As a recipe developer with a deep love for bold Asian flavors, Iโve crafted this Chicken Yakisoba to be 5-star spectacular, made with everyday ingredients and easy cooking techniques, AKA itโs not authentic, but it tastes like it! My foolproof techniques deliver juicy, tender chicken, crisp-tender veggies, and chewy noodles (never soggy!) that will have you joining readers in raving: โWOW! thank you so much for this, it is awesome,โ โAAA+++โ โwow! No leftovers.โ With step-by-step guidance and pro tips, this Japanese classic is easier, more flavorful, and more satisfying than ever!
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WHy YOUโLL LOVE THIS Chicken Yakisoba Noodles Recipe
For this yakisoba recipe, I aimed to create a dish that is quick and easy, made with pantry-friendly ingredients and boasts the perfect balance of fruity, tangy, sweet, and umami-packed goodness. Many trial runs later-mission accomplished! You will love this recipe because:
Iโm going to go into depth about what yakisoba is, how to make, tips and trick and hopefully answer all your questions so you can read on or use my โjump to recipeโ button at the top of the page to skip straight to the recipe.
WHAT IS YAKISOBA?
Yakisoba is appropriately named as it translates to โfried noodleโ in Japanese: ็ผใใใฐ [jaki๊soba]), yaki = grilled/fried and Soba = noodles. Yakisoba is a Japanese noodle stir fry made with stir fried wheat flour noodles, chopped pork belly, and vegetables such as cabbage, carrots, sprouts and onions, tossed in a tangy, sweet and sour sauce primarily flavored with Japanese Worcestershire sauce, soy sauce, oyster sauce, salt and pepper.
Although yakisoba is one of Japan’s most well-known street foods, it is a relatively newer Japanese invention, appearing in Japan in the early 20th century. Today, yakisoba can be found in food stalls everywhere from festivals, to sporting events, to concerts.
Yakisoba Ingredients
Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):
WHAT IS YAKISOBA SAUCE MADE OF?
Yakisoba sauce makes the dish, otherwise itโs just noodles and veggies. Yakisoba sauce is salty, sweet, sour, spicy, and deeply satisfying as it envelops every nook and cranny of the stir-fried noodles.
In authentic yakisoba, the main ingredient of the sauce is chลซno sลsu, a popular Japanese condiment used as a marinade, salad dressing and dip. It is fruity, spicy, sweet and vinegary, very similar to our Worcestershire sauce.
Chลซno sลsu isnโt a pantry friendly item in the US, so this yakisoba recipe combines Worcestershire sauce, ketchup, brown sugar, soy sauce, oyster sauce, hoisin sauce and chili sauce. The Worcestershire mimics the tangy chลซno sลsu, the ketchup and brown sugar amp up the fruity sweetness, the soy sauce adds the saltiness, and the oyster sauce and hoisin add a rich umami flavor. I also add Asian chili sauce to round out the flavor profile because we like things spicy around here โ but you can omit it altogether if you like.
The yakisoba sauce can be whisked together in minutes, stored for weeks, then just thrown into the skillet when youโre ready to cook! Hereโs what youโll need:
Yakisoba Sauce Ingredients
Where to Buy Yakisoba Noodles
Yakisoba noodles have increased in popularity so you should be able to find them in most grocery stores. Look for yakisoba noodles in the refrigerated produce section near the tofu and egg roll wrappers. Some of the most popular yakisoba noodle brands in the US are Fortune, Myojoa and Maruchan. They come with three packets of yakisoba noodles in each package that have been steamed, coated with oil, and vacuum-sealed. We will use two of those packets for this yakisoba recipe.
The yakisoba noodles will also come with sodium, msg-filled seasoning packets that you can discard. Other brands can also come packaged with water which you will want to drain off before using.
If you are having a hard time locating yakisoba noodles, you will definitely be able to find them at Japanese, Korean or Chinese grocery stores or you can order them on Amazon here.
Yakisoba noodles also come pre-fried and dried in packages much like instant ramen. If you are in a bind, you can use those as well, just discard the seasoning packet and cook according to package directions but the texture won’t be quite the same.
