Description
Yakisoba Chicken is a savory, slightly sweet Japanese stir-fried noodle dish loaded with tender chicken, colorful vegetables, and a mouthwatering yakisoba sauce. It’s quick, easy, and incredibly satisfying—perfect for busy weeknights or a fun takeout-style dinner at home. With its bold flavors and chewy noodles, this dish brings the comfort of Japanese street food straight to your kitchen.
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Ingredients
For the Chicken Yakisoba:
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1 lb boneless, skinless chicken thighs or breast, thinly sliced
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2 tbsp vegetable oil (divided)
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1 small onion, sliced
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1 cup shredded green cabbage
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1 carrot, julienned
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½ red bell pepper, thinly sliced
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½ cup bean sprouts (optional)
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3 packs (5–6 oz each) yakisoba noodles (fresh or pre-steamed)
For the Yakisoba Sauce:
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3 tbsp soy sauce
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2 tbsp ketchup
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1 tbsp Worcestershire sauce
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1 tbsp oyster sauce
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2 tsp sugar
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1 tsp sesame oil
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1 clove garlic, minced
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1 tsp grated fresh ginger
Optional Toppings:
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Sliced green onions
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Toasted sesame seeds
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Pickled ginger (beni shoga)
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Nori strips (seaweed)
Instructions
Step 1: Make the Yakisoba Sauce
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In a small bowl, whisk together soy sauce, ketchup, Worcestershire sauce, oyster sauce, sugar, sesame oil, garlic, and ginger.
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Set aside—this flavorful sauce is the heart of the dish.
Step 2: Cook the Chicken
3. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat.
4. Add the sliced chicken and cook for 4–5 minutes, stirring occasionally, until cooked through and slightly golden.
5. Remove the chicken from the pan and set aside.
Step 3: Sauté the Vegetables
6. In the same pan, add the remaining 1 tbsp of oil.
7. Sauté the onions for 2 minutes until slightly softened.
8. Add the cabbage, carrots, and bell pepper. Cook for another 3–4 minutes, stirring frequently, until vegetables are crisp-tender.
9. Add the optional bean sprouts and cook for 1 more minute.
Step 4: Add the Noodles and Sauce
10. If using pre-steamed yakisoba noodles, loosen them by running under warm water and drain well.
11. Add the noodles to the skillet with the vegetables.
12. Pour in the prepared sauce and toss everything together using tongs or a spatula.
13. Return the cooked chicken to the pan and stir well to combine. Cook for 2–3 minutes until everything is evenly coated and heated through.
Step 5: Garnish and Serve
14. Remove from heat and sprinkle with green onions, sesame seeds, and optional toppings like pickled ginger or seaweed strips.
15. Serve hot straight from the skillet or plate individually with extra sauce on the side.
Notes
Slice Chicken Thin – Thin slices cook faster and stay tender.
Prep Ahead – Chop veggies and make the sauce before starting to cook.
Don’t Overcook the Veggies – Keep them crisp for great texture.
Toss Noodles Gently – Use tongs to avoid breaking them.
Use a Hot Pan – A hot skillet creates a nice stir-fry sear and keeps ingredients from steaming.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cuisine: Japanese