Yakisoba Noodles
This yakisoba noodles recipe is the ultimate stir fry with loads of chicken, peppers, cabbage, yakisoba noodles and more stir fried in a flavorful stir fry sauce. Easy to make and huge on flavor!
We’re cooking up a stir fry in the Chili Pepper Madness kitchen tonight, my friends. Are you a stir fry fan? Stir fries are perfect for spicy food lovers because we can spice up our stir fry sauce as much as we want to.
Plus! A good stir fry is so easy to make and always huge on flavor. This particular recipe is one you’re going to love. We’re talking Chicken Yakisoba Noodles, and it’s a new favorite.
Yakisoba is a Japanese noodle stir fry. The name translates to “fried noodle”, and uses wheat flour noodles stir fried in a flavorful stir fry sauce that we’re making from a small list of Asian sauces and condiments.
It is much like a stir fry version of ramen noodles. There are many ways to make it and it’s very easy to customize with other vegetables and variations to the sauce. This is a chicken yakisoba recipe, though you can easily make it with shrimp, pork or other proteins, or go vegetarian.
The recipe that follows is how I like to make mine, and we just love them.
Let’s talk about how we make Yakisoba Noodles, shall we?
Yakisoba Noodles Ingredients
- FOR THE YAKISOBA NOODLES SAUCE
- Soy sauce
- Oyster sauce
- Mirin
- Chili-garlic sauce – or use spicy doubanjiang or sriracha sauce. I prefer doubanjiang.
- Worcestershire sauce
- Honey
- FOR THE YAKISOBA
- Sesame oil – or use vegetable oil
- Boneless chicken breast – or you can use chicken thighs.
- Shiitake mushrooms
- Hot peppers – I am using bird’s eye peppers, jalapeno and serrano. Use bell pepper for a milder version.
- Onion
- Carrot
- Cabbage
- Garlic
- Yakisoba Noodles – I am using fresh yakisoba noodles for this recipe, though you can use dried. If using dried noodles, be sure to prepare them per the instructions on the packaging.
- ½ head small cabbage, thinly sliced or shredded
- 3 cloves fresh garlic, minced
- 12 ounces prepared yakisoba noodles (add notes for using dried noodles)
- 4 scallions, thinly sliced
How to Make Yakisoba Noodles – the Recipe Method
MAKE THE YAKISOBA SAUCE
Whisk together the soy sauce, Worcestershire sauce, mirin, chili-garlic sauce (or doubanjiang or sriracha), oyster sauce and honey together in a small bowl until smooth. Taste and adjust to your preference. I often like more doubanjiang and some hot sauce. Set aside until ready to use.
MAKE THE YAKISOBA NOODLES
Stir Fry the Chicken. Heat 1 tablespoon sesame oil in a wok or large pan over high heat. Add the chicken pieces and stir fry 2-3 minutes, or until the chicken is cooked through. Set the chicken aside.
Stir Fry the Mushrooms. Heat the remaining oil in the hot wok or pan. Add the mushrooms and cook for 2 minutes, stirring often.
Stir Fry the Rest of the Vegetables. Add the peppers, onions, carrots and cabbage. Cook, stirring often, for 2 minutes to soften, or until the vegetables are softened to your preference. You can add a bit more oil if you need to. Add the garlic and stir fry for 1 minute.
Yakisoba Noodles, Chicken and Sauce. Add the noodles, cooked chicken, scallions (green onions) and prepared yakisoba sauce. Stir fry for 1-2 minutes to heat through.
Serve!
Boom! Done! Your delicious stir fried yakisoba noodles are ready to serve! Looks wonderful, doesn’t it? We love a good chicken stir fry in our home, especially with yakisoba noodles. So good!
Recipe Tips & Notes
- Stir Frying Heat & Cooking Time. The heat of your wok or large pan will affect your cooking time. Stir fried dishes are meant to be cooked over high heat with lots of stirring so the ingredients don’t stick to the pan. They will cook faster this way. If you are more comfortable cooking at lower temperatures, you may need to add more time to cook the ingredients through to your preference.
- The Chicken. If you prefer a bit of crispiness to your chicken pieces, toss them in cornstarch or rice flour before stir frying them. I like to do this sometimes, like in this Szechuan Chicken recipe.
