Chicken Yakisoba

By Alina • November 16, 2025 • Reading time: 6 min

Tip: save now, cook later.

Chicken Yakisoba is a tasty, comforting stir-fry filled with tender chicken pieces, crunchy veggies, and perfectly cooked noodles all tossed in a flavorful, slightly sweet sauce. It’s a quick and satisfying meal that’s full of color and great textures, making it a go-to for weeknights when you want something simple but delicious.

I love how easy it is to make Chicken Yakisoba at home. The sauce comes together with just a few ingredients, and you can customize the veggies to whatever you have on hand—cabbage, carrots, bell peppers, or snap peas all work great. I usually add a little extra garlic and ginger to give it that warm, cozy flavor that keeps everyone coming back for seconds.

My favorite way to serve Chicken Yakisoba is straight from the wok, sprinkled with some toasted sesame seeds and a dash of green onions for freshness. Sometimes, I like adding a soft fried egg on top, which makes it extra comforting. It’s a great dish to enjoy when you want something hearty and filling without too much fuss.

Key Ingredients & Substitutions

Yakisoba Noodles: These have a chewy texture perfect for stir-fry. If you can’t find yakisoba noodles, fresh ramen or even thin spaghetti works well as a substitute.

Chicken: I prefer thigh meat as it’s juicier and stays tender. Breast works fine, just avoid overcooking to keep it moist.

Vegetables: Cabbage and carrots are classic, but you can swap snap peas for green beans or add mushrooms. Feel free to use whatever veggies you have in your fridge.

Sauces: Soy sauce, Worcestershire, and oyster sauce create that signature yakisoba flavor. For a vegetarian option, use mushroom or vegetarian oyster sauce and tamari instead of soy sauce.

How Can I Get the Best Texture When Stir-Frying Chicken Yakisoba?

When stir-frying Chicken Yakisoba, achieving the right texture is key. Here’s how:

Cook chicken first on medium-high heat until nicely browned but not overdone. This seals in juices.
Don’t overcrowd the pan; stir-fry in batches if needed to get proper sear.
Use high heat to cook vegetables quickly, so they stay crisp.
Add noodles last and toss gently but thoroughly so they soak up the sauce evenly.
Keep the wok or pan hot throughout for that slight char and smoky flavor.

Using these steps helps keep the chicken tender, veggies crunchy, and noodles flavorful—a balance that makes this dish so satisfying.

Equipment You’ll Need

Wok or large skillet – great for quick, high-heat stir-frying and tossing all the ingredients evenly.
Cutting board and sharp knife – to slice chicken and chop veggies quickly and safely.
Mixing bowl – for combining the sauce ingredients so the flavors blend perfectly.
Spatula or tongs – helps you stir and flip the noodles and chicken without breaking them.
Colander – to drain the noodles after cooking easily.

Flavor Variations & Add-Ins

Swap chicken for thinly sliced beef or pork for a different meaty flavor and texture.
Add shiitake mushrooms or button mushrooms for an earthy boost that goes well with the sauce.
Include a handful of bean sprouts at the end for extra crunch and freshness.
Mix in a scrambled egg or top with a fried egg for added richness and protein.

How to Make Chicken Yakisoba?

Ingredients You’ll Need:

Main Ingredients:

200g (7 oz) yakisoba noodles (or fresh ramen noodles)
250g (9 oz) boneless, skinless chicken breast or thigh, thinly sliced
1 cup cabbage, chopped
½ cup carrots, julienned
½ cup red bell pepper, thinly sliced
½ cup snap peas or snow peas
2 green onions, sliced (plus extra for garnish)
2 cloves garlic, minced
1 tsp fresh ginger, grated

Sauces and Oils:

2 tbsp vegetable oil or sesame oil
2 tbsp soy sauce
1 tbsp Worcestershire sauce
1 tbsp oyster sauce
1 tsp sugar
1 tsp sesame oil (optional, for aroma)
Salt and pepper, to taste
Toasted sesame seeds (optional, for garnish)

How Much Time Will You Need?

This Chicken Yakisoba recipe takes about 10 minutes to prep your ingredients and 15 minutes for cooking. Overall, you should expect around 25 minutes from start to finish, making it a great quick and tasty meal option!

Step-by-Step Instructions:

1. Prepare the Noodles:

Cook the yakisoba noodles according to the package instructions, usually boiling for 2-3 minutes. Drain the noodles well and set them aside for later.

2. Make the Sauce:

In a small bowl, mix together the soy sauce, Worcestershire sauce, oyster sauce, sugar, and optional sesame oil. Stir the mixture until the sugar fully dissolves. This will be your flavorful yakisoba sauce.

3. Cook the Chicken:

Heat 1 tablespoon of vegetable or sesame oil in a wok or large skillet over medium-high heat. Add the thinly sliced chicken, seasoning lightly with salt and pepper. Stir-fry until the chicken is cooked through and lightly browned, about 5-6 minutes. Remove the chicken from the pan and set it aside.

4. Stir-Fry the Vegetables:

In the same pan, add the remaining tablespoon of oil. Add the minced garlic and grated ginger, and cook for about 30 seconds until fragrant. Add the carrots, red bell pepper, snap peas, and cabbage. Stir-fry the vegetables until they are tender but still crisp, about 3-4 minutes.

5. Combine Noodles and Chicken:

Return the cooked chicken to the pan, then add the drained noodles. Pour the prepared sauce evenly over all the ingredients. Toss everything carefully but thoroughly to coat the noodles, chicken, and vegetables with the sauce. Continue cooking for 2-3 minutes, allowing the flavors to meld and the noodles to absorb the sauce.

6. Finish and Serve:

Stir in the sliced green onions. Taste the dish and adjust seasoning with salt or extra soy sauce if desired. Transfer Chicken Yakisoba to plates, garnish with extra green onions and toasted sesame seeds if you like, and serve immediately for a warm, delicious meal.

Can I Use Frozen Chicken for Chicken Yakisoba?

Yes, you can use frozen chicken, but make sure to fully thaw it in the refrigerator overnight before cooking. Pat the thawed chicken dry with paper towels to avoid extra moisture in the stir-fry.

What Can I Substitute for Yakisoba Noodles?

If you don’t have yakisoba noodles, fresh ramen noodles or even thin spaghetti can be good alternatives. Just cook them according to package instructions and drain well before adding to the stir-fry.

Can I Make Chicken Yakisoba Ahead of Time?

You can prepare components like the sauce and chop the veggies a day ahead. However, for best texture, stir-fry everything fresh just before serving. Leftovers can be stored in an airtight container in the fridge for up to 2 days.

How Should I Store Leftovers?

Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over medium heat, stirring occasionally to warm evenly. Avoid microwaving straight from fridge to keep the noodles from getting soggy.