Chicken Yakisoba

Chicken Yakisoba is a classic Japanese stir fry dish made with wheat noodles, crisp tender stir-fried vegetables, and browned chicken all in an easy-to-make mouthwatering sweet, and salty sauce. It is always a winning noodle dish with tons of flavor and one the whole family appreciates. 

It is a hearty meal all by itself, but if company is coming, I like to serve it with Bacon Wrapped Water Chestnuts and Lettuce Wraps.

How to make Chicken Yakisoba

Start by whisking together all your sauce ingredients in a bowl.  Then cut your chicken, chop all your vegetables, and shred the cabbage.  Next, cook your chicken in a little vegetable oil in a pan over medium heat, getting it browned on both sides.  While the chicken is browning, cook the noodles according to package instructions and drain well. Remove the chicken to a separate plate and then add the carrots, onion, bell pepper, and cabbage to the hot skillet cooking just until crisp tender.  Then simply add the noodles, cooked chicken, and sauce to the skillet.  Toss to coat, and for best results, serve promptly.

Recipe notes and helpful tips

• Cut your chicken into thin strips so it cooks all the way through quickly and easily.
• Substitute beef, pork, or shrimp for the chicken. 
• The sauce can be prepared up to a day in advance and stored in the refrigerator in an airtight container.
• There are lots of different Asian noodles that work for this recipe, such as Yakisoba noodles, soba noodles, Chinese noodles made with wheat flour, and even ramen noodles. Follow the directions on the package for preparing the noodles to add to the stir fry.
• Other veggies to add or substitute include shiitake mushrooms, broccoli, snow peas, zucchini, bok choy, bean sprouts, and celery.
• If your family likes their stir fry with extra sauce, simply double the sauce ingredients.
• You can easily prepare this dish in a skillet or a wok, as both work well.
• Any color bell pepper works.  I just like the sweet taste and bright pop of color from a red bell pepper.
• Sometimes, Napa cabbage is hard to find.  If so, simply substitute green cabbage.

What are yakisoba noodles?

Yakisoba literally means fried noodles.  You can use any kind of Asian wheat noodle.  At my grocery store, there are several choices, but the one I like the most is simply Authentic Chinese Noodles. If you check the ingredient list, you will see that they are made from wheat flour.  When I first started making yakisoba, I really thought that you needed a noodle that was named yakisoba, but that is not true. All you need is a wheat stir fry noodle.  The name really refers more to the finished dish with noodles, stir-fried vegetables, meat, and that classic sweet and salty sauce. You can find different kinds of stir-fried wheat noodles both in the dry and refrigerated Asian food section of your local grocery store.

Other Asian recipes to try!

Cashew Chicken

Chinese Chicken Salad

Chicken Fried Rice

Mongolian Chicken

Ramen Stir Fry

Sweet and Sour Chicken

Chicken Yakisoba Recipe

Chicken Yakisoba combines browned chicken bites, stir-fried noodles, crisp tender stir-fried vegetables, and a lip-smacking great sweet and salty sauce.

5 from 36 votes

Print Pin Rate

Course: dinner

Cuisine: Asian

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Servings: 4 servings

Calories: 432kcal

Author: Beth Pierce

Ingredients

• ¼ cup low sodium soy sauce
• 2 tablespoons Worcestershire Sauce
• 2 tablespoons ketchup
• 2 tablespoon brown sugar
• ½ teaspoon sesame oil
• 1 tablespoon grated ginger
• 2 cloves garlic minced
• 2 tablespoons vegetable oil
• 1 pound chicken breast or chicken thighs cut in thin bite size pieces
• 6-7 ounces Chinese wheat noodles see notes
• 2 carrots peeled and cut in matchstick
• 1 small onion finely diced
• 1 red bell pepper cut julienne
• 2 cups shredded Napa cabbage or green cabbage
• 2 green onions thinly sliced garnish

Instructions

• In a small bowl, whisk together the soy sauce, Worcestershire sauce, ketchup, 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 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.  For best results, serve promptly.

Notes

• Cut your chicken into thin strips so it cooks all the way through quickly and easily.
• Substitute beef, pork, or shrimp for the chicken. 
• The sauce can be prepared up to a day in advance and stored in the refrigerator in an airtight container.
• There are lots of different Asian noodles that work for this recipe, such as Yakisoba noodles, soba noodles, Chinese noodles made with wheat flour, and even ramen noodles. Follow the directions on the package for preparing the noodles to add to the stir fry.
• Other veggies to add or substitute include shiitake mushrooms, broccoli, snow peas, zucchini, bok choy, bean sprouts, and celery.
• If your family likes their stir fry with extra sauce, simply double the sauce ingredients.
• You can easily prepare this dish in a skillet or a wok, as both work well.
• Any color bell pepper works.  I just like the sweet taste and bright pop of color from a red bell pepper.
• Sometimes, Napa cabbage is hard to find.  If so, simply substitute green cabbage.

Nutrition

Calories: 432kcal | Carbohydrates: 53g | Protein: 33g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 920mg | Potassium: 943mg | Fiber: 3g | Sugar: 13g | Vitamin A: 5379IU | Vitamin C: 45mg | Calcium: 83mg | Iron: 3mg

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