Homemade Chicken Yakisoba Easily

Homemade Chicken Yakisoba Easily

Chicken Yakisoba is sure to satisfy Asian food cravings! It’s a delicious Japanese noodle dish stuffed with chicken and vegetables and tossed with a simple and delicious sauce. It’s easy on weeknights but delicious enough to serve guests on weekends!

What is Chicken Yakisoba sauce made of?

Chicken Yakisoba sauce is a sweet, savory, and tangy blend of soy sauce, ketchup, Worcestershire sauce, and other condiments. Some sauce Yakisoba recipes include oyster sauce, which has a stronger umami flavor. I also added sriracha to the Yakisoba sauce because I like it a little spicy!

How does the chicken Yakisoba taste?

The addition of ketchup makes this sauce super delicious, and the Worcestershire drizzle gives it that unique sweet umami flavor. I put a full tablespoon of hot sauce in the sauce because I like my food to be spicy, but feel free to reduce to 1/2 tablespoon or even a teaspoon if you want the sauce to be milder.

Can use a different pasta?

Yes. I use ramen because they are cheap and easy to find. If you can find real “yaki soba”, these are your best bets. You can get yaki soba at the best prices at Asian stores. If you can’t find yaki soba and don’t want to use cheap ramen, udon or other straight Asian noodles will still taste great in this sauce.

>>> More reference: chicken Jalfrezi recipe

Homemade Chicken Yakisoba

Skip the takeout and make these easy and addictive Chicken Yakisoba filled with chicken and veggies and drizzled with a sweet and tangy sauce!

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1/2 head kale

1 yellow onion

2 carrots

1 crown cauliflower

1 inch fresh ginger

1 large chicken breast

2 tablespoons vegetable oil

2 3 oz. Pack Ramen, Throwaway Spice Pack

1 teaspoon sesame oil, optional

1/4 cup soy sauce

1/4 cup Worcestershire sauce

2 tablespoons tomato paste

1 tablespoon is Sriracha

1 tablespoon sugar

Homemade Chicken Yakisoba
Homemade Chicken Yakisoba


Before you start, prepare the meat and vegetables for roasting. Using a vegetable peeler or the side of a spoon, peel the ginger and grate it with a cheese grater. Peel and grate the carrots with a large perforated cheese grater. Remove stems from cabbage and cut into thin strips. Cut the onion into thin strips. Cut the broccoli into bite-sized pieces. Cut the chicken into thin strips.

Begin to boil a medium pot of water for the pasta. Heat vegetable oil in a large saucepan over medium-high heat. When the oil is hot, add the minced ginger and stir fry for about 30 seconds to a minute (sticking to the pan is fine, but don’t let it burn). Add the chicken strips and cook until no longer pink (about five minutes).

After the chicken is cooked, add all the vegetables. Stir and cook until wilted (about 5-10 minutes). Meanwhile, once the water is boiling, add the pasta and cook until tender (2-3 minutes). Drain, return to pan (heated) and toss in sesame oil to prevent sticking.

In a small bowl, combine soy sauce, Worcestershire sauce, ketchup, sriracha and sugar. If you don’t like spicy, use only 1/2 tsp sriracha, if you like spicy, use up to 1 tbsp. Stir until ketchup and sugar dissolve. Pour the sauce into the pot with the chicken and vegetables while it is still hot. Add the pasta, stir to coat everything in the sauce, and heat (just a few minutes).

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