Let me first say that I’m sure this is probably not authentic Chicken Yakisoba. I’ve never actually eaten this classic Japanese street food on the streets of Japan, but I have seen Mark Bittman make this yakisoba on his show, The Minimalist, and I knew I had to make it myself. Those noodles looked so lip-licking good, were packed with vegetables, and it just looked so easy. In other words, it was just my style. ;)
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What is Yakisoba Sauce Made Of?
Yakisoba sauce is a sweet, savory, and tangy mix of soy sauce, ketchup, Worcestershire sauce, and other seasonings. Some yakisoba sauce recipes include oyster sauce, which has a more rich umami flavor. I also added sriracha to my yakisoba sauce because I like things a little spicy!
What Does Chicken Yakisoba Taste Like?
The addition of ketchup makes this sauce super tangy, and a splash of Worcestershire gives it a uniquely sweet-umami flavor. I used a whole tablespoon of sriracha in my sauce because I really like my food spicy, but feel free to reduce that to 1/2 tablespoon or even a teaspoon if you want the sauce a bit more tame.
Can I Use Different Noodles?
Yes. I used ramen noodles because they’re inexpensive and easy to find. If you can find actual “yaki-soba” noodles, those will be the best choice. You’ll get the best price for yaki-soba noodles at an Asian grocery store. If you can’t find yaki-soba noodles and prefer not to use inexpensive ramen noodles, udon noodles or any other straight Asian noodle will still taste great drenched in this sauce.
Can I Use Different Vegetables?
The wonderful thing about this recipe is that you can use just about any mix of vegetables that you have leftover in your fridge. Just stay away from very watery vegetables, like tomatoes. Also, to make life easier, you can replace the hand-shredded cabbage and carrots with a bag of pre-shredded coleslaw mix (shredded cabbage and carrots).
Homemade Chicken Yakisoba
Servings 6Ingredients
- 1/2 head green cabbage ($0.41)
- 1 yellow onion ($0.55)
- 2 carrots ($0.25)
- 1 crown broccoli ($0.70)
- 1 inch fresh ginger ($0.52)
- 1 large chicken breast ($1.66)
- 2 Tbsp vegetable oil ($0.08)
- 2 3oz. packages ramen noodles, seasoning packets discarded ($0.50)
- 1 tsp sesame oil, optional ($0.19)
- 1/4 cup soy sauce ($0.24)
- 1/4 cup worcestershire sauce ($0.20)
- 2 Tbsp ketchup ($0.05)
- 1 Tbsp sriracha ($0.26)
- 1 Tbsp sugar ($0.02)
Instructions
- Before you begin, prepare the meat and vegetables for stir frying. Peel the ginger with either a vegetable peeler or the side of a spoon and then grate it with a cheese grater. Peel and grate the carrots with a large holed cheese grater. Remove the core from the cabbage and cut into thin strips. Slice the onion into thin strips. Cut the broccoli into bite-sized pieces. Slice the chicken into thin strips.
- Begin boiling a medium pot full of water for the noodles. Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the grated ginger, saute for about 30 seconds to one minute (its okay if it sticks to the pan but don’t let it burn). Add the chicken strips and cook until they are no longer pink (about five minutes).
- Once the chicken is cooked through, add all of the vegetables. Stir and cook until wilted (about 5-10 minutes). Meanwhile, once the water boils, add the noodles and cook just until tender (2-3 minutes). Drain, return to the pot (with the heat turned off) and toss with the sesame oil to keep from sticking.
- In a small bowl, combine the soy sauce, worcestershire sauce, ketchup, sriracha, and sugar. Use only 1/2 tsp of sriracha if you don’t want it spicy, use up to 1 Tbsp if you like it hot. Stir until the ketchup and sugar are dissolved. Pour the sauce into the skillet with the chicken and vegetables with the heat still on medium high. Add the noodles, stir to coat everything in the sauce, and heat through (just a few minutes).
See how we calculate recipe costs here.
Equipment
- Color Cutting Boards
- Chef’s Knife
- Stainless Steel Pots and Pans
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Want more ways to dress up your ramen noodles? Check out 6 Ways to Upgrade Instant Ramen, Vegetable Stir Fry with Noodles, Lime Shrimp Dragon Noodles, or Pork and Peanut Dragon Noodles.
How to Make Homemade Chicken Yakisoba – Step By Step Photos
Prepare the Yakisoba sauce first, so that it’s ready to go when you need it. In a medium bowl, stir together 1/4 cup soy sauce, 1/4 cup Worcestershire sauce, 2 Tbsp ketchup, 1 Tbsp sriracha, 1 Tbsp sugar, and 1 tsp toasted sesame oil.
This is the “toasted” sesame oil. It doesn’t always say “toasted on the bottle, but you can tell this is the toasted variety because of the deep brown color and because it’s sold in a tiny bottle. Toasted sesame oil has a much stronger nutty flavor and only a small amount is needed for a big impact.
Next, slice up your vegetables. Thinly slice one yellow onion and 1/2 a small head of green cabbage. Use a large-holed cheese grater to grate 1-2 carrots. Cut one crown of broccoli into small, bite-sized florets.
Slice one chicken breast (about 3/4 lb.) into very thin strips. I like to do about 1/4-1/2 inch wide and about 2 inches long.
Grate about one inch of fresh ginger. Heat a very large skillet (at least 12″ diameter) over medium heat, then add 2 Tbsp vegetable oil. Tilt the skillet to distribute the oil, then add the grated ginger. Sauté briefly (about 30 seconds), then add the sliced chicken and continue to cook until the chicken pieces are cooked through.
Add the sliced vegetables and continue to sauté until they are slightly wilted, but still bright in color.
Meanwhile, boil a pot of water and cook two 3oz. bricks of ramen noodles until tender, then drain in a colander.
Finally, pour the prepared yakisoba sauce onto the vegetables and stir to combine.
Then add your cooked and drained ramen and stir until everything is combined and coated in the sauce. THE END. Easy, right?
<3 Chicken Yakisoba!
Sweet, tangy, and a little spicy.
My husband and 2 kids loved it! What I did differently was season chicken with Lawrys, pepper, onion powder, & garlic powder because the meat has to taste good for me. I also added bean sprouts into the recipe and at the end added a boiled egg and green onions on top. Also, topped off with some red pepper flakes and siracha for some extra spicey spice! Very good and have leftovers which is awesome!
This is one of my recipes on rotation. It is absolutely delicious and makes great leftovers. I pretty much follow the recipe except that I cook the ginger and add the vegetables to it instead of the chicken because I have a very picky eater. I pull some chicken and some plain noodles out for her before combining everything and everyone is happy. My son loves it and I crave it if we haven’t had it in a while.
This is delicious as written and has become a staple in our house. My picky kids love it. I make it in a 6 quart enameled Dutch oven because it makes so much food. I also use bagged coleslaw mix and frozen chopped broccoli so it doesn’t take much time or prep at all.
