Yakisoba Chicken Recipe


Chicken, noodles, eggs, and crunchy peppers! What’s not to love? Yakisoba Chicken is actually pretty healthy, and you can whip up a dish in just over half an hour. It is just a little bit saucy and great to eat with chopsticks. Today we will show you how to make it at home so you can have an oriental night any day of the week!

chicken yakisoba

How to Make Yakisoba Chicken

There are quite a few ingredients in our Yakisoba Chicken recipe, but trust us, once you get the prep out of the way, it is well worth it. We tend to get all of our ingredients prepped and ready to go, and while one element is cooking, we can start work on something else.

We start by making up the sauce. This combines traditional elements of oriental cuisine like oyster sauce, soy, and sesame oil. It also has a few things: a little western-like ketchup, Worcestershire sauce, and brown sugar.

We cook the noodles, and while they are bubbling away, we start browning chunks of chicken.

We then fry our vegetables (and just a little garlic and ginger) in oil. We then add even more vegetables, including carrots, cabbage, and green onions. From there, it’s just a case of adding the chicken and noodles and finishing it all off with the sauce.

We add a topping of crushed peanuts and fine red lines of sriracha sauce for an ultra-Asian vibe. But this entirely optional.

Be careful when you are frying your garlic and ginger. Both have a high moisture content, and they tend to sputter and spit when added to a hot frying pan.

Yakisoba Chicken Recipe

4 from 3 votes
Recipe by Laura Ritterman Course: MainCuisine: JapaneseDifficulty: Easy


Prep time


Cooking time





This Yakisoba chicken will leave your mouth watering With the sauce and noodles, this stir fry is sure to be a crowd pleaser in your home.


  • Yakisoba Chicken Sauce
  • 4 teaspoons 4 soy sauce

  • 4 teaspoons 4 Worcestershire sauce

  • 2 tablespoons 2 tomato ketchup

  • 2 tablespoons 2 palm sugar

  • 2 teaspoons 2 oyster sauce

  • A small splash of sesame oil

  • Stir Fry Ingredients
  • 2 large chicken breasts diced into small cubes

  • 2 packets of soba noodles

  • ½ cup green onions chopped

  • 1 tablespoon 1 of garlic and ginger paste

  • 1 splash vegetable oil

  • 1 red pepper finely sliced

  • ½ cup sliced mushrooms

  • 2 cups 2 green cabbage finely shredded

  • 1 cup 1 carrots finely shredded

  • 4 tablespoons 4 crushed peanuts

  • Sriracha sauce (optional)


  • Take a large saucepan and fill it with water. Bring to the boil.
  • In a small bowl, combine all of the sauce ingredients together, and give a good stir until the sugar has dissolved.
  • Drop your soba noodles into the water and cook according to the packet instructions. Once they are cooked, plunge them into cold water while you prep the rest of the ingredients.
  • In a wok or large skillet, heat a splash of vegetable oil over medium heat. Add the chicken and cook for around 8 minutes or until cooked through. Once cooked, remove from the pan.
  • Add another splash of oil and turn the heat up to high. Add the green onions, ginger, and garlic, and stir fry for 30 seconds.
  • Add the pepper, sliced mushrooms, cabbage, carrots, toss and regularly turn until the cabbage has just begun to soften.
  • Drain your noodles, add to the pan, combine with the vegetables, and add your cooked chicken. Stir fry for a couple of minutes.
  • Add the sauce to the pan and stir fry for 30 seconds.
  • Serve a portion of noodles into a deep bowl, topped with crushed peanuts, a few sliced green onions, and siracha.

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Tips and Tricks

  • Here’s a great trick for noodles. If you get distracted or overcook them, the gluten starts to release, and they can turn a little ‘gluey’. It only takes a minute or two for this to happen, so if you don’t get your timing right, it can be a real pain. So what’s the solution? Well, keep an eye on your noodles, and once they are cooked to perfection, plunge them into a bowl of cold water. This stops the cooking process and tightens the gluten.
  • We have made our Yakisoba Chicken recipe quite mild, but if you like a spicy kick, top the dish with a pinch of chili flakes.
  • We use premade garlic paste and ginger paste in this recipe. However, if you can’t find it, then a teaspoon of fresh chopped garlic and ginger will work just as well (some might even argue that this tastes even better than the premade stuff).
  • To give your dish a really nice presentation, reserve a couple of spoonfuls of the upper green part of the green onions. Cut them into finely sliced rings and use them to top the noodles just before serving.
  • Make sure that your chicken is cooked. As this is a quick stir fry recipe and you are adding other ingredients, you must make sure it is cooked. The best way to ensure this happens is to make sure that your chicken is cut into smaller pieces.
  • This makes a great dinner if you have leftover roast chicken from the night before. All of those juicy pieces of dark meat that always seem to be left, like legs and thighs, work really well with this recipe.
  • Don’t waste time boiling water on the cooker. Get your water boiling in a kettle before you start making the recipe to save yourself even more time.


If you thought that Asian cooking was complicated or needed specialist ingredients, this should hopefully convince you to put it on the menu more often? Yakisoba chicken is super easy to make and very tasty. It’s a firm favorite any night of the week. What’s your favorite Asian recipe? Why not let me know in the comments below?


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