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 59 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. 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! :)

  2. 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!

  3. 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!

  4. 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!

  5. looks so good!

  6. Dori says:

    GREAT recipe! The whole family loved it and that is tough to pull off.

  7. Deborah says:

    This recipe looks great! Will definitely give it a try. But where are you finding a large chicken breast for $1.66???

    • My grocery store runs sales on chicken breast for $1.99/lb. on a fairly regular basis. They’re previously frozen, but I don’t care! :D I stock up when they’re on sale so that I never have to pay the usual $4.50 or so per pound.

  8. Heather says:

    This was delicious! I loved the ginger-gave it just enough kick. I didn’t use the sriracha as my kids don’t like anything too spicy. At the suggestion of someone else I used the packaged cole slaw mix in place of the cabbage and carrots, which made prep very easy. I doubled the sauce as I like to be sure there is enough-it was perfect. Will definitely make this again!

  9. Allie says:

    My family and I all loved this recipe! I did not use all the sriracha because I don’t love a lot of spice but it was absolutely delicious. I will be definitely making it again, thank you so much!

  10. Rachael says:

    This looks so good! Thank you so much for the inspiration. My husband and I are working hard to pay down our debt and this blog was the motivation I needed to look at this as an opportunity and not a limitation. I made my first trip to Aldi and was inspired to really get creative with what I had. Excited to put this on my next grocery list!

  11. Claudia Dani says:

    I love yakisoba, used to have it back in the U.S. There is no ramen where we live now, but I did find some rice noodles, they look transparent… Would they work? And btw I love your pic with the Sriracha in your hand. I brought 5 bottles with us and we are down to 3 we put it on everything.

    • I say if you like the clear rice noodles, why not? :) It won’t be the same, of course, but you might still like it.

  12. Erica says:

    Made this tonight for dinner. It was yummy with just the right amount of heat (I used the suggested half teaspoon of sriracha sauce). I doubled the chicken and used two breasts and marinated them in soy sauce. I also used the ramen flavor packs in the pasta water to give the pasta some flavor. My husband liked it even more than I did.

  13. Kayla says:

    Made this the other night with slightly less veggies. Once I poured the sauce over the pan of veggies I knew I was going to eat something good! I’ll probably add more veggies next time but still came out really good.

  14. Lisa H. says:

    Made this more or less as stated but upped the veg, used vermicelli instead of the ramen noodles (none on hand), used low-sodium soy sauce, and used leftover turkey (frozen post-Thanksgiving). Awesome!

  15. In case you’re extra lazy: Cole slaw mix in the bagged salad section of the grocery store is a good shortcut/cheat for the cabbage and carrots.

  16. Is the worcestershire sauce an absolute? I don’t have any on hand.

  17. Kelley says:

    I am trying to lessen the amount of carbs in my meals. Would this sauce taste okay with half the amount of sugar or even no sugar at all?

  18. Amber t says:

    I had a bag of ‘stir fry veggies’ which had broccoli, snap peas, and sliced carrots so I just threw that in. I also had a quarter if a huge head of cabbage which was the perfect amount. I used hot sesame oil cuz I like things spicy. I put extra ginger & sambal oelek in there for an extra kick. I still felt that it was missing something. My husband liked it more than I did though. It’s ok, I guess I’m spoiled living so close to japantown.

  19. Melody says:

    Yummy! This is so much better than that stuff you buy at the store and just fill with hot water. Thanks for this recipe!

  20. Made this for my boyfriend and I. He is a notorious Asian food snob, but loved this. Yay upgraded ramen!

  21. Crystal says:

    I made this last night, and it was amazing. I didn’t have sesame oil, so I used olive oil instead, and it was great! Will definitely be making this again!

  22. Amy M says:

    Absolutely fabulous! I could have eaten the whole entire pan myself! This will definitely be a recipe that I make often. Thanks for sharing it!

  23. Erica says:

    We have yet to find a recipe on this site that we don’t absolutely love and this was no exception!

    I feel silly asking this but could you pretty please start listing dry ingredients before the wet ones? I’m usually trying to cook with 2 small children at my ankles and almost never have the presence of mind to think that part through before I do it. I always end up having to rinse and dry measuring cups and spoons halfway through :).

    Thank you for all the great dinners!

    • Well, I try to list the ingredients in the order that they’re used. That’s standard cookbook protocol and it helps me make sure that I didn’t forget to list anything. :)

  24. Katie G says:

    I have made this recipe several times now and it is delicious every time! One of my husbands favorite meals. Followed recipe exactly as written. No problem with it being too salty. Definitely a keeper in our house. Thank you!

