Chicken Yakisoba is sure to satisfy those Asian food cravings! It’s a delicious Japanese noodle dish that’s packed with chicken and veggies and tossed with a simple, flavorful sauce. Easy enough for weeknights but delicious enough to serve to guests on the weekend!
Chicken Yakisoba Noodles
This is a comforting dish you’ll want to make again and again. I made it twice in one week and I’m already thinking about then next time we’ll get to eat it!
It’s deliciously seasoned and and who can resist saucy yakisoba noodles?
Ingredients You’ll Need for This Recipe
For the Sauce
- Soy sauce
- Worcestershire sauce
- Brown sugar
- Oyster sauce
- Sesame oil
For the Noodles
- Chicken breasts
- Yakisoba noodles
- Fresh veggies including green onions, bell pepper, mushrooms, cabbage, and carrots
- Garlic paste and ginger paste
- Vegetable oil
Traditionally you’d find yakisoba made with Chuno sauce but for easier to find ingredients here in the U.S. a great substitute is Worcestershire and ketchup (which is what I used here).
How to Make Yakisoba
- Bring a large pot of of water to a boil.
- Whisk together soy sauce, Worcestershire sauce, ketchup, brown sugar, oyster sauce and sesame oil.
- Boil noodles and drain.
- Cook chicken in oil in skillet. Transfer.
- Saute green onions, ginger paste and garlic and in oil.
- Add in bell pepper and mushrooms and saute. Add in cabbage and carrots and green onion greens and saute.
- Add drained noodles along with cooked chicken, toss with sauce.
The Pastes Used to Simplify this Recipe
And to simplify the dish I used Gourmet Garden Ginger Paste and Gourmet Garden Chunky Garlic Paste. Here are the things I love about them:
- No peeling and mincing the awkwardly shaped ginger knobs and garlic. Just squeeze and measure out straight from the tube.
- They last longer so there’s less waste, the pastes last up to 3 months once opened and the lightly dried herbs last up to 4 weeks.
- They contain simple organic non-GMO ingredients like herbs/spice, canola oil and sea salt.
- They are available in the produce section at Kroger stores and they are come in the following varieties: Basil, Cilantro, Chili Pepper, Ginger, Parsley and Chives.
Tips for This Yakisoba Recipe
- To save even more time use shredded rotisserie chicken in place of cooking chicken breasts here. Just add at the end.
- Substitute other veggies you might already have on hand like snow peas, purple cabbage, bok choy, thinly sliced celery, or broccoli (dice florets very small so they cook through).
- Careful not to over-cook the noodles. They only need to cook briefly and if overdone they’ll just be soggy.
- Serve with peanuts for a delicious crunch and sriracha (or sambal oelek, or red pepper flakes) for a nice spicy kick.
More Asian Recipes You Might Like
- Chinese Orange Chicken
- Baked Honey Garlic Chicken
- Teriyaki Chicken
- Sesame Noodles with Chicken and Broccoli
- Lettuce Wraps
This Yakisoba is a hearty, veggie filled, chicken and noodle stir-fry dish that's amazingly delicious! It's saucy and perfectly seasoned. It's a comforting dish that's and sure to satisfy those take-out cravings.
- 2 Tbsp soy sauce
- 2 Tbsp Worcestershire sauce
- 2 Tbsp ketchup
- 2 Tbsp packed light brown sugar
- 1 Tbsp oyster sauce
- 1/2 tsp sesame oil
- 1 lb chicken breasts, sliced into bite size strips
- 2 (5.9 oz.) pks. refrigerated yakisoba noodles, (seasoning packets discarded)*
- Salt, if needed
- 1/2 cup chopped green onions, white and light portions only
- 1 1/2 Tbsp Gourmet Garden Chunky Garlic Stir-In Paste
- 1 Tbsp Gourmet Garden Ginger Stir-In Paste
- 2 Tbsp vegetable oil
- 1 red bell pepper, cored and sliced into 2-inch fairly thin strips
- 5 oz. button mushrooms, sliced
- 3 cups shredded green cabbage
- 1 cup matchstick carrots
- 2/3 cup 2-inch strip sliced green onions, green portion only
- 1/2 cup chopped peanuts and sriracha to taste, for serving (optional)
Bring a large pot of of water to a boil while prepping ingredients.
In a small mixing bowl whisk together soy sauce, Worcestershire sauce, ketchup, brown sugar, oyster sauce and sesame oil. Set aside.
Add noodles to boiling water and cook stirring occasionally, just until noodles separate, about 1 minute. Let drain well in a colander and set aside.
Heat 1 Tbsp oil in a non-stick wok or 12-inch (and deep) non-stick skillet over fairly high heat. Add chicken, just lightly with salt if needed (a pinch or two). Give space between pieces add cook, turning once halfway, until cooked through about 5 minutes.
Transfer chicken to a plate. Reduce heat slightly, heat remaining 1 Tbsp oil in skillet. Add in green onions, ginger paste and garlic and saute 30 seconds (step back as it may sputter a little).
Add in bell pepper and mushrooms. Saute 1 minute. Add in cabbage and carrots and green onion greens and saute until cabbage it's just wilted, about 1 - 2 minutes longer.
Add drained noodles to skillet along with cooked chicken. Pour sauce over top and toss. Saute 1 minute. Season lightly salt as needed. Serve warm with peanuts and Sriracha if desired.
Recipe source: Cooking Classy
*Yakisoba noodles are usually found in the produce section at the grocery store.
Peanuts not included in nutritional information.