A delicious Japanese classic. Ready in under an hour and devoured even quicker!
I have always loved trying delicacies from different cultures and my deepest love comes from Asian cuisine. From sushi to chow mein, Korean BBQ to pad thai, I love them all, and at the front of that line is Japanese yakisoba noodles. Hearty wheat noodles, mixed vegetables, and tender proteins all bathed in a thick and delicious sauce; you really cannot beat it.
I spent years trying to perfect my yakisoba recipes. I tried different proteins and various vegetables, I tried preblended sauces and tried to perfectly blend my own. I had some wins, and I had some losses. The biggest win came when I found this recipe for chicken yakisoba with its rich, traditional sauce and perfect blend of noodles, vegetables, and chicken. I now make it all the time, and I am sure you will too.
Yakisoba originated in the street food stalls of Japan and dates back to the 1930s. While chicken yakisoba is a Japanese dish it uses Chinese wheat noodles and is then stir-fried with other ingredients on a teppan, which is a large griddle. The flavor of traditional chicken yakisoba is saucy and delicious, blending sweet, savory, and tangy flavors. It is so good and so easy to make that you will never look back.
Is Chicken Yakisoba Healthy?
Yakisoba noodles themselves are high in carbs but when blended with the lean protein of the chicken, the high vitamin and nutrient levels of your vegetables, and the antioxidants in your ginger and garlic, they make up a well-balanced meal. You can easily make this meal vegan by substituting your chicken for tofu and your oyster sauce and Worcestershire sauce for a plant-based alternative.
Are Yakisoba noodles and udon noodles the same thing?
Yakisoba noodles and udon noodles are both common Japanese noodle dishes and can both be cooked on a teppan, but they are different in several ways. You can see the difference in color, as a yakisoba has a yellow color with a similar thickness to spaghetti. Udon, however, is a white noodle that is thicker and chewier. Udon is often used in soups or can be stir-fried while yakisoba is always stir-fried. Both dishes are delicious and traditionally enjoyed as street food.
INGREDIENTS
- 12 oz. fresh yakisoba noodles
- 1/4 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons ketchup
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar
- 1/2 teaspoon sesame oil
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 pound chicken breast or chicken thighs, cut into thin bite-size pieces
- 2 carrots, peeled and cut into matchsticks
- 1 small onion, finely diced
- 1 red bell pepper, julienned
- 2 cups shredded Napa cabbage or green cabbage
- 2 green onions, thinly sliced (for garnish)
INSTRUCTIONS
Mix
Combine sauce ingredients.
Cook
Brown chicken, cook noodles, and stir-fry veggies.
Combine
Mix everything together and serve.
Devour!
FAQs & Tips
To store your leftover chicken yakisoba allow it to cool to room temperature and transfer to an airtight sealed container stored in the refrigerator for up to 5 days. To reheat your chicken yakisoba put it in a skillet on medium heat on the stove stirring occasionally until warmed throughout. I do not recommend freezing the dish because it will alter the texture of the noodles.
If you are a fan of spice and want to make your chicken yakisoba spicy you can do so a few ways but the easiest is to include about a teaspoon of red chili flakes in your sauce.
Of course, the recipe calls for chicken because it is a lean protein. If you would like to cook your yakisoba with beef, you can easily swap in thinly sliced pieces of beef instead of the chicken.
Serving Suggestions
Chicken yakisoba is a delicious and simple one-dish meal, but it can still be complemented in many ways. You can start your meal with a simple salad option, either a tossed green salad with a sesame dressing, or to elevate I recommend Spiralized Cucumber Salad with Chia Seed Strawberry Vinaigrette. I also enjoy pairing my chicken yakisoba with a light appetizer, something a little sweet like these Vegan Cucumber Noodles Summer Rolls.
Chicken Yakisoba
Ingredients
- 12 oz. fresh yakisoba noodles
- 1/4 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons ketchup
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar
- 1/2 teaspoon sesame oil
- 1 tablespoon grated ginger
- 2 cloves garlic minced
- 2 tablespoons vegetable oil
- 1 pound chicken breast or chicken thighs cut into thin bite-size pieces
- 2 carrots peeled and cut into matchsticks
- 1 small onion finely diced
- 1 red bell pepper julienned
- 2 cups shredded Napa cabbage or green cabbage
- 2 green onions thinly sliced (for garnish)
Instructions
-
In a small bowl, whisk together the soy sauce, Worcestershire sauce, ketchup, oyster sauce, brown sugar, sesame oil, ginger, and garlic.
-
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add chicken and brown on both sides. Work in batches and remove to a plate. Cover to keep warm. Add more vegetable oil if needed.
-
Meanwhile, cook the yakisoba noodles according to package instructions and drain well in a colander.
-
Add the carrots, onion, bell pepper, and cabbage to the hot skillet. Cook just until crisp-tender.
-
Add the noodles, cooked chicken, and sauce to the skillet. Toss to coat and cook over low heat until everything is warm and coated with sauce. Top with green onions. Serve promptly.
Nutrition
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