Never leave comments but this is ridiculously salty, the sauce is incredibly overpowering, no clue how people can eat this. And trust, I followed the recipe with the exact measurements, no substitutes, its actually insane how inedible this is. They were not joking when they said they’ve never had authentic yakisoba.
I love BB but this is no bueno. the Worcester sauce gave this a sour taste. I used fresh yakisoba noodles. Next time I will take out the ketchup and Worcester sauce and add some rice vinegar and oyster sauce- a completely different recipe
The Worcester sauce made this too heavy and not good. Both my wife and I didn’t like it. We’re comparing it to dishes we have had an Asian restaurants.
Pretty good “shortcut” using ramen if you don’t have access to real yakisoba noodles! I didn’t realize I was out of ketchup so I substituted hoisin sauce and it worked perfectly.
My whole family lives this recipe! It was perfect! I will be making this again soon.
This was an excellent recipe! I used the full 1 Tbsp of sirachi and it was the perfect amount of heat! My husband and I both loved it!
Use chicken thigh if you want that full flavored chicken thang going on.
I added garlic & onion powder to my chicken since I didn’t have any fresh onion. I also added fresh zucchini for some extra veg. I doubled the sauce recipe and added salt and pepper to my own dish since some people that were eating this are very sensitive to salt & pepper. I thought it was flavorful, easy, and delicious. Yes, you need a big pan, or to work in batches. It is very customizable and easy. I think next time I might work with boneless skinless chicken thighs and I will continue adding zucchini!
It was okay. Those smart folks that used rotisserie chicken probably got a bit of a flavor boost because the chicken breast didn’t add much to the taste or texture.
I’ve made this several times and it’s always a hit. I use rotisserie chicken and add garlic to the sauce! Thanks for a quick easy recipe!
Made this the other night for dinner and we really liked it. I made it in a saute pan and still had a hard time fitting everything in (had to remove some of the cabbage) and that was even without broccoli (I didn’t have that on hand). Wish I had read through the comments first before trying to cook it. I might try making it in a stock pot next time. It might be nice for budgetbytes to update the recipe to include cooking in a larger pot/pan. I’m also intrigued by the idea of replacing the sriracha with chili garlic sauce.
I grew up with a lot of siblings and no money, my mom would make this dish a lot for us and we all loved it. Now im grown and making it for dinner tonight :) I always play around with a recipe a little bit but this meal is cheap, easy, and satisfying!
I love budget byte recipes but this was really disappointing. The chicken was not flavorful. This took A LOT of prep time. And for the amount of work I put in, it was a really unsatisfying dish. Sadly I do not recommend this one.
A lot of recipes might not be a hit as written but they are usually a great base; switch things up or around to how you like it. I always look at the comments for additions or subtractions…or just stay away from. Lots of great meal ideas for busy families on this site. Thanks BB team!
So easy and so good! I used up rotisserie chicken (shredded) and half a red bell pepper in addition to the vegetables. Thanks Beth for the recipe!
PS left out the ketchup (too sweet) and worschester sauce. I always sub the Garlic Chili sauce for Schiracha too. Yum!
Made this for my husband as he loves Yakisoba. He lived in Japan for 4 years and has missed having authentic Yakisoba. Unfortunately he says this tastes nothing like it and all he could taste was ketchup which Yakisoba does not. So I am still on the hunt for the perfect recipe!
1 inch seems like A LOT of ginger. Am I just overly sensitive to the taste of ginger?
I loved everything about this recipe except for the sauce…I think the ketchup was a little weird for me. Like others have said, this could barely fit in my largest skillet but it definitely does cook down as you slowly maneuver everything.
We just recently had this for dinner with a few changes. We omitted the ketchup, sugar and sriracha and added mushrooms. It was delicious. It will definitely be added to the meal plan rotation.
There are lots of food bloggers like this but the best food blog “CHICKEN YAKISOBA” is yours. Much thanks for giving me a smart blog.
This shit SLAPS. sooooooo good!!
This recipe came out great! Even my fiancée who doesn’t like cabbage or anything spicy loved it. I used the bagged coleslaw to save some time, purple sprouting broccoli I got at the local farmer’s market, and shredded cooked chicken right into the pot of veggies when adding the sauce mix. It was delicious!
Found out at the last minute that my cabbage was bad. Before following this website I would have just said oh well and walked away. I wouldn’t have had the confidence or basic know how to make substitutions for an edible dish. So many thanks Budget Bytes!
So I made an attempt and used frozen thin sliced green beans, frozen peas, 2 onions, 3 carrots, and ginger.
The chicken looked really sad and pale after mixing in the sauce so added extra soy sauce and some oyster sauce and let it cook and absorb until the chicken took on the sauce. I think turned out pretty good. Thanks!
Awesome!! That’s the type of success story I love to hear. Great job! :)
Does this freeze well?
Unfortunately, I haven’t tried freezing this one.
Hello when some of these recipes just say one serving for the nutrition facts is there like a standard for what 1 serving is?
For some recipes the serving size won’t be exact because it’s not something you can measure the volume of easily. In that case, like in this recipe, there are six servings per recipe (you can find that info at the top of the recipe card), so one serving will be about 1/6th of the total recipe. So if the nutrition info just says that it’s per “1 serving” check at the top of the recipe to see how many servings we estimate per recipe. :)
This is great! Are there any alternatives to the worcestershire sauce?
I don’t have any alternatives to the Worcestershire off hand, but I suppose it depends on your reason for needing to substitute it. The Worcestershire lends a really distinct taste to this sauce, so I wouldn’t sub it if I didn’t have to. If you’re looking for a vegetarian substitute, I would try to find a store-bought vegetarian Worcestershire (Amy’s brand makes one, I believe).
My daughter has celiac and W. sauce isn’t gluten-free, at least not the brand I could find, and we used a mix of HP sauce and some water. Of course, HP isn’t always gluten-free either (if that matters to you).
We really liked this! I didn’t think it would all fit in my skillet at first, but it did once things cooked down!
Finally tried this! My husband and I both loved it! It comes together quickly and is so tasty and satisfying. Next time I’ll add more broccoli and leave the sugar out of the sauce (just a personal preference). Thank you, I love your site and the concept of affordable and uncomplicated meals :)
Delicious. I sauteed fresh onion and garlic first, then added the beans. I added chili powder and black pepper along with the cumin. I threw in a can of drained corn which helped thicken too. I added a packet of sazon to the rice. I topped the rice and beans with cheese, salsa, lime crema, avocado chunks, fresh cilantro, and fresh green onions. Amazing and a delicious budget meal.
That’s literally an entirely different recipe tho.
Agreed! I’ve been seeing more of these lately on recipe comment boards. I suspect it’s high level trolling!
This was delicious! I used frozen broccoli florets in place of fresh broccoli, and just sautéed them quick before starting the recipe to get them to a usable state. I will definitely be doing this again! The slaw mix was a great touch as well. Next time, I’ll add more veggies and a little more sriracha. Thank you!
