Chicken Yakisoba

Chicken Yakisoba is a tasty and satisfying Japanese stir-fry dish made with tender chicken pieces, crispy vegetables, and chewy noodles all tossed in a flavorful sauce. The mix of sweet,…

By Willow • November 16, 2025 • Reading time: 5 min

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Chicken Yakisoba is a tasty and satisfying Japanese stir-fry dish made with tender chicken pieces, crispy vegetables, and chewy noodles all tossed in a flavorful sauce. The mix of sweet, salty, and slightly tangy flavors makes every bite really enjoyable. Plus, the colorful veggies add a nice crunch and freshness that balances the dish perfectly.

I love making Chicken Yakisoba because it’s quick and easy to prepare, yet it feels like a special meal. When I cook it, I like to use a mix of cabbage, carrots, and bell peppers, which really brighten up the plate. Sometimes I add a little extra soy sauce or a squeeze of lemon juice to give it a touch more zing — it always turns out just right for any day of the week.

This dish is great for sharing with family or friends, and it works just as well for a cozy dinner at home or a casual lunch. I usually serve it in big bowls right off the skillet, and sometimes I like to sprinkle a bit of chopped green onion or sesame seeds on top for added flavor and fun texture. Chicken Yakisoba always makes me feel warm and happy, like a little taste of home cooked goodness.

Key Ingredients & Substitutions

Yakisoba noodles: Fresh yakisoba noodles are best, but you can use ramen or udon noodles as a substitute. If using dried, boil and drain before stir-frying.

Chicken: Boneless, skinless chicken breasts work well. For juicier meat, try thighs instead—they stay tender even when stir-fried quickly.

Vegetables: Cabbage, carrots, and onion add crunch and sweetness. Feel free to swap in bell peppers, bean sprouts, or snap peas for variety.

Sauce: Worcestershire, soy, oyster sauce, and mirin create the signature tangy-sweet flavor. If you miss mirin, a splash of honey or sugar with a bit of vinegar works nicely.

How Can I Toss Yakisoba Without Breaking the Noodles?

Yakisoba noodles can clump or break easily while stir-frying. Here’s how to handle them:

• Separate noodles gently before adding them to the pan using your fingers or tongs.
• Cook veggies and chicken first, then add noodles last to prevent over-stirring.
• Add a little oil or water to help loosen and prevent sticking.
• Toss carefully, not vigorously, to keep noodles intact and evenly coated in sauce.

Taking your time and being gentle will give you noodles that stay chewy and perfect with every bite!

Equipment You’ll Need

• Large skillet or wok – Great for stir-frying ingredients quickly and evenly.
• Spatula or wooden spoon – Helps you toss and stir without breaking the noodles.
• Knife and cutting board – For chopping chicken and slicing veggies easily.
• Mixing bowl – Perfect for whisking together the yakisoba sauce.

Flavor Variations & Add-Ins

• Use pork or shrimp instead of chicken for a different protein flavor.
• Add mushrooms like shiitake or button for a meaty texture and earthiness.
• Mix in sliced bok choy or snow peas to boost the veggie crunch and freshness.
• Sprinkle chili flakes or drizzle sriracha for a spicy kick that livens up the dish.

Chicken Yakisoba

Ingredients You’ll Need:

Main Ingredients:

• 200g (7 oz) yakisoba noodles (fresh or pre-steamed)
• 2 chicken breasts (about 300g/10 oz), cut into bite-sized pieces
• 1/4 head green cabbage, chopped (or purple cabbage as shown in the photo)
• 1/2 cup bean sprouts
• 1 medium carrot, julienned
• 1 small onion, thinly sliced
• 1/2 red bell pepper, thinly sliced
• 2 tablespoons vegetable oil (for stir-frying)
• 2 green onions, thinly sliced (for garnish)
• 1 tablespoon sesame seeds (optional, for garnish)

For the Yakisoba Sauce:

• 3 tablespoons Worcestershire sauce
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon mirin (Japanese sweet rice wine) or substitute with a little sugar
• 1 teaspoon ketchup (optional, for tanginess)

How Much Time Will You Need?

This Chicken Yakisoba recipe takes about 20-25 minutes total: 10 minutes to prep your ingredients and 10-15 minutes for cooking. It’s a quick dish that’s perfect for a tasty, satisfying meal any day of the week!

Step-by-Step Instructions:

1. Make the Yakisoba Sauce:

In a small bowl, mix together Worcestershire sauce, soy sauce, oyster sauce, mirin, and ketchup until combined. Set this flavorful sauce aside for later.

2. Cook the Chicken:

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add chicken pieces and stir-fry until they’re cooked through and nicely browned, about 5-7 minutes. Take the chicken out and set it aside.

3. Stir-Fry the Vegetables:

In the same skillet, add the remaining 1 tablespoon of oil. Toss in the onion, carrot, red bell pepper, and cabbage. Stir-fry for 3-4 minutes until veggies are tender but still crisp.

4. Add Noodles and Bean Sprouts:

Add the yakisoba noodles and bean sprouts to the skillet. If the noodles stick together, gently separate them with tongs or a fork.

5. Combine Everything:

Return the cooked chicken to the skillet. Pour the yakisoba sauce over all ingredients. Toss and stir-fry everything for 2-3 minutes, making sure the noodles soak up all the delicious sauce and everything is mixed well.

6. Serve and Garnish:

Dish your Chicken Yakisoba onto plates or bowls. Sprinkle sliced green onions and sesame seeds on top if you like. Serve hot and enjoy!

Can I Use Frozen Chicken for Chicken Yakisoba?

Yes, you can! Just be sure to thaw it completely in the fridge overnight before cooking. Pat it dry with paper towels to remove excess moisture for better browning.

What Can I Substitute for Yakisoba Noodles?

If you don’t have yakisoba noodles, ramen or udon noodles work well. For dried noodles, boil them first until just tender, then drain and stir-fry as usual.

How Should I Store Leftovers?

Store leftover Chicken Yakisoba in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave to keep the noodles from getting too soft.

Can I Customize the Vegetables?

Absolutely! Feel free to swap or add veggies like mushrooms, snap peas, or bok choy based on what you have on hand and your preferences.