  25. tiffany says:

    Tried this but for the sauce I used soy sauce and teriyaki sauce it was bomb!!!

  26. Valerie says:

    This was delicious but I gave to say…the leftovers were even better!! I warmed it in a skillet, added some chicken stock & voila! The chicken wasn’t dry, noodles were perfect & veggies stayed firm. I added some backed veggie egg rolls for a different twist. I was wondering if anyone calculated the calories and other nutritional values? Thanks

  27. Kathy says:

    Wanted to try this recipe but didn’t have cabbage, carrots or fresh ginger. Along with the broccoli I added a red, yellow and green bell pepper. I also used lite soy sauce and only 1/2 tsp of Sriracha as I am a wimp with heat. I thought it had a very nice flavor and want to make again using fresh ginger and the other veggies. I put 2 servings in the freezer for a work lunch…hope they come out ok. Thanks!

  28. Amber Leigh says:

    Made this tonight for me and my boyfriend, and it was great. Except according to him I used “too much srirachi”, is that such a thing? I’ve never heard those three words in that order before!! I didn’t find it salty and in fact used some kosher salt to season the chicken (I seasoned the chicken before making the sauce and had that panic moment of “oh crap, this is gonna be so salty…”) but it was really good. It’s been moved into our rotation (plus pretty much every other BB recipe I’ve tried…)

  29. Sondra says:

    I have made this tons of times — It’s such a great blank canvas. Have half a bag of leftover broccoli slaw and half a head of cabbage and a random onion half in the fridge? make this! I do use low sodium soy sauce for the sauce so I haven’t had a problem with it being too salty. I also occasionally sub in udon noodles or pad thai noodles depending on what I have on hand. Delicious!

  30. Samantha says:

    I thought this was far too salty as well and the seasoning packets were thrown out. My family couldn’t even eat it. My guess is it would have been better with less sauce or low sodium soy sauce.

  31. Julia says:

    Yum. A little bit too salty though. Maybe reduced sodium soy sauce would be better. Thanks.

  32. Monique says:

    Sauce was way too sour for my taste. Had to add a tablespoon of hoisin to balance out the flavor.

  33. This was awful. The sauce was strong and bitter. I threw it out.

  34. Jovy M says:

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

  35. 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.

  36. 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!.

  37. 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!!!

  38. 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!

  39. 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. :-)

  40. 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.

  41. 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!

  42. 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 !

  43. 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.

  44. 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 :)

  45. 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

  46. 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!

  47. 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.

  48. 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! :)

  49. 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!!

  50. Angela C says:

    This was great! The whole family enjoyed it.

  51. Krista says:

    I made this tonight! My whole family loved it!

  52. 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

  53. 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:

  54. 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!

  55. 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.

  56. monica says:

    Making this tonight but I don’t have ginger at all fresh nor ground.. Do you think there will be a big taste difference if I don’t use it? Or maybe suggest a sub? I’ve made the oven fajita at least 3times big big hit..usually scared of trying new things but tired of the norm so trying new food.. Why not right =)

    • You can try making it without, although it will definitely be better with the ginger. There isn’t really anything that’s an appropriate substitute. :)

      • monica says:

        I decided to buy the ginger and made it tonight instead of the other day.. sooo good. . Hubby said I can make this everynight =) if you have instagram I posted a pix ig name is mon_eka

  57. LovelyLauren says:

    Not sure if you know or not, but someone has used your photos from this recipe on another website and I’m pretty sure that’s illegal, or at least really uncool.

    Also, I knew they were yours as soon as I saw them. Clearly I come here a lot.

    • Thanks for the heads up! I actually get a lot of traffic from them (they don’t post the entire recipe, so people have to click through to get it), so I’m okay with it. :)

  58. Lisa Ann says:

    Delish! I added water chestnuts for crunch, and used just one tablespoon of worcestershire sauce and three tablespoons of cooking sherry. Instead of ramen I used thin spaghetti.

  59. I’m Japanese and grew up eating yakisoba for lunch. Now I live in the US and have missed it so much since yakisoba noodles sold at Asian stores in Midwest are too expensive (they are steamed noodles you can usually find in their refrigerator.) I have tried different types of noodles to make my yakisoba closest to what I used to eat and concluded that the best noodle available in the US (and cheap) is thin spaghetti. I have used maruchan brand ramen but it turned out mushy. Someone above said soba and ramen are different but “soba” of yakisoba (made of wheat flour) is different than “soba” with no “yaki” (buckwheat noodle).

