Chicken Yakisoba

$5.63 recipe / $0.94 serving

Let me first say that I’m sure this is not authentic chicken yakisoba. I’ve never eaten chicken yakisoba on the streets of Japan, but I have seen Mark Bittman make this yakisoba on his show, The Minimalist, and I knew I had to make some.

It looked easy, it had tons of vegetables, and the sauce looked like an interesting combination of salty, sweet, tangy, and spicy. I’ve grown tired of my usual teriyaki sauce that I use on most of Asian dishes, so this was a nice deviation. The sauce contains worcestershire and ketchup, which creates a really unique flavor. I used a whole tablespoon of sriracha in my sauce, but as you may know by now, I like things spicy. If you’re not into spicy, you can leave that out all together or just add a dash or two of sriracha or any hot sauce. I suggest using at least a little because it does add some flavor and if you use just a bit, the heat won’t even be detectable.

I will admit that I may have overcooked my vegetables and noodles, but guess what? It was still so freaking delicious that I couldn’t wait until I was finished photographing to eat a bowl. You gotta try this stuff!

Chicken Yakisoba

Chicken Yakisoba

4.5 from 69 reviews
chicken yakisoba
Prep time
Cook time
Total time
Serves: 6
  • ½ head green cabbage $0.41
  • 1 medium yellow onion $0.55
  • 2 medium carrots $0.25
  • 1 small crown broccoli $0.70
  • 2 inches fresh ginger $0.52
  • 1 large chicken breast $1.66
  • 2 Tbsp vegetable oil $0.08
  • 2 (3 oz.) packages ramen noodles
  • seasoning packets discarded $0.50
  • 1 tsp sesame oil (optional) $0.19
  • ¼ cup soy sauce $0.24
  • ¼ cup worcestershire sauce $0.20
  • 2 Tbsp ketchup $0.05
  • (up to) 1 Tbsp sriracha hot sauce $0.26
  • 1 Tbsp sugar $0.02
  1. Before you begin, prepare the meat and vegetables for stir frying. Peel the ginger with either a vegetable peeler or the side of a spoon and then grate it with a cheese grater. Peel and grate the carrots with a large holed cheese grater. Remove the core from the cabbage and cut into thin strips. Slice the onion into thin strips. Cut the broccoli into bite-sized pieces. Slice the chicken into thin strips.
  2. Begin boiling a medium pot full of water for the noodles. Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the grated ginger, saute for about 30 seconds to one minute (its okay if it sticks to the pan but don’t let it burn). Add the chicken strips and cook until they are no longer pink (about five minutes).
  3. Once the chicken is cooked through, add all of the vegetables. Stir and cook until wilted (about 5-10 minutes). Meanwhile, once the water boils, add the noodles and cook just until tender (2-3 minutes). Drain, return to the pot (with the heat turned off) and toss with the sesame oil to keep from sticking.
  4. In a small bowl, combine the soy sauce, worcestershire sauce, ketchup, sriracha, and sugar. Use only ½ tsp of sriracha if you don’t want it spicy, use up to 1 Tbsp if you like it hot. Stir until the ketchup and sugar are dissolved. Pour the sauce into the skillet with the chicken and vegetables with the heat still on medium high. Add the noodles, stir to coat everything in the sauce, and heat through (just a few minutes).

chicken yakisoba

Step By Step Photos

prepare meat and vegetablesPrepare all of the vegetables and chicken for stir frying. The ginger gets grated with a small holed cheese grater and the carrots get grated with a large holed cheese grater. The chicken, onion, and cabbage are cut into thin strips (for step by step photos on how to thinly slice cabbage, click here). Cut the broccoli crown into small, bite-sized pieces.

heat skillet and waterBegin to boil a medium pot of water for the noodles. Also, heat the vegetable oil in a large skillet over medium high heat. Once the skillet is hot, add the ginger and saute for about 30 seconds to one minute.

cook chickenAdd the sliced chicken and cook until it is no longer pink (about five minutes).

cook noodlesBy this time, the water should be boiling. Add the noodles and cook just until tender. Drain the noodles, return them to the pot (with the heat turned off), sprinkle with sesame oil and toss to coat.

add vegetablesAdd the vegetables to the skillet. Stir and cook just until tender and slightly wilted.

cooked vegetablesUntil they look something like this. I could have cooked them a little less, because they will continue to cook once you add the sauce and noodles. But, it was still fantastic!

make sauceWhile the vegetables are cooking, prepare the sauce. Mix together the soy sauce, worcestershire sauce, ketchup, sriracha, and sugar in a small bowl. If you’re not that into spicy, add only 1/2 tsp of sriracha. I used a whole Tablespoon because I like it hot!

add saucePour the sauce onto the chicken and vegetables.

stir to coatStir to coat.

add noodlesAdd the noodles, stir to combine, and heat through (1-3 minutes).

chicken yakisobaHow easy is that? <3 Chicken Yakisoba!


  1. Shari says:

    I made this last night and my husband loved it. I thought it was okay and I think it’s because I made it. We had a lot left over for dinner tonight. It was really good. Everything tasted like last night. Nothing was soggy tonight when I reheated it!

  2. Valorie says:

    I am not sure what I did wrong, but I was not a fan of the sauce. Used oyster sauce, a little sesame oil and a bit of honey in addition to everything else and it was fantastic. No exact measurements on them though. Just kept tasting to get it to my liking. The family loved it.

