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Lunch Dinner One Pot 30 Minutes or Less Asian
4.8 from 130 votes

Yakisoba

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By: Joanna Cismaru •6/21/22 22 Comments

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pin for 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 noodles with chicken and vegetables in a large serving platter.
Table of Contents Open
  • Yakisoba Recipe
  • Ingredient Notes
  • How To Make Yakisoba
  • FAQ’s and Tips
    • FAQ’s
  • Frequently Asked Questions
    • What is yakisoba?
    • What are yakisoba noodles?
    • What’s a substitute for yakisoba noodles?
    • What is yakisoba sauce?
    • Tips For Making Yakisoba
  • Leftovers
    • Freezer
  • More Asian Chicken Recipes
  • Yakisoba
    • Ingredients
    • Instructions
    • Equipment
    • Video
    • Notes
    • Nutrition Information
  • Did You Make This?

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

overhead shot of ingredients needed to make yakisoba.
  • 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

detailed process shots showing 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.
yakisoba noodles with chicken and vegetables in a large serving platter.

FAQ’s and Tips

FAQ’s

Frequently Asked Questions

What is yakisoba?

Yakisoba is a japanese stir fry dish with vegetables and meat. Yakisoba means “fried noodle”.

What are yakisoba noodles?

Yakisoba noodles are made of wheat flour, kansui, and water. Even though the color of noodles is yellowish, they are not egg noodles.

What’s a substitute for yakisoba noodles?

Ramen noodles are the most similar to yakisoba noodles and are a great substitute. If you can find fresh ramen, use that, or even fresh chow mein; otherwise instant/dried ramen noodles are super easy to find at your local grocery store.

What is yakisoba sauce?

Yakisoba Sauce is mostly used for seasoning yakisoba, the classic Japanese fried noodles. Sweet and savory, this versatile sauce can also be used in any of your stir fry recipes.

overhead yakisoba noodles with chicken on a plate.

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.

yakisoba noodles with chicken and vegetables in a large serving platter.

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

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.

yakisoba noodles with chicken and vegetables in a large serving platter.
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4.83 from 130 votes

Yakisoba

Prep 15 minutes
Cook 10 minutes
Total 25 minutes
Rate Recipe
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.
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.

yakisoba noodles with chicken and vegetables in a large serving platter.

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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22 Comments
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Shay
Shay
Posted: 10 days ago

5 stars
This is absolutely delicious! This will be in a repeat of weekly dishes ❤️

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Shay
Posted: 10 days ago

Glad you like it!

0
Reply
Pat B
Pat B
Posted: 14 days ago

5 stars
This recipe was really good! I used Raman noodles. Can’t go wrong with a Jo Cooks recipe! Thank you!

0
Reply
Tom Bedford
Tom Bedford
Posted: 29 days ago

5 stars
big favorite

0
Reply
Julie
Julie
Posted: 1 month ago

5 stars
So very good! I will make it again and again! I used honey instead of brown sugar… I also used 1 TBSP of tomatoe paste instead of ketchup.

Last edited Posted: 1 month ago by Julie
1
Reply
Gus F
Gus F
Posted: 4 months ago

5 stars
Great recipe! Very easy to do. I didn’t have brown sugar so I used honey and added some coconut aminos as well.

1
Reply
Chrissy
Chrissy
Posted: 5 months ago

5 stars
This recipe was so so so good! Everyone in my family really enjoyed it and it was so easy. Thank you Jo!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Chrissy
Posted: 5 months ago

My pleasure, so glad you liked it!

0
Reply
Kirsten
Kirsten
Posted: 5 months ago

Is there a substitute for the peanut sauce if one is nor able to have peanuts?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Kirsten
Posted: 5 months ago

Do you mean the peanut oil? You can sub it with another vegetable oil.

0
Reply
Jeanne Wise
Jeanne Wise
Posted: 1 year ago

5 stars
This was delicious! Follow the sauce directions exactly and you won’t be sorry. I used smoked sausage instead of chicken (it’s what I had) and I used regular mushrooms (didn’t have shiitake on hand), used all white onion and shaved the carrots with green cabbage. I also used fettuccine noodles (again, what I had in the pantry). The flavor in the sauce is what makes it. It knocked my socks off! Thanks for this great recipe.

1
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jeanne Wise
Posted: 1 year ago

So glad you liked it! 🙂

0
Reply
Fiona
Fiona
Posted: 1 year ago

5 stars
I have a husband and 2 boys of 9 and 10. Everyone ate this! Practically unheard of for all 3 to like something! Made double the sauce (they all like sauce and lots of it) but cut the noodles by 1/3 (COVID 19 tummies to lose for hubby and I.) Total hit in this house!

0
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  Fiona
Posted: 1 year ago

So glad you all enjoyed it so much!

0
Reply
Lorraine
Lorraine
Posted: 1 year ago

4 stars
Very good and will make it again. I made it as written, but the chicken gave off liquid early. Next time, I would cook the chicken, take it out of the wok and complete the steps adding the chicken at the end. Yum!

1
Reply
Lousella Claudio
Lousella Claudio
Posted: 1 year ago

Soba is yellow noodles and udon is white noodles. you can make both with your recipe, hence it is either yaki soba (fried yellow noodles) or yaki udon (fried white noodles)

0
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  Lousella Claudio
Posted: 1 year ago

That’s such great info, thanks for sharing!

0
Reply
Eve Lynn Brown
Eve Lynn Brown
Posted: 1 year ago

5 stars
This recipe was very easy and tasted delicious!

0
Reply
Leah SG
Leah SG
Posted: 1 year ago

Who knew it was so easy to to this recipe?! Friday night fakeaway here i come!

0
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  Leah SG
Posted: 1 year ago

Agreed, Leah! It’s so easy and so delicious! We’re glad you enjoyed it!

0
Reply
Kat
Kat
Posted: 1 year ago

When using the dried ramen packets, do I need to cook the ramen noodles first, or can I add the dry noodles?

0
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  Kat
Posted: 1 year ago

Hi Kat,

Yes, you need the noodles cooked before adding them to the recipe. Let us know how it turns out!

1
Reply

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Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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