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

4.4 from 37 reviews
chicken yakisoba
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 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
Instructions
  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).
Notes

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!

163 Comments

  1. Jovy M says:

    I must have used an expired worcestershire sauce coz the the yakisoba I cooked after following the above recipe tasted sour.

  2. Lynnette says:

    I usually just add leftover meat and whatever veggies I have on hand when I put the noodles in the boiling water. This sounds much tastier.

  3. Just me says:

    I never post comments, I’m more of the lurker type. But credit is given where credit is due. This recipe was fantastic, followed it to the T and came out wonderful. It’s filling and you get to save some bucks. The only thing is I don’t see where the seseme oil could have been subsituted. was that instead of veg oil or in the sauce?. Either way So good If you’re tossing the idea of trying this recipe, Go for it you wont be disapointed!.

  4. Andrea says:

    DELICIOUS!!!!! We loved it!!! We’re kind of wimpy in our house, so we left out the hot sauce :) But I doubled the recipe and I’m so glad I did, thanks for a wonderful meal!!!

  5. Roxie says:

    Made this three days in a row, my kids (11 and 7) are crazy about it! I buy the already shredded carrots at my local 99c store! (I also made this with a bag of coleslaw mix instead of shredding cabbage and carrots!). Super easy, fast and delicious! Thank you!

  6. Nikoma says:

    I just made this tonight and it is so yummy! I absolutely love it. I used a teaspoon of sriracha sauce and to me that was the perfect amount of kick (not too much that i can’t eat it but not so weak that you can’t taste it). Definitely one i will make again. :-)

  7. Amanda says:

    Amazing!!!!!!! Quick, easy and cheap!

    Has anyone used anything aside from ramen?

    • Jennifer says:

      I’ve made dishes similar to this one with buckwheat soba noodles and they were really tasty. Udon noodles would be good, too.

  8. Megan says:

    I made this tonight and loved it! I wasn’t sure if my boyfriend would like it, but he ate it up fast and said it was really good! I used ~1/2 tsp sriracha since he doesn’t like spicy, but he said he didn’t even think it had any kick at all, so next time I think I’ll try 1 tsp. Thanks for sharing!

  9. Sallie says:

    I have a boyfriend who resist anything that is healthy regardless of the yum factor but this however had my family of 5 loving every bite and there was so much to fill each belly!

    Thank you !

  10. Lisa says:

    This is my family’s new favorite meal. I even took a chance and made it the first time when we had dinner guests over. They have lived in Hawaii and Fiji most of their lives, and they said this reminded them of home. Wow. I always keep a supply of ramen noodles on hand now.

  11. Anna says:

    I don’t usually make comments but I thought this was worth the time……I LOVE this recipe, I made it tonight and my 5 year old loved it…..way better than the artificial flavors in the packets. This will be a constant go-to recipe! THANK YOU :)

  12. Kehly says:

    AWESOME! And leftovers were even better. Doubled the recipe! I actually used some shredded chicken I had from the freezer and tossed it in at the end. YUM

  13. I discovered this recipe last winter and I make it once a week…everyone still loves it! You can use whatever veg you want, too…the cabbage, onion, and carrot are essential, but you can basically clean out your fridge with it-peppers, mushrooms, cauliflower, squash-they’ve all gone in it and been delicious. I usually use a little butter and extra sesame oil in the wok to begin, add garlic to the sauce, and serve with extra sriracha. I could eat this this until I’m an old lady and never get sick of it. Thanks again!

  14. not_my_name says:

    Too salty. Wasn’t a fan. Not sure how to fix the intense flavoring.

    • I’m going to take a guess that you put the spice packets that were in the noodles into the dish. DON’T DO THAT ! ;~p They go in the trash can.

  15. Alisa says:

    My bf and I just tried this for lunch this afternoon and it was so delicious! The only changes I made was to double the amount of sesame oil over the noodles, use peanut oil instead of vegetable oil and also thought that julienne carrots would be better than the grated carrots. Soooo tasty! I think I’d prefer the ingredients over rice but my bf really liked the noodles. Thanks for posting such great recipes! :)

  16. Stacy says:

    This was SO good!!! We must be big eaters bc I only got four servings instead of six. I love stir-fried cabbage!!

  17. Angela C says:

    This was great! The whole family enjoyed it.

  18. Krista says:

    I made this tonight! My whole family loved it!

  19. Grace says:

    I made this yesterday but didn’t use some ingredients like sugar, ginger and worcestershire sauce and it is delicious. this is part of my favorite recipes now. Thanks

  20. Vera Rogers says:

    Thanks so much for this amazing recipe! I made this for dinner last night & the whole family loved it. The mere mention of ramen make my boys jump for joy! I linked you on my lil blog: http://pintheredidthat.blogspot.com/2014/03/chicken-yakisoba.html

  21. I linked to this recipe in my March Real Food Monthly Meal Plan. I can pretend I got take out with this recipe, without emptying my wallet! Yay Chinese!

  22. Melissa says:

    There is no way the prep time is only 15 minutes! Washing all of those vegetables and peeling them would take at least 30 minutes.

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