  60. Stephanie says:

    Just wanted to say that I made this tonight for dinner with only slight alterations. I marinated the chicken in teriyaki sauce and used ground ginger instead of fresh (couldn’t find it in my store…), and sweet chili sauce instead of the sriyacha (or however it’s spelled) – we don’t like it. It was great! Thanks so much for this, it’s definitely going to be repeated at our house. :-)

  61. Aleks says:

    Hi, I made it at home and I absolutely loved it..I think yours looked better then mine did but I still enjoyed it. Although I made my own home made yakisoba sauce that tastes really good and just like Teriyaki stops sauce, I was wondering where you purchase the wercestershire sauce..I couldn’t find it in my local Winco. And what is the pan/wok you have. Thank you so much!

    • Worcestershire sauce should be at every major grocery store. It’s usually near the BBQ sauce and hot sauces, things like that (it’s not an Asian ingredient). The pan is something that I got from a friend and I really don’t know who makes it, unfortunately! It’s awesome, though! :D

  62. Lynnette S. says:

    Made this for dinner tonight and we loved it! I have no clue what yakisoba is or is suppose to taste like lol I just thought the picture looked yummy and the ingredient list sounded like it would taste yummy. This will be made again at my house! Thanks =)

  63. Tracy says:

    My whole family absolutely loved this! Thanks.

  64. laura says:

    I don’t have fresh ginger at home.. how much ground ginger should I use… It should I wait to use fresh?

  65. I’m joining all the previous posters who will definitely be adding this recipe to my recipe rotation. Made it tonight and thoroughly loved it. I doubled the sauce amount, but all else I did the way the recipe was written. Thank you for such a delicious meal! Next time I will use something other than the ramein….mmmm, so good, I can’t wait for next time.

  66. Jessica says:

    I’m super picky so I was fully expecting to hate this, but it was awesome!! Thank you!

  67. Melissa says:

    Woo! Spicy and good. thanks

  68. Fernando says:

    You cannot substitute soba noodles for ramen and call it yakisoba. It’s not the same. I lived in Japan for a couple of years and made it all the time.

  69. Jordan T says:

    I just made this. It is sooooo good! I used red cabbage. YUM!

  70. Angel says:

    Do I have to add ketchup? I am not a fan of ketchup.

    • It does add a touch of sweetness that balances the worcestershire and the soy sauce. Maybe play with adding a little brown sugar instead. The tomato also adds body, though, so… hahah, it will just be very different without it. :)

    • shiro says:

      Take it from me, you don’t need the ketchup. I made this last night and I thought the ketchup gave it a strange and inauthentic taste (I live in Japan so I know me some yakisoba). Next time, I’d leave it out.

      My husband (who is Japanese) ate it happily, but he doused it in hot sauce first… hmm… not sure if that was really an approval.

    • Karin says:

      Next time I will be using half the ketchup. It ended up being the dominant flavor. :(

  71. Nicole says:

    This was awesome! Made it for company and everyone loved it! I’m so excited to finally have a recipe for Asian noodles that I can actually make.

  72. I LOVED this recipe. My husband went nuts about it. I love the fact that is it open and you can doctor it a bit if you don’t have all of the ingredients and you still get the same taste. I also love tasting how cheap it is to make! Thanks!

  73. Dindrane says:

    Hey, this looks amazing! I’m allergic to cruciferous vegetables, though, which means broccoli AND cabbage. I’m guessing other veggies would work, but I’d like to check with you to make sure. Maybe kale and carrots? Some spinach or mushrooms? It sucks… I really love broccoli. :p

  74. Delicious!! I didn’t have worcestshire sauce and added a sweet chili sauce, one of the flavor packets, and I used precooked chicken. It was so quick and the vegetables and noodles picked up the sauce flavor perfectly. Thanks for sharing!

  75. Laura L says:

    This is probably a dumb question but are ramen noodles the same as Mr. Noodles? I think “ramen” might be an American term? I’ve never seen them but from the photos they look like Mr. Noodles that we have here in Canada.

    • Hahah, I have never heard of Mr. Noodles, but I just did a google search and I’m 99% sure they’re the same thing. :)

  76. Christina says:

    I dont know where this originally came from, but i made this 2 nights ago because I saw it on Pinterest (not a budget bites pin), and it was the WORST yakisoba ive ever tasted. No one in my family would even eat it. WAY too much worcestire flavor. It was just horrible!