We tried this tonight, and it was a win for us! The sauce is flavorful without being too sweet, and the fresh ginger definitely brings a little punch to the party. We used udon noodles and slaw mix, and everything was super simple. In the future, I’d bump up the sesame oil a bit and play around with more vegetables, like more broccoli or water chestnuts or peppers. Thanks for the recipe!
Wow it looks fantastic and also beautiful
I used chili garlic sauce instead of siracha, because it was what I had on hand. This was so easy and delicious. Thanks!
A keeper! I only used 1/2 teaspoon of sesame oil w/ the noodles and added 2 TBS Hoisin sauce and an extra 1/2 TBS Sriracha. Also added zuchinni.
Super simple & quick weeknight recipe! I just finished cooking and eating this for the first time. It is very similar to egg roll in a bowl but the noodles add a nice change! I made the following adjustments:
– used 1 tsp ground ginger as I had no fresh
– I used 1/8th cup of Worcestershire (I just find it very overpowering)
– I used 1/2 rotisserie chicken (just laziness)
– I used bagged coleslaw which includes green and purple cabbage & shredded carrots (see comment on chicken)
– I did not used individual ramen noodle packets (I used half of a 6 pack of just plain ramen noodles that you can purchase in the Asian section of your grocer. This cuts down on wasteful packaging and you’re not paying for flavor packets that you’re just going to throw out).
Came out great and the husband loved it too…in fact he’s on his way to the kitchen for seconds :)
Adding this to the fall/winter repertoire!!
Yes to scaling back the Worcestershire – I didn’t, but wished I had. I bet some brands are stronger than others anyway, so in my case that may have been part of it.
I eyeballed veggie amounts based on the (probably giant) 1/2 head of purple cabbage I had in the fridge, and ended up getting out my big pot instead of a skillet to handle it all!! I don’t mind though, I ate this for dinner tonight and will eat leftovers for lunch all week. I hope they’re okay cold! The only difference I made was using ground turkey instead of chicken. Don’t skimp on the ginger, it really makes it.
Made it again almost a year later! Actually used chicken this time (2 breasts I pulled out of the freezer), and cleared out a crown of broccoli, a head of Napa cabbage, and Many Carrots from the fridge. I used about 9oz of soba noodles that I already had but TBH it’s noodlier than I wanted. Things were a bit soupy from all the chicken juices, so I poured off some liquid before and after adding the sauce. Note to future self–the full amount of sriracha is too spicy! 🥵
New word for the day: “noodleier”! I love it!!! 😊🍜
Excellent ‘fridge cleanout’ recipe! The sauce is just delicious and goes with about any meat or veggie you’d care to toss in there. I feel a little dumb saying “This recipe tastes great, except I used steak instead of chicken and some bell pepper and no cabbage and . . .” but that’s kind of the genius of the thing. It’ll work with what you’ve got.
This was really tasty and a different flavor than the other Asian inspired stir fry style recipes on Budget Bytes. I used the slaw mix instead of fresh and no onion because I forgot to buy one.
Everybody has that ONE recipe. The flambe that set off the fire alarm, the birthday cake that ruined a party. The recipe you trusted a bit too much. For me, this is that recipe. The large amount of vegetable oil caused extreme spitting from the ginger. I cannot fathom how the listed ingredients can fit into the pan like demonstrated in the images, unless your cabbage is truly diminutive it would be difficult to fit these ingredients into a soup pot let alone a skillet, compare the first image without the noodles to after the noodles are added, the pan doesn’t get any fuller somehow? Perhaps measurements of the vegetables would be helpful. The amount of sauce makes a complete lake in the bottom of the pan. Forget “coat” with the sauce and try “swim” in it. I did like the flavor of the sauce though, but it should be used in sane amounts, by the measurements alone you’re using nearly 3/4 cups sauce to one chicken breast. Into the bin, I’ll have some toast.
This is the first Budget Bytes recipe I try, and I have to say, I am HOOKED!
I halved the recipe since I was cooking for one. I was also running low on worcestershire sauce, so I added half a tablespoon of each hoisin and oyster sauce. Also, since I wanted to make the dish vegetarian while still getting that chicken flavor, I added a teaspoon of vegetarian (no) chicken bouillon. The result was AMAZING. Hands down the best ramen/noodle dish I have ever made :)
I make this with udon noodles, red bell pepper and baby corn and onions.
I’m not sure where those prices come from though,. I don’t think there’s been prices like that since the late 1800s or early 1900s.
Hi James! You can check out how we calculate recipe costs here.
Actually, James, I shop only at low price places (Winco, Food 4 Less, Aldi’s), and find that when compared to Beth’s prices (according to her very correct calculations), I beat her prices every single time. I don’t know where she shops at, but there are lower prices than these around.
Possibly the mistake you are making is to look at the total price to buy the product and not the price per serving? Major difference.
BTW, Beth, great sight and recipes., thank you for putting the prices on everything it helps me to know what I can afford.
Would add more vegetables to this, but, overall, the recipe was great! I loved the sauce and how light it was. I would also increase the heat for mine the next time that I make it since I like my food spicier. My husband and I both had seconds! I will definitely make again!
This was delicious! I used napa cabbage, green onion instead of yellow, and 10 ounces of ramen noodles! I was apprehensive about the sauce but it was perfect! I left out the sriracha for my 16 month old but added some to my plate! Wonderful dinner!
Looking for a new taste adventure without moving to Japan? This recipe *really* hit the spot, as it doesn’t really taste like any flavour of takeout noodle takeout you can find where I live, but has so many familiar “notes” in the sauce that it is really easy to take a shine to quickly! I love the other ramen recipes (shrimp dragon noodles, creamy mushroom ramen, etc) so this was a great new change-up :) To me, the sauce flavours that dominate are the ginger and worcestershire sauce (with some heat) … I subbed green and yellow beans for the broccoli but otherwise proceeded as directed! I can’t wait to make this for friends or a fake-out take-out weekend meal. Easy five stars!
This was absolutely fantastic!!! Had everything at my house but the cabbage and broccoli so this was a way cheap meal!!! I added a little bit of seaweed to mine as an extra item
Thanks Delilah!
Delicious! A great blend of salty, spicy and sweet. Made the recipe exactly as is, using 1/2T of sriracha. Next time I may forego the fresh veggies for a frozen Asian medley and/or an Asian slaw mix as it took a little while to prep everything (I would definitely not skip the fresh ginger though!). Sure this may be better with more authentic noodles or adding ingredients such as edamame and water chestnuts…but for less than $1 per serving, this is just great as is!
All good tips Jenny! Thanks for sharing!
I made this tonight and it was ABSOLUTELY delicious! You could taste all the individual flavors and my husband went up for seconds after I gave him a big plate!
Hooray! Happy to hear it!
Used this recipe with a few variations and it was delicious. I used frozen stir fry veggies for convenience but added the onion and ginger. Also used edamame noodles (because it’s what I had in the pantry). I will make it again!!
