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Chicken Yakisoba, Japanese wok noodles with crisp vegetables
Glossy stir-fried yakisoba noodles mixed with crisp vegetables and tender chicken

Chicken Yakisoba

Author: Flavelo
Recipes Main Courses
The scent of noodles frying on a hot iron plate mixed with caramelising sauce is an essential part of Japanese festivals (matsuri). The secret of Yakisoba lies not in exotic ingredients, but in the technique: high heat, fast tossing, and 'burning' the sauce onto the noodles. This dish is a play on textures: the meeting of tender chicken, crisp vegetables, and springy noodles.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 520 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Wok or large frying pan: For stir-frying.
  • Pot: For pre-cooking the noodles.
  • Colander: For draining the noodles.

Allergen Information

⚠️ Cereals containing gluten (soy sauce, noodles)
⚠️ Molluscs (oyster sauce)
⚠️ Sesame
⚠️ Soya

Instructions

1 ✓

Prepare the ingredients: cut the chicken into thin strips, the cabbage and carrot into matchsticks (julienne), and crush the garlic.

Tip: Everything happens fast in the wok, you won't have time to chop. The 'Mise en place' (everything in its place) principle is a lifesaver here.
2 ✓

Cook the noodles in boiling water for 1-2 minutes (or according to instructions), then drain and rinse with cold water so they don't soften further.

Tip: Rinsing washes away surface starch, so the noodles won't stick together in the pan.
3 ✓

Heat the oil in the wok until smoking. Toss in the chicken and fry until golden brown in a few minutes.

Tip: Do not overcrowd the pan, or the meat will release juices and steam instead of frying. Cook in two batches if needed.
4 ✓

Add the carrot, cabbage, and garlic. Stir-fry for 2-3 minutes until the vegetables are bright but still crisp.

Tip: The vegetables must remain 'al dente'.
5 ✓

Mix the soy sauce, oyster sauce, and Worcestershire sauce in a small bowl.

Tip: Pre-mixing the sauce ensures more even seasoning.
6 ✓

Toss the noodles in with the vegetables, pour over the sauce, and toss over high heat until the sauce coats the noodles and caramelises slightly.

Tip: Let the noodles sit still for a few seconds occasionally to get a bit of char.
7 ✓

Serve immediately, sprinkled with toasted sesame seeds and fresh spring onions.

Recipe FAQ

The noodles are sticking, what did I do wrong?
You likely overcooked them or didn't rinse them with cold water after cooking. Starch makes them stick together.
Can I use spaghetti?
Although not authentic, spaghetti will do in an emergency if you boil it in water with bicarbonate of soda to make the pasta more alkaline (springy).

Ingredients

  • 400 g Yakisoba noodles (or egg noodles)
  • 300 g Chicken breast or thigh fillets
  • 200 g White cabbage
  • 1 pc Carrot
  • 2 stalks Spring onions
  • 3 tbsp Soy sauce
  • 2 tbsp Oyster sauce
  • 2 tbsp Worcestershire sauce
  • 2 cloves Garlic
  • 2 tbsp Vegetable oil (e.g., sunflower)
  • 1 tbsp Sesame seeds
  • 1 tsp Salt
  • 0.5 tsp Ground pepper