Chicken Yakisoba

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.

Cooking tips

  • 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.

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