Chicken Yakisoba (Better Than Takeout)

Name: Chicken Yakisoba
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 12 ounces yakisoba noodles; 1/2 pound boneless skinless chicken breast (thinly sliced); 1/2 pound boneless skinless chicken thighs (thinly sliced); 1 tablespoon low-sodium soy sauce; ½ teaspoon ground ginger; ½ teaspoon garlic powder; ¼ teaspoon ground black pepper; 2 tablespoons cornstarch; 1/2 tablespoon avocado oil; 1/2 tablespoon avocado oil; 1 red bell pepper (thinly sliced); 1 yellow bell pepper (thinly sliced); 1 large sweet onion (thinly sliced); 1½ cups shredded green cabbage; 1 cup julienned carrots; 3 tablespoons low-sodium soy sauce; 2 tablespoons oyster sauce; 1 tablespoon sesame oil (divided (use half for the cooked noodles)); 1 tablespoon rice vinegar; 1 tablespoon honey; 2 tablespoons chicken broth or filtered water; ½ teaspoon ginger powder; 1 teaspoon garlic powder or 2 garlic cloves (minced); sesame seeds, green onions (optional garnishes)

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This Chicken Yakisoba features golden noodles and stir-fried vegetables, with tender chicken chunks in a sweet-and-savory sauce. With flavors of garlic, ginger, and sesame oil for a fast, takeout-style meal at home.

Chicken yakisoba in a white pan with cabbage and peppers.

This classic Japanese dish comes together with a colorful mix of bell peppers, carrots, and cabbage, briefly cooked over high heat to retain their crunch and vibrance. The homemade yakisoba sauce, with oyster sauce, rice vinegar, and honey, is light yet packed with flavor. I love that the whole dish cooks up quickly, tossed with a tangle of noodles for a crowd-pleasing meal that’s ready in 35 minutes.

Want more Japanese-inspired meals to make at home? Try my Teriyaki Chicken or Easy Sushi Bowls.

Recipe Overview

Skill Level

Intermediate

Prep Time

20 mins

Cook Time

15 mins

Ingredients Needed

Below are the ingredients you’ll need to make Chicken Yakisoba. The full quantities can be found in the recipe card further down the post.

Yakisoba noodles: These wheat-based noodles are thin, slightly chewy, and golden. You can find them vacuum-packed or dried in the Asian section of the grocery store. Fresh noodles can sometimes be found in the fridge section of specialty grocers.
Chicken thighs and breast: Feel free to use all chicken breast (or all thighs), if you prefer.
Oyster sauce and Soy sauce
Ground ginger and Garlic powder: You can swap these for fresh, if you have some on hand.
Cornstarch: Coats the chicken, helping it to brown, while thickening the yakisoba sauce.
Oil: You will need Avocado oil and Sesame oil
Veggies: Bell pepper, Carrot, Onion, and Cabbage
Rice vinegar: Balances the sauce’s salty flavors. Lemon juice or white wine vinegar can also be used in a pinch.
Honey: Swap out for light brown sugar or maple syrup, if preferred.
Chicken broth: Thins out the sauce, helping it coat all the veggies and noodles. Water can be used instead.
Sesame seeds and green onions: Optional garnishes to add color and texture to the noodles.

How to Make Chicken Yakisoba

process shot to season and cook the chicken in a skillet.

Step 1: Cook noodles just until tender. Drain and toss lightly with a few drops of sesame oil to prevent sticking. Set aside.

Step 2: In a large pan, add 1/2 tbsp avocado oil. Cook the prepared vegetables, stirring often, for 5-6 minutes. Vegetables should stay crisp-tender and vibrant. Set aside.

process shot adding the asian sauce over the cooked chicken bites.

Step 3: Toss chicken pieces with soy sauce, ginger, garlic powder, and pepper. Sprinkle cornstarch evenly and coat thoroughly.

Step 4: Heat the 1/2 tbsp of avocado oil in the pan over medium-high heat. Add chicken in a single layer (do not overcrowd). Cook for 5-6 minutes until golden and just cooked through.

process shot of adding the chicken with the veggies in a skillet.

Step 5: While the chicken is cooking, whisk all sauce ingredients together. Pour the sauce over the chicken and simmer for a couple of minutes.

Step 6: Return the veggies to the pan, then add the cooked noodles and the yakisoba chicken. Stir well to combine, then serve.

Variations & Tips

Make it vegetarian: Swap the chicken for tofu or scrambled eggs.
Change up the meat: Try using thinly sliced beef or jumbo shrimp in place of the chicken.
Tossing the cooked noodles with a little sesame oil after boiling prevents them from clumping.
Use high heat to cook the vegetables and chicken. This is key for allowing the veggies to retain some texture and keeping the chicken moist.
Evenly slice the veggies so that they all cook at the same rate.
If your pan isn’t large enough, try cooking the veggies in batches. This will prevent them from steaming (which can make them mushy) and allow them to brown slightly.
Add in other veggies like sliced bok choy, bean sprouts or mushrooms.

yakisoba noodles with chicken and veggies.

Common Questions

How do I store it?

Allow to cool, then transfer to an airtight container. Store in the fridge for up to 3 days. Freezing is not recommended.

How do I reheat it?

Stir the yakisoba in a skillet or wok with a splash of water until piping hot. Alternatively, microwave individual portions in a microwave-safe bowl until piping hot throughout.

What can I use instead of yakisoba noodles?

You can use fresh ramen noodles, udon, or chow mein noodles in place of the yakisoba noodles. For a gluten-free option, try using flat rice noodles.

How do I avoid mushy noodles?

Firstly, boil the noodles according to the packet directions until just tender. If they’re pre-steamed (vacuum-packed) or fresh, they’ll only need a brief cook! The noodles continue cooking as they sit, and when they’re stir-fried with the other ingredients. Make sure the pan is nice and hot before you add them; they only need to be stirred in quickly, as overmixing can break them up.