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Chicken Yakisoba takes stir fried chicken, noodles, and veggies that are coated in a sweet and salty sauce. Easy to make and the perfect way to get your takeout fix while cooking at home.
If you love Asian inspired chicken recipes like this one, be sure to try my Chicken Fried Rice and Copycat PF Chang’s Chicken Lettuce Wraps.
Why We Love This Recipe
- Copycat Takeout Recipe – This is a great way to get your takeout fix with this inspired recipe.
- Simple Ingredients – I love that the ingredients are easy to find at most grocery stores. I included swaps for the Yakisoba noodles in the tips if you can’t find them.
- Sweet and Salty Yakisoba Sauce – The sauce is the star of the recipe and is easy to make by just mixing the ingredients together.
RECIPE WALK-THROUGH
How To Make Chicken Yakisoba
See the recipe card below for full, detailed instructions
I love that this recipe is ready in just over 30 minutes making it perfect for a weeknight dinner.
Cook Noodles – Cook and drain noodles according to package directions as you prepare the sauce.
Whisk Sauce – In a small bowl whisk together the sauce ingredients.
Cook Chicken – Add the oil to a large skillet over medium high heat and cook the chicken until browned on both sides and cooked through. Remove to a plate.
Cook Veggies – To the skillet, add the bell pepper and cabbage and saute until starting to wilt. Add in the carrots and green onion and cook for another minute.
Finish with Sauce and Noodles – Add in the sauce and quickly bring to a boil then add the cooked noodles and cooked chicken and toss to coat. Remove from heat and garnish with the sliced green onions.
Serving Suggestions
I love that this recipe is a complete and filling meal on its own, but if you want to round things out with other takeout inspired recipes, try these Air Fryer Cream Cheese Wontons, Homemade Crab Rangoon, or Egg Drop Soup.
Storage Tips
The Best Way to Store Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Leftovers can then be reheated in the microwave or on the stove.
- Microwave – Transfer to a microwave-safe dish and cover it loosely with a microwave-safe lid or plastic wrap. Heat in the microwave, stirring occasionally, until it is heated through.
- On the stovetop – Heat a little oil in a pan or wok over medium heat and stir-fry until it is heated throughout. Make sure to stir gently to avoid breaking the noodles.
Recipe Tips
- Yakisoba Noodles – You can find yakisoba noodles at well stocked supermarkets or grocery stores. If you can’t get yakisoba noodles you could use lo mein noodles, stir fry noodles, ramen noodles (minus the seasoning packet) or even spaghetti noodles. If using lo mein noodles, they overcook very easily. Watch them closely.
- Use Pre-Cooked Chicken – Use pre-cooked or shredded rotisserie chicken in place of the tenderloins for an even faster version.
- Rinse Noodles to Stop Cooking – If your noodles are done before you need them. Give them a quick rinse in cool water to stop the cooking.
- Bok Choy Substitute – You could use bok choy in place of the cabbage.
More Chicken Dinner Recipes
- Crockpot Chicken Breast
- Cashew Chicken
- Chicken a la King
- Chicken Broccoli Mac and Cheese
- Hawaiian Chicken Sliders
Chicken Yakisoba
Ingredients
- 10 ounces Lo mein or yakisoba noodles cooked to package directions
For the sauce
- 5 tablespoons Low sodium soy sauce
- 3 tablespoons Ketchup
- 3 tablespoons Dark brown sugar
- 2 tablespoon Oyster sauce
- 1 tablespoon Sesame oil
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Sriracha
- 3 cloves Garlic minced
For the stir fry
- 1 tablespoon Neutral oil
- 1 pound Chicken tenders sliced ¼” thick
- 1 Red bell pepper sliced thin
- ½ Small head cabbage about 2 cups, sliced thin
- ½ cup Shredded carrots
- 4 Green onions sliced thin
Instructions
- Cook noodles according to package directions as you prepare the sauce.
- In a small bowl whisk together the sauce ingredients. Set aside.
- Add the oil to a large skillet over medium high heat. Add the chicken and cook until browned on both sides and completely cooked through, about 5-6 minutes. Remove to a plate.
- To the skillet add the bell pepper and cabbage and saute until starting to wilt, about 2-3 minutes. Add in the carrots and green onion and cook for another minute.
- Add in the sauce and quickly bring to a boil. Add in the cooked noodles and cooked chicken and toss to evenly coat. Remove from heat and garnish with thinly sliced green onion.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
- You can find yakisoba noodles at well stocked supermarkets or grocery stores. If you can’t get yakisoba noodles you could use lo mein noodles, stir fry noodles, ramen noodles (minus the seasoning packet) or even spaghetti noodles.
- If using lo mein noodles, they overcook very easily. Watch them closely.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
