Yakisoba Chicken

This Yakisoba Chicken is a quick Japanese stir-fry that comes together in under 30 minutes. Chewy noodles, tender chicken, crisp vegetables, and a sweet-savory sauce that coats everything perfectly.

It tastes like the real deal from a Japanese street food stall. The kind of satisfying, slurp-worthy dinner you will crave over and over.

What Is Yakisoba

Yakisoba literally means “fried noodles” in Japanese. Despite the name, the noodles are actually stir-fried, not deep-fried. They are thick, chewy wheat noodles tossed with a tangy, sweet sauce and loaded with vegetables.

The sauce is the star. It is a unique combination of soy sauce, oyster sauce, Worcestershire, and ketchup that creates an umami-packed, slightly sweet flavor.

Tips for the Best Yakisoba

Cook on high heat. High heat is essential for getting that slight char on the noodles and vegetables. It gives the dish that authentic stir-fried flavor.

Do not overcrowd the pan. Cook the chicken first, remove it, then cook the vegetables and noodles. Add the chicken back at the end. This prevents steaming and ensures everything gets properly seared.

Customization

Swap chicken for shrimp, pork, or tofu. Add bean sprouts, snap peas, or bell peppers. Top with a fried egg, pickled ginger, or sesame seeds.

This is an incredibly versatile recipe. Use whatever vegetables and protein you have on hand — the sauce makes everything taste amazing.

Print Pin

5 from 4 votes

Yakisoba Chicken

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Ingredients

• 1 lb boneless skinless chicken thighs sliced thin
• 1 package yakisoba noodles 14 oz
• 2 tablespoons vegetable oil
• 2 cups cabbage shredded
• 1 cup carrots shredded
• 3 green onions sliced
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon ketchup
• 1 teaspoon sugar

Instructions

• Mix the soy sauce, oyster sauce, Worcestershire sauce, ketchup, and sugar in a small bowl. Set the sauce aside.
• Heat 1 tablespoon oil in a large skillet or wok over high heat. Cook the sliced chicken for 4 to 5 minutes until browned and cooked through. Remove and set aside.
• Add the remaining oil to the pan. Stir-fry the cabbage and carrots for 3 minutes until slightly softened.
• Add the yakisoba noodles and the prepared sauce. Toss everything together and cook for 2 to 3 minutes until the noodles are heated through and coated in sauce.
• Return the chicken to the pan and toss to combine. Garnish with sliced green onions and serve immediately.

Notes

If you cannot find yakisoba noodles, use lo mein noodles or ramen noodles (discard the flavor packet). The sauce works with any Asian-style noodle.

Final Thoughts

Yakisoba Chicken is the weeknight dinner that feels like a treat. Fast, flavorful, and endlessly customizable. Once you master that sauce, you will have this on repeat.