Chicken Yakisoba Noodles
Chicken yakisoba noodles are tossed in a savory homemade sauce with fresh vegetables and finished with a crispy fried egg. This Japanese street food favorite comes together in one pan in under 30 minutes, making it the perfect quick weeknight dinner at home!
🍜 What is yakisoba chicken
Chicken yakisoba is a Japanese stir-fried noodle dish made with wheat noodles, chicken, and vegetables tossed in a glossy sauce. The sauce is slightly sweet and salty, usually made with soy sauce, Worcestershire sauce, and sugar, giving the noodles their signature umami flavor.
🍳 A quick overview of this Japanese stir-fry
Noodle stir-fries are usually where I dig through the fridge and use up whatever vegetables and protein I have, and this recipe works perfectly for that.
🍗 You can make this with chicken as written, but beef, shrimp, or even pork all work just as well.
🥕 For vegetables, I used cabbage, carrot, and onion since they’re my usual go-to for a quick stir-fry and hold up nicely in the pan.
🫙 What else is yakisoba made of? The sauce. The sauce is one of the most important parts. In this recipe, I’m showing you how to make it from scratch, but you can also use a store-bought version from Asian grocery stores.
🍜 Lastly, the noodles. What’s special about yakisoba noodles? They’re fresh wheat noodles with a slightly chewy texture that holds up well in the pan and absorbs the sauce without turning mushy.
What can you use if you can’t find them? Fresh ramen noodles are the closest substitute, but dried ramen works too if you cook it just until tender.
Praew ♡
🫙 Ingredient tips & substitutes
✱ This section explains each ingredient and its possible substitutions. Full measurements are included in the recipe card later in the post.
For the chicken marinade
- Chicken Use boneless chicken thigh or breast, sliced thin so it cooks quickly and stays tender in the stir-fry.
- Oyster sauce Adds savory depth and mild sweetness to season the chicken before cooking.
- Dark soy sauce (optional) Mainly used for color, giving the chicken a slightly darker, richer look.
- White pepper Adds gentle heat and aroma.
- Cornstarch Helps lock in moisture and gives the chicken a soft, velvety texture when cooked.
For the stir-fry
- Yakisoba sauce The key flavor of the dish; use my homemade version or a store-bought sauce from Asian grocery stores.
- Yakisoba noodles I used fresh yakisoba noodles which are readily available in Thailand, but you can substitute ramen or wheat noodles if needed.
- Cabbage, carrot, onion The vegetables are flexible. Feel free to use different stir-fry veggies like bell peppers, broccoli, mushrooms, …
- Garlic Use fresh garlic cloves.
- Oil Use a neutral oil suitable for high-heat cooking, such as vegetable or canola oil.
- Egg A fried egg on top adds richness and makes the noodles extra yummy.
👩🍳 How to make chicken yakisoba
Marinate the chicken
- Mix the marinade. Stir together the oyster sauce, white pepper, cornstarch, and dark soy sauce (if using) in a small bowl.
- Coat the chicken. Add sliced chicken and toss until every piece is well coated. Set aside to marinate for about 15 minutes while you prep the vegetables and noodles.
Stir-fry
- Cook the chicken. Heat half of the oil in a large pan or wok over medium heat. Add the chicken and cook until lightly golden and just cooked through. Transfer to a plate and set aside.
- Sauté the garlic. Add the remaining oil to the pan and cook the garlic briefly until fragrant, about 15–20 seconds.
- Add noodles.Add the yakisoba noodles and toss them in the pan so they heat through and pick up the garlic flavor.
- Add vegetables. Stir in the cabbage, carrots, onion, and bell peppers. Cook for 2–3 minutes until tender but still crisp.
- Add sauce. Pour in the yakisoba sauce and toss until the noodles and vegetables are evenly coated and glossy.
- Return chicken. Return the chicken to the pan and mix well so everything is evenly distributed.
- Serve. Remove from the heat and serve immediately. Finish with green onions, red pickled ginger, or chili flakes if you like. Don’t forget to top with a fried egg!
😋 Tips for maximum flavor!
❥ Cook on medium-high heat to get good flavor without steaming the noodles.
❥ Don’t overload the pan; too many ingredients at once will make everything soggy.
❥ Add a fried egg on top. The runny yolk makes it so good!
Chicken Yakisoba Noodles
Equipment
- Measuring spoons
- Small bowl & spoon (for the marinade)
- Cutting board + knife
- Large pan or wok
- Spatula or tongs
- Frying pan (for the egg, optional)
Ingredients
For marinating chicken
- 150 g chicken boneless thighs or breast, sliced thinly
- 1 tbsp oyster sauce
- 1 tbsp cornstarch
- 1 tsp white pepper
- a few drops of dark soy sauce add to taste for color
For stir-frying
- 2 tbsp oil
- 1 clove garlic minced
- 60 g cabbage thinly sliced
- 40 g carrot diced
- ¼ onion sliced thinly
- 180 g fresh yakisoba noodles
- 3½ tbsp yakisoba sauce
Instructions
Marinate the chicken
- Mix the marinade by stirring together the oyster sauce, white pepper, cornstarch, and dark soy sauce (if using) in a small bowl. Add the sliced chicken and toss until evenly coated. Set aside to marinate for about 15 minutes while you prepare the vegetables and noodles.
Stir-fry
- Cook the chicken. Heat half of the oil in a large pan or wok over medium heat. Add the chicken and cook until lightly golden and just cooked through. Transfer to a plate and set aside.
- Sauté the garlic. Add the remaining oil to the pan and cook the garlic briefly until fragrant, about 15–20 seconds.
- Add noodles. Add the yakisoba noodles and toss them in the pan so they heat through and absorb the garlic flavor.
- Add vegetables. Stir in the cabbage, carrots, onion, and bell peppers. Cook for 2–3 minutes until tender but still crisp.
- Add sauce. Pour in the yakisoba sauce and toss until the noodles and vegetables are evenly coated and glossy.
- Return chicken. Add the chicken back to the pan and mix well so everything is evenly distributed.
- Serve. Remove from the heat and serve immediately. Finish with green onions, red pickled ginger, or chili flakes if you like, and top with a fried egg.
Notes
- Nutrition information is provided as a courtesy and should be considered approximate.
❓Frequently asked questions
What noodles can I use if I can’t find yakisoba noodles? If you can’t find yakisoba noodles, use fresh ramen noodles for the closest texture. Dried ramen also works if cooked slightly under. Other options include wheat egg noodles or udon, though they give a softer, less springy bite.
Are yakisoba noodles gluten-free? No, yakisoba noodles are not gluten-free. They’re made from wheat flour, which contains gluten.
If you need a gluten-free option, use rice noodles or gluten-free wheat-style noodles, and ensure your sauce is also gluten-free.
🫙 How to store leftovers
- Refrigerate: Store cooled leftovers in an airtight container in the fridge for up to 2 days.
- Freeze: Freezing isn’t recommended, as the noodles can turn soft and lose their texture.
- Reheat: Reheat in a pan over medium heat with a small splash of water or oil, stirring until hot.