What Meat to use for Yakisoba?
Yakisoba is most commonly made with thinly sliced pork belly; however, it is delicious with ground pork, chicken, shrimp, steak or tofu. You can even omit the meat altogether and make vegetarian yakisoba.
For this chicken yakisoba recipe, you can use boneless chicken thighs or chicken breasts although I prefer chicken thighs hands down and HIGHLY encourage you to use them. Chicken thighs are juicier, more tender, and richer tasting and donโt dry out when cooked at high heat. Chicken thighs are also hard to overcook which means your leftovers are just as tasty when reheated.
I reserve chicken breasts for Asian recipes that utilize the Chinese velveting technique or a marinade to promote juicier chicken breasts.
WHAT VEGGIES GO IN YAKISOBA?
Yakisoba is known for its trinity of cabbage, carrots, and onions, but you can mix and match your veggies based on whatโs in your fridge, your favorites, whatโs in season or whatโs on sale. If you follow the recipe, this is what youโll need:
โขBell pepper: 1 red bell pepper, or you may substitute with orange or yellow. I wouldnโt go green, though, as green bell peppers arenโt as sweet.
โขCarrots: 1 large carrot cut into matchsticks. If you purchase matchstick carrots, they are thinner, so they wonโt require as long of cooking time.
โขGreen cabbage: You may substitute with purple cabbage, but I wouldnโt use savoy cabbage as it doesnโt hold up as well.
โขGreen onions: We will use all of the green onions, including both the white parts and green parts, at different times in cooking, so separate them once chopped. I consider the โwhite partsโ up to where they are noticeably green and beautiful, making them suitable for garnish. One green onion may include 2-3 green stalks-use them all.
โขGinger and Garlic: If youโre looking to save time and skip some chopping, or you donโt have fresh aromatics on hand, you can substitute the fresh garlic and ginger with powders and add them directly to the sauce. The typical rule of thumb is 3:1, so one part dried to three parts fresh.
VEGETABLE SHORTCUTS
Pick up a bag of your favorite stir-fry veggies or swap the cabbage and carrots with a bag of pre-shredded coleslaw mix.
HOW DO I COOK YAKISOBA NOODLES?
Yakisoba noodles come already steamed, so they donโt require cooking, just reheating to warm through and to loosen the noodles so they no longer stick to each other. I recommend following the instructions on your packaging. This will either have you:
Option 4 is super easy but not effective for all brands. If your specific package recommends this method, then it should work fine, otherwise, I find option 3 the very easiest and most effective for all brands. You will want to take care to not over-cook the noodles as they will continue to cook in the sauce. Add them to the water just long enough to separate the noodles from each other.
What pan to cook YAKISOBA?
Yakisoba is traditionally made on a teppan, a large iron griddle, which allows all of the ingredients constant contact to the sizzling surface. This not only cooks the ingredients quickly and evenly but chars them up a bit for fantastic smoky flavor.
Instead of a teppan, use a large pan with a heavy bottom thatโs large enough to comfortably hold all of your ingredients, including the yakisoba noodles. Both a large stainless steel pan and cast-iron pan will work well. They provide enough surface area to stir fry the ingredients and retain constant heat.
I love my stainless steel saucepan as itโs virtually indestructible, distributes heat evenly, and wonโt leech into the food. It is particularly useful when cooking with acidic ingredients like tomatoes, vinegars, lemon or lime juice because the metal wonโt react with the acidity. I love both my 10 and 12-inch Le Creuset Stainless Steel Pans and used my 12-inch for this yakisoba recipe. This more economical pan also has excellent reviews.
A quick note, if you choose to use velveted chicken breasts (as opposed to thighs) and a stainless-steel pan, you will need to use plenty of oil so the chicken doesnโt stick.
How to Make Chicken Yakisoba
Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):
Step 1: Prep Noodles
Step 2: Stir Fry Noodles
Step 3: Make sauce
Step 4: Cook chicken
Step 4: Cook chicken
Step 5: Cook Veggies
Step 6: Combine
Tips for the Best Yakisoba Recipe
This yakisoba recipe is pretty straight forward, but there some simple techniques, tips and tricks for the best yakisoba every time.
