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Simple Yakisoba Noodles Recipe

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Yakisoba stands as a quintessential Japanese noodle delicacy, boasting a delectable blend of salty, sweet, and sour flavors within its sauce. Crafted effortlessly in a single pan, this recipe proves both simple to execute and unfailingly beloved by all who taste it.

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Yakisoba noodles have firmly entrenched themselves as a household staple for us. While we enjoy indulging in takeout like any other family, this recipe’s swiftness allows us to prepare a mouthwatering dish before a delivery order could even reach our doorstep.

This version features chicken; however, for those with a hankering for beef, consider whipping up Beef Yakisoba instead. Alternatively, vegetarians can delight in this dish by omitting the meat altogether or substituting it with grilled tofu for an equally delightful experience.

What is Yakisoba?

Yakisoba noodles may resemble ramen noodles at first glance, but they possess subtle distinctions. Crafted from wheat, they truly shine when stir-fried to perfection. A classic yakisoba ensemble typically features thinly sliced pork, alongside carrots, cabbage, onions, all enveloped in a distinctive sweet and savory sauce. However, while we prefer our yakisoba with chicken, you’re welcome to swap in pork for a traditional twist!

Ingredients for Yakisoba Noodles

  • Red Bell Pepper – Feel free to substitute with green or yellow bell peppers for variation in color. Additionally, you can try red bell peppers for a vibrant alternative.
  • Carrot – Enhance visual appeal by incorporating mixed colored carrots.
  • Green Onions – If unavailable, you can omit this ingredient.
  • Boneless Chicken – Beef, pork, shrimp, tofu, or additional vegetables serve as excellent alternatives. Indeed, the versatility of ingredients allows for endless customization.
  • Cabbage Head – Opt for green cabbage for optimal results in this recipe.
  • Yellow Onion – White onions can also be used interchangeably.
  • Yakisoba Noodles – Look for ramen noodles, typically found in the refrigerated section of most grocery stores.
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Yakisoba Sauce Ingredients:

  • Sugar – Opt for white sugar for optimal flavor.
  • Soy Sauce – Choose low-sodium soy sauce for the best results.
  • Oyster Sauce – Its rich, deep flavor makes it a fantastic addition to the sauce.
  • Ketchup – Adds a tangy and sweet element to the dish.
  • Worcestershire Sauce – Essential for adding a rich and robust flavor to the recipe.

How to Make Yaki soba

  1. Mix all the sauce together.
  2. Prepare your veggies and cook the noodles.
  3. Sauté all your veggies in a skillet until golden brown.
  4. Cook your chicken in a separate pan.
  5. Combine the cooked veggies with the chicken in the same pan. Afterward, pour in the sauce and stir well to combine.
  6. Add the noodles to the mixture. Cook for a few minutes.
  7. Serve and enjoy!
Savory Japanese noodle dish with a sweet and tangy sauce.Pin

Where to Buy Yakisoba Noodles

Yakisoba noodles have surged in popularity, making them readily available in most grocery stores. Additionally, if you’re having trouble locating them, your local Asian specialty store is sure to carry them. Alternatively, you can order them from Amazon for convenience.

It’s worth noting that yakisoba noodles come in various packaging methods. Some are packaged in water and simply need to be drained before cooking, while others are vacuum-sealed and require soaking in cold water to loosen them up before use.

Tips for the Best Yakisoba

  • Prep all your ingredients in advance to streamline the stir-frying process.
  • If available, utilize a wok pan for preparing your noodles; otherwise, a large skillet will suffice.
  • Slice the chicken into thin strips to expedite cooking.
  • Avoid overcooking your yakisoba to prevent it from drying out; it’s prone to this if stir-fried for too long.
Quick and delicious one-pan Yakisoba recipe.Pin

Other Asian Noodle Recipes

Asian noodle dishes are always a hit in our household. So, why not try your hand at a few more of our favorites?

  • Beef Lo Mein – While many people adore chow mein, have you sampled its close relative, lo mein?
  • Japchae Recipe – Korean sweet potato noodles are utterly irresistible. I stumbled upon this recipe from an old coworker, and it’s captivated me ever since.
  • Veggie Lo Mein – This vegetarian option is ideal for a light lunch, or add a fried egg on top for a satisfying breakfast.
  • Spicy Korean Noodles – If you’re in the mood for something fiery, these hot Korean noodles bring the heat.
  • Chicken Stir Fry: Simple, flavorful, and loaded with veggies and cashews.
  • Chicken Fried Rice: A clever way to utilize leftover rice and frozen vegetables.
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Yakisoba Noodles

Yakisoba stands as a timeless Japanese noodle dish featuring a savory-sweet and sour sauce. Crafted in a single pan, this recipe is incredibly simple to prepare and never fails to delight a crowd.
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Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 10 Servings
Calories: 282kcal



  • 1 tablespoon avocado or olive oil
  • 1 large red bell pepper
  • 1 large carrot
  • 1/2 bunch of green onions
  • 1 pound boneless chicken
  • 1/2 small cabbage head
  • 1/2 large yellow onion
  • 16 ounces yakisoba noodles


  • 2 teaspoons sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons ketchup
  • 4 tablespoons Worcestershire sauce


  • Combine the sauce ingredients in a bowl and set aside.
  • Prepare all vegetables for the recipe by cutting them to your preferred size. If needed, follow the instructions on the noodle packaging for preheating.
  • In a pan over high heat, cook each vegetable separately for a few minutes until they achieve a golden color.
  • In an oiled skillet, cook the chicken until all sides turn golden brown.
  • Add the sautéed vegetables and the sauce ingredients to the skillet.
  • Add the noodles to the mixture and cook for a few minutes.
  • Serve and enjoy!


Sodium: 1386mg | Calcium: 45mg | Vitamin C: 19.2mg | Vitamin A: 1110IU | Sugar: 5g | Fiber: 2g | Potassium: 426mg | Cholesterol: 29mg | Calories: 282kcal | Trans Fat: 72g | Saturated Fat: 4g | Fat: 8g | Protein: 16g | Carbohydrates: 36g | Iron: 2.7mg

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