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
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!