I was so excited for this so I doubled the recipe. Maybe it is just my taste preference, but the Worcestershire flavor was overwhelming and this did not have the flavor of yakisoba I was hoping for. It has potential, but I would use an entirely different sauce next time.
Just made it and it was delicious. I definitely have to buy a bigger skillet! Yum!
This looks awesome! Definitely will give it a try 😀
I fixed this recipe tonight for our dinner. My husband and I loved the crunchiness and melding of flavors. We used the full tablespoon of Sirachi sauce and it was just the right heat. This will be one of our go to recipes.
Made 12 servings for me and my boyfriend (first time meal preppers). The food was amazing and good portions. We left half out in the fridge and froze the rest (they froze well, which was a concern). This will definitely become a staple in our house!
Hi Adela, How long did your meal prep Yakisoba stay nice in the fridge? Would you recommend keeping in the fridge or freezing? I’m afraid the noodles won’t hold up.
If anyone else has experience with meal prepping this dish, I would love to hear from you!
So yummy and so simple. I used broccoli slaw and it worked out great!
Loved it!!! Ketchup and all!! Lol
Ate it all week long and making it again. Used purple cabbage and more chicken. Keeper.
I bought a bottle of sesame oil, per the list of ingredients. When I read through the instructions you had a picture of toasted sesame oil, which I always have. I made the recipe with toasted sesame oil and it was fun and lively. I substituted bok choy for the cabbage.
I was stationed on Kadena Air Base Okinawa in 1980. The Yakisoba there had a ketchup flavor and was great. I can’t wait to try it. I was just working in northern Japan and the Yakisoba had a totally different flavor. Not the same as Okinawan Yakisoba
This is a delicious recipe! I crave ramen a lot these days and your additions makes it somewhat healthy! Going into my repeat recipe folder.
This turned out really good! I added cabbage and mixed vegetables. Yummy!
HORRIBLE! This is the equivalent of boiling pasta, covering it with spam & ketchup & calling it “Italian food”. I should have trusted my instincts when an Asian dish called for non Asian ingredients (ketchup?! Worcestershire sauce??!) Sadly, I trusted the reviews who have clearly been written by someone who’s version of quality Asian food is 2min noodle packets & I’ve wasted a whole dinner. The sauce really ruined it. The recipie base is fine but use kecap manis sauce or any actually Asian sauce instead.
You must be fun at parties.
Because recipes have never, ever been modified to use locally available ingredients in human history. /s
In all seriousness though, your lack of knowledge of “Asian” cooking is showing. First off, there is no monolithic “Asian” cooking tradition where certain ingredients are and aren’t used. “Asian” cooking involves dozens of countries and hundreds, if not thousands, of cooking traditions.
Secondly, worcester IS used in various Japanese cooking traditions. Ketchup has its roots in Asia (possibly Malaysia, but the exact location is not clear). And frankly? I might swap out the 20 cent ramen for noodles I like more, but this is a budget oriented website. Of course they’ll use easy to find and inexpensive ingredients.
Very good. Did not put in cabbage for dietary reasons, and used gluten free rice Ramen noodles. My husband loved it and had seconds. Will certainly be making it again.
I LOVE this. I made it last Sunday night and had it for dinner, then lunch for the whole week and I’m already dreaming about making it again.
I used a bag of prepared stir fry veggies and a bag of broccoli slaw because I am lazy, and a little less than a teaspoon of sriracha because I am a wimp. I might bump that up just a bit next time but otherwise wouldn’t change a thing.
Omg! I loved this recipe.. I used shrimp and added mushrooms and used already shredded cabbage for convience. I didn’t find it too sweet just anice balance of hot and savory. This is tasty and I will make this again!
I have found that for a low-spoons or timesaving switchup, get a bag of cole slaw shred for your veg. This is wonderful, and my husband loves it when it’s a bit of a chore to get him to eat vegetables sometimes.
A little sweet for me…I would probably omit the ketchup or sugar all together. But i liked the nutty taste of the seasame oil.
I made this last night and think I probably put a little too much ketchup in there. so, beware. If I make this again it will probably be with the dragon noodles sauce instead. overall: healthy, quick, easy but not my favorite flavor.
I made this without cabbage or broccoli (thought we had some but we didn’t), doubled the chicken (so it was more of a “stir steam” than a stir fry”, and it was still delicious. I can’t wait to make this recipe again with the correct ingredients!
Just curious- is yakisoba typically made from ramen noodles?
I just did a quick Google search for that info and it looks like yakisoba is its own type of noodle, but they are made with wheat so ramen is probably the closest you’ll find in most American grocery stores.
Freash Yakisoba noodles can be found in the produce section of most supermarkets.
In what you called the “original photos” the noodles do not look like ramen. I would prefer this dish with the thicker noodles that seem to be in those photos. I love the texture of udon noodles, the thicker, chewy bite is yummy. So. I would cook them separately and then add them towards the end of the cooking. Also, since we no longer eat animal products, I would eliminate the chicken. We have eaten commercial prepared yakisoba that we found at Costo. It’s good for when you just want a bowl of mildly spice noodles but there are not nearly enough vegetables for us. Oh…I am craving some of the Costco yakisoba right now! I will make your recipe instead1
The noodles in both the old/original photos and the newer photos are the same basic cheap ramen noodles. You can use whatever type of noodles you like best, though. :)
Would it be just as good with fried tofu? Would you alter anything other than the protein to accommodate that change?
I think this would be great with fried tofu! And no, I wouldn’t change anything else. :)
We tried this for the first time tonight! My husband absolutely loved it! I prefer to cook the veggies longer for the 10 minutes and they were great. He and I both agreed that maybe a little more carrots would have been nice. Also, we did do the recommended half of the tablespoon of sriracha that someone had mentioned. It was still incredibly flavorful! A few questions Beth. Could we use frozen broccoli? Also would it be terrible to use low sodium soy sauce? Would adding snap peas be ok? I really appreciate it! My husband and I enjoy cooking from your sites recipes!!
Fresh broccoli and snap peas would be great. :) As for the low sodium soy sauce, it wouldn’t be terrible but whether or not it is good is probably just a matter of personal preference. :)
My husband AKA picky eater. Actually liked this.
Prep time was about average.
This recipe is pretty good which is saying something since I’ve had authentic yakisoba in Japan before. There were only some miner changes that I made. First, I left out the broccoli because never seen it in yakisoba in Japan. I also substituted oyster sauce for the worcestershire sauce (I live in Taiwan and it’s hard to find) and last I added some scrambled eggs since that’s how I always get in Japan. I have also seen it with a sunny side up egg. Anyway very tasty.
Looks delicious! Planning on making it soon. Eager to taste it. Great job on photographing your chicken yakisoba! Haven’t rated it yet, but it looks like a 5 star dish!
