Easy Chicken Yakisoba

Published September 27, 2017. Updated October 12, 2023

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Easy Chicken Yakisoba is sure to satisfy those Asian food cravings! It’s a delicious Japanese noodle dish that’s packed with chicken and veggies, tossed with a simple, flavorful sauce. Easy enough for weeknights, but delicious enough to serve to guests on the weekend!

Yakisoba Noodles with Chicken and Veggies

Chicken Yakisoba Noodles

This chicken yakisoba 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 the next time we’ll get to eat it! It’s an incredibly easy weeknight meal that will get everyone in your family eating protein and veggies—and asking for seconds!

It’s deliciously seasoned, and who can resist saucy yakisoba noodles?

Want to see how easy this chicken yakisoba recipe is? Watch the video!

serving chicken yakisoba with vegetables

Chicken Yakisoba Ingredients

For the yakisoba sauce, you’ll need:

  • Soy sauce
  • Worcestershire sauce
  • Ketchup
  • Brown sugar
  • Oyster sauce
  • Sesame oil

For the chicken yakisoba noodles, you’ll need:

  • 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).

chicken yakisoba in a skillet

How to Make Chicken Yakisoba

  • Bring a large pot 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.

Chicken Yakisoba in gray bowl with chopsticks

The Pastes Used to Simplify this Chicken Yakisoba 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.

Chicken Yakisoba with Kroger bag

Can I Use Pre-Cooked Chicken for this Chicken Yakisoba Recipe?

Yes, whether you have leftover chicken to use up from last night, or you simply want to buy a rotisserie chicken to make your life easier, you can use it in this yakisoba recipe. Just add the cooked chicken near the end of the cook time.

Can I Use Another Type of Noodle for Yakisoba?

If your grocery store doesn’t sell yakisoba noodles, you can use another thin noodle. In a pinch, spaghetti noodles would work.

How long does it take to make Chicken Yakisoba?

This is a weeknight meal for me because it’s so easy to throw together after a busy day. It takes about 30 minutes to make these easy Chicken Yakisoba Noodles.

Tips for the Best Chicken Yakisoba

  • 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).
  • Be careful not to overcook 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.

Chicken Yakisoba in gray bowl with chopsticks

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Chicken Yakisoba
4.87 from 15 votes

Chicken Yakisoba

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.
Servings: 4
Prep20 minutes
Cook15 minutes
Ready in: 35 minutes




  • 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.
  • To save even more time, use shredded rotisserie chicken in place of cooking chicken breasts here. Just add at the end.
  • Peanuts not included in nutritional information.
Nutrition Facts
Chicken Yakisoba
Amount Per Serving
Calories 444 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 6g38%
Cholesterol 72mg24%
Sodium 1049mg46%
Potassium 1008mg29%
Carbohydrates 65g22%
Fiber 5g21%
Sugar 15g17%
Protein 30g60%
Vitamin A 6930IU139%
Vitamin C 78.6mg95%
Calcium 80mg8%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
This is a sponsored conversation written by me on behalf of Gourmet Garden. The opinions and text are all mine.


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  • Sharon

    I used lo mein noodles as that is what I had. This turned out very good. I will make it again. I would give it a 5 out of 5.

  • Amy

    Quick, easy recipe. I found it to taste too much like ketchup, so I would cut the ketchup by half and increase the sesame oil. Personal preference. I also used rotisserie chicken and tossed in at the end.

  • Bailey

    Yaki Soba is soo good every time I can get it I will but the downside to it is that it has 12g of fat

  • Carla

    This was absolutely delicious! I would recommend including the amounts up at the top, because I missed them at the bottom, so I guessed what the amounts might be. Still turned out great! I had too much chicken and double the amount of sauce, and I could tell as I put it together, so just saved those for next time. Yummy!!!

  • Nancy

    Best Yakisoba I have eaten in a long time. Ordered it from 2 different restaurants lately and was so disappointed I had to make it myself. Very much like the yakisoba I first ate in Japan 30 years ago. 2 thumbs up!

  • Diane Delpino

    I have made a lot of yakisoba recipes. But this one was the worste imo. Usually my family devours my yakisoba. This one my kids and I didn’t even finish our bowls. I think the ketchup ruined it. I’m going back to recipes without all the sugar.

  • Kris

    Tasted a little too much like ketchup for me but otherwise very tasty! Just reduce the ketchup by half.

  • Allie Todd

    I was skeptical about my ability to cook anything out of my comfort zone, but this recipe was off the charts delicious!! I’ve shared it with a few friends. Thank you for making this incredibly easy to follow, delicious recipe!!!