Better Than Takeout Chicken Yakisoba (30-Minute Dinner!)

It’s 6pm. You’re tired. Dinner needs to happen fast.

This Chicken Yakisoba is your new secret weapon. It’s better than any takeout you have ever ordered. This dish delivers restaurant-quality flavors in your own kitchen. It is perfect for a busy weeknight when you need a win.

Why This Recipe Is a Winner

You will love how fast this comes together. It is the ultimate kid-approved meal for those hectic school nights. The sauce is the perfect mix of savory and sweet. It uses simple ingredients you likely have right now. Plus, cleanup is incredibly fast and easy. You will be done in under 35 minutes.

Simple Stir-Fry Method

This recipe is all about high heat and speed. You just whisk, stir-fry, and toss. Even if you are a beginner, you can do this. The noodles cook up in a total flash. It is truly foolproof cooking at its finest. Just keep everything moving in the pan.

Ingredients You’ll Need

Grab these fresh seasonal veggies and pantry staples.

• 300g yakisoba noodles
• 250g chicken breast, thinly sliced
• 2 tablespoons vegetable oil
• 1/2 small head cabbage, chopped
• 1 medium carrot, julienned
• 1/2 onion, sliced
• 2 cloves garlic, minced
• 3 tablespoons Worcestershire sauce
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1 tablespoon ketchup
• 1 teaspoon granulated sugar
• Pickled red ginger for garnish
• Aonori for garnish

Step-by-Step

1. In a small bowl, whisk together Worcestershire sauce, oyster sauce, soy sauce, ketchup, and sugar to create the yakisoba sauce.
2. Heat one tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
3. Add the chicken slices and cook until browned and cooked through, then remove and set aside.
4. Add the remaining tablespoon of oil to the wok, then add the onion, carrot, and cabbage. Stir-fry for 4 minutes until the vegetables are slightly softened.
5. Add the garlic and stir-fry for another 30 seconds.
6. Add the yakisoba noodles to the wok, adding a tablespoon of water if necessary to help separate the strands.
7. Return the chicken to the wok and pour the sauce over the noodles and vegetables.
8. Toss everything together continuously for 3 minutes until the sauce evenly coats all ingredients and is slightly caramelized.
9. Serve immediately, garnished with pickled red ginger and aonori.

Best Ways to Enjoy It

Serve this piping hot right out of the wok. Top it with plenty of pickled red ginger for a zing. It pairs perfectly with a cold cucumber salad. This is the ultimate comfort food for a cozy night. Your family will absolutely love this meal.

How to Store Leftovers

Store any leftovers in an airtight container. They will stay fresh for up to three days. Reheat them in a skillet for the best texture. A splash of water helps loosen the noodles. This makes a fantastic meal prep lunch for tomorrow. You will look forward to eating this again.

Pro Tips for Best Results

• Slice your chicken very thin for fast cooking.
• Prep all your vegetables before you start the heat.
• Use a large wok to prevent steaming the veggies.
• Don’t overcook the cabbage to keep a nice crunch.
• Rinse noodles in warm water if they are stuck.
• Keep the heat high for that authentic charred flavor.
• Whisk the sauce well so the sugar fully dissolves.

Ways to Switch It Up

• Swap chicken for shrimp or thinly sliced beef.
• Add a pinch of chili flakes for some heat.
• Use tofu and extra mushrooms for a veggie version.
• Double the veggies to make it even more filling.

Common Questions

What are yakisoba noodles?

They are wheat-based noodles often sold pre-cooked and oiled.

Can I use regular spaghetti?

You can, but the texture will be quite different.

You are going to crush this recipe! Tag me when you make it.

— Jasmine

Chicken Yakisoba

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Calories: 480

Ingredients Method

Ingredients

  

• 300 g yakisoba noodles
• 250 g chicken breast, thinly sliced
• 2 tablespoons vegetable oil
• 1/2 small head cabbage, chopped into bite-sized pieces
• 1 medium carrot , julienned
• 1/2 onion , sliced
• 2 cloves garlic , minced
• 3 tablespoons Worcestershire sauce
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1 tablespoon ketchu p
• 1 teaspoon granulated sugar
• Pickled red ginger for garnish
• Aonori for garnish

Method

 

1. In a small bowl, whisk together Worcestershire sauce, oyster sauce, soy sauce, ketchup, and sugar to create the yakisoba sauce.
2. Heat one tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
3. Add the chicken slices and cook until browned and cooked through, then remove and set aside.
4. Add the remaining tablespoon of oil to the wok, then add the onion, carrot, and cabbage. Stir-fry for 4 minutes until the vegetables are slightly softened.
5. Add the garlic and stir-fry for another 30 seconds.
6. Add the yakisoba noodles to the wok, adding a tablespoon of water if necessary to help separate the strands.
7. Return the chicken to the wok and pour the sauce over the noodles and vegetables.
8. Toss everything together continuously for 3 minutes until the sauce evenly coats all ingredients and is slightly caramelized.
9. Serve immediately, garnished with pickled red ginger and aonori.