I made this recipe without broccoli and used green pepper. We absolutely loved it. It will be a family favorite. I am going to forward it to my daughters who need budget friendly meals. This sauce is so much cheaper and better than the store-bought bottles of stir fry sauce. We cook a lot of stir fry and will be using this sauce frequently.
I made this exactly as posted. My husband and son loved it…keeper!
I feel like I spent 30 minutes prepping this so it wasn’t as quick as I’d thought. Still, it was pretty tasty. I used the whole head of cabbage (it was a small head) and it was a VERY FULL pan but fortunately everything still fit. I made a little extra sauce, maybe half again as much. My toddler liked it. She particularly liked the springy noodles and had fun eating tonight. Thanks for another great recipe!
Yakisoba uses a buckwheat noodle, so raamen just doesn’t cut it for me. Try boiling whole wheat spaghetti or small linguini, then frying in a bit of sesame oil. Not bad sauce or veggies, though.
The flavor was a bit too tangy for me but I can see how others like it. Sriracha is a must. I even added a little bit of sliced almonds for a crunch.
Made this tonight. The flavor was a bit too tangy for me but I can see how others like it. Sriracha is a must. I even added a little bit of sliced almonds for a crunch.
I am so glad I found your website. I tried this recipe last night and the whole family liked it. My husband just asked that I make more sauce with it, so just a note for myself going forward. I am excited to try more.
Funny, I had chicken to cook tonight, but wasn’t craving a particular way to make it. Then bam! Your recipe shows up on my FB feed just in time. Made this tonight. Overall, very simple to make. but the Worcestershire sauce gets a little strong tasting. I will try and reduce next time. Thx!
4/5 stars
I’ve made this so many times now and it’s so good. Last time i had a ‘clean out the veggies’ type day so instead of broccoli it was capsicum. Also I had only half the amount of Worcestershire sauce left so I had to sub in some hoisin sauce which worked really well! Ran out of ginger too lol so used some powdered ginger. This recipe is so versatile and adaptable.
I made this tonight and it is amazing! We love it. I swear, I am already thinking of making it again tomorrow. I think this may be the first recipe I have ever made and not changed a thing. It is perfect just the way it is.
I didn’t know there was an official recipe for this thing which looks a lot like the ramen stir fry that has been a lunch staple in my house for decades. My version is infinitely variable. I use any raw meat left over from some other recipe–a bit of boneless chicken, a lonely pork chop or cube steak, even ground meat which in my house would be lean hamburger or pork. A few slices of bacon minced up–use the fat to saute the veggies –can be delicious. If there isn’t much meat, a scrambled then shredded egg or tofu can make up the protein deficit. Veggies vary, too, although onion, cabbage, and grated carrot are standards always in my fridge. While broccoli is a natural, small amounts of sliced or matchstick cut squashes, sweet potato, sliced mushrooms, green beans, snow peas, bell pepper of any color–a sliced poblano can add some delicious spice. For my sauce, I haven’t used worcestershire, but hoisin steps in nicely instead of ketchup. If I haven’t used a poblano, some chili garlic sauce can build a little spice, and we like a bit of heat with something this bland and homey. Minced garlic and/or ginger are nice, too, while sesame oil is another optional flavor. I’m not kidding about how long we have been eating this dish–probably since the 1970s, and made up originally based on fried rice or lo mein.
This dish looks perfect for any lunch/dinner!!! Great combination of healthy and so inexpensive ingredients.
Delicious! I’ve made this twice this week already.
I didn’t have cabbage either time, but it was still very good. I halved the recipe and it was the perfect amount for me and my husband.
Okay…..I am officially in love with your recipes!! Made this tonight and used bagged broccoli and shredded cabbage and it was so easy and delicious. Thank you!
Easy, right? Yes! and so delicious! I found this recipe a couple years ago and have made it many times. I’m making this again tonight, but using shrimp instead of the chicken. First time I deviate from your original recipe.
I found your recipe through Pinterest and it was delicious!!! I made this tonight for my family and they loved it too. It’s definitely going in the dinner rotation. 😊 I’ve made a few of your recipes and they have all been well loved in my house!
Pretty good stuff here, Beth. You would be closer than you know to Yakisoba on the streets of Japan (yes, I’ve been there/done that) if you substitute real soba (buck wheat noodles) for the Ramen. A little wasabi and daikon radish for relish/garnish helps, too. Soba costs more, but it’s worth it for the health benefits. Doesn’t mean it will delight the Western palate more than the Ramen noodles, though. I like this recipe as well as with soba (I like ALL of your dishes I’ve tried, so far). I love your site, recommend it to others daily.
I made this ahead of time for work lunches, thinking it would keep in the fridge and it kept wonderfully. Didn’t add chicken, trying to stay away from meat. I heated it briefly in the microwave each day (just so it wasn’t really cold) and it tasted like leftover take out!
Made some alterations…
-I used regular spaghetti, about 1.5 lbs of it, and it worked great as the noodles
-My head of cabbage was over 3lbs, so using half was a lot of cabbage! But I had a lot of spaghetti
-I used these veggies: broccoli, cabbage, white mushrooms
-For sauce I used scant 1/3c worcester, 1/3c soy sauce, a few tbsp ketchup, 1-1.5 tbsp sugar (I don’t measure carefully). Only a heaping half tsp of sriracha since I don’t like spice and I thought that was a good amount, added flavor but not spicy. I also juiced half a lime into the sauce and highly recommend that!
I’m hoping next time to add a protein.. maybe chickpeas or tofu.
Chickpeas – good idea. Or maybe peanuts?
if exclude the soy sauce will the sauce taste bad?
Yes, the soy definitely balances the flavors and adds the needed salt.
I noticed that the photos were updated but I would suspect that the prices are not currently valid. I live in a third world country and cannot prepare this recipe anywhere close to the prices you show and I can buy a head od cabbage for about one US dollar
This recipe is delicious. My whole family enjoys it. Thank you for posting it.
I think the noodle to veggie ratio was a little off for my preferences… lots of veggies, but where are the noodles? Very tasty, though!
Made this for dinner and it was great. Did not had fresh ginger so put some on the chicken before I cooked it. Also used broccoline, because Mt finance hates broccoli
I don’t have Worcestershire sauce womp womp… are there any simple replacements for it? Or would it turn out ok if I omit that ingredient??
You might be able to omit it and have it still be tasty. Some people have said that they don’t like the flavor of the Worchestershire sauce in there, so maybe it would also be good without it. You’d be losing about 1/2 the volume of the sauce, though, so you might need to double the rest of the ingredients in the sauce.
We made this a few weeks ago and my family loved it! It made a lot and I thought for sure I’d need to make more sauce, but it was the perfect amount. Leftovers were great for lunch at work. I’m more of a noodle person but my family prefers rice, so we are trying it again tonight, keeping the recipe the same but skipping the Ramen and using white rice instead. We will see how it goes!
I finally made this last night and I’m so glad I did! My kiddos are always starving, so I added an extra chicken breast, an extra packet of noodles, a bag of coleslaw mix (instead of the cabbage and carrots), and I made extra sauce (a double batch and I used about 75% of it). It was so, so good.
