5 from 12 votes
Chicken Yakisoba Recipe
Chicken Yakisoba is a stir-fried noodle dish featuring thinly sliced chicken breast and a medley of vegetables including cabbage, onion, carrot, red bell pepper, and broccoli, all tossed with ramen noodles and a savory, slightly spicy sauce made from soy, Worcestershire sauce, ketchup, sriracha, and sugar. The dish offers a balanced combination of textures and flavors, from tender meat and crisp vegetables to flavorful noodles.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
4
servings
Calories:
260 kcal
Course:
Main Course
Cuisine:
Asian, Japanese
Ingredients
- 1/2 green cabbage cut into thin strips
- 1 yellow onion cut into thin strips, medium
- 3 carrot about 1 1/2 cups, julienned
- 1 red bell pepper cut into thin strips
- 2 cups broccoli cut into bite sized pieces, florets
- 1 inch ginger peeled and grated, fresh
- 1 chicken breast sliced into thin strips, large
- 2 Tbsp vegetable oil
- 2 ramen noodles seasoning packets removed, 3 oz. packages
- 1 tsp sesame oil
- chives optional garnish, sliced, green
For the Sauce
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 2 Tbsp ketchup
- 1 Tbsp sriracha
- 1 Tbsp sugar
Instructions
- Put together the sauce for the dish because the cooking process will go by quickly. In a small bowl, combine the soy sauce, Worcestershire sauce, ketchup, sriracha, and sugar.
- Next, boil a pot of water for the noodles.
- Then, in your wok, or a large skillet, heat the vegetable oil. Once hot, add in the ginger and sauté for about a minute.
- Next, add in the chicken and cook until it is no longer pink, about 3-5 minutes.
- Once the chicken is cooked, add in the carrots, broccoli, red bell pepper, and onion. Cook for about 3-5 minutes. Next, add in the cabbage and cook for another 2 minutes until it has slightly wilted.
- In the meantime, once the water is boiling, add in the ramen noodles and cook for 2-3 minutes until tender.
- After the ramen has cooked, drain and return to the pot. Add in the sesame oil to prevent sticking.
- Add the yakisoba sauce into the skillet with the chicken and vegetables, and mix. Then, add in the noodles and mix everything together for a few minutes.
- Finally, serve and enjoy!
Cup of Yum
Notes
- Adjust sriracha amount to control heat level; use half for milder flavor.
- Store leftovers in an airtight container refrigerated for 3 to 5 days; avoid freezing to prevent texture loss.
- Reheat gently in a skillet over medium heat, stirring occasionally to maintain texture; microwaving may alter noodle consistency.
Nutrition Information
Serving
1serving
Calories
260kcal
(13%)
Carbohydrates
28g
(9%)
Protein
17g
(34%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.1g
(5%)
Cholesterol
36mg
(12%)
Sodium
1333mg
(56%)
Potassium
997mg
(21%)
Fiber
7g
(28%)
Sugar
16g
(32%)
Vitamin A
9044IU
(181%)
Vitamin C
131mg
(146%)
Calcium
116mg
(12%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 260
% Daily Value*
| Serving | 1serving | |
| Calories | 260kcal | 13% |
| Carbohydrates | 28g | 9% |
| Protein | 17g | 34% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 36mg | 12% |
| Sodium | 1333mg | 56% |
| Potassium | 997mg | 21% |
| Fiber | 7g | 28% |
| Sugar | 16g | 32% |
| Vitamin A | 9044IU | 181% |
| Vitamin C | 131mg | 146% |
| Calcium | 116mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.