Yakisoba Chicken

Yakisoba Chicken

302 Reviews 24 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Recipe by  emmaxwell

“Japanese buckwheat flour noodles with chicken at their best! Noodles can be found in an Asian foods market.”

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Adjust Servings

Original recipe yields 6 servings



  1. In a large skillet combine sesame oil, canola oil and chili paste; stir-fry 30 seconds. Add garlic and stir fry an additional 30 seconds. Add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink, about 5 minutes. Remove mixture from pan, set aside, and keep warm.
  2. In the emptied pan combine the onion, cabbage, and carrots. Stir-fry until cabbage begins to wilt, 2 to 3 minutes. Stir in the remaining soy sauce, cooked noodles, and the chicken mixture to pan and mix to blend. Serve and enjoy!

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Reviews (302)

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This recipe is getting rave reviews so it's obviously very popular and delicious to the reviewers, but having lived in Japan for 23 years, I must say this is not an authentic recipe. A true Japanese yakisoba recipe would never have any chili sauce in it, and it would be finished with matchstick red pickled ginger and Aonori (green flake-type seaweed). Japanese foods tend to have very subtle favors which probably does not have "enough kick" for the American palate, and as a result, recipes tend to get modified quite extensively. I mean no offense by this review, just wanted to inform the public.



I used traditional tonkatsu (yakisoba) sauce for this instead of making the sauce from scratch and it was awesome - made by Kikkoman and found at my regular grocery store. I also added fresh grated ginger, minced garlic, and a few dashes of soy sauce instead of a whole 1/2 cup. For extra veggies we threw in bean sprouts and mushrooms. We added a dash of crushed red pepper for a little kick - this was very tasty and cooked nicely in my wok! Try the tonkatsu sauce - it will definitely give you the yakisoba flavor you are looking for!



For having so few ingredients, I thought this was incredibly flavorful. And I didn't even use chile paste because I couldn't find it in the store. I substituted about 2 tsp. of chile powder, 1/2 tsp red pepper flakes, and a dash of cayenne pepper. Also used 3 cloves of garlic instead of 2. The result was just the perfect amount of spice (warms the mouth but still allows you to taste your food). The soy sauce tasted great on the chicken, veggies, and noodles. I just added a dash of rice wine vinegar to the veggies as they were finishing cooking. Will definitely make again.

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Amount Per Serving (6 total)

  • Calories
  • 295 cal
  • 15%
  • Fat
  • 4.8 g
  • 7%
  • Carbs
  • 40.7 g
  • 13%
  • Protein
  • 26.3 g
  • 53%
  • Cholesterol
  • 46 mg
  • 15%
  • Sodium
  • 1621 mg
  • 65%

Based on a 2,000 calorie diet



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Chicken Yakisoba


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General Tsao's Chicken