Preparation tips
STir Fry Tips
RECIPE VARIATIONS
This yakisoba recipe is all about making it YOURS using the sauce as the scrumptious base. You can swap the protein, swap the veggies and even swap the noodles. Here are some ideas to mix it up:
How to Prep Yakisoba Ahead of time
Chicken yakisoba comes together quickly, still it can be helpful to prep ahead so dinner can be on the table in 15 minutes! Hereโs how:
โข Chicken: chop and season the chicken then store in an airtight container in the refrigerator for up to 24 hours.
โข Sauce: whisk the sauce ingredients together up to 2 weeks in advance and store, covered in the refrigerator. Let the sauce sit at room temperature for 30 minutes or so before using. You may also freeze for up to three months.
โข Veggies: slice the cabbage, chop the bell pepper, julienne the carrots, grate the ginger and mince the garlic 24 hours in advance and store in separate air tight containers in the refrigerator.
WHAT SHOULD I SERVE WITH YAKISOBA?
This chicken yakisoba is explosively flavorful bursting with protein, veggies and carbs so itโs a complete meal-in one! To turn it into a complete Asian feast, pair it with:
How to serve yakisoba?
Yakisoba in the states is served piled on a plate but in Japan, it often takes the form of Yakisoba-pan, in which the noodles are piled into a sliced bun (much like a hot dog) then piled with all sorts of toppings such as Japanese-style mayonnaise, pickled ginger, aonori (seaweed powder) and bonito. These toppings are often served alongside the plated version as well โ just minus the bun.
How do you garnish yakisoba?
Yakisoba is traditionally topped with beni shoga (red picked ginger), aonori (green seaweed powder), katsuobushi (bonito flakes) and Japanese mayonnaise. The pickled ginger adds a tangy punch and the bonito and aonori add an intensely savory, slightly fishy flavor that balance the pickled ginger. These toppings will amp up your already delicious yakisoba but are completely optional. I just use green onions ;).
HOW TO STORE YAKISOBA
This yakisoba reheats wonderfully for lunches or dinners, just take care to not overcook the noodles initially.
โข How to store: store leftovers in an airtight container in the refrigerator for up to 5 days.
โข How to reheat in microwave: transfer small portions to a microwave safe dish, heat for one minute, stir then continue to heat at 30 second intervals.
โข How to reheat on the stove: for larger portions, rewarm in a large skillet, over medium-high heat stirring often.
CAN I FREEZE YAKISOBA?
I do not recommend freezing the yakisoba recipe once assembled because the noodles can become an unpleasant texture but you may freeze the chicken and stir fry sauce separately:
โข Sauce: whisk together, add to a freezer bag or freezer safe airtight container, label and freeze for up to 3 months.
โข Chicken: let cooked chicken cool completely then transfer to an airtight container or plastic freezer bag and squeeze out any excess air. Freeze for 2 to 3 months.
Chicken Yakisoba FAQs
After world war II, the US military supplied American food products to devastated Okinawa. The Japanese used these American products such as spaghetti, spam, ketchup, canned vegetables and mayonnaise to prepare their beloved yakisoba.ย Today, the legacy lives on.ย In Okinawa, yakisoba noodles are often served with chopped fried spam, hot dogs, and ham.
ย Yakisobaย noodles are called Mushi Chukamen (่ธใไธญ่ฏ้บบ or Steamed Chinese-style noodles). ย Despite their name,ย yakisoba noodles are not made of buckwheat (most people outside of Japan associateย sobaย with buckwheat noodles). Instead, the soba in yakisobaย means Chinese noodles (Chuukaย soba). Historically, soba was used to refer to any long, thin noodle.
