Chicken Yakisoba with flavorful chicken, crisp veggies, and noodles, is hearty, delicious and sure to be a family favorite! A quick one-pan meal perfect for busy weeknights!
Although I love to cook and enjoy nothing more than creating scrumptious things in the kitchen, there are days when I just
can’t don’t want to be bothered with preparing a complicated meal. Thank goodness for simple one-pan dishes like this chicken yakisoba, I can keep G deliciously fed without a lot of effort. 🙂
What is Yakisoba
Yakisoba is a popular Japanese street food traditionally cooked on cast iron griddles called teppan and commonly sold in convenience stores, food stalls, and local festivals across Japan.
It’s a delicious stir-fry made with Chinese-style noodles and bite-sized pork, chicken or seafood, and vegetables tossed in a sweet and savory sauce. The completed dish is then topped with nori flakes, red pickled ginger, or mayonnaise before serving.
Like most stir-fries, it is the perfect use for whatever bits and pieces of meat and vegetables you have on hand. I used chicken breast, cabbage, and carrots in this recipe but sliced beef, pork belly, ground pork, sausages, shrimp, squid, shitake mushrooms, bean sprouts, and scallions are also common additions.
Tips on How to Make Chicken Yakisoba
Here a few tips on how to easily recreate this delectable stir-fry noodle dish at home:
- Yakisoba literally means “grilled noodles” as the dish is usually cooked on a teppanyaki griddle. If you don’t have one at home, use a wide skillet with enough contact surface to allow the noodles, meat, and vegetables to caramelize nicely.
- This is a quick dish so have everything prepped and ready to go before starting with the stir-fry. Cut ingredients in uniform bite size to ensure fast and even cooking.
- The brand of fresh noodles I buy recommends loosening the noodles by warming in the microwave for about 1 minute or rinsing briefly in hot water. Please check your noodle package for directions.
- Yakisoba noodles usually come with yakisoba sauce. You can use that or make your own following the recipe below. If you can’t find fresh yakisoba noodles, substitute ramen noodles.
- Cook on medium-high heat. You want the noodles to slightly sear and not turn mushy in the steam.
- 1 package (17 ounces) fresh yakisoba noodles
- 1 pound boneless, skinless chicken breasts, sliced thinly into strips
- 2 tablespoons canola oil
- 1/2 onion, peeled and sliced thinly
- 1/2 head cabbage, chopped
- 1 large carrot, peeled and julienned
For the Yakisoba Sauce
- 4 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon ketchup
- 2 teaspoons sugar
Rinse yakisoba noodles in hot water according to package’s directions.
In a teppan grill or a wide skillet over medium-high heat, heat oil.
Add chicken and cook, stirring regularly, until it begins to change color.
Add carrots and cook for about 10 to 15 seconds.
Add cabbage and continue to cook, stirring regularly, until vegetables are tender-crisp.
Add noodles and yakisoba sauce. Gently stir until noodles are evenly coated with sauce and vegetables and meat are well distributed.
Continue to cook, gently tossing together, until noodles are heated through and sauce begins to caramelize.
Transfer to serving plates and garnish with red pickled ginger and dried green seaweed. Serve hot.
For the Yakisoba Sauce
In a small combine, combine Worcestershire sauce, oyster sauce, ketchup, soy sauce, and sugar. Stir until well combined and sugar is dissolved.