Chicken Yakisoba
5/5 - (1 vote)

$5.63 RECIPE / $0.94 SERVING

To begin, let me state unequivocally that this is not true for Chicken Yakisoba.

I’ve never tried chicken yakisoba on the streets of Japan, but I saw Mark Bittman prepare it on his show The Minimalist and knew I had to try it.

Those noodles looked delicious, and they seemed so simple to make. To put it another way, it was simply my personal taste.


Soy sauce, ketchup, Worcestershire sauce, and other seasonings make up yakisoba sauce, which is sweet, savory, and tangy.

Oyster sauce, which has a more robust umami flavor, is used in some yakisoba sauce formulations. Because I like things a little spicy, I also added sriracha to my yakisoba sauce.


Chicken Yakisoba Recipe
Food: Chicken Yakisoba Recipe

This sauce is incredibly acidic thanks to the ketchup, and it has a peculiar sweet-umami flavor thanks to the Worcestershire.

Because I like my food hot, I used a whole tablespoon of sriracha in my sauce, but you may use half a tablespoon or even a teaspoon if you like a milder sauce.


Yes. Because they’re cheap and simple to find, I used ramen noodles. The best option is to find authentic “yaki-soba” noodles.

An Asian grocery store will give you the best pricing on yaki-soba noodles. If you can’t get yaki-soba noodles and don’t want to use cheap ramen noodles, use udon noodles or any other straight Asian noodles.


The great thing about this dish is that you can use any leftover vegetable mixture. Just avoid veggies that are extremely watery, such as tomatoes.

You can also use a bag of pre-shredded coleslaw mix instead of hand-shredding the cabbage and carrots (shredded cabbage and carrots).


Make these easy and delectable Chicken Yakisoba noodles with chicken and vegetables, soaked in a sweet and tangy sauce instead of ordering takeout!
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 6


  • 1/2 head of green cabbage ($0.41)
  • 1 yellow onion ($0.55)
  • 2 carrots ($0.25)
  • 1 crown broccoli ($0.70)
  • 1-inch fresh ginger ($0.52)
  • 1 large chicken breast ($1.66)
  • 2 Tbsp. vegetable oil ($0.08)
  • 3oz. packages ramen noodles, seasoning packets discarded ($0.50)
  • 1 tsp sesame oil, optional ($0.19)
  • 1/4 cup soy sauce ($0.24)
  • 1/4 cup Worcestershire sauce ($0.20)
  • 2 Tbsp. ketchup ($0.05)
  • 1 Tbsp. sriracha ($0.26)
  • 1 Tbsp. sugar ($0.02)


  1. Prepare the meat and vegetables for stir-frying before you start. Use a vegetable peeler or the edge of a spoon to peel the ginger, then shred it with a cheese grater. With a big holed cheese grater, peel and shred the carrots. Remove the core and slice the cabbage into thin strips. Thinly slice the onion. Chop the broccoli into small pieces. Thinly slice the chicken.
  2. Bring a medium saucepan of water to a boil for the noodles. In a large skillet over medium-high heat, heat the vegetable oil. When the oil is hot, add the grated ginger and cook for 30 to 1 minute (it’s good if it sticks to the pan, but don’t allow it to burn). Cook until the chicken strips are no longer pink (about five minutes).
  3. Add all of the vegetables once the chicken is fully cooked. Stir until the spinach has wilted (about 5-10 minutes). Meanwhile, when the water is boiling, add the noodles and cook until they are just soft (2-3 minutes). Drain, return to the pot (with the heat off) and stir with the sesame oil to prevent sticking.
  4. Combine the soy sauce, Worcestershire sauce, ketchup, sriracha, and sugar in a small bowl. If you don’t want it spicy, use only 1/2 teaspoon of sriracha; if you do, use up to 1 tablespoon. Stir to dissolve the ketchup and sugar. With the heat remaining medium-high, pour the sauce into the skillet with the chicken and vegetables. Heat through the noodles, stirring to coat everything in the sauce (just a few minutes).


  • Serving: 1 Serving
  • Calories: 354.62 kcal
  • Carbohydrates: 33.9 g
  • Protein: 27.13 g
  • Fat: 14.25 g
  • Sodium: 1314.62 mg
  • Fiber: 7.27 g


Tasty Chicken Yakisoba
Food: Tasty Chicken Yakisoba
  1. Make the Yakisoba sauce first so it’s ready to use when you’re ready. Combine 1/4 cup soy sauce, 1/4 cup Worcestershire sauce, 2 tablespoons ketchup, 1 tablespoon sriracha, 1 tablespoon sugar, and 1 teaspoon toasted sesame oil in a medium mixing bowl.
  2. This is the sesame oil that has been “toasted.” The deep brown color and little bottle indicate that this is the toasted variety. Toasted sesame oil has a considerably stronger nutty flavor, and only a little goes a long way.
  3. After that, cut up your vegetables. 1 yellow onion and 1/2 small head of green cabbage, thinly sliced Grate 1-2 carrots on a large-holed cheese grater. Cut one broccoli crown into tiny florets.
  4. 1 chicken breast (approximately 3/4 pound) sliced into extremely thin strips I prefer 1/4-1/2 inch width and 2-inch length.
  5. One inch of fresh ginger, grated 2 Tbsp. vegetable oil, heated in a very big skillet (at least 12′′ diameter) over medium heat. Add the grated ginger after tilting the skillet to spread the oil. Sauté for about 30 seconds before adding the sliced chicken and cooking until the chicken is cooked through.
  6. Continue to sauté the cut vegetables until they are slightly wilted but still vibrant in color.
  7. Meanwhile, bring a saucepan of water to a boil and cook two 3oz. ramen bricks until soft, then drain in a strainer.
  8. Finally, pour the yakisoba sauce over the vegetables and toss everything together.
  9. Then add your cooked and drained ramen and toss to incorporate everything and coat it in the sauce. THE END. Isn’t it simple?

Chicken Yakisoba!
Sweet, tart, and a smidgeon of heat.
Also, very noodley. Every day, all day, chicken yakisoba!