Yakisoba are made with wheat flour, water and kansui (ใใๆฐด).ย Kansui is a salty, alkaline liquid that gives the noodles their chewy, springy texture which makes them look like egg noodles, minus the egg.ย Fresh yakisoba noodles are steamed and packaged, so theyโre pretty much cooked and just need a quick reheat.ย You will also find yakisoba that is fried and dried.ย
The texture of yakisoba noodles is similar to ramen noodles but the ingredient proportions vary slightly to produce slightly different noodles. ย Also, the majority of the yakisoba wheat noodles in Japan are steamed and coated with oil, unlike ramen
After separating the yakisoba noodles, rinse them in cold water to prevent further cooking, then toss with 2 teaspoons ofsesame oil.ย ย Toasted sesame oil is a โsecret ingredientโ that adds an irresistible, subtle nutty flavor and will prevent the noodles from sticking together โ or sticking to the pa.
Ramen noodles are the most similar to yakisoba noodles and are a great substitute.ย If you can get your hands-on fresh ramen, use that, or even fresh chow mein; otherwise instant/dried ramen noodles are super easy to find at your local grocery store. When using instant ramen noodles, discard the seasoning packet and only use the noodles.ย You will need to cook according to package directions before using in the recipe – but donโt overcook!ย
You can also find dried ramen in the Asian section of many grocery stores or at most Asian markets without the seasoning packet.ย I prefer NongShim Shin Ramyun ramen packetsย or Samyang ramen packets. They are thicker and heartier which means they stay nice and firm for longer.
You can also use spaghetti in a pinch.ย Cook according to package directions just until al dente.
If you’re allergic to shellfish, use LEE KUM KEE Vegetarian Stir-Fry Sauce instead of oyster sauce. ย
Yakisoba sauce can be made ahead of time and stored in an airtight container or mason jar in the refrigerator for up to two weeks.ย Give it a quick whisk it to recombine before using.
It’s essential to taste the sauce so that it can be adjusted to your personal preferences, especially since not all products are created equal.ย Some kinds of ketchup, for example, are sweeter than others, while some Worcestershire sauces are tangier than others.ย Keep a note of your adjustments, and you’ll whip out the perfect sauce every time. ย Hereโs how:
โขfor more tanginess,ย add Worcestershire sauce
โขfor more fruity sweetness, add ketchup
โขfor more sweetness, add additional brown sugar
โขspice it upย with Asian chili paste
โขadd saltย with additional soy sauce
โขamp up the garlic and/or gingerย for a stronger punch of flavor
I strongly encourage chicken thighs, but if you still want to use chicken breasts, consider velveting the chicken first.ย It’s one extra step (which using chicken thighs saves you), but it’s quick and easy, and this is how Chinese restaurants achieve such smooth, tender chicken.
To velvet chicken breasts, add the following to a large freezer bag or bowl and whisk to combine:
โข1ย tablespoonย cornstarch
โข1ย tablespoonย reduced-sodium soy sauce
โข1ย tablespoonย toasted sesame oil
โข1ย teaspoonย Japanese rice wineย (like Kikkoman Aji Mirin)
โข1ย teaspoonย baking soda
Add the chicken and turn until evenly coated. Let sit at room temperature while you prep your veggies, preferably for 30 minutes (no more).
If you velvet the chicken, you will need to use more oil for cooking if using a stainless-steel pan so the chicken doesnโt stick, or use a cast iron skillet instead.
If you want an easy shortcut, use whatever leftover chicken you have on hand, chopped into bite size pieces.ย You can also use a rotisserie chicken.ย I love rotisserie chicken because it is both light and dark meat and delicately seasoned.ย Add whatever cooked chicken you choose in with the sauce just so it has time to warm through. ย
Looking for more Asian Noodle Recipes?