    • Michelle says:

      Same here! Saw it on Pinterest and coulnd’t wait to try it. WAY too much Worestire sauce. 1/4 of a cup is a lot. I double checked several times before adding it. My family wouldn’t eat it and it ended up in the trash. I powered through mine but now my stomach isn’t happy :( Next time, cutting the Worestire sauce down to a table spoon or so. Everything else turned out fine, so we’ll see.

  77. This sounds great. Will try it with shrimp and see how it is. Thanks.

  78. Sarah G says:

    This was a second recipe I found on your blog to try. And a second hit! Whole family loved it.

    Definitely will be trying more of what you make. Our taste preferences must be aligned. My personal theory is that if I try a blog recipe the first time and it just didn’t make the mark that my mind tested and expected prior to making it, another recipe won’t be tried again from that blog. Your recipes/blog is not that case.

    Excellent rendition with fresh flavor and no cardboard! Thank you!

  79. Brittany says:

    I just was wondering if anyone knows if this recipe freezes well or not?

  80. Leslie says:

    We made this last night and we loved it! Thank you for all of your WONDERFUL recipes!

  81. Esther says:

    I made this the other night and have now been elevated to the status of goddess in my husbands eyes. Wow! Every one of your recipes that I make seems to hit it out of the park. The sauce, omg, the sauce, yumm. Absolutely AMAZING! My husband loves cabbage, broccoli and ramen noodles. It was a perfect fit.

  82. Esther says:

    I made this the other night and have now been elevated to the status of goddess in my husbands eyes. Wow! Every one of your recipes that I make seems to hit it out of the park. The sauce, omg, the sauce, yumm. Absolutely AMAZING!

  83. Yum, yum, yum, yum, yum!

  84. Melanie says:

    SO delicious. My boyfriend and I went back for second helpings. It will definitely be a staple in our diets!

  85. Angela A says:

    I made this tonight and I just wanted to thank you. It was a big hit and so quick and easy. Thanks for sharing this recipe. It will be in heavy rotation in my house. :)

  86. Kelli says:

    This was pretty good. I think next time I will put a little sauce in with the chicken and veggies while they cook so that the chicken especially will have a little more flavor, I will also probably cut down a little on the ginger (personal preference). I did add some garlic and I didn’t have any cabbage so I sliced some zucchini thin with my mandoline and used that (they were kind of like noodles that way) I also added some mushrooms and water chestnuts (because my husband LOVES water chestnuts so I’m always looking for a place to toss them in). This will find it’s way into our regular rotation, however I will continue to tweak it to our family’s tastes.

  87. I loved the idea of this meal,it was super easy and cheap to make (I added more veggies, used low sodium soy sauce, and reduced the sriracha). It looked great when I served it up…. But my family absolutely hated it, they wouldn’t even finish it. It was way, way too salty. The Worcestershire is very strongly scented, the kids complained about the smell burning their noses.

    While this meal was a total fail in my house, I think it would be a hit if I changed the sauce. Will definitely try again sometime.

  88. Niesha says:

    I love your site and your fabulous recipes. My teenage son will be planning and cooking a lot of dinners for us this year and found several on your site that excited him. Thank you for listing the prices and for sharing a variety of great dishes!

  89. Kathie says:

    I LOVED this recipe. So, did the kids and my husband. I made a separate dish for the vegetarians in the house, but made the regular one for the rest of us (typically in this house — a restaurant…’nuff about that! :-)

    Thanks for another great recipe — and I, of course, covered it with the “rooster” sauce. ;-)

  90. ohjennran says:

    Made this for dinner tonight, subbed the broc for mung beans. I bought yaki soba noodles instead of using the top ramen ones. Great meal. We hardly had any left over. found your link on pinterest!

  91. Erica says:

    This was so delish and a super hit! I did tweak the recipe slightly. I doubled the amount of cabbage and cut the noodles (I only used one pack of Ramen), used brown sugar (not white), cut the Worcestershire (only used one tablespoon) and replaced what I cut out with three tablespoons of oyster sauce. All of these items I had on hand except for the oyster sauce (which is relatively inexpensive, something like $1.50 for a bottle). We also like it spicy, so I definitely added the whole tablespoon of Siracha :) My girlfriend said this was better than noodle dish she’s ever had at a Chinese restaurant. It was pretty simple and versatile, I think I can change it a little to make a lot of variations. Thanks for the amazing recipe!

