Simple Chicken Yakisoba Recipe

Why I Love This Recipe

• A balanced weeknight meal: Chicken yakisoba combines crisp vegetables and protein with yellow Chinese-style wheat noodles, making it a complete one-pan dinner.
• Ready in 20 minutes: The stir-fry technique allows for quick cooking. I often whip this up for a weekend lunch, just like my mom did when I was a child.
• Single serving: This recipe is ideal for college students, singles, or anyone cooking for one.
• Street-food taste: I’ll share my tips for achieving a delightful char on the chicken, vegetables, and noodles.

Ingredients for Easy Chicken Yakisoba

• Yakisoba noodles
• Boneless, skinless chicken thighs
• Green cabbage
• Onion
• Carrot
• Yakisoba sauce (store-bought or homemade; see below)
• Salt and ground black pepper
• Neutral oil

Find the printable recipe with measurements below.

Substitutions

• Chicken thighs: This recipe uses flavorful thigh meat, which remains moist and tender when stir-fried. If using chicken breast, reduce the cooking time, as the lean meat can dry out quickly.
• Yakisoba noodles: Despite the name, these are wheat noodles, not buckwheat soba noodles. I prefer pre-steamed and oiled Myojo brand yakisoba noodles found in the refrigerated section of Japanese and Asian grocery stores. In Japan, they are never sold frozen, as they tend to break apart when thawed. If unavailable, fresh Chinese stir-fried noodles can be a substitute. For a gluten-free option, consider Malony glass noodles made from potato starch and cornstarch.
• Yakisoba sauce: You can use the sauce packet that comes with your yakisoba noodles or opt for bottled sauce available in Japanese markets and online. Alternatively, you can make a homemade yakisoba sauce using Worcestershire sauce, soy sauce, ketchup, oyster sauce, and sugar for a richer flavor.

How to Make Easy Chicken Yakisoba

Preparation

Step 1 – Cut the veggies. Slice the cabbage into squares and the onion and carrot into thin strips.

Step 2 – Prep the chicken and noodles. Slice the chicken thighs into flat, even pieces and fluff the yakisoba noodles with your hands.

Cooking

Step 3 – Stir-fry the onions and chicken. Spread the ingredients evenly in the pan to achieve a nice char. Cook until the chicken is no longer pink.

Step 4 – Add the cabbage and carrot. Continue tossing until the vegetables are tender, allowing steam to escape to keep the stir-fry dry.

Step 5 – Add the noodles, then the sauce. Toss the noodles in, allowing steam to escape, until they are heated and slightly charred. Then, add the sauce and mix well.

Assemble

Step 6 – Serve on an individual plate and enjoy!

Nami’s Recipe Tips

• Use large cookware: A griddle, wok, or large skillet is ideal for giving the ingredients direct contact with the hot surface, enhancing flavor and achieving a nice char.
• Cut the chicken into flat, bite-sized pieces: This technique allows for faster cooking and better absorption of seasonings.
• Cut the carrot and onion into thin strips: This helps the vegetables blend well with the noodles.
• Cook in stages: Fry ingredients based on their cooking times, starting with denser items and adding softer vegetables later to maintain their texture.
• Loosen the noodles first: Fluffed noodles mix better with stir-fried ingredients. Microwave the noodles for 30 seconds before loosening them.
• Don’t add too many ingredients: Overcrowding can lead to steaming instead of frying, so keep the stir-fry dry and crispy.

Variations and Customizations

The possibilities for customizing this dish are endless. Feel free to modify the ingredients based on what you have on hand. Here are a few of my favorite suggestions:

• Switch the protein: While pork belly is traditional, you can also use Japanese sausage, ground pork, or seafood like shrimp and squid.
• Toss in other vegetables: Bean sprouts add crunch, while green bell pepper or baby bok choy can lighten the dish. Other options include asparagus, broccoli, snow peas, komatsuna, corn, or celery.
• Add more aromatics: Garlic chives or green onions can enhance flavor and color.
• Make it vegan/vegetarian: Use deep-fried tofu and shiitake mushrooms along with a vegan version of the sauce.
• Make it with udon noodles: Yaki udon uses thick udon noodles; just blanch them before stir-frying.

What to Serve with Easy Chicken Yakisoba

Chicken Yakisoba is a satisfying meal on its own. If you’re looking for side dishes, here are my recommendations:

Storage and Reheating Tips

To store: Place leftovers in an airtight container and refrigerate for up to 3 days or freeze for a month.

To reheat: Warm in the microwave. If frozen, thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

To Prepare the Ingredients

• Gather all the ingredients. Note: This recipe is perfect for college students, singles, and anyone cooking for one.

To Cook

• Heat a large skillet, wok, or griddle on medium heat. When hot, add 1 tablespoon of neutral oil. Add the chicken and onion in a single layer.
• Stir-fry until the chicken is no longer pink, about 2 minutes. Then, add the cabbage and carrot. Toss to combine and allow steam to escape.
• Cook until the vegetables are tender, then add the noodles. Toss to combine and let steam escape until heated.
• Add the yakisoba sauce that comes with your noodle package. If you don’t have a sauce packet, use bottled or homemade yakisoba sauce to taste. Toss to combine.

To Store

• Transfer leftovers to an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month. Reheat in the microwave until warm. If frozen, thaw overnight in the refrigerator before reheating.

Author: Namiko Hirasawa Chen

Course: Main Course

Cuisine: Japanese

Keyword: stir-fried noodle

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