Yakisoba

4.82 from 138 votes

Yakisoba is a quick, one-pan Japanese stir fry with juicy chicken, crisp veggies, and chewy noodles tossed in a bold, sweet savory sauce. It’s better than takeout and on the table in under 30 minutes.

Prep Time15

Cook Time10

Total Time25

Course: Dinner, Lunch

Cuisine: Asian, Japanese

Keyword: chicken yakisoba, yakisoba, yakisoba recipe

Servings:

Calories: 610kcal

Author: Joanna Cismaru

Equipment

Nonstick Chinese Wok - Dishwasher Safe

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

US Customary - Metric

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.

Video

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