  3. Holly says:

    I’ve been dying to try this, but my veggie and best prices are way more than what is listed here! Lol

  4. Amber says:

    Thank you for this recipe. I tried it tonight and it was delicious. My entire family loved it. I didn’t have any cabbage, but I added a yellow bell pepper. I didn’t have any worcestershire sauce so I used beef broth and chili flakes. I didn’t have any fresh ginger so I used ground ginger. I didn’t have any Sriracha, so I used Tapatio instead. I added one of the seasoning packets to the sauce, and 2 tbs of the water I cooked the noodles in. Even with all the changes it came out wonderful. It was seriously so good, I couldn’t stop talking about it at the dinner table. Even hours later, I’m still thinking about how good it was. I can’t wait to make it with all the correct ingredients. Thanks again :)

  5. Suhaya says:

    i tried this recipe and it turned out so amazing… though i did add a little less than a tsp of honey instead of sugar and a little (read: lot) more sriracha. What can I say… I am indian!

    it was lovely….

  6. I made this for dinner tonight and am definitely adding it to the quick, easy and delicious weeknight dinner rotation. I used a bag of coleslaw mix and added snow peas for some extra veggies. I think it could be good with baby shrimp instead of chicken and will try that next time.

    Have you eaten this as leftovers? Do the noodles get soggy or weird?

  7. Kayla says:

    Can you make this in bulk and freeze?

    • I don’t think this one would freeze very well. The vegetables would get super limp and may seep water. And since it’s not that saucy, the noodles will likely absorb most of the moisture and it may become dry.

  8. Dawn says:

    I made this recipe and my family loved it. It will be a staple at our dinner table.

  9. Tracey says:

    LOVE THIS RECIPE!!!!!! So easy to make and taste so good!

  10. Made this for my husband tonight and he loved it. He was supper surprised that I used Romen noodles. Win for me.

  11. Vicki says:

    Dollar store for cheap Worcestershire Sauce !!!

  12. Made this tonight. SO good! Everyone loved it. The kids really enjoyed it. Thanks!

  13. Spike says:

    Prices are wrong and misleading.
    example: Worcestershire Sauce is avg. $3.36 and has 10oz in it. Recipe uses 1/4 cup which is 2oz. At $3.26, using 1/5 of the bottle costs you $0.65, and that is over 3x what the person states. If all items are off by that much, recipe is $15.00 to make, which is much more realistic.

    1 chicken breast weight average is 7oz, which equals .43 of 1 pound. At publix, chicken is $4.29 a pound. So 1 chicken breast costs $1.85 (which you can never buy just 1 chicken breast anywhere). Still more than what is stated.

    • Prices vary quite a bit from region to region. The prices listed above are what I actually paid at the time and may not be applicable to everyone. I can get a generic bottle of Worcestershire sauce for less than $2 and price per ounce goes down if I buy a larger bottle. I always buy my chicken on sale for around $1.99/lb. and store it in the freezer, so I can use one breast at a time. For more information about how I calculate my prices, you can check out How to Calculate Recipe Costs and my Prices and Portions page.

  14. Cezary says:

    I’m a total noob when it comes to cooking but ur instructions were so great and I managed to make ur yakisoba chicken! Tastes amazing, thx ;)

    Greetings from Poland!

  15. Kelly says:

    I used a bag of coleslaw mix instead of chopping the cabbage and carrots… easy peasy!

  16. Julia says:

    Made this for friends visiting for 4 days. It was easy and everyone loved it…including the leftovers. I added red and orange bell pepper, water chestnuts and bean sprouts. Yummmm.

  17. NorthmanCullen says:

    tried making this the other day; i made a few mistakes but it still tasted great! i can’t wait to make again…hopefully with out the mistakes :D thank you for this wonderful recipe, i will be try to make your Easy Sesame Chicken tonight!!

  18. Emily says:

    I must say that I currently live in Japan and I like this recipe better than the yakisoba I’ve gotten at festivals/etc. Their’s is somehow done on a big griddle and sorta dry – not as many veggies. It’s easy to eat festival food, but this is tastier.

    Family thinks it’s too salty though, so I recommend low sodium soy sauce.

  19. NicaJ says:

    Hi Beth! You make me so happy with your recipes and you’ve got great food photography skills! I am compiling healthy recipes for my fiance because he is very picky with food. What you do is amazing. I love it! Thank you for sharing! Hopefully, more Asian food dishes to come! :)

  20. Great recipe! Easier to find and follow than Marc Bittman’s. I liked the fact that you used chicken, regular cabbage, and Sriracha! I did use chuka soba noodles i/o ramen, which may make it just a tad healthier? So glad to have found your site!

  21. Bliss says:

    Can you replace the Ramen with some other noodles? I’m not a fan of packaged Ramen.

    • Yes, it won’t be quite the same, but you could. :)

    • I tried it with Egg noodles and a couple of other vegetables and it still turned out great. Only thing to keep in mind with egg noodles is to wash the noodles after they boil because mine were too sticky. But over all, awesome recipe!

    • Emily says:

      I use orchids tomoshiraga somen noodles. Not sure about normal grocery stores but commissaries carry them.

  22. Ariel says:

    This. Was. Amazing.

    My SO and I had this the other night for dinner – it was easy to make, even though I’d never sliced cabbage before. Didn’t take long, and was *absolutely* delicious. Thank you so much for sharing this recipe!

  23. looks so good!

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