Do you think Nappa cabbage would work instead of the traditional round cabbage?
Yep, that would work really well!
Just made this for lunch and packed the leftovers to take to work with me for the rest of the week. Your recipes are always simple and straightforward and easy to follow, that’s something I love about this blog!
Would you make extra sauce if you were using tofu instead of chicken?
I wouldn’t. The sauce is pretty potent, so I don’t think you’ll have any issues with blandness.
Could I use frozen broccoli??
Yes, it will just be a little more soft.
I’ve made this a number of times, everyone loves it. One handy shortcut I found was to use a bag of coleslaw mix in place of the cabbage and carrots. It’s already grated for you, saves time and mess! I also add more noodles or angel hair pasta. 2 bags of ramen aren’t enough for a family of 4 that includes 2 teenage boys!
loved this!!! i like everything saucier so i used 1/2 c Worcestershire and 1/2 c soy sauce instead of 1/4 c of each. added red pepper flakes to the ginger. used as much cabbage as would fit. added shitake mushrooms. added 1/2 tsp of rice vinegar
Any idea how many calories are in this?
Beth, I cannot tell you how many times this meal has saved me from ordering take-out. I’ve made it with ramen noodles, I’ve made it with regular angel hair pasta, I’ve made it with white rice! I’ve made it with “cauliflower” rice. It never disappoints. I like it mildly spicy so I use 1 tsp of sriracha, and I add garlic to the ginger step, because EVERYTHING I cook has garlic!! Delicious!!!
This recipe looks divine. Although you need to correct the pin ingredients list. It says 4 cups soy and wirscheshire sauce instead of 1/4 cup. I’m making it this week and can’t wait! I love this type of food! Thanks for posting!
Unfortunately Pinterest pulls the ingredients automatically and they provide no way for me to edit them. They’re ALWAYS messed up. :(
Very interesting recipes
I was excited to give this recipe a try but I’m sorry I thought it was awful! The flavors of the sauce was just way too overpowering….I don’t know if t was the soy sauce with the Worcestershire together or what. Unfortunately no one in my family enjoyed it and we eat Asian style foods all the time so it’s not something new. I wanted to like it. :(
This is a FAV recipe that I make over and over and over! It freezes perfectly as well!
So coming back and came across this..someone took it and your original picture. Just thought
I would tattle! LOL! Cause I know its work to make and share!
https://www.keyingredient.com/recipes/2600965033/chicken-yakisoba-recipe/
Ooh how do you freeze it??
this is dinner tonight!!! but why throw away the seasoning packets? I keep them for use when I need “broth” but discover I am out. I just use saved seasoning from Ramen.
As I was preparing the veggies (and making a horrific mess of my kitchen in the process), I thought “I am never making this again it’s too much trouble.” Then I got the chicken in the ginger (and I added garlic because I needed to) and could just smell it all cooking and I was completely hooked. I did ditch the siracha altogether because I am naughty and because I do not like heat of any level, and the sauce was still excellent. The chicken tasted very, very gingery (which is a good thing) and the veggies were a nice mix. I may try with actual soba noodles, though, because the ramen tended to all clump together in a big mass in the middle and didn’t mix with the veggies well. Still, very, very good and I can’t wait until my lunch break to devour the rest!
I always add garlic to everything as well :-D
Yum, I am making this tonight!! In the recipe it says 2″ ginger, but in the instructions it says 1″? I love ginger so I did 2!
Thanks for catching that error! :)
One “trick” I began doing a couple years ago was buying tubes of garlic and ginger in the refrigerated veggie section at the store. At about $4/bottle it seemed extravagant but, like pre-grated parmesan cheese, it’s totally worth it to me. I can’t stand peeling and grating garlic and ginger and with the tube, I always have it on hand and it’s so much faster. Would it be worth the extra $$ to everyone? Probably not, but it works for me!
I feel ya. I went through a stretch for a couple of years where I just used the minced garlic from jars because it was SO much easier and it lasted a good while in the fridge. I’m back to using fresh garlic now, but I totally “get” why you’d use the tube stuff. :)
I do the exact same. :) But for $4 I can get a 20 ounce squeeze bottle of minced garlic ( sold with the jars) and that equalls 226 cloves of garlic. I think that is WELL worth the $4.
Tubes of ginger are my jam! It costs a little more but so worth it to me!
Made this dish tonight. It taste really good. I couldn’t believe how easy it was too make.
This recipe better be awesome. Prep time said 15 minutes and that is straight laughable. Can’t wait to try it after all my hard work!
I want to try the Chicken Yakisobe. It looks good. Have any of you tried?
Yes this is REALLY good. I used cabbage out of the bag otherwise followed the recipe with only 1 tsp sirachai. Enough for another meal for 2 IF I don’t eat anymore. Yes yes I will definitely make again. Thank you so much.
Yummy! First bite I thought nah this is too sweet for me but then I couldn’t stop eating it.
Greetings from Finland. I found you when I googled easy to store recipes. All of your recipes I have tried were a success.
I made this for dinner last night and it was delicious and quick. I do not like broccoli so I omitted. I have never cooked with cabbage before, but it was good in this recipe. I think I overcooked the noodles because I was distracted with the other stuff, so I will be more careful with that next time. I used 1T of Sriracha, and that was the perfect amount of heat and flavor for us. Will definitely make this again!
I have eaten yakisoba on the streets of Japan & so far this is actually the closest recipe I have made that resemble the taste I remember. Thank you for sharing!
And once again – you’ve tickled my tastebuds. Bob and I are eating more spicy these days – I think old age does something to the tastebuds, and they need a wake-up call. I pinned it and will try it – sounds easy enough for even me!
When you call for a large chicken breast do you mean a whole breast or a breast half? Thanks!!
Technically, it’s a half breast (left or right side), but I think a lot of times in the U.S. each side is labeled as a breast.
thanks for answering! that’s what I thought then second-guessed myself. I barely saw just now that you list the approximate weight of the chicken. this was super delicious but my breast halves were too puny and I needed more chicken–will definitely make again using your weight recommendation. 🤗
This was amazing!! I live with three adult children and they are so picky, they all loved it. Even though noneof them like cabbage they ate it in this dish til it was gone. I didn’t have ginger, but I had everything else which made it so convenient. I did add garlic cause we love garlic. We like spicy so I think next time I might add some red pepper flakes to elevate the hot. I would totally make this for friends. I am always trying to make food similar to carry out to stop my family from wasting money ordering out. This was it. Thanks so much for sharing
So good!!! My whole family loved it and even my picky mother ate a whole bowl. Thanks Beth!!
Yummy!! Cutting all the vegetables took a while to prep, but it was worth it!
I just made this, sans onions. It was very good. Will make again.
Do you think it would adversely effect the taste if I substituted a few drops of a habanero hot sauce for the sriracha? I want the heat but have learned that I really don’t care for the taste of sriracha.
