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 51 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. 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.

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

  3. 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?

    • No, unfortunately the sugar is very important to balancing the flavor in this sauce. It will be very acidic otherwise.

  4. 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.

  5. 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!

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

  7. 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!

  8. 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!

  9. 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. :)

  10. 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!

  11. tiffany says:

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

  12. 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

  13. 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!

  14. 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…)

  15. 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!

  16. 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.

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