- The Noodles. You can often buy yakisoba noodles in grocery stores or order online, but if you can’t find them, you can use ramen noodles or other thinner wheat noodles. Or try something like soba noodles or Italian vermicelli (angel hair pasta).
- The Yakisoba Sauce. There are many ways to vary up your sauce. I prefer doubanjiang, which is a Chinese chili-bean paste. Sriracha is great, or add in some of your favorite hot sauce. Try it with Sambal Oelek or gochujang, which is a Korean chili paste, Harissa, or something like Hoisin Sauce, Teriyaki Sauce or Szechuan Sauce. So many ways to vary up the sauce!
- Garnish. I love chopped green onions for this along with a few shakes of spicy chili flakes and maybe some extra sliced peppers. A small drizzle of extra sesame sauce is a nice flavor builder as well. Try it with fresh chopped parsley.
- Other Ingredients. Chicken is popular for stir fry, but this recipe is great with shrimp, pork belly and other proteins. You can also change up the sauce with other ingredients, like ginger or pickled ginger and sugar. Ketchup is a popular swap for chili-garlic sauce for a milder version. Try it with your favorite vegetables, like broccoli, snap peas, bok choy, spicier peppers and others. So many options!
That’s it, my friends. I hope you enjoy my yakisoba noodles recipe. Such a delicious recipe! Let me know if you make it. I’d love to hear how you changed it up!
Try Some of My Other Popular Recipes
- Szechuan Chicken
- Dragon Chicken
- Sweet & Spicy Teriyaki Chicken
- Cashew Chicken
- Spicy Chicken Fried Rice
- Bang Bang Chicken
- Spicy Ramen Noodles
- Spicy Shrimp Stir Fry
- Teriyaki Shrimp Stir Fry
- Drunken Noodles
- Homemade Stir Fry Sauce
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Chicken Yakisoba Noodles Recipe
Ingredients
FOR THE YAKISOBA NOODLES SAUCE
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon mirin
- 1 tablespoon chili-garlic sauce or more to taste - or use spicy doubanjiang or sriracha sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon honey
FOR THE YAKISOBA
- 3 tablespoons sesame oil divided (or use vegetable oil)
- 1 pound boneless chicken breast cut into bite-sized pieces (or you can use chicken thighs)
- 4 ounces shiitake mushrooms thinly sliced
- 1-2 hot peppers thinly sliced (Or more to taste. I am using bird's eye peppers, jalapeno and serrano. Use bell pepper for a milder version.)
- 1 medium onion thinly sliced
- 1 medium carrot peeled and thinly sliced
- ½ head small cabbage thinly sliced or shredded
- 3 cloves fresh garlic minced
- 12 ounces prepared yakisoba noodles
- 4 scallions thinly sliced
Instructions
MAKE THE YAKISOBA SAUCE
- Whisk together the soy sauce, oyster sauce, mirin, chili-garlic sauce (or doubanjiang or sriracha), Worcestershire sauce and honey together in a small bowl until smooth. Set aside until ready to use.
MAKE THE YAKISOBA NOODLES
- Heat 1 tablespoon sesame oil in a wok or large pan over high heat. Add the chicken pieces and stir fry 2-3 minutes, or until cooked through. Set the chicken aside.
- Heat the remaining oil in the hot wok or pan. Add the mushrooms and cook for 2 minutes, stirring.
- Add the peppers, onions, carrots and cabbage. Cook, stirring often, for 2 minutes to soften, or until the vegetables are softened to your preference.
- Add the garlic and stir fry for 1 minute.
- Add the noodles, cooked chicken, scallions (green onions) and prepared yakisoba sauce. Stir fry for 1-2 minutes to heat through.
- Serve!
Notes
Nutrition
4 comments
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Thanks Mike…..I’m already a fan of stir fried noodles. They blend so well with so many proteins. One of my favs is Dan Dan style using ground pork. I’m working on obtaining a new grill grate with the removable center so you can drop a wok right into the hole over glowing hot coals for FAST intense heat like the Chinese cooks employ. Of course the chicken can also be grilled for some extra char flavor since you have the coals going. Enjoy receiving your emails, thanks again for all the viable recipes!
Awesome, Bill! I love the wok attachment for the grill. I may need to look into that myself!
THANK YOU FOR ADDING SUBS. IT MAKES IT EASIER TO MAKE YOUR TASTY RECIPES.
Sure thing, Mary!