.
• Prep the noodles: Remove the noodles from their package, and place in a colander. Rinse well and drain. While rinsing you will have to separate the noodles with your hands.
• Stir fry the chicken and veggies: In a large wok or skillet, heat the peanut oil over medium-high heat. Add the chicken pieces and cook until no longer pink. Add the sliced onion and carrots and cook for another 2 minutes until the onion softens. Add the mushrooms, cabbage and green onions. Toss everything together and cook for another minute.
• Finish the dish: Add the Yakisoba noodles to the wok then pour the sauce over everything. Toss everything together using tongs. Cook for another 2 minutes until the noodles heat through.
• Serve: Serve immediately with sriracha sauce if preferred.

Equipment

• Nonstick Chinese Wok – Dishwasher Safe

Video

Notes

1. Substitute the chicken with beef, pork, pork belly, or seafood such as calamari or shrimp.
2. We used pre-cooked yakisoba noodles but you can use fresh or dry noodles, or ramen as well.
3. Use a big wok or a griddle to cook everything. Typically a nice char on the veggies is what you’re going for, because this will add great flavors.
4. Make sure to rinse and loosen up the noodles first before adding to your stir fry, otherwise they will break while cooking.
5. Stored in an airtight container, yakisoba will last in the fridge for 1-2 days.

Nutrition Information

Serving: 1servingCalories: 610kcal (31%)Carbohydrates: 90g (30%)Protein: 42g (84%)Fat: 10g (15%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 73mg (24%)Sodium: 2212mg (96%)Potassium: 702mg (20%)Fiber: 8g (33%)Sugar: 18g (20%)Vitamin A: 2690IU (54%)Vitamin C: 7mg (8%)Calcium: 41mg (4%)Iron: 2mg (11%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.