This Chicken Yakisoba recipe is a delicious Japanese noodle stir-fry dish that is packed with all of your favorite Asian flavors!
Noodle dishes have become my go to, especially when craving Asian flavors. Others you should check out are my Soba and Sweet Potato Noodle Bowls, Garlic Ginger Chicken with Sesame Noodles, and 20 Minute Spicy Panang Peanut Noodles.
I LOVE me some ramen noodles, but I cannot stand the salty flavor packets they put into them to eat as a meal. Don’t get me wrong, like most, I had plenty of them in college. Plus, they can be nice when you are wanting a hot, late night snack, but as a hearty meal they have never filled me up. This Chicken Yakisoba recipe is quite the opposite. It is filled with fresh chicken, lots of veggies, and a homemade sauce that melds everything together perfectly.
How to Make Chicken Yakisoba
Assemble your ingredients. For exact amounts see the recipe card below.
Put together the sauce for the dish because the cooking process will go by quickly. In a small bowl, combine the soy sauce, Worcestershire sauce, ketchup, sriracha, and sugar.
Next, boil a pot of water for the noodles.
Then, in your Wok, or a large skillet, heat the vegetable oil. Once hot, add in the ginger and sauté for about a minute.
Next, add in the chicken and cook until it is no longer pink, about 3-5 minutes.
Once the chicken is cooked, add in the carrots, broccoli, red bell pepper and onion, cook for about 3-5 minutes.
Next, add in the cabbage and cook for another 2 minutes, until it has slightly wilted.
In the meantime, once the water is boiling add in the ramen noodles and cook for 2-3 minutes until tender.
After the ramen has cooked, drain and return to the pot and add in the sesame oil to prevent sticking.
Add the sauce into the skillet with the chicken and vegetables and mix.
Then, add in the noodles and mix everything together for a few minutes.
Finally, serve and enjoy!
Recipe Variations for Chicken Yakisoba
Vegetarian/Vegan:
To make this recipe Vegetarian or Vegan friendly simply don’t add in the chicken and you are all set!
Protein:
I used chicken for this recipe but it would work with almost any protein! Whether that is beef, or shrimp, or even some crispy tofu if you are vegetarian or vegan!
Gluten Free:
If you substitute out the soy sauce for gluten free soy sauce then you are good to go!
Add some Spice:
This recipe calls for 1 Tablespoon of Sriracha; however, if you are a lover of all things spicy feel free to add in more to your desired taste.
Storing and Reheating Chicken Yakisoba
Storage
You can store this Chicken Yakisoba dish in an airtight container in your fridge for 3-5 days. I would not recommend freezing this dish.
Reheating
You can reheat this dish in your wok or saucepan over medium high heat using a little olive oil and cooking until everything has heated through. For a faster reheating option, you can reheat using your microwave until everything has heated through.
Chicken Yakisoba Recipe
Ingredients
- 1/2 green cabbage - cut into thin strips
- 1 medium yellow onion - cut into thin strips
- 3 carrots, julienned - about 1 ½ cups
- 1 red bell pepper - cut into thin strips
- 2 cups broccoli florets - cut into bite sized pieces
- 1 inch fresh ginger - peeled and grated
- 1 large chicken breast - sliced into thin strips
- 2 Tbsp vegetable oil
- 2 3 oz. packages of ramen noodles - seasoning packets removed
- 1 tsp sesame oil
- Sliced green chives - optional garnish
For the Sauce
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 2 Tbsp ketchup
- 1 Tbsp siracha
- 1 Tbsp sugar
Instructions
- Put together the sauce for the dish because the cooking process will go by quickly. In a small bowl, combine the soy sauce, Worcestershire sauce, ketchup, sriracha, and sugar.
- Next, boil a pot of water for the noodles.
- Then, in your Wok, or a large skillet, heat the vegetable oil. Once hot, add in the ginger and sauté for about a minute.
- Next, add in the chicken and cook until it is no longer pink, about 3-5 minutes.
- Once the chicken is cooked, add in the carrots, broccoli, red bell pepper and onion, cook for about 3-5 minutes. Next, add in the cabbage and cook for another 2 minutes until it has slightly wilted.
- In the meantime, once the water is boiling add in the ramen noodles and cook for 2-3 minutes until tender.
- After the ramen has cooked, drain and return to the pot and add in the sesame oil to prevent sticking.
- Add the sauce into the skillet with the chicken and vegetables and mix. Then, add in the noodles and mix everything together for a few minutes.
- Finally, serve and enjoy!
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