Yakisoba (Japanese Stir-Fried Noodles)

Here’s my take on a classic Japanese street food favorite: Yakisoba! I’ve always been fascinated by Yakisoba because it’s so quick and easy to make, yet it’s incredibly flavorful.

It starts with stir frying wheat noodles, and I usually add chicken or sometimes pork for the protein. I toss in whatever vegetables I have on hand, like cabbage, carrots, and onions.

The standout feature for me is the Yakisoba sauce – a delightful blend of Worcestershire (yes!! how come that’s in Japanese food?), soy, and oyster sauces with a hint of sugar and ketchup, and sometimes mirin.

I will tell you all about this street food staple, which has spread all throughout Japanese dining culture, from the fanciest teppanyaki grill restaurants of Tokyo to the most humble standing bars in the countryside.

I’ve always felt that Japanese cuisine is a whole different world from the usual dishes we eat, but I’m a huge fan of all of it. Whether it’s their various curries like Katsu Curry and Beef Curry, or their rice bowls such as Katsudon and Karaage Chicken, I absolutely love them all. There’s something uniquely satisfying about the flavors and the care that goes into each dish. Every time I try a new Japanese recipe, it’s always something new I find on my plate.

I first tried Yakisoba noodles at a teppanyaki restaurant, and it was quite the memorable experience. The chefs prepared the noodles right before our eyes on the hot grill, expertly tossing them with fresh vegetables and slices of meat.

Watching the chefs make Yakisoba so easily at the restaurant made me want to try it at home. Over the years it’s become a favorite in my kitchen, especially on busy nights when I want some quick yet tasty meal for the whole family.

Ingredients Needed

For Yakisoba Sauce

• Worcestershire sauce: Yea, I agree. You wouldn’t expect it in any Asian sauce, but somehow it found its way here.
• Soy sauce: It’s essential for that deep umami flavor.
• Oyster sauce: I love how it thickens the sauce and adds a layer of sweet and savory taste.
• Mirin: If I have it on hand, I’ll splash some in for its subtle sweetness and to add complexity to the flavors.
• Ketchup: It’s perfect for adding a sweet tanginess that complements the umami.
• Sugar: Just a bit to help balance out the acidity and saltiness, making everything taste just right.

For Yakisoba Noodles

• Fresh yakisoba noodles: Yakisoba noodles are wheat-based noodles that are typically used in Japanese stir-fried noodle dishes. They have a slightly chewy texture and are perfect for soaking up the Yakisoba sauce. If you’re looking to buy Yakisoba noodles, you can usually find them in the refrigerated section of Asian grocery stores, and sometimes even in the international aisle of well-stocked supermarkets. If you can’t find Yakisoba noodles, dried Chow main or ramen noodles are excellent alternatives. Just make sure to cook them until they’re just al dente so they don’t get too soft when you stir-fry them with your sauce and vegetables.
• Chicken: I usually go for thighs because they’re juicier, but breast works well too. Some days I swap chicken for some sliced steak, shrimp or pork for the same recipe.
• Vegetables: Onion, shiitake mushrooms, carrot, red bell pepper, scallions, and cabbage. I love this mix because it brings lots of different tastes and textures to the dish.

Easy Chicken Yakisoba Recipe

Make the Sauce: I start by mixing Worcestershire sauce, soy sauce, oyster sauce, ketchup, sugar, and a bit of mirin all together in a bowl.

Prepare the Noodles: I blanch the fresh yakisoba noodles in hot water for a couple of minutes to separate them, then rinse them under cold water and set them aside.

Cook the Chicken: In a large skillet or wok, I heat some oil over medium-high heat and cook the chicken until it’s no longer pink and starts to brown.

Add the Veggies: I toss in the sliced onions and carrots first, cooking them until the onions soften. Then I add the mushrooms, bell peppers, cabbage, and the white parts of the scallions, cooking everything for another minute or two.

Combine Everything: I add the noodles to the skillet, pour the sauce over everything, and toss it all together. I let it cook for another couple of minutes until the noodles are heated through.

Garnish and Serve: Finally, I sprinkle the green parts of the scallions on top and serve the Yakisoba right away. It’s always a hit!

