Chicken Yakisoba Noodles are a tasty and quick meal! This dish features soft, stir-fried noodles tossed with juicy chicken and colorful veggies. It’s packed with flavor from soy sauce!
Making this dish is a fun way to use up leftover chicken, and it cooks up in no time. I love how you can customize it with whatever veggies you have on hand. Yum! 😋
Key Ingredients & Substitutions
Yakisoba Noodles: These are the star of the dish; they have a chewy and tasty texture. If you can’t find them, ramen or lo mein noodles work just fine. Cook them according to the package directions!
Vegetable Oil: This helps in frying the ingredients. I like using canola oil for its neutral flavor, but you can also try sesame oil for extra flavor, especially if you’re a fan of its nutty taste.
Cabbage: Good for crunch and flavor! If you’re not a fan, you might replace it with bok choy or spinach for a different twist.
Chicken: I recommend using leftover cooked chicken, which saves time. If you prefer, you can also use tofu for a vegetarian option or shrimp for seafood lovers!
Sauces: Soy sauce is essential for that umami flavor. Worcestershire and oyster sauce add depth, but if you need a gluten-free option, look for gluten-free soy sauce or skip the oyster sauce.
What’s the Best Way to Stir-Fry Ingredients for Yakisoba?
Stir-frying is key to getting those perfect flavors and textures. Here are my tips to get it right:
- Preheat your skillet or wok until hot—this helps achieve that nice char.
- Always add the hardest veggies first—like carrots and bell peppers—to ensure everything cooks evenly.
- Stir constantly but don’t overcrowd the pan; give your ingredients room to sizzle and brown.
- Once the chicken and veggies are heated through, add the noodles and sauces together at the end; this lets them soak up all the flavors!
Always keep it moving to avoid burning—it’s all about that quick action!
How to Make Chicken Yakisoba Noodles
Ingredients You’ll Need:
For the Noodles:
- 8 oz yakisoba noodles (or substitute with ramen or lo mein noodles)
For the Stir-Fry:
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 small onion, thinly sliced
- 1 cup cabbage, thinly sliced
- 1 medium carrot, julienned
- 1 red bell pepper, thinly sliced
- 1 cup mushrooms, sliced
- 2 cups cooked chicken breast, sliced or shredded
- 3 green onions, chopped (reserve some for garnish)
For the Sauce:
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp oyster sauce (optional)
- 1 tsp sesame oil
- Salt and pepper, to taste
For Garnishing:
- 1 soft boiled egg (optional, halved for garnish)
- 1 tsp toasted sesame seeds (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time plus about 15-20 minutes to cook. In about 30 minutes total, you’ll have a savory and satisfying meal that’s quick and easy to whip up!
Step-by-Step Instructions:
1. Cook the Noodles:
If you’re using dried yakisoba noodles, cook them according to the package instructions, then drain and set them aside. If you’re using fresh noodles, just gently separate them with your fingers and set aside.
2. Sauté Aromatics:
In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and sliced onions to the pan and sauté for 1-2 minutes until they become fragrant and slightly translucent.
3. Add Vegetables:
Next, toss in the mushrooms, carrot, cabbage, and red bell pepper. Stir-fry these colorful veggies for about 3-4 minutes, until they start to soften but still retain a bit of crispness.
4. Incorporate the Chicken:
Now add the cooked chicken pieces to the pan. Stir well and cook for another 2 minutes until the chicken is heated through.
5. Combine Noodles and Sauce:
Add the cooked noodles to the pan. Drizzle the soy sauce, Worcestershire sauce, oyster sauce (if using), and sesame oil over the noodles. Stir everything together gently to ensure all ingredients are evenly coated.
6. Toss and Sauté:
Toss everything together, allowing the noodles to soak up the sauce and achieving a light char. Cook for another 3-4 minutes, stirring occasionally.
7. Season the Dish:
Season the stir-fry with salt and pepper to taste. Mix in most of the chopped green onions, saving some for garnish.
8. Serve:
Remove the skillet from heat and transfer your Chicken Yakisoba Noodles to a serving dish or leave them right in the skillet for a casual serving style.
9. Garnish:
Top your dish with the reserved green onions, sprinkle with toasted sesame seeds, and add the halved soft boiled egg on top if desired.
10. Enjoy!
Serve your delicious Chicken Yakisoba Noodles hot and enjoy this delightful meal with family or friends!
Can I Use Different Vegetables in Yakisoba?
Absolutely! Yakisoba is versatile, so feel free to substitute with other veggies like broccoli, snap peas, or bean sprouts based on your preference or what’s in season.
How to Store Leftover Yakisoba?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or soy sauce to help loosen the noodles.
Can I Make This Dish Vegetarian?
Yes! You can replace the chicken with tofu or tempeh for protein. Just make sure to use vegetarian oyster sauce or omit it entirely for a completely vegetarian dish.
How Do I Thaw Frozen Chicken for This Recipe?
If your chicken is frozen, the safest way to thaw it is by placing it in the fridge overnight. If you’re short on time, you can submerge it in a sealed plastic bag in cold water to thaw more quickly. Just make sure to cook it immediately after thawing!