Traditional Yakisoba Chicken

    30 minutes

    What can be better than stir fried chicken, vegetables, with Japanese buckwheat flour noodles! Noodles can be found in an Asian food market.

    428 people made this

    Serves: 6 

    • 1/2 teaspoon sesame oil
    • 1 tablespoon canola oil
    • 2 tablespoons chilli paste
    • 2 cloves garlic, diced
    • 4 skinless, boneless chicken breast halves, cut into 2cm cubes
    • 1/2 cup (125ml) soy sauce
    • 1 onion, sliced lengthwise into eighths
    • 1/2 medium head cabbage, coarsely diced
    • 2 carrots, coarsely diced
    • 225g soba noodles, cooked and drained

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. In a large frypan combine sesame oil, canola oil and chilli paste. Stir fry 30 seconds. Add garlic and stir fry an additional 30 seconds. Add chicken and half the soy sauce and stir fry until chicken is no longer pink. Remove mixture from frypan, set aside and keep warm.
    2. In the emptied frypan combine the onion, cabbage and carrots. Stir fry until cabbage begins to wilt. Stir in the remaining soy sauce, cooked noodles and return the chicken mixture to pan; mix to blend. Serve and enjoy!

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    Reviews in English (365)


    This recipe is getting rave reviews so it's obviously very popular and delicious to the reviewers, but having lived in Japan for 23 years, I must say this is not an authentic recipe. A true Japanese yakisoba recipe would never have any chili sauce in it, and it would be finished with matchstick red pickled ginger and Aonori (green flake-type seaweed). Japanese foods tend to have very subtle favors which probably does not have "enough kick" for the American palate, and as a result, recipes tend to get modified quite extensively. I mean no offense by this review, just wanted to inform the public.  -  03 Aug 2007  (Review from Allrecipes USA and Canada)


    I used traditional tonkatsu (yakisoba) sauce for this instead of making the sauce from scratch and it was awesome - made by Kikkoman and found at my regular grocery store. I also added fresh grated ginger, minced garlic, and a few dashes of soy sauce instead of a whole 1/2 cup. For extra veggies we threw in bean sprouts and mushrooms. We added a dash of crushed red pepper for a little kick - this was very tasty and cooked nicely in my wok! Try the tonkatsu sauce - it will definitely give you the yakisoba flavor you are looking for!  -  06 May 2007  (Review from Allrecipes USA and Canada)


    For having so few ingredients, I thought this was incredibly flavorful. And I didn't even use chile paste because I couldn't find it in the store. I substituted about 2 tsp. of chile powder, 1/2 tsp red pepper flakes, and a dash of cayenne pepper. Also used 3 cloves of garlic instead of 2. The result was just the perfect amount of spice (warms the mouth but still allows you to taste your food). The soy sauce tasted great on the chicken, veggies, and noodles. I just added a dash of rice wine vinegar to the veggies as they were finishing cooking. Will definitely make again.  -  26 Apr 2007  (Review from Allrecipes USA and Canada)