Pad Thai
Drunken Noodles
Pad See Ew
Singapore Noodles
Pad Woon Sen
Spicy Korean Noodles
Sesame Noodles
Rice Noodles
Chow Mein
Stir Fry Udon
Thai Pumpkin Pasta
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Ingredients
Sauce
- 1/4 cup Worcestershire sauce
- 2 tablespoons reduced sodium soy sauce
- 2 tablespoons ketchup
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 1/2 tablespoons brown sugar
- 2-3 teaspoons Asian chili sauce
Stir-Fry
- 2 5.9 oz. pks. refrigerated yakisoba noodles (seasoning packets discarded)*
- 2 teaspoons toasted sesame oil
- vegetable oil or other neutral oil
- 1 lb. chicken thighs sliced into 1-inch wide, 2โ long pieces
- 1/4 tsp EACH salt, pepper, paprika
- 1 red bell pepper sliced into strips, then halved
- 1 large carrot cut into matchsticks
- 2 green onions white parts chopped 1/4โ-inch long, green parts chopped 1-inch long
- 1 tablespoon freshly grated ginger
- 3-4 cloves garlic minced
- 4 cups thinly sliced green cabbage
Instructions
- Bring a large pot of water to a boil. Meanwhile, prep your veggies. Once boiling, turn off heat and add the noodles. Stir the noodles with a chopstick to loosen the noodles for up to 1 minute (no more), just until the noodles are separated โ donโt overcook! Transfer to a colander and rinse with cold water. Drain VERY WELL then drizzle with sesame oil to prevent the noodles from sticking together; set aside.
- Heat 1 tablespoon vegetable oil over medium-high heat in a large wok or heavy bottom skillet/saucepan with deep sides (stainless steel or cast iron). Once very hot, add the well-drained noodles to the pan and stir fry 2 minutes, transfer to a plate.
- In a small bowl, whisk the sauce ingredients together; set aside.
- While the chicken is still on the cutting board, pat dry and season with salt, pepper and paprika.
- Heat 2 tablespoons vegetable oil over medium-high heat to the now empty skillet. Add chicken and let sear for a couple minutes, then continue to cook and stir until cooked through, about 5 minutes. Transfer to a plate; donโt wipe out skillet.
- Add an additional 1 tablespoon vegetable oil to the skillet. Once hot, add bell peppers, carrots and white parts of the green onions and stir fry one minute. Add garlic and ginger and stir-fry 30 seconds. Add the cabbage and green parts of green onion and sautรฉ until cabbage begins to wilt, approx. 1 – 2 minutes.
- Add the chicken,and sauce to the skillet and stir to combine.
- Increase heat to high and add noodles. Cook just until warmed through, approximately 1 minute then remove from heat. Garnish with additional green onions if desired. and season with salt, pepper and/or Asian chili saute to taste. Serve immediately.
Notes
WHERE TO BUY YAKISOBA NOODLES
Yakisoba noodles have increased in popularity so you should be able to find them in most grocery stores. ย Look for yakisoba noodles in the refrigerated produce section near the tofu and egg roll wrappers.ย ย If you are having a hard time locating yakisoba noodles, you will definitely be able to find them at Japanese, Korean or Chinese grocery stores or you can order them on Amazon here. Yakisoba noodles also come pre-fried and dried in packages much like instant ramen.ย If you are in a bind, you can use those as well, just discard the seasoning packet and cook according to package directions.ย You can also use fresh ramen, instant ramen, udon or even spaghetti.ย ยTips and tricks
This yakisoba recipe is pretty straight forward, but there some simple techniques, tips and tricks for the best yakisoba every time.ย- Use a large heavy bottom pan.ย Use a large stainless-steel saucepan or cast-iron skillet to provide enough surface area to stir fry the ingredients and retain constant heat so the ingredients stir fry and donโt just steam.ย
- Separate the noodles but donโt overcook.ย Loosen the noodles in boiling hot water for up to 1 minute, just until the noodles are separated โ donโt leave them the water too long or they can become too soft.
- Use correct oil.ย You may substitute the vegetable oil with peanut oil but please donโt use olive oil because olive oil has a lower smoking point and stronger flavor.
- Use QUALITY ingredients.ย Use high quality oyster sauceย and hoisin sauce likeย Lee Kum Keeย or Kikkoman because you literally can TASTE the difference!ย Poor quality hoisin and oyster sauce can ruin your entire yakisoba.
