✔ Updated · step photos, the yakisoba sauce and noodle swaps
Chicken yakisoba is Japanese stir-fried noodles with chicken, cabbage and carrot in a sweet, tangy, savory sauce. It's one wok, 30 minutes, and honestly better than takeout.
At a glance
The one tip that matters: Mix the sauce and prep every vegetable before the wok goes on. Yakisoba cooks in about 10 minutes flat, and there's no time to chop once it starts.
Why You'll Love This Chicken Yakisoba
- That sauce, sweet, tangy and savory from Worcestershire, oyster sauce and soy.
- One wok, 30 minutes, with everyday vegetables.
- Easy to swap, with pork, shrimp or tofu instead of chicken.
Yakisoba vs. Lo Mein vs. Yaki Udon
| Yakisoba | Lo mein | Yaki udon | |
|---|---|---|---|
| Noodles | Thin wavy wheat noodles | Egg wheat noodles | Thick, chewy wheat udon |
| Sauce | Sweet-tangy Worcestershire-style | Soy and oyster sauce | Soy, mirin and dashi or oyster sauce |
| Origin | Japan | China | Japan |
| Texture | Lightly crisp edges | Soft and saucy | Bouncy and chewy |
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Use the right noodles. Yakisoba noodles are wheat noodles, like ramen, not buckwheat soba. Fresh yakisoba or chuka noodles from the refrigerated aisle are best; instant ramen bricks (seasoning packet tossed) work in a pinch.
- High heat, big pan. A screaming hot wok gives the noodles little caramelized edges. If your skillet is small, cook the noodles in two batches so they fry instead of steam.
- Thighs stay juicier. I use chicken thighs because they stay tender over high heat. Breast works too; slice it thin and cook it just to 165°F.
- Don't drown it. The sauce should coat, not pool. Add it gradually and taste; I like mine sticky and a little sweet.
- Toppings make it. Pickled red ginger and aonori (green seaweed flakes) are classic. A drizzle of Kewpie-style mayo or a fried egg on top is a happy extra.
Chicken Yakisoba
4
servings15
minutes15
minutes530
kcal30
minutesChicken yakisoba: Japanese-style stir-fried wheat noodles tossed with seared chicken, cabbage, carrot, onion and green onion in a sweet-savory yakisoba sauce of Worcestershire, oyster sauce, soy sauce, ketchup and a little sugar. A one-wok dinner in 30 minutes.
Ingredients
- For the Yakisoba Sauce
3 tablespoons Worcestershire sauce
1 1/2 tablespoons oyster sauce
1 tablespoon soy sauce
1 tablespoon ketchup
2 teaspoons sugar
- For the Stir-Fry
1 pound fresh yakisoba or chuka noodles (or ramen noodles, cooked)
12 ounces boneless chicken thighs or breast, thinly sliced
to taste salt and white pepper
2 tablespoons neutral oil, divided
1/2 yellow onion, sliced
1 medium carrot, cut into thin matchsticks
3 cups green cabbage, roughly chopped
2 garlic cloves, minced
3 green onions, cut into 2-inch lengths
1 teaspoon toasted sesame oil
pickled red ginger and aonori, to serve (optional)
Directions
- Whisk the Worcestershire, oyster sauce, soy sauce, ketchup and sugar together. Loosen the noodles: rinse fresh noodles briefly under hot water and separate them, or cook dried noodles 1 minute less than the package says, drain and rinse.
- Season the chicken with a pinch of salt and pepper. Heat 1 tablespoon oil in a large wok or skillet over high heat and stir-fry the chicken for 4 to 5 minutes, until browned and cooked through to 165°F. Move to a plate.
- Add the remaining oil. Stir-fry the onion and carrot for 2 minutes, then add the cabbage and garlic and stir-fry for 2 to 3 minutes, until the cabbage is just wilted but still crisp.
- Add the noodles and chicken, pour over the sauce and toss with tongs for 2 to 3 minutes, until the noodles are coated, glossy and lightly caramelized in spots.
- Toss in the green onions and sesame oil for 30 seconds. Serve hot, topped with pickled ginger and aonori if you like.
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More Noodle Nights
If you like this, try my Wagamama-style yaki udon or a cozy bowl of Wagamama-style ramen. Curious about the difference between noodles? Here's chow mein vs. lo mein, and more ideas in my Japanese recipes.
Frequently Asked Questions
What is chicken yakisoba?
Yakisoba means fried noodles in Japanese. It's a street-food and home-cooking favorite of wheat noodles stir-fried with meat and vegetables, usually cabbage, carrot and onion, in a sweet-savory sauce based on Worcestershire-style sauce. Chicken yakisoba uses sliced chicken as the protein.
What is yakisoba sauce made of?
Bottled yakisoba sauce is a thick, fruity Worcestershire-style sauce. At home, mix 3 tablespoons Worcestershire, 1 1/2 tablespoons oyster sauce, 1 tablespoon soy sauce, 1 tablespoon ketchup and 2 teaspoons sugar. It's sweet, tangy and savory, just like the bottled kind.
Are yakisoba noodles the same as soba?
No. Despite the name, yakisoba is made with wheat noodles similar to ramen, while soba noodles are made with buckwheat. Buckwheat soba is too delicate for stir-frying and breaks apart, so use fresh yakisoba, chuka or ramen noodles.
Can I use spaghetti for yakisoba?
In a pinch, yes. Cook spaghetti with 1 tablespoon of baking soda in the water; it makes the noodles springier and more ramen-like. Rinse well, drain and stir-fry as written.
How do you store and reheat chicken yakisoba?
Refrigerate leftovers within 2 hours in a covered container for up to 3 to 4 days. Reheat in a hot skillet with a splash of water, tossing until steaming hot (165°F), or microwave covered, stirring halfway.
