Chicken Yakisoba is a 30-minute one-pan meal perfect for busy weeknights! Loaded with flavorful chicken and tender-crisp veggies, this noodle stir-fry is hearty, delicious, and sure to be a family favorite!
Although I love to cook and enjoy creating scrumptious things in the kitchen, there are days when I just
can’t don’t want to be bothered with preparing a complicated meal. Thank goodness for simple one-pan dishes like this chicken yakisoba, I can keep G deliciously fed without a lot of effort. 🙂
What is yakisoba
Yakisoba is a popular Japanese street food traditionally cooked on cast iron griddles called teppan and commonly sold in convenience stores, food stalls, and local festivals across Japan.
It’s a delicious stir-fry made with fresh wheat noodles and bite-sized pork, chicken, or seafood, and vegetables tossed in a sweet and savory sauce. The completed dish is then topped with nori, red pickled ginger, bonito fish flakes, or mayonnaise before serving.
Like most stir-fries, it is the perfect use for whatever bits and pieces of meat and vegetables you have on hand. I used chicken breast, cabbage, and carrots in this recipe but sliced beef, pork belly, ground pork, sausages, shrimp, squid, shitake mushrooms, bean sprouts, and scallions are also common additions.
- This is a quick dish so have everything prepped and ready to go before starting with the stir-fry. Cut ingredients in uniform bite-size to ensure fast and even cooking.
- The brand of fresh noodles I buy recommends loosening the noodles by warming in the microwave for about 1 minute or rinsing briefly in hot water. Please check your noodle package for directions.
- Yakisoba noodles usually come with their special sauce. You can use that or make your own following the recipe below. If you can’t find fresh yakisoba noodles, substitute ramen noodles.
- Yakisoba literally means “grilled noodles” as the dish is usually cooked on a teppanyaki griddle. If you don’t have one at home, use a wide skillet with enough contact surface to allow the noodles, meat, and vegetables to caramelize nicely.
- Cook on medium-high heat. You want the noodles to slightly sear and not turn mushy in the steam.
How to serve
- Serve yakisoba on a plate as a main dish or side dish. Garnish with red pickled ginger, Japanese mayo, and/or dried bonito flakes.
- Another popular way to enjoy the noodles is as a yaki-soba pan. Pile the noodles on a split bun, top with mayonnaise, and enjoy like a hot dog!
- To store leftovers, transfer to a covered container and refrigerate for up to 3 days.
- Reheat in the microwave at 1 to 2-minute intervals or until completely warmed through, stirring after each interval.