Chicken Yakisoba
Chicken Yakisoba is a delicious, quick stir-fry dish featuring tender pieces of chicken, chewy noodles, and a medley of fresh vegetables all tossed in a flavorful, slightly sweet soy-based sauce.…
By Ava
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Reading time: 6 min
Tip: save now, make later.
Chicken Yakisoba is a delicious, quick stir-fry dish featuring tender pieces of chicken, chewy noodles, and a medley of fresh vegetables all tossed in a flavorful, slightly sweet soy-based sauce. It’s a perfect blend of textures and tastes that come together in one satisfying bowl. The dish is colorful and inviting, with crispy bits of cabbage, carrots, and sometimes green onions peeking through the noodles.
I love making Chicken Yakisoba when I want something tasty but don’t have a ton of time to cook. It’s one of those dishes that feels like takeout but is super easy to whip up at home. I always try to add an extra splash of sauce or a sprinkle of sesame seeds on top for that little something special. Plus, it’s a great way to use up any veggies hanging out in the fridge!
My favorite way to serve this is straight from the pan, with a sprinkle of pickled ginger or a side of crunchy, fresh cucumber salad to balance out the flavors. It’s a crowd-pleaser at family dinners or when friends come over because it’s warm, filling, and perfect for sharing. Honestly, every time I make Chicken Yakisoba, it brings back fun memories of casual dinners and easy weeknight meals that everyone enjoys.
Key Ingredients & Substitutions
Yakisoba Noodles: These are classic for yakisoba, but if you can’t find them, fresh ramen or even thin egg noodles work well. Just avoid boiling for too long to keep them chewy.
Chicken: I like using boneless, skinless chicken breast for easy slicing and quick cooking. Thighs add more flavor and stay juicy but weigh a bit more on calories.
Vegetables: Cabbage and carrots give crunch and color. You can swap in bell peppers, snap peas, or mushrooms based on what you have. Fresh is best for texture!
Yakisoba Sauce: This sauce is key for traditional flavor. If you don’t have it, mix Worcestershire sauce, soy sauce, oyster sauce, and a touch of ketchup for a similar taste. Adjust to your liking!
How Can I Get Tender Chicken and Crispy Veggies In One Pan?
It’s all about timing and heat. Cook the chicken first so it gets nicely browned and fully cooked. Then set it aside so it doesn’t overcook while you work on the veggies. Stir-fry the vegetables quickly on high heat to keep their crunch.
- Use medium-high to high heat to sear chicken fast without drying it out.
- After chicken is done, add garlic and onion to flavor the oil before veggies.
- Keep veggies moving in the pan but don’t overcook – a few minutes is enough.
- Return chicken last and toss everything with noodles and sauce quickly to combine flavors and heat through.
This method balances juicy chicken and crisp veggies with perfectly coated noodles every time!
Equipment You’ll Need
- Large skillet or wok – perfect for tossing all the ingredients quickly and evenly over high heat.
- Pot – to boil the noodles before stir-frying; a medium size works fine.
- Knife and cutting board – to slice chicken and chop veggies easily.
- Tongs or chopsticks – to stir and toss noodles and ingredients without breaking them.
- Measuring spoons and cups – to get the sauce amounts just right for balanced flavor.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or thinly sliced beef for a different twist—you’ll get great flavor and texture each way.
- Add mushrooms or bell peppers for extra color and a boost of vitamins and crunch.
- Top with a fried egg for extra protein and richness, especially for a filling meal.
- Sprinkle toasted sesame seeds or drizzle sesame oil at the end for a nutty, aromatic finish I always enjoy.
How to Make Chicken Yakisoba
Ingredients You’ll Need:
- 8 oz yakisoba noodles (or fresh ramen-style noodles)
- 2 tbsp vegetable oil
- 1 lb boneless, skinless chicken breast, sliced into thin strips
- 1 cup cabbage, chopped
- 1 medium carrot, julienned or thinly sliced
- 2 green onions, chopped
- 1/2 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1/4 cup yakisoba sauce (or substitute with a mix of Worcestershire sauce, soy sauce, oyster sauce, and ketchup)
- Salt and pepper, to taste
Time You’ll Need:
This dish takes about 20 minutes from start to finish—10 minutes to prep ingredients and noodles, and 10 minutes to cook everything together. It’s quick and perfect for busy weeknights!
Step-by-Step Instructions:
1. Cook the Noodles:
Boil a pot of water, add the yakisoba noodles, and cook for 2-3 minutes until just tender. Drain them and rinse under cold water to stop the cooking. Set aside for now.
2. Cook the Chicken:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken breast, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes. Once done, remove the chicken from the pan and set aside.
3. Sauté the Vegetables:
In the same pan, add the remaining tablespoon of oil. Toss in the minced garlic and sliced onions, and sauté for 1-2 minutes until fragrant and soft. Then add the chopped cabbage and carrots and stir-fry for 3-4 minutes, keeping the veggies tender but crisp.
4. Combine and Finish:
Return the cooked chicken to the pan and add the cooked noodles. Pour the yakisoba sauce evenly over the mixture, then toss everything together well. Cook for an additional 2-3 minutes to heat everything through and blend the flavors.
5. Serve:
Stir in the chopped green onions, turn off the heat, and serve immediately. Enjoy your tasty Chicken Yakisoba!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely before cooking. The best way is to thaw it overnight in the fridge or use the cold water method for quicker thawing. This helps ensure even cooking and juicy results.
What Can I Substitute for Yakisoba Sauce?
If you don’t have yakisoba sauce, mix Worcestershire sauce, soy sauce, oyster sauce, and a little ketchup for a similar flavor. Adjust the quantities to taste, starting with equal parts of Worcestershire and soy sauce and adding bit of each for balance.
How Should I Store Leftover Chicken Yakisoba?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave, stirring occasionally to heat evenly. Adding a splash of water or soy sauce while reheating helps keep it moist.
Can I Add Other Vegetables to This Dish?
Absolutely! Feel free to add bell peppers, mushrooms, snap peas, or bean sprouts. Just add them when stir-frying the other vegetables and cook until crisp-tender for the best texture.