- Oyster sauce substitute:ย ย if you’re allergic to shellfish, use LEE KUM KEE Vegetarian Stir-Fry Sauce instead of oyster sauce. ย
- Vegetarian:ย you can go vegetarian by omitting the protein altogether or using tofu in its place. ย You will want to use firm tofu. To prep the tofu, place it in a pie plate, top with a heavy plate and weigh down with 2 heavy cans (to release water). Set aside for 10 minutes while you finish prepping the veggies
- Customize veggies.ย You can substitute the veggies for your favorites.ย Make sure to cook longer cooking vegetables first then add the short cooking vegetables.
- Carrots.ย ย If you donโt cut your own matchstick carrots, then store-bought matchstick carrots will be much thinner.ย Add store-bought matchstick carrots to the skillet with the cabbage and NOT the bell peppers.
- Donโt overcook veggies.ย I suggest setting the timer while cooking for the veggies because they take less time to cook than you think. It is better to under-cook them so theyโre crisp-tender rather than tender-crisp.ย
- Donโt overcook the yakisoba. ย This dish only needs to cook a minute or so once you add the noodles.ย Donโt stir fry too long after add the noodles or they can become soggy. ย To that end, cook the noodles with the sauce on high heat so the noodles and sauce can cook as quickly as possible and not become soggy. ย
- Customize heat. If you feel like your yakisoba is missing something, it is probably heat!ย Add additional chili sauce to taste.ย ย You may also need to season with additional salt.ย
- Add peanuts.ย This is optional and not authentic but I love the additional nutty crunch.ย To add peanuts, dry roast ยฝ cup unsalted peanuts by toasting them in the same skillet over medium-high heat without oil, stirring occasionally, until golden in spots.
HOW TO PREP AHEADย
Chicken yakisoba comes together quickly, still it can be helpful to prep ahead so dinner can be on the table in 15 minutes! ย Hereโs how:- Chicken:ย ย chop and season the chicken then store in an airtight container in the refrigerator for up to 24 hours.
- Sauce:ย whisk the sauce ingredients together up to 2 weeks in advance and store, covered in the refrigerator. ย Let the sauce sit at room temperature for 30 minutes or so before using.ย You may also freeze for up to three months.
- Veggies:ย slice the cabbage, chop the bell pepper, julienne the carrots, grate the ginger and mince the garlic 24 hours in advance and store in separate air tight containers in the refrigerator.
HOW TO STORE AND REHEAT
This yakisoba reheats wonderfully for lunches or dinners, just take care to not overcook the noodles initially. ย- How to store:ย store leftovers in an airtight container in the refrigerator for up to 5 days.
- How to reheat in microwave:ย transfer small portions to a microwave safe dish, heat for one minute, stir then continue to heat at 30 second intervals.ย
- How to reheat on the stove:ย for larger portions, rewarm in a large skillet, over medium-high heat stirring often.ย
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Vinnie says
Wow , You rang the Proverbial Bell with this one ! An almost complete course in Asian Cooking in one recipe ! We had a Stir Fry dinner last night and I velveted the Chicken thighs even though they didn’t need it an we ate heartily ,the red Peppers ,Mushrooms,Celery,Scallions Onions and Garlic in Hoisin sauce over Rice ! Yum, I will definitely have to try your Yakisoba dish it looks terrific ! Thanks for Sharing Jen !
Jen says
You’re so welcome Vinnie! I hope it becomes a new favorite! Your stir fry dinner sounds fabulous!
Laura says
WOW! thank you so much for this, it is awesome. The information you provided is the best I’ve come across. I finally feel confident enough to make this type of dish. AAA+++
Jen says
Thanks so much Laura!
Megan Stevens says
What is a good sub for ginger? I live in the middle of no where and can only go to Walmart. Ginger root is hard to come by, and I would love to make some of these Asian dishes sometime. We can get ginger powder or ginger paste, but thatโs it. These look delicious!
Jen says
Hi Megan, you can absolutely substitute with ginger powder/ground ginger. You will need 3X less ground ginger than fresh.
Pam says
Just came back from Kona where we had a dish similar to this. Thought I would give it a try last night and wow! No leftovers .
Jen says
Thank you so much, Pam! I am thrilled this was such a hit!