  92. Soooo yummy! I had a half a box of organic whole wheat spaghetti (8 ounces in total) in my pantry so I used that in place of the ramen. We also did a package of tofu in place of the chicken and added in half a bag of shredded broccoli slaw mix to the veggies that was leftover in the fridge. I’ll probably stick with the spaghetti when making this in the future – it’s just as cost effective as ramen and a bit healthier.

  93. I’ve tried so many of your Asian recipes this week that my huge chunk of ginger is all gone. I’m making this tonight. I’m sad that it won’t have any ginger in it, but I’m sure it’ll be quite tasty without it. Thanks, Beth!

  94. I would suggest using rice noodles instead of ramen noodles. The ramen noodles contains a lot of fat! That being said, I am so trying this recipe :)

  95. Anonymous says:

    I love every one of your recipes that I have tried and my husband loves them too. They taste amazing and fit into our budget. I can’t wait to try this one out! :) I have shared you blog with my mom, mother in law and a friend. Love your stuff. :) I pretty much use your recipes for every dinner! :)

  96. Angela says:

    Yum! Dinner was a success! Thanks for yet another wonderful recipe! As we were cooking the MASSIVE amount of veggies we looked at the sauce and decided it didn’t look like enough… so we doubled it. Once we mixed everything in we realized we had WAY too much sauce. Oops. Should have stuck to the recipe :)

  97. Angela says:

    Thanks so much for your fast reply! I’ve loved every recipe of yours that I’ve had so far so I’m excited to try this one :)

  98. Angela – Personally, I wouldn’t bother going to the store to get an onion. :) Green onions are great in Asian food (even better sometimes IMHO), so I think you’ll still love it. I like to sprinkle mine on at the end instead of stir frying them like I would a regular onion, but that’s up to you.

  99. Angela says:

    I’m making this tonight and realized I used up my last onion… but I have green onions leftover from another recipe. Do you think that would be an ok substitute or should I swing by a grocery store for the onion?

  100. Loraine says:

    Don’t normally leave comments but ive literally looked everywhere for a good, simple yakisoba recipe and this is absolutely perfect. I had almost given up on trying to make it til I saw this. It’s usually the noodles that are my problem, I never would have thought I could use ramen noodles, thank you :)

  101. Anon – You could use two chicken breast and just have it extra meaty :) There are TONS of things you could do with the leftovers, so many so that I don’t even know where to start! In the far right hand column of the site you’ll see a list of “tags”. Just click on the one for chicken to see all of the possibilities :)

  102. Anonymous says:

    Hey Beth,

    Made this last night and it was delicious! I buy my chicken breasts in bulk like you do and freeze them up in zip-loc bags (2 large breasts in each bag). Since this recipe only called for one large breast, I followed it to a tee. What do you suggest I make with the leftover chicken breast? Also, in the future, do you think this recipe would work with 2 chicken breasts, or would that be too much? New to cooking! :D

  103. Finally made this tonight and my kids loved it! Of course I add just a splash of the sriracha hot sauce, keeping it safe for the kids!
    Marci G

  104. Made this tonight and it was fantastic!

    For a quicker weeknight solution I used the bagged coleslaw from the produce section instead of the cabbage and carrots. Saved some prep time on a busy night.

    Thanks again Beth!!

  105. Anonymous says:

    Just made it and it was as good as it looks……

  106. Anonymous says:

    Thanks beth :)

  107. Anonymous – I used regular white sugar.

  108. Anonymous says:

    The sugar that is use is regular or brown

  109. Made this tonight for dinner and was pleasantly surprised. It was a bit bland though. I will definitely use the ground ginger in a tube next time as most of it stuck to my box grater. I’ll also add some garlic and more chicken and noodles to the veggies. Nice way to get your veggies in a meal. :)

  110. Anonymous says:

    Let me just say that I found your site by accident. I am a working mother of two or shall I say three if you want to include the hubby and cooking a decent dinner is difficult when you don’t want to eat so late. So I decided I would make this dish and see what kind of reactions I would get. (Note: My family loves Asian food) They all loved it! Even my picky four year old couldn’t get enough. This recipe was easy to make and one I will be making more of often!

  111. Anonymous says:

    Made this for a few friends several weeks ago and they loved it. Actually compared it to a local dish they get at a restaurant. :) It was a bit spicy for me, so next time I will not put as much of the hot sauce and maybe a tad less ginger. Thanks for another great recipe!!

  112. Anonymous says:

    so so so so good! I realized I didn’t have worchestershire sauce, so instead used 1/8 cup more soy sauce and 1/8 cup teriyaki sauce. SO yummy! I love Asian food and love that I made this kind of dish. Thank you!