Alpana’s Tips

• Prep Everything First: Yakisoba cooks quickly once you start, so I make sure to have all my ingredients chopped and ready to go before I heat the pan. This keeps everything moving smoothly and ensures nothing gets overcooked.
• Use High Heat: To get that authentic stir-fry taste and texture, I cook everything on high heat. It helps to sear the meat and veggies, locking in flavors and keeping them crisp.
• Don’t Overcook the Noodles: I just blanch the noodles to separate them, but I don’t let them get too soft because they’ll continue cooking when I add them to the wok with the sauce.
• Customize Your Veggies: Sometimes I switch up the vegetables based on what I have in my fridge. Yakisoba is great for using up leftover veggies!
• Add a Protein Twist: Although chicken is my usual go-to, sometimes I use pork, beef, or even shrimp to keep things interesting.

So there you go, stir fry noodles Japanese style, Yakisoba! Try my simple version and make a quick dinner for your family on those busy weeknights. I am a big fan of that Yakisoba sauce, and for that reason these Japanese noodles come on my table every now and then.

Yakisoba, on our Gypsy Plate… enjoy!

Try these other great stir fry recipes!
Chicken and Broccoli
Hunan Beef
Beef Bulgogi
Dragon Chicken
Pork Stir Fry
Beijing Beef
Thai Basil Beef
Easy Chicken Stir Fry

Yakisoba (Japanese Stir-Fried Noodles)

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

My easy Yakisoba recipe features tender noodles, chicken, a variety of veggies and the most delicious sauce!

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Ingredients

Yakisoba Sauce

• 3 Tbsp Worcestershire sauce
• 3 Tbsp soy sauce
• 3 Tbsp oyster sauce
• 1 Tbsp mirin (optional)
• 1.5 Tbsp ketchup
• 2 tsp sugar

Yakisoba

• 2 packs of fresh yakisoba noodles (see note 1)
• 1 pound boneless skinless chicken thighs, cut into thin strips
• ½ onion, sliced
• 4oz shiitake mushrooms, sliced
• ½ carrot, shredded or cut into thin strips
• ½ red bell pepper, cut into thin strips
• 3 scallions, cut into batons ( white and green part separated )
• 2 cups cabbage, cut into large chunks
• 1.5 Tbsp oil

Instructions

1. Combine all the Yakisoba sauce ingredients together in a bowl. Set aside.
2. Prepare the fresh yakisoba noodles by blanching them in hot water for 2-3 minutes to separate them. Then, drain them and rinse with cold water and set aside.
3. In a large wok or skillet, heat the oil over medium-high heat. Add the chicken pieces and cook until no longer pink and starting to turn brown. Add the sliced onion and carrots and cook for another 2 minutes, until the onion softens. Add the mushrooms, bell pepper, cabbage and white parts of green onions. Toss everything together and cook for another minute or two.
4. Add the prepared Yakisoba noodles to the wok then pour the sauce all over. Toss everything together until the sauce is coating everything. Cook for another 2 minutes until the noodles heat through.
5. Garnish it with green parts of scallions and serve immediately.

Notes

1. Yakisoba is traditionally made using fresh, pre-steamed yakisoba noodles, which you can find in the refrigerated aisle of most Asian supermarkets and many large grocery stores. When I use fresh yakisoba noodles, I blanch them in hot water for 2-3 minutes to separate them. Then, I drain them and rinse with cold water before stir frying. This step helps keep the noodles from becoming soggy in the pan. You can also use dried chow mein fried noodles and cook them according to the directions mentioned on the packet and use them in this stir fry.
2. Leftovers: Allow them to cool to room temperature before storing them. Store the cooled leftovers in an airtight container in the refrigerator, where they will keep for about 3 to 4 days.
3. When you reheat Yakisoba, it's best to warm it up in a skillet on medium heat. This helps the noodles and veggies get their texture back. Adding a bit of water or some soy sauce while reheating can make the dish taste fresher.

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 433Total Fat 16gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 12gCholesterol 143mgSodium 1633mgCarbohydrates 38gFiber 4gSugar 12gProtein 36g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.