Easy Yakisoba Recipe With Chicken

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Yakisoba, literally meaning “fried noodles” in Japanese, is a popular stir-fry dish featuring chewy wheat noodles, savory vegetables, and your protein of choice. This recipe focuses on a classic chicken yakisoba, perfect for a quick and satisfying weeknight meal. Packed with flavor and customizable to your preferences, it’s sure to become a new go-to recipe.


Chicken Yakisoba
Chicken Yakisoba

1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

  • 1 tablespoon soy sauce
  • 1 tablespoon sake (or mirin)
  • 1 tablespoon cornstarch
  • 1 tablespoon vegetable oil
  • 1 large onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 2 cloves garlic, minced
  • 1 (10-ounce) package frozen mixed vegetables, thawed and drained (peas, carrots, corn)
  • 1 (12-ounce) package fresh yakisoba noodles (or substitute ramen noodles)
  • ¾ cup chicken broth
  • ¼ cup soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon sesame oil
  • Shichimi togarashi (optional)
  • Aji-no-moto (optional)

  • Directions:

    1. Marinate the Chicken: In a bowl, combine the chicken, soy sauce, sake, and cornstarch. Toss to coat and marinate for at least 15 minutes, or up to 30 minutes for extra flavor.

    2. Cook the Chicken: Heat vegetable oil in a large skillet or wok over high heat. Add the chicken and cook, stirring occasionally, until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.

    3. Sauté the Vegetables: Add the onion and bell pepper to the pan and cook, stirring frequently, until softened, about 3-4 minutes. Add the garlic and cook for an additional minute, until fragrant.

    4. Incorporate the Noodles: Stir in the thawed vegetables and yakisoba noodles. Cook for 2-3 minutes, stirring occasionally, to loosen the noodles.

    5. Create the Sauce: In a small bowl, whisk together the chicken broth, soy sauce, oyster sauce, brown sugar, black pepper, and sesame oil.

    6. Bring it Together: Pour the sauce over the noodles and vegetables in the pan. Toss to coat everything evenly.

    7. Finishing Touches: Add the cooked chicken back to the pan and stir to combine. Cook for an additional 1-2 minutes, until the sauce has thickened slightly and everything is heated through.

    8. Serve and Enjoy: Divide the yakisoba among plates and garnish with optional shichimi togarashi (a seven-spice chili pepper blend) and Aji-no-moto (umami seasoning) for extra flavor.

    Nutrition Facts:

    (Per Serving)

    Calories: 500-600 (depending on ingredients)

  • Protein: 30-40 grams
  • Carbohydrates: 50-60 grams
  • Fat: 20-30 grams
  • Sodium: 800-1000 mg (depending on soy sauce content)

  • Note: These are approximate values and can vary depending on the specific ingredients you use.


    Yakisoba is a versatile dish that’s easy to customize. Don’t be afraid to experiment with different proteins and vegetables. For a vegetarian option, simply omit the chicken and add additional tofu or tempeh. Craving something spicier? Add a pinch of red pepper flakes or Sriracha to the sauce. No matter how you prepare it, yakisoba is sure to be a crowd-pleaser.


    1. What can I substitute for yakisoba noodles?

    You can substitute ramen noodles for yakisoba noodles in a pinch. However, ramen noodles will be slightly thinner and have a different texture. For a gluten-free option, try using rice noodles or kelp noodles.

    2. Can I use pre-made stir-fry sauce?

    Yes, you can certainly use a store-bought stir-fry sauce in place of the homemade sauce in this recipe. Just adjust the amount to your taste preference and be mindful of the sodium content, as pre-made sauces tend to be higher in sodium.

    3. How can I make this dish ahead of time?