Chicken Yakisoba
Yakisoba is the fried noodle dish you’ll smell at every Japanese street festival, tossed on a big flat griddle. Its sauce is thick, sweet and tangy, and we build it from Worcestershire, oyster sauce and ketchup — all supermarket staples. Plain white cabbage isn’t a compromise here; it’s the classic.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 4
- Level
- Easy
- Per serving
- 585 kcal
Ingredients
For the sauce
For the noodles
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What to use instead
If you have bottled yakisoba sauce from an Asian shop, use 6–7 tbsp instead of our mix. Thin udon noodles also work in place of the ramen noodles.
Makes: 4 servings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Mix the sauce
Stir together the Worcestershire, oyster and soy sauces, ketchup and sugar in a small bowl until the sugar dissolves.
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Step 2: Prep the noodles
Cook the noodles for 1 minute less than the packet says, rinse under cold water, drain well and toss with 1 tsp of the oil so they don’t stick. They finish cooking in the pan.
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Step 3: Cut the vegetables
Slice the onion into half-moons, the carrot into thin matchsticks and the cabbage into rough 3 cm squares. Slice the green onions. Cut the chicken into 1 cm strips.
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Step 4: Brown the chicken
Heat a large frying pan or wok with 1 tbsp of the oil over high heat. Spread the chicken in one layer and cook for 5–6 minutes, turning, until browned and white all the way through. Move to a plate.
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Step 5: Stir-fry the vegetables
Add the rest of the oil and fry the onion and carrot for 3 minutes. Add the cabbage and cook for 2–3 minutes more, until it wilts but still has some bite.
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Step 6: Toss it all together
Return the chicken, add the noodles and pour over the sauce. Toss with tongs over high heat for 2–3 minutes until every strand is coated and a few edges start to caramelise.
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Step 7: Serve
Turn off the heat and toss through most of the green onion. Pile onto plates and top with pickled ginger, the remaining green onion and sesame seeds.
Tips & variations
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Tip
If your pan is small, cook in two batches — an overcrowded pan steams rather than fries, and the noodles go gluey.
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Variation
The most classic yakisoba uses thin slices of pork belly. A fried egg with a runny yolk on top is also excellent.
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Swap
If you have bottled yakisoba sauce from an Asian shop, use 6–7 tbsp instead of our mix. Thin udon noodles also work in place of the ramen noodles.
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Storage
Keeps in the fridge for up to 2 days. Reheat in a pan with 1–2 tbsp water so the noodles don’t dry out.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 585 kcal | 2,340 kcal |
| Protein | 32 g | 128 g |
| Fat | 16 g | 64 g |
| Carbohydrates | 78 g | 312 g |
Approximate values calculated from standard ingredient data.
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