I think it will change the flavor quite a bit, but if you don’t like sriracha, that might not be a bad thing. :) The main issue, though, is that most hot sauces don’t have the sugar that sriracha has, so it might throw off the flavor balance. Sriracha is also kind of thick, which helps the texture of the sauce.
My family was very disappointed it tasted like ginger and nothing else . I only put half the ginger that it called for .
Try Bulldog brand tonkatsu sauce instead of the worcestershire sauce and ketchup. It is the Japanese version and is far superior. The same goes for using fresh hot peppers. Try fresh Thai peppers. Hot hot hot and oh so good!
Do you have a calorie/ nutrition chart for this recipe?
Thank you!
Made this last night for dinner. chicken for husbands and tofu for mine. Vegan worcestershire sauce. We both thought this was good and a keeper! Thank you to husband for prepping veggies!!!
Made this for lunch today and it was delicious…no leftovers! Thanks for the great recipe!
Made this first time tonight. Wife and I both loved it.
Looking at the photos in the recipe, I can see that my half-cabbage was larger – so we had more veggies which require more time to cook in a wide Dutch-Oven.. Also I used a full pound of chicken. I was concerned that there would not be enough sauce, but the recipe was perfect.
A quick question about shredding ginger. When I shred ginger, I always end up with strings or ginger threads that hold the shredded ginger together in clumps. Is there some way to avoid this, or am I doing something wrong?
That does happen to me, but it never bothered me much. Then a bunch of people told me that they keep their ginger in the freezer (wrapped tightly, of course) and that way not only does it stay fresh, but you don’t get those strings clogging up the grater! Just grab it out of the freezer, grate a little off the end (no thawing), then return it to the freezer. I’ve been doing it that way ever since. :)
Thanks Beth,
We’re having a “clean the fridge supper” tonight and will finish up the yummy yakisoba. :)
Thank you i have mate thema dish very teastfull andere easy too make
Thank you i gone tray look easy to make
We used udon noodles instead and not much sriracha but it was AMAZING!! I feel like I don’t have to go to a Chinese restaurant anymore now that we made this masterpiece. Thank you, Beth!
So Good!!! I cut this in half for two servings (plus a lunch) and based on other reviews I cut the sauce to about a third. Used less worcestershire sauce and will use still a bit less in the future. Used a full tablespoon of sriracha as we like things hot, but it wasn’t too spicy, and used honey instead of sugar. Used the suggested coleslaw mix, which worked out well. I’m not a fan of ginger but love garlic so used a large clove minced, plus used garlic olive oil. I cooked the chicken in it, then removed it. Then cooked the rest of the veggies, added the chicken and noodles and then a bit of sauce at a time until the desired amount. Do not like it too saucy, so this worked out well. . Very easy and quick so will definitely make again. Although I changed it up a bit to suit our needs and tastes, it is great recipe – Thanks!
You gave me an idea, Roxanne. Thanks!! :-)
Good enough, but wasn’t crazy about the sauce. Used a full tablespoon of Sriracha and it wasn’t too spicy, but had a sour / tangy flavor. I think the Worcestershire might have been the issue, combined with the Sriracha. Something was just a little off. On the plus side, I used up the cabbage in my fridge, and I was able to prep everything early in the day so dinner came together in 10 minutes when it was time to cook. Probably won’t make again, but okay enough where we will finish leftovers.
Website keeps deleting my ratings.
This recipe was phenomenal! Loved it. Made just as the instructions set forth added mushrooms.
I made this for dinner and the whole family loved it. The vegetables gave this dish a fresh taste . I will be adding this to our dinner options.
I just made this and it turned out GREAT! I didn’t read the comments until later about using coleslaw mix. It would’ve saved a lot of prep time, but doing things the long way still wasn’t bad. I like how you really didn’t have to stand there babysitting the dish during cooking. I used the method where you cooked the chicken, then the veggies, then mixed everything together at the end. Put in the chicken. When it was done, put in the veggies. Then, just let the veggies cook with a stir every now and again. The flavor was so awesome! I used just a half tablespoon of sriratcha, though. It was plenty. This recipe is definitely going into rotation and I don’t think I’ll ever buy Chinese food from a restaurant again. :-)
I wish that the recipe hadn’t called for so much sauce as I found that it was just slightly too much but other than that the flavor combo was ah-maxing!
Lots of flavor with minimal effort and with ingredients I usually have on hand. I used dry chinese noodles and Napa cabbage. It turned out great. This is a keeper!
Just made this- super yum! I used Quorn chik’n tenders. Added them after the veggies had started to get tender. Great recipe- thanks.
Forgot to rate it!
This one is a keeper. Husband likes it, daughter likes it, daughter’s-friend-who-is-spending-the-night likes it. And we all four had fun in the kitchen cooking it, so it’s a win all the way around.
Did it! Awesome! Great flavors. My husband and son loved it. Definitely keeping this recipe!
So, I just made Chicken Yakisoba using your recipe and let me tell you! Let me tell you! I’m in LOVE! I substituted sambal oelek for the sriricha hot sauce ’cause I was all out but DAYUM! 10/10!
Seriously, people. Make this! Eat it! Love it!
I love this recipe – make it quite often, thanks to finding your recipe on Pinterest! As a shortcut, I buy the packaged coleslaw with carrots in the produce aisle, which is just shredded cabbage and carrots!
That’s a great idea!
I wad intrigued by the worcesteshire/ketchup sauce. I wanted a late night snack, so I tossed the sauce with some rice noodles and a scrambled egg for protein. It’s really quite good! It’s different, and I love different. I really must make the full recipe when I have the chance.
I have made this recipe 20 times, it is wonderful!! I change out the vegetables and sometimes leave out the chicken, it is still just perfect!
Hey Beth! I made this recipe last night, it was overall delicious, but the chicken turned out to be overcooked and rubbery. Do you think it would be wise to cook the chicken AFTER the vegetables? Because the first 5 minutes really cooks the chicken through, but if it sits in the pan with the rest of the veggies it becomes really tough and dry.
I think an even better idea would be to just remove the meat after stir frying it, then do your vegetables, and add the chicken back in at the end. :) I think the skillet/wok will be too crowded to really cook the meat if all the vegetables are already in there… and then you risk over cooking the vegetables, too. When I make dishes like this with shrimp, I always remove it and add it back at the end since it cooks so quickly. It works well. :)
We had this for dinner tonight…amazingly simple to prepare; amazingly delicious.
I decreased amount of cabbage and added Bok Choy, Snow Peas and Scallions. I only used a teaspoon of Siracha – afraid it would be too hot. I will add a second teaspoon next tine – or maybe use a tablespoon.
I am thinking shrimp would be good!
Am currently sitting on my couch, belly full of this recipe! So good. I left out the sriracha since, sadly, I don’t have any but it was still delicious!
