Yakisoba
Yakisoba is my go-to when I’m craving takeout flavors but don’t want to leave the house. The noodles are perfectly stir-fried with tender chicken, cabbage, carrots, and mushrooms in a sweet and savory sauce that’s bold, tangy, and irresistible. I make it for lunches, meal prep, or weeknight dinners because it’s budget-friendly and comes together fast. Leftovers keep in the fridge for up to 3 days.
Ingredients
For the Sauce:
- 2 tablespoons oyster sauce
- 2 tablespoons ketchup
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon brown sugar
For the Main:
- 1 pound yakisoba noodles
- 1 tablespoon peanut oil
- 1 pound boneless skinless chicken breast, cubed
- 1 small onion sliced
- 1 medium carrot julienned
- 1 cup shiitake mushrooms sliced
- 4 cups cabbage chopped
- 2 green onions sliced
Instructions
- Cook the yakisoba noodles according to package instructions, then drain and set aside.1 pound yakisoba noodles
- Whisk together oyster sauce, ketchup, soy sauce, and brown sugar in a small bowl.2 tablespoons oyster sauce, 2 tablespoons ketchup, 2 tablespoons low-sodium soy sauce, 1 tablespoon brown sugar
- Heat peanut oil in a wok or large skillet over medium-high heat.1 tablespoon peanut oil
- Cook the chicken until golden and fully cooked through.1 pound boneless
- Add onion, carrot, mushrooms, and cabbage, and stir-fry until tender-crisp.1 small onion, 1 medium carrot, 1 cup shiitake mushrooms, 4 cups cabbage
- Add the cooked noodles and prepared sauce to the pan.
- Toss everything together and cook for 2–3 minutes until heated through and well coated.
- Garnish with sliced green onions and serve warm.2 green onions
Notes
Here are a few tips I've picked up that'll help you get the best results every time.
Prep everything before you cook: Stir-frying moves fast at high heat, so have your sauce mixed, noodles drained, and vegetables cut before the oil ever hits the pan.
Use medium-high heat throughout: Yakisoba needs high heat to stir-fry properly rather than steam. If your pan isn't hot enough, the vegetables release moisture, and the noodles get soggy instead of nicely coated in the sauce.
Get a good sear on the chicken: Let the chicken sit undisturbed in the hot oil for a minute before stirring, so it develops a golden color on the outside. That golden crust adds real flavor to the whole dish.
Don't skip the tender-crisp on the veggies: Pull the vegetables off the heat while they still have a little bite to them. They'll continue cooking slightly when the noodles and sauce go in, so overcooking at this stage means mushy vegetables by the time you serve.
Toss thoroughly when adding the sauce: Once the noodles and sauce go in, keep everything moving for the full 2 to 3 minutes so every strand gets coated, and nothing sits dry at the bottom of the pan.
Store properly: Let the yakisoba cool completely, then refrigerate in an airtight container for up to 3 days or freeze for up to 3 months, and thaw overnight in the fridge before reheating. Use the microwave or a hot skillet with a splash of soy sauce or water to bring the noodles back to their original texture.
Nutrition
Calories: 625kcalCarbohydrates: 103gProtein: 44gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 73mgSodium: 1662mgPotassium: 1160mgFiber: 4gSugar: 10gVitamin A: 2749IUVitamin C: 31mgCalcium: 99mgIron: 4mg
Tried this recipe?Let us know how it was!