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Chicken Yakisoba
4.9 from 45 votes

Chicken Yakisoba

This Yakisoba is a hearty, veggie filled, chicken and noodle stir-fry dish that's amazingly delicious! It's saucy and perfectly seasoned. It's a comforting dish that's and sure to satisfy those take-out cravings.

Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4
Course: Main Course
Cuisine: Asian

Ingredients

Sauce
  • 2 Tbsp soy sauce
  • 2 Tbsp Worcestershire sauce
  • 2 Tbsp ketchup
  • 2 Tbsp light brown sugar packed
  • 1 Tbsp oyster sauce
  • 1/2 tsp sesame oil
Stir-Fry
  • 1 lb chicken breast sliced into bite size strips
  • 2 (5.9 oz.) yakisoba noodles seasoning packets discarded, refrigerated packages
  • salt if needed
  • 1/2 cup green onions white and light portions only, chopped
  • 1 1/2 Tbsp garlic paste Gourmet Garden Chunky Stir-In Paste
  • 1 Tbsp ginger paste Gourmet Garden Stir-In Paste
  • 2 Tbsp vegetable oil
  • 1 red bell pepper cored and sliced into 2-inch fairly thin strips
  • 5 oz. button mushrooms sliced
  • 3 cups green cabbage shredded
  • 1 cup carrot matchstick cut
  • 2/3 cup green onion green portion only, 2-inch strip, sliced
  • 1/2 cup sriracha optional, chopped; to taste; for serving
  • 1/2 cup peanuts optional, chopped; to taste; for serving

Instructions

    Cup of Yum
  1. Bring a large pot of of water to a boil while prepping ingredients. 
  2. In a small mixing bowl whisk together soy sauce, Worcestershire sauce, ketchup, brown sugar, oyster sauce and sesame oil. Set aside.  
  3. Add noodles to boiling water and cook stirring occasionally, just until noodles separate, about 1 minute. Let drain well in a colander and set aside.
  4. Heat 1 Tbsp oil in a non-stick wok or 12-inch (and deep) non-stick skillet over fairly high heat. Add chicken, just lightly with salt if needed (a pinch or two). Give space between pieces add cook, turning once halfway, until cooked through about 5 minutes.
  5. Transfer chicken to a plate. Reduce heat slightly, heat remaining 1 Tbsp oil in skillet. Add in green onions, ginger paste and garlic and saute 30 seconds (step back as it may sputter a little). 
  6. Add in bell pepper and mushrooms. Saute 1 minute. Add in cabbage and carrots and green onion greens and saute until cabbage it's just wilted, about 1 - 2 minutes longer.
  7. Add drained noodles to skillet along with cooked chicken. Pour sauce over top and toss. Saute 1 minute. Season lightly salt as needed. Serve warm with peanuts and Sriracha if desired.

Notes

  • Recipe source: Cooking Classy
  • *Yakisoba noodles are usually found in the produce section at the grocery store.
  • To save even more time, use shredded rotisserie chicken in place of cooking chicken breasts here. Just add at the end.
  • Peanuts not included in nutritional information.