Chicken Yakisoba

5 from 8 votes

This chicken Yakisoba is so flavorful and can be made in under 30 minutes! An easy one-dish dinner solution.

Prep Time1

Cook Time20

Total Time1 20

Course: Dinner, Main Course

Cuisine: Asian

Keyword: Noodles, Yaki Soba

Servings:

Calories: 375kcal

Author: Emily Walker

2 (7 ounce) packages Yaki Soba noodles You can find these at an Asian Market store and will have flavor packets included
2 tablespoons vegetable oil
1 cup onion sliced
1 red bell pepper sliced
1 teaspoon garlic minced
1 pound boneless chicken breast sliced
2 carrots chopped
1 cup baby corn drained
1/2 cup water chestnuts sliced
1/2 cup peas the frozen kind, thawed
1/2 cabbage chopped
seasoning packet from noodles
1/3 cup teriyaki sauce
3 tablespoons soy sauce

Bring a pot of water to a boil and add yakisoba noodles. Using a fork, stir while separating noodles. Once noodles have separated (about 45 seconds), immediately remove from heat and drain. Set noodles aside.
Heat oil in a large skillet or wok. Add onion, peppers, and garlic and saute until onions become transparent. Remove from skillet.
Add chicken to skillet and saute until chicken is white on all sides. Add onion/pepper mixture back to the skillet along with carrots, corn, water chestnuts, and peas.
Sauté for 3 minutes or until carrots are crisp-tender.
Add drained noodles and cabbage. Sprinkle seasoning packets over the top and toss to combine. Combine teriyaki sauce and soy sauce and toss with noodles until well combined.
Stir until cabbage has softened and everything is heated through. Serve and enjoy!

The easiest way to season your Yakisoba is to simply use the included seasoning packets. I have noticed if I use the seasoning packets alone without any other liquid (broth, soy sauce, teriyaki sauce, etc…) the noodles get too dry and break. For this recipe I like to sprinkle the seasoning packets over the noodles in the pan but then also make a sauce combining soy sauce and teriyaki sauce. If you still find that you sauce is too thick to cover all the noodles, you can thin it out with some broth over medium-high heat and then pour it over the Yakisoba. Serve in a small bowl and top with beni shoga or red ginger.
To make this recipe "bacon-style" like the original recipe in our cookbook, just swap out the chicken for some cooked bacon and add your favorite vegetables (in the bacon Yakisoba we use broccoli, zucchini, carrots, and cabbage).