These yakisoba noodles are tender noodles stir fried with chicken and assorted vegetables in a savory sauce. A quick and easy meal option that you can easily customize to suit your tastes!
When I get a hankering for Japanese food, I recreate some of my favorite restaurant dishes at home including Japanese cucumber salad, yakitori, salmon teriyaki, a sushi bowl and these simple yet satisfying yakisoba noodles.
Yakisoba noodles are one of my favorite things to order at my local Japanese restaurant, and I’ve since learned to make this dish in my own kitchen with great results!
If you like Asian food, these noodles are perfect for dinner. If you are in the mood for other types of noodles, try my pan fried noodles, Thai peanut noodles and Asian noodle salad.
Yakisoba Noodles Ingredients
To make yakisoba noodles you will need vegetable oil, chicken breasts, a bell pepper, shredded carrots, shredded cabbage, garlic, ginger, green onions, yakisoba noodles, salt and pepper. To make yakisoba sauce make sure you have soy sauce, Worcestershire sauce, ketchup, sugar and sesame oil.
How Do You Make Yakisoba Noodles?
Start this noodle dish by cooking thinly sliced chicken in a large skillet, pan or wok at medium-high heat until golden brown. Remove the chicken from the pan, then add in a variety of colorful vegetables. Once the vegetables are tender, return the chicken to the pan and add the noodles. Whisk the homemade yakisoba sauce ingredients together then pour the sauce into the pan. Stir everything together and sprinkle the dish with green onions, then serve and enjoy.
Tips For The Perfect Dish
- I use a mandoline to finely shred my cabbage. You can also skip this step and buy a bag of pre-shredded cabbage to save some time.
- Make sure your yakisoba noodles are prepared according to the package directions before placing them in the pan. They may need to be heated, rinsed or separated.
- This dish stays fresh in the refrigerator for up to 4 days, which makes it great for meal prep and leftovers. You can freeze your noodles for up to 2 months. Thaw the frozen food in the refrigerator, then cook in a pan on the stove top to reheat.
Quick Tip
Place your chicken breasts in the freezer for 20-30 minutes to firm up the meat, which will make it a lot easier to slice.
Recipe FAQs
The ingredient list and flavor of these two types of noodles are quite similar. The primary difference between ramen and yakisoba noodles is in the way that people serve them. People often serve ramen noodles in broth as a soup, and yakisoba noodles are served in stir fry form.
These noodles are a long, thin wheat noodle used in stir fries. You can find these noodles in the refrigerated section of most grocery stores. Many stores carry this type of noodle in the produce area near the tofu. You will find most fresh yakisoba noodles are pre-cooked. Often you can simply heat them up and separate them before using them in your yakisoba.
The word “yaki” means cooking or heating usually related to frying or stir-frying.
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Flavor Variations
While this dish is delicious as-is, you can absolutely change up the ingredients to customize the flavors to your tastes.
- Protein: Swap out the chicken breast for shrimp, steak, tofu, pork, pork belly or chicken thighs.
- Vegetables: Feel free to add more veggies to the mix such as shiitake mushrooms, zucchini, bok choy, bean sprouts, broccoli or green beans.
- Noodles: No yakisoba on hand? You can use udon noodles, ramen noodles or a long type of pasta such as spaghetti.
This recipe livens up plain old chicken breasts and turns them into a unique and exciting dish. I love to make this stir fry at the end of the week to use up all the odds and ends of vegetables and meat that I have on hand. You simply can’t go wrong with this one!
More Asian Recipes To Try
Yakisoba Noodles Video
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Yakisoba Noodles
Ingredients
For the stir fry
- 2 tablespoons vegetable oil divided use
- 3/4 pound boneless skinless chicken breasts thinly sliced
- salt and pepper to taste
- 1 red bell pepper cored, seeded and thinly sliced
- 1/2 cup shredded carrots
- 2 cups shredded cabbage
- 2 teaspoons garlic minced
- 1 teaspoon ginger minced
- 2 5.9 ounce packages yakisoba noodles prepared according to package directions
- 1/4 cup green onions sliced
For the sauce
- 1/4 cup soy sauce
- 1/4 cup worcestershire sauce
- 3 tablespoons ketchup
- 1 teaspoon granulated sugar
- 1 teaspoon toasted sesame oil
Instructions
For the sauce
- Place all the ingredients in a bowl and whisk until well combined.
For the Stir Fry
- Heat 1 tablespoon of oil in a pan over medium high heat. Add the chicken in a single layer and season with salt and pepper to taste.
- Cook the chicken for 4-5 minutes, stirring occasionally, until lightly browned and cooked through. Remove the chicken from the pan and place on a plate. Cover to keep warm.
- Add the remaining tablespoon of oil to the pan.
- Place the red bell peppers, carrots and cabbage in the pan. Cook for 4-5 minutes or until vegetables are tender.
- Add the garlic and ginger and cook for 30 seconds.
- Return the chicken to the pan and add the yakisoba noodles. Stir to combine.
- Pour the sauce into the pan and toss everything together.
- Sprinkle the green onions over the top, then serve immediately.
Notes
- Place your chicken breasts in the freezer for 20-30 minutes to firm up the meat, which will make it a lot easier to slice.
- I use a mandoline to finely shred my cabbage. You can also skip this step and buy a bag of pre-shredded cabbage to save some time.
- Make sure your yakisoba noodles are prepared according to the package directions before placing them in the pan. They may need to be heated, rinsed or separated.
Another winning recipe that we all loved! So simple, and your tip about slicing the chicken is genius!
Going to be making these every week from now on! So easy and that sauce is just divine.
This noodle recipe was so delicious! It made the perfect weeknight meal for my family!