  113. Anonymous says:

    We eat this every week. So good! Ginger (we use 2x the recipe) is easier to chop finely instead of grate.

    Love the blog – keep up the great suggestions.

  114. PrettyBrownSugar says:

    Another good recipe. While cooking and tasting, I realized that I could easily eat this wihtout the noodles, and may try it that way next time. Also, this is very similar to something that I’ve often purchased in the food courts in malls, airports etc. for $5-$7, so not only good, but a cost savings. Thanks again.

  115. PrettyBrownSugar says:

    This is so tasty. I only used a couple of dribbles of the Sriracha, but did it ever enhance the flavor. I also used lower sodium worcestershire and soy sauce and it didn’t detract from the flavor.

  116. Anonymous says:

    Just made and it is delicious! Tks!

  117. beazor says:

    ballin’ on a budget! this blog will get me through grad school, by jove.

    The ketchup addition initially scared me a bit, but i went for it anyway. absolutely delicious.

  118. Anonymous says:

    Yay! a stir-fry type meal without rice..looks great

  119. Anonymous says:

    @ angela i used the chili garlic sauce in place of the rooster (sriracha) sauce ( it was cheaper than the rooster sauce). they both have roosters on them. the chili garlic sauce was 1.81 and the rooster sauce was 3.99 (kroger’s is overcharging for it).

  120. Christine says:

    Made this last night and it hit the spot! yummy comfort. I will be making again soon!

  121. Angela – They do have slightly different flavors and textures, but I’ve used them interchangeably in a lot of dishes! I love ’em both! :)

  122. Angela says:

    I have some chili garlic sauce that I want to use up before I go out buying a bottle of Sriracha… do you know if there is a big difference between the two? I know they’re both made by Huy Fong.

  123. Anonymous says:

    this was SOOO good. my man and I loved it. I made it exactly the way it’s posted, no changes. You have me putting Sriracha on everything damn thing now! don’t know why I never knew about this wonderful condiment before <3

  124. cindy says:

    Thank you so much Beth – I can cut my own hair, I can fix my own plumbing, but could never really cook all that well until I found your blog. You’re awesome! Worcestershire Sauce and Ketchup in Ramen (my food staple) – who knew?

    I use Indo Mie Mi Goreng, which comes with the oil, chili sauce and already-sweetened soy sauce packets and just splash in the Worcestershire and ketchup. I also substitute firm sweet potatoes or yams for the carrots (way healthier). Sometimes I add bean sprouts, and since I’m a 2-year vegetarian, I throw in sponge-fried tofu instead of chicken…but doggonit, Beth, you’ve got me craving chicken for the Taco Bowls and bacon for the Stuffed Baked Potatoes! Not to mention all those yummy pork recipes! :grr: :)

  125. I would suggest trying to get some type of Asian hot sauce so that the flavors blend better (look for chili garlic sauce or sambal), but if nothing comparable is available, you can try using whatever hot sauce you have on hand.

  126. Anonymous says:

    If I don’t have the sriracha hot sauce, can you substitute a different hot sauce?

  127. Anonymous says:

    Made this tonight for my family and everyone loved it! All of it was gone ten minutes after we started eating! Thanks for the great recipes, keep up the good work :)

  128. I love this dish, we make it a few times a month. My 19 month old who is the pickiest eater ever (wont eat bread, tortillas, veggies, yogurt, spaghetti, cottage cheese etc) LOVES this. He devourers it like nothing else. No joke, it’s his FAVORITE. Most of the time I just use a bag of frozen/thawed stir fry veggies, chicken, 2 packets ramen, garlic (lots) and I double the ketchup in the sauce. It’s one of my favorite dinners :)

  129. Anonymous says:

    I found your blog via Pinterest a while ago and the minute I saw this recipe I knew I had to make it, I find it a bit time consuming but I’ve made it twice now and LOVE IT!!! the first time didn’t come out as good as the one in the photo (due to using a different brand of soy sauce, a local brand, really a HUGE difference, the second time I used the same brand you did) but the second time around it was perfect, I took it to work and my coworkers loved it. Your blog is so cool, love your recipes!

  130. Anonymous says:

    My son was visiting with his family from Germany.He made this and it was delicious.My 5 yr old Grandaughter calls the sriracha sauce Rooster Blood :)

  131. Anonymous says:

    I too made this for dinner, I added red peper slices and green beans that were in the frozen section(steamers) just tossed all the veggies in at once. Excellent! I love noodle bowls and only seem to get them at fairs and Malls! Not anymore..

