chicken yakisoba

$5.63 recipe / $0.94 serving

Let me first say that I’m sure this is not authentic yakisoba. I’ve never eaten 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 truly does offer a 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 27 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 yakisobaEnjoy!

146 Comments

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

  2. 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!

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

  4. 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!

  5. 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!!

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

  7. 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?)

  8. 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

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

  10. Mmm…looks yummy! Thanks for sharing!

  11. Excellent suggestion, Rochelle!

  12. YUM YUM BETH THATS LOOKS SO GOOD LOVE YOUR BLOG

  13. 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.

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

  15. 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!

  16. 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!

  17. 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.

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

  19. Leila says:

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

  20. Sasha says:

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

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

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

  23. 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.

  24. 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.

  25. 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.

  26. 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!

  27. 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?

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

  29. 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.

  30. 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!

  31. Anonymous says:

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

  32. 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.

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

  34. 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! :)

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

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

  37. Anonymous says:

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

  38. 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!

  39. 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

  40. 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.

  41. 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!

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

  43. 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!!

  44. 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

  45. 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.

  46. Anonymous says:

    This was a big hit at our house tonight!

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

  48. Anonymous says:

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

  49. Lindsay says:

    Made this tonight and it was absolutely delicious!

  50. 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..

  51. 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 :)

  52. 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!

  53. 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 :)

  54. 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 :)

  55. Anonymous says:

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

  56. 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.

  57. cindy says:

    YAY, I CAN COOK NOW! :D
    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: :)

  58. 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

  59. 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.

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

  61. Christine says:

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

  62. 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).

  63. Anonymous says:

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

  64. 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.

  65. Anonymous says:

    Just made and it is delicious! Tks!

  66. 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.

  67. 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.

  68. 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.

  69. 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!

  70. 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!!

  71. 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!

  72. 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. :)

  73. Anonymous says:

    The sugar that is use is regular or brown

  74. Anonymous – I used regular white sugar.

  75. Anonymous says:

    Thanks beth :)

  76. Anonymous says:

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

  77. 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!!

  78. 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

  79. 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

  80. 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 :)

  81. 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 :)

  82. 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?

  83. 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.

  84. 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 :)

  85. 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 :)

  86. 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! :)

  87. 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 :)

  88. 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!

  89. 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.

  90. 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!

  91. 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!

  92. 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. ;-)

  93. 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!

  94. 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.

  95. 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.

  96. 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. :)

  97. Melanie says:

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

  98. Yum, yum, yum, yum, yum!

  99. 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!

  100. 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.

  101. Leslie says:

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

  102. Brittany says:

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

  103. 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!

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

  105. 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.

  106. 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. :)

  107. 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!

  108. 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

  109. 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!

  110. 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.

  111. 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. :(

  112. Jordan T says:

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

  113. 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.

  114. Melissa says:

    Woo! Spicy and good. thanks

  115. Jessica says:

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

  116. 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.

  117. laura says:

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

  118. Tracy says:

    My whole family absolutely loved this! Thanks.

  119. 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 =)

  120. 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

  121. 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. :-)

  122. 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).

  123. 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.

  124. 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.

    http://recipesweet.net/chicken-yakisoba/

    • 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. :)

  125. 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

  126. 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.

  127. 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!

  128. 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

  129. 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

  130. Krista says:

    I made this tonight! My whole family loved it!

  131. Angela C says:

    This was great! The whole family enjoyed it.

  132. 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!!

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