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.
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
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
- 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)
- 12 oz. fresh yakisoba noodles (340g)
- 2 scallions (julienned)
Instructions
- 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
Grace says
Thanks for all your recipes. Love that it’s all on 1 page and the ingredients are easy to find.
Sarah says
You’re welcome, Grace!
Sharon says
Thank you for this! I finally figured out how to properly use oyster sauce in years! I made this for Sunday brunch and it was really really good. Made me say my praises on a Sunday. Another addition to favorites!
Sarah says
Yay, so great to hear, Sharon! Glad you enjoyed it!
Fredrik says
Is there a huge difference in taste using regular wheat or egg noodles, compared to yakisoba noodles? There’s only a few different choices of noodles in my country.
Same goes for lo mein noodles. I cannot find them at all. Are they with or without eggs? Are freshness key to restaurant flavor, or are dried good enough?
Sarah says
Hi Fredrik, there are taste and textural differences, but you could use regular noodles to make this if Yakisoba noodles are unavailable. It would still be delicious.
Lo mein noodles are made with eggs, and fresh are generally best for restaurant-style lo mein, but dried is good enough if that’s what’s available!
T says
Love yakisoba! Leftover bagged slaw can be used to cheat on cutting the cabbage and shredding carrots….and I’ve used a julienne peeler to get the carrots prepped uniformly as well….Short cuts… :-)
Sarah says
I like those shortcuts!!