  132. Lindsay says:

    Made this tonight and it was absolutely delicious!

  133. Anonymous says:

    I made this today and I alredy want to make some more!

  134. Awesome meal! Easy to follow directions and delicious! Thank you!

  135. Anonymous says:

    This was a big hit at our house tonight!

  136. Any starchy food takes a while to digest, but not as long as three weeks, ramen included.

    I made this yakisoba last night and loved it! My husband was skeptical at first, but in the end he ate two huge plate fulls. I didn’t use Sriracha, because I didn’t have any, but the chili-garlic sauce I did have is very similar.

  137. Amazing flavor! Just found your site – recommended by my daughter and I’ve already made – Chicken Taco bowls (big hit!), teriyake meatball rice bowl (yummy!!) the marinara in the crockpot – super easy and delicious and then tonight – this! You come in at 100% delicious and love your pics and hints. Thank you so much for sharing all the details.

    Marmie from Oklahoma

  138. Anonymous says:

    I’ve had this tab open on my browser for weeks, and I’m so glad I finally had all the ingredients at the same time tonight. So delicious. I appreciate your recipes so much. They are always so simple, easily adaptable and use ingredients I either tend to have on hand already or are easy to acquire. THank you!!

  139. Delicious!! I really love it,, and some of my friend wants me to cook this soup again,

  140. Leila says:

    I don’t care if it takes 3 weeks for Ramen to digest!! As long as it gets digested at some point!! LAME! Anyway, Beth, thanks for sharing the recipe. I usually make a stir fry very similar to this but with a seasoning packet and never threw in cabbage. I tried your recipe in all hopes that my kiddos would enjoy. I don’t even think they noticed the cabbage :) I left out the siracha and added it to mine and hubby’s bowl to make it kid friendly. DELISH! Thanks!

  141. Statements like this should always be taken with a grain of salt. There are a million factors that affect digestion, such as what other foods you’re eating, how much fluids you consume, the amount of exercise you get, your hormones, and many other personal variables. Claiming that any certain food takes an “X” amount of time to digest is an extreme blanket statement.

  142. Anonymous says:

    Ramen from the Ramen Noddle packets take about 3 weeks to fully digest. Just a little side note for anyone who doesn’t know.

    • Julia says:

      While I agree that Ramen is not a great choice for eating, nothing takes 3 weeks to digest!
      I did however make this recipe tonight and everyone in my family loved it – including my kids! Thanks for the recipe!
      Next time I will purchase another kind of Asian noodle and spend the extra $ just so we aren’t eating Ramen

  143. Anonymous says:

    This recipe is fantastic! Definitely a keeper! My grocery store was out of the Sriracha, so I bought some spicy red chilli sauce that looked good and used a tablespoon of that instead. I also used honey instead of the sugar, but I can see why white sugar was used because it does need that sweetness. I used Yakisoba noodles from the cold cases at the store (definitely more expensive but soo much more convenient) just microwave 1 minute and add to your skillet. Thanks so much for a great recipe!

  144. Anonymous says:

    This recipe is 213 calories per serving! Yummy and not bad calorically.

  145. This was delicious, and I already had everything for it. Thanks!

  146. I made this tonight and it was super fast and yummy. Thanks for another great and affordable recipe.

  147. Anonymous says:

    Tonight’s the second time I’m making this, and my boyfriend and I love it!!! It is so easy and cheap to make, we cannot thank you enough for your awesomeness, this is a great recipe, easy, cheap, delicious and very filling, always have leftovers to heat up the next day for lunch and its best heating it up on the stove with a little olive oil so it doesn’t stick to the pan and a little bit more sirracha if you like it hot and we do and its a hit again! Thank you Beth! :)

  148. Just made this but used pork instead of chicken, and for vegetables bell pepper, mushrooms, cabbage, onion, and broccoli! AMAZING!

  149. This was SO good! I didn’t have sesame oil so I added a tsp of peanut butter. It may not be the most traditional thing to use, but it added the nutty flavor that I wanted. PB is something I always have on hand and was a much cheaper alternative to sesame oil.

  150. Anonymous says:

    i made this today with tofu. super yummy! thanks.

  151. bwcetc says:

    Made this last night and it was a big hit. Only change I will make in the future is to add a little more broccoli or use a “half cabbage head” that is smaller. It made great lunch leftovers. Thanks for the recipe!

