I’m particularly excited about this chicken yakisoba recipe, because it used to be one of my go-to’s at Japanese restaurants, before I discovered that I really like sushi.
Every time I go to a Japanese restaurant now, I kind of stop and gaze wistfully at the yakisoba on the menu before ordering my usual rolls or sashimi. So I figured I’d make it at home, because that was the only way I was going to get it!
Note: This recipe was originally published in April 2016, newly updated as of July 2019!
What Yakisoba Noodles To Use
There’s something special about the texture of a good yakisoba noodle––that slight chewiness that every great noodle should have.
While they haven’t paid us to endorse them or anything, I would definitely recommend the noodles made by the Sun Noodle company. Their yakisoba (and ramen noodles) are some of the best I’ve tried!
I bought a pack of noodles that actually came with a seasoning packet that I didn’t end up using, but I think that they also sell the noodles separately, without any additional seasonings.
Note that while most yakisoba noodles do not require pre-cooking, they can be difficult to break up right out of the package. When you take them out, they can be in a sort of “brick” that is hard to separate when stir-frying.
Simply rinse the noodles briefly in a bowl of hot water to loosen them, and gently break them up. Drain thoroughly, and they’re ready for stir-frying!
A Surprising Ingredient
One slightly surprising, yet essential ingredient in this chicken yakisoba recipe is Worcestershire sauce.
As I was doing my research, I noticed Worcestershire sauce showing up again and again in several different [probably Americanized] Japanese dishes.
I was a little skeptical, but when I tasted it, I knew it was correct. The Worcestershire sauce adds that signature flavor and tang that you know and love in a good yakisoba.
On to the recipe!
Chicken Yakisoba Recipe Instructions
Remove the yakisoba noodles from the package, and transfer to a bowl of hot water. Gently break them up; the hot water will help loosen them. Drain thoroughly and set aside.
In a small bowl, mix together the soy sauce, oyster sauce, mirin, Worcestershire sauce, and sugar until thoroughly combined. In a separate bowl, combine the sliced chicken with 2 teaspoons cornstarch and 2 teaspoons oil. Set aside.
Heat 1 tablespoon of oil in a wok over high heat. Add the chicken in one layer and allow to sear for 1 minute. Stir-fry for another minute, remove from the wok, and set aside.
Add 2 tablespoons of oil to the wok, along with the shiitake mushrooms.
Stir-fry for 2 minutes and then add the onions, carrots, and cabbage. Stir-fry for another 2 minutes, and then add the noodles, seared chicken, scallions, and the sauce mixture.
Continue to stir-fry the mixture for another 2-3 minutes until the noodles are heated through.
Serve your chicken yakisoba hot!
Chicken Yakisoba
Ingredients
- 12 oz. fresh yakisoba noodles (340g)
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon mirin
- 1 1/2 teaspoons Worcestershire sauce
- 1 teaspoon sugar
- 8 oz. sliced chicken thighs or breast (225g)
- 2 teaspoons cornstarch
- 3 tablespoons oil (plus 2 teaspoons, divided)
- 6 fresh shiitake mushrooms (thinly sliced)
- 1 small onion (thinly sliced)
- 1 medium carrot (julienned)
- 2 cups cabbage (julienned)
- 2 scallions (julienned)
Instructions
- Remove the yakisoba noodles from the package, and transfer to a bowl of hot water. Gently break them up; the hot water will help loosen them. Drain thoroughly and set aside.
- In a small bowl, mix together the soy sauce, oyster sauce, mirin, Worcestershire sauce, and sugar until thoroughly combined. In a separate bowl, combine the sliced chicken with 2 teaspoons cornstarch and 2 teaspoons oil. Set aside.
- Heat 1 tablespoon of oil in a wok over high heat. Add the chicken in one layer and allow to sear for 1 minute. Stir-fry for another minute, remove from the wok, and set aside.
- Add 2 tablespoons of oil to the wok, along with the shiitake mushrooms. Stir-fry for 2 minutes and then add the onions, carrots, and cabbage. Stir-fry for another 2 minutes, and then add the noodles, seared chicken, scallions, and the sauce mixture. Continue to stir-fry the mixture for another 2-3 minutes until the noodles are heated through. Serve!
nutrition facts
This recipe looks great, and I’m looking forward to trying it! However, I don’t eat meat, but I love tofu. Do you think this recipe could be made with tofu instead of chicken, and if so, would you change the cooking process in any way?
Hi Amanda, to pre-cook the tofu, you can try my crispy tofu method: https://thewoksoflife.com/crispy-tofu/. Then you can skip step 3 in the recipe card and move right to step 4.
Hi Sara the recipe is delicious but I had to add more soy, worcestershire and oyster sauces and some sesame oil, because it was too dry. Can you please tell me if the nutrition facts are calculated by portion? In this case 4 servings right? Thanks
Hey Connie! Wanted to let you know that I faxed the same situation as you did, and I had to double the sauce haha
Hi Connie, yep—it’s per serving, and this recipe specifies 4 servings.
What is the best cabbage to use?
Taiwanese flat cabbage (available in Chinese grocery stores) is best if you can find it, but regular green cabbage will do as well!
I’ll have to do it again before I can make a fair comment.
Ok, let us know if we can help in the meantime, Peter!
Thanks Sarah! This was easy to make and it was delicious! I doubled the recipe just so I could have it for lunch the next day…lol
Haha nice, Vera!
I am so tired of eating my white girl cooking. I look at recipes and I am sick of chili. Pork chops , any thing with hamburger and fried food. Too many ingredients and everything looks like the same foods I have been eating. No more mashed potatoes! Your recipes are easy to follow and exactly what this burned out on a Western diet needs. No wonder we are all dying from diabetes and heart disease. More veggies , fish, chicken and veggies !
So glad you’re enjoying these recipes and shaking things up, Lisa! :)
Awesome! My first success cooking a Japanese noodle dish. Kids loved it, too!
So glad you enjoyed it, Anna!
Superb! A regular “go-to” recipe….
Thanks for the 5 stars, David!