Inspired by the Japanese classic, this Chicken Yakisoba comes together in under 30 minutes and disappears from plates even faster!
I’ll never say no to the opportunity to try foods from other parts of the globe, and in particular, I have recently loved learning about Japanese culinary identities. Enter: these yakisoba noodles!
Hearty wheat noodles, mixed vegetables, and tender proteins are all bathed in a thick and delicious sauce, and you really can’t beat it. I’ve spent years perfecting my yakisoba recipe, trying different proteins and various vegetables, and trying pre-blended sauces and blending my own. I had some wins, and I had some losses.
The biggest win came when I found this recipe for chicken yakisoba with its rich, traditional sauce and perfect blend of noodles, vegetables, and chicken. I now make it all the time, and I am sure you will, too!
Yakisoba originated in the street food stalls of Japan and dates back to the 1930s. While yakisoba is a Japanese dish, it uses Chinese wheat noodles and is stir-fried with other ingredients on a teppan, which is a large griddle. The flavor of traditional pork, vegetable, or chicken yakisoba is saucy and delicious, blending sweet, savory, and tangy flavors.
Is Chicken Yakisoba Healthy?
Yakisoba noodles are high in carbs, but when combined with the lean protein of the chicken, the high nutrient levels of the vegetables, and the antioxidants in the ginger and garlic, they make up a well-balanced meal.
You can easily make this meal vegan by substituting your chicken for tofu and your oyster sauce and Worcestershire sauce for a plant-based alternative. For gluten-free friends, just swap the soy sauce for coconut aminos, make sure to get gluten-free versions of your oyster sauce and Worcestershire sauce, and use soba noodles instead of yakisoba noodles.
Are Yakisoba Noodles And Udon Noodles The Same Thing?
Yakisoba noodles and udon noodles are both common in Japanese cuisine and can be cooked on a teppan, but they differ in several ways. Yakisoba noodles are thinner, yellowish, and similar in thickness to spaghetti, while udon noodles are thick, white, and chewy.
Udon is more commonly served in soups, but can also be stir-fried (called yaki udon). Yakisoba, on the other hand, is typically stir-fried. Both dishes are beloved street food staples with their own unique textures and flavors.
How to Make Ahead and Store
To store your leftover chicken yakisoba, transfer to an airtight container and keep it in the refrigerator for up to 5 days. Reheat your chicken yakisoba in a skillet over medium heat, stirring occasionally until warmed through. I do not recommend freezing the dish because it will alter the texture of the noodles.
Serving Suggestions
Chicken yakisoba is a delicious and simple meal on its own, but it can still be complemented in many ways. You can start your meal with a fresh salad option, either a tossed green salad with a sesame dressing or a Spiralized Cucumber Salad With Chia Seed Strawberry Vinaigrette. I also enjoy pairing my chicken yakisoba with a light appetizer; something a little sweet, like these Vegan Cucumber Noodles Summer Rolls.
Ingredients
- 1/4 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons ketchup
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar
- 1/2 teaspoon sesame oil
- 12 ounces fresh yakisoba noodles
- 1 tablespoon ginger grated
- 2 cloves garlic minced
- 2 tablespoons vegetable oil
- 1 pound chicken breast or chicken thighs cut into thin, bite-size pieces
- 2 carrots peeled and cut into matchsticks
- 1 small onion finely diced
- 1 red bell pepper thinly sliced
- 2 cups Napa cabbage or green cabbage shredded
- 2 green onions thinly sliced, for garnish
Instructions
- In a small bowl, whisk together soy sauce, Worcestershire sauce, ketchup, oyster sauce, brown sugar, sesame oil, ginger, and garlic.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the chicken and brown on all sides, approximately 10 minutes. Work in batches, transferring to a plate as you go. Add more vegetable oil as needed.
- Meanwhile, cook the yakisoba noodles according to package instructions and drain well in a colander.
- Add the carrots, onion, bell pepper, and cabbage to the hot skillet. Cook just until crisp-tender, approximately 4 minutes.
- Add the noodles, cooked chicken, and sauce to the skillet. Toss to coat and cook over low heat until everything is warm and coated with sauce. Top with green onions. Serve promptly.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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