  152. janmaus says:

    This looks a lot like the ramen stir fry I make when I’m ready for something particularly quick and easy. Cabbage,, carrots, & onions are a must, but other veggies can fill in the gaps! I usually do it to use up leftover meat, typically a bit of roast pork or chicken. My Chinese style sauce is similar–hoisin, dark soy, chili sauce with garlic, and a generous dash of dark sesame oil. I’m going to do this japanes version soon. Thanks so much for another great recipe.

  153. Kate – This is a recipe that I actually don’t think would freeze well. I would try to make a half batch instead.

  154. Kate says:

    This looks delicious, I can’t wait to try it! I’m new to making such large quantities, though – how do you think this would freeze?

  155. I made this for dinner tonight and really enjoyed it! It was really easy to make too, especially since I chopped up all the veggies yesterday afternoon! I made the sauce mild, using less than 1t of Sriracha, and then my husband and I just added extra Sriracha to our portions, to taste. I’m looking forward to eating the leftovers for lunch tomorrow! Thanks for a great recipe!

  156. I made this over the weekend for my son’s birthday. We ALL loved it!! So easy and delicious! I believe next time I will add more Sriracha because I was a little bit scared to add too much. I only added 1 teaspoon but I will add the whole tablespoon next time. Thanks for the great recipe.

  157. Made this tonight and it was fantastic! Love the kick from the sriracha and the fresh ginger. I’m not a big fan of cabbage but this was a great way to eat it, I didn’t even notice it.

  158. Anonymous says:

    Just made it!! I only had one packet of Ramen, and it came out perfect. Great amount to feed three people! The sauce was PERFECT. Thank you very much.

  159. Made this tonight and it was fantastic! Even my kids ate it without complaint!

  160. Looks so tasty! (and quick and easy too!)

  161. Sasha says:

    My husband doesn’t like noodles so I’m going to try this with brown rice tomorrow! Thanks for this recipe!

  162. Leila says:

    Thank you so much for the Recipe!! I really enjoyed your quick ramen bowl too! Delish!

  163. Love this recipe! I’ve been looking for ramen recipes lately! Thank you for sharing!

  164. momcurry says:

    Thanks i will thaw the broccoli think stir fry vegs too much with cabbage and carrots already. My son says he is tired of same old teriyaki sauce also.

  165. Momcurry- I would thaw it first just so it doesnt decrease the temp ofthe skillet or make everything watery as it thaws. Add it after the rest of the vegetables because it will probably already be slightly soft. I hope you like it!

  166. momcurry says:

    I want to make this tonight I have everything except for fresh broccoli I have frozen broccoli cuts and frozen stir fry vegetables do you think i could use either of these and if I do use do I cook in skillet frozen or thawed? Thanks!

  167. Made this for dinner tonight, I took out the Chicken to make it Lenten and I love it!!!!

  168. We used cabbage, ramen, and onion from the Irish Channel St. Patrick’s Day parade to make this tonight! We loved it and are excited to have leftovers for lunches.


  170. Excellent suggestion, Rochelle!

  171. Mmm…looks yummy! Thanks for sharing!

  172. I’ve been looking for ways to use up some leftover cabbage. Looks great!

  173. I find with stir fries like this, it’s best to prep your sauce before hand, so you don’t have to ignore your veggies to turn around and do something else when you have delicate things in a hot wok. When you prep your sauce while the noodles are cooking, or even before you start, you can jut dump the sauce in and have more control of how done your veggies get. Just a suggestion, though

  174. Anonymous says:

    I have been looking for a good Yakisoba recipe for about 5 years! This sounds like a good one! Can’t wait to try it…love your blog! (enough exclamation points in this comment, ya think?)

  175. Yum! Will be making this later this week!

  176. How in the heck did you know that I had all those ingredients and not a clue what to make for dinner?! I should’ve realized as I was eating my baked banana oatmeal for breakfast (inspired by your pumpkin oatmeal, which I also adore) that you would come through for me today! I just love what you do; thank you!!

  177. You have inspired me to make this with udon (since that’s what I have in the house right now). Yaki udon here I come!

  178. Love this and can’t wait to try it this week! :)

  179. 1. THIS LOOKS AMAZING! And so many vegetables!

    2. Long time blog reader, but just found you on Pinterest. All my friends will hate me today for re-pinning a million of your recipes.

    3. Thanks, and keep up the good work!

  180. Ooh, this looks tasty. I make stirfry with udon noodles all the time, but ramen is a much less expensive idea.

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