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ingredients for Yakisoba

Yakisoba – Quick and Easy

3.80 from 5 votes
This Yakisoba can be swiftly made at home with simple, step-by-step instructions. It cooks in under 30 minutes and reheats beautifully.
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Courselunch
CuisineAsian, Japanese
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings10 Servings
Calories610kcal

Ingredients

Yakisoba Sauce

  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons ketchup
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon packed brown sugar

Yakisoba

  • 1 pound yakisoba noodles rinsed and drained
  • 1 tablespoon peanut oil
  • 1 pound boneless skinless chicken breast (cut into small thin strips)
  • 1 small onion sliced
  • 1 medium carrot cut into thin strips
  • 4 shiitake mushrooms sliced
  • ½ small cabbage cut into bite-sized pieces
  • 2 green onions cut into 1-inch strips

Instructions

Make the Sauce:

  • In a bowl, combine all the Yakisoba sauce ingredients together. Set aside.

Prep the Noodles:

  • Remove the noodles from their package and place them in a colander.
  • Rinse well and drain. Use your hands to separate the noodles while rinsing.

Stir-Fry the Chicken and Veggies:

  • In a large wok or skillet, heat the peanut oil over medium-high heat.
  • Add the chicken pieces and cook until no longer pink.
  • Add the sliced onion and carrots, and cook for another 2 minutes until the onion softens.
  • Add the mushrooms, cabbage, and green onions. Toss everything together and cook for another minute.

Finish the Dish:

  • Add the Yakisoba noodles to the wok, then pour the sauce over everything.
  • Toss everything together using tongs.
  • Cook for another 2 minutes until the noodles heat through.

Serve:

  • Serve immediately.
  • Optionally, serve with sriracha sauce if preferred.

Notes

Substitute the chicken with beef, pork, pork belly, or seafood such as calamari or shrimp.
Pre-cooked yakisoba noodles were used, but you can use fresh or dry noodles, or even ramen.
Use a large wok or griddle to cook everything. Achieving a nice char on the veggies adds great flavor.
Make sure to rinse and loosen up the noodles before adding them to your stir-fry to prevent breakage while cooking.
Stored in an airtight container, yakisoba will last in the fridge for 1-2 days.

Nutrition

Serving: 1serving | Calories: 610kcal | Carbohydrates: 90g | Protein: 42g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 2212mg | Potassium: 702mg | Fiber: 8g | Sugar: 18g | Vitamin A: 2690IU | Vitamin C: 7mg | Calcium: 41mg | Iron: 2mg
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