Yakisoba
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Yakisoba – saucy, slurpy, packed with juicy chicken and crisp veggies, all tossed in under 30 minutes. My kind of comfort food.
A Bowl of Noodles That Never Lets Me Down
I first had yakisoba at a tiny spot in New York and instantly fell in love with it. Sweet, savory noodles, crisp veggies, and just the right amount of sauce, it’s been a favorite ever since.
Now it’s one of my go-to weeknight dinners, especially when I need something fast but still feel like I cooked. Remo’s only complaint? Not enough chicken. So I double it and everyone’s happy.
Why You’ll Love This Yakisoba
- That sweet-savory sauce? Takes 2 minutes to throw together with pantry staples.
- Everything cooks in one pan: chicken, veggies, noodles, done.
- It’s fast. Like, “I forgot to plan dinner” fast, under 30 minutes, real food.
- You can use whatever you’ve got: swap the meat, toss in extra veggies, no rules here.
- Leftovers? Somehow even better the next day (if you have any).
- Don’t mess with the sauce. Worcestershire is essential. Oyster sauce adds depth. Ketchup may sound weird, trust it.
- Mix the sauce first. Once things hit the pan, it moves fast. You don’t want to be measuring soy sauce mid-chaos.
- Rinse those noodles. They come clumped and sticky, a warm rinse and gentle untangle saves you from a stir-fry disaster.
- Use a big pan. A wok is ideal, but anything wide and hot will work. Crowding = steaming = sad, soggy noodles.
- Veggie flexibility is real. Mushrooms and cabbage are classic, but bell peppers, snap peas, or even zucchini work great too. Clean out that crisper drawer.
In a small bowl, whisk together the Worcestershire, oyster sauce, ketchup, soy sauce, and brown sugar, done in two minutes. Then rinse the yakisoba noodles under warm water and gently untangle them with your hands. Trust me, this step saves you from stir-fry clumps later.
Heat oil in a big wok or skillet over medium-high heat. Add the sliced chicken and cook until no longer pink and lightly golden. Then toss in the onions and carrots first, give them a couple minutes, and follow with the mushrooms, cabbage, and green onions. Stir until everything is just tender but still has a bit of crunch.
Toss the noodles into the wok, pour the sauce over top, and start mixing, tongs help here. Stir-fry for 2–3 minutes until the noodles are glossy and evenly coated. Dish it out straight from the pan. Add sriracha if you like heat, or leave it as is. Either way, it won’t last long.
How to Serve Yakisoba
This is a full meal in one pan, but here’s how I like to round it out when I want to make it feel like more of a spread:
Wonton Soup
Thai Cucumber Salad
Crab Rangoon
Egg Drop Soup
Frequently Asked Questions
Can I use a different protein?
Totally. Beef, pork, shrimp, tofu, whatever you’ve got. Just slice it thin so it cooks quickly and evenly.
What if I can’t find yakisoba noodles?
No problem. Fresh ramen works great. Instant noodles (ditch the packet), chow mein, even spaghetti in a pinch, just cook and rinse them first.
Can I make this vegetarian?
Yes! Skip the meat and double up on the mushrooms or add tofu. The sauce and veggies bring plenty of flavor on their own.
Is it spicy?
Not unless you add heat. The base sauce is sweet and savory. Want kick? Add sriracha, chili oil, or crushed red pepper.
Can I use bottled yakisoba sauce instead?
You could, but once you try this version, you won’t want to. It’s just 5 ingredients and takes two minutes, worth it.
Why do I have to rinse the noodles?
They come out of the package sticky and clumpy. A quick rinse loosens them up so they don’t break apart in the pan.
Storage + Reheating
- Fridge: Store any leftovers in an airtight container in the fridge for up to 2 days. The noodles will soak up more sauce as they sit, but the flavor’s still great.
- Reheat: Toss it in a skillet over medium heat with a splash of water or soy sauce to loosen it up. Microwave works too, just stir halfway through so it heats evenly.
- Freezer: Not ideal. The veggies get mushy and the noodles lose their texture. Best to eat it fresh or within a couple of days.
Try These Asian Chicken Recipes Next
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Yakisoba
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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
- In a bowl combine all the Yakisoba sauce ingredients together. Set aside.
- 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.
- 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.
- 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 immediately with sriracha sauce if preferred.
Notes
- Swap the chicken for beef, pork, shrimp, tofu, anything goes as long as it’s sliced thin.
- If you can’t find yakisoba noodles, fresh ramen or instant noodles (minus the flavor packet) work well too.
- Rinse and loosen the noodles before cooking, they come out of the package clumpy.
- Don’t skip the Worcestershire and oyster sauce, they’re what give the sauce that takeout style flavor.
- Use a big wok or skillet so nothing steams, we want that charred stir-fry magic.
- Originally shared in June 2021.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