This was delicious. A nice change from regular stir fry! Could you use tofu? (For my vegetarian daughter) And what kind would you recommend? Marinated or regular ? I will definitely make this again!
You probably could use tofu, although I’m totally inexperienced with cooking tofu, so I couldn’t offer any recommendations. :P
I used to be a vegetarian, and often used tofu in stir fries like this. Just make sure you press and drain the water out. Using marinated or not is up to you, as tofu is so bland that it takes on the flavor of whatever it’s made with. It might be a good idea to make extra sauce and marinate it with that.
I just stumbled across this recipe, pinned it and finally made it tonight. It was delicious!! Thanks!
Just made this for dinner tonight and loved it!! I didn’t shred the carrots and just sliced them thin and long, and I minced the ginger. I also added red pepper flakes to the sauce and used low sodium soy sauce. It was amazing and I will make this again soon, like tomorrow! Very healthy and cheap. Can’t get much better than that.
I love yakisoba esp if it has a lots of vegetables. re4ally delicious.
We made this tonight for my parents after mom ate it at a restaurant and loved it. It was a big success!
What is seasonin discarded?
There is a little seasoning packet that comes with ramen noodles in the U.S. You can just throw the seasoning away (discard it).
I wasn’t impressed with this at all. Won’t be making it again.
I started making this recipe only to realize that this is just a glorified dragon noodle meal, only with some substituted ingredients. so instead i used all ingredients but make the sauce like the dragon noodles, equal parts soy, siracha and brown sugar. i like it saucy so i used about 1/3 cup of each.
I made this last night and my husband loved it. I thought it was okay and I think it’s because I made it. We had a lot left over for dinner tonight. It was really good. Everything tasted like last night. Nothing was soggy tonight when I reheated it!
I am not sure what I did wrong, but I was not a fan of the sauce. Used oyster sauce, a little sesame oil and a bit of honey in addition to everything else and it was fantastic. No exact measurements on them though. Just kept tasting to get it to my liking. The family loved it.
I’ve been dying to try this, but my veggie and best prices are way more than what is listed here! Lol
Thank you for this recipe. I tried it tonight and it was delicious. My entire family loved it. I didn’t have any cabbage, but I added a yellow bell pepper. I didn’t have any worcestershire sauce so I used beef broth and chili flakes. I didn’t have any fresh ginger so I used ground ginger. I didn’t have any Sriracha, so I used Tapatio instead. I added one of the seasoning packets to the sauce, and 2 tbs of the water I cooked the noodles in. Even with all the changes it came out wonderful. It was seriously so good, I couldn’t stop talking about it at the dinner table. Even hours later, I’m still thinking about how good it was. I can’t wait to make it with all the correct ingredients. Thanks again :)
i tried this recipe and it turned out so amazing… though i did add a little less than a tsp of honey instead of sugar and a little (read: lot) more sriracha. What can I say… I am indian!
it was lovely….
I made this for dinner tonight and am definitely adding it to the quick, easy and delicious weeknight dinner rotation. I used a bag of coleslaw mix and added snow peas for some extra veggies. I think it could be good with baby shrimp instead of chicken and will try that next time.
Have you eaten this as leftovers? Do the noodles get soggy or weird?
It does change in a texture a bit, as do most leftovers, but I still enjoyed it. :)
Can you make this in bulk and freeze?
I don’t think this one would freeze very well. The vegetables would get super limp and may seep water. And since it’s not that saucy, the noodles will likely absorb most of the moisture and it may become dry.
I made this recipe and my family loved it. It will be a staple at our dinner table.
LOVE THIS RECIPE!!!!!! So easy to make and taste so good!
Made this for my husband tonight and he loved it. He was supper surprised that I used Romen noodles. Win for me.
Dollar store for cheap Worcestershire Sauce !!!
Made this tonight. SO good! Everyone loved it. The kids really enjoyed it. Thanks!
Prices are wrong and misleading.
example: Worcestershire Sauce is avg. $3.36 and has 10oz in it. Recipe uses 1/4 cup which is 2oz. At $3.26, using 1/5 of the bottle costs you $0.65, and that is over 3x what the person states. If all items are off by that much, recipe is $15.00 to make, which is much more realistic.
1 chicken breast weight average is 7oz, which equals .43 of 1 pound. At publix, chicken is $4.29 a pound. So 1 chicken breast costs $1.85 (which you can never buy just 1 chicken breast anywhere). Still more than what is stated.
Prices vary quite a bit from region to region. The prices listed above are what I actually paid at the time and may not be applicable to everyone. I can get a generic bottle of Worcestershire sauce for less than $2 and price per ounce goes down if I buy a larger bottle. I always buy my chicken on sale for around $1.99/lb. and store it in the freezer, so I can use one breast at a time. For more information about how I calculate my prices, you can check out How to Calculate Recipe Costs and my Prices and Portions page.
I’m a total noob when it comes to cooking but ur instructions were so great and I managed to make ur yakisoba chicken! Tastes amazing, thx ;)
Greetings from Poland!
I used a bag of coleslaw mix instead of chopping the cabbage and carrots… easy peasy!
Made this for friends visiting for 4 days. It was easy and everyone loved it…including the leftovers. I added red and orange bell pepper, water chestnuts and bean sprouts. Yummmm.
tried making this the other day; i made a few mistakes but it still tasted great! i can’t wait to make again…hopefully with out the mistakes :D thank you for this wonderful recipe, i will be try to make your Easy Sesame Chicken tonight!!
I must say that I currently live in Japan and I like this recipe better than the yakisoba I’ve gotten at festivals/etc. Their’s is somehow done on a big griddle and sorta dry – not as many veggies. It’s easy to eat festival food, but this is tastier.
Family thinks it’s too salty though, so I recommend low sodium soy sauce.
Hi Beth! You make me so happy with your recipes and you’ve got great food photography skills! I am compiling healthy recipes for my fiance because he is very picky with food. What you do is amazing. I love it! Thank you for sharing! Hopefully, more Asian food dishes to come! :)
Great recipe! Easier to find and follow than Marc Bittman’s. I liked the fact that you used chicken, regular cabbage, and Sriracha! I did use chuka soba noodles i/o ramen, which may make it just a tad healthier? So glad to have found your site!
Can you replace the Ramen with some other noodles? I’m not a fan of packaged Ramen.
Yes, it won’t be quite the same, but you could. :)
I tried it with Egg noodles and a couple of other vegetables and it still turned out great. Only thing to keep in mind with egg noodles is to wash the noodles after they boil because mine were too sticky. But over all, awesome recipe!
I use orchids tomoshiraga somen noodles. Not sure about normal grocery stores but commissaries carry them.
This. Was. Amazing.
My SO and I had this the other night for dinner – it was easy to make, even though I’d never sliced cabbage before. Didn’t take long, and was *absolutely* delicious. Thank you so much for sharing this recipe!
looks so good!
GREAT recipe! The whole family loved it and that is tough to pull off.
This recipe looks great! Will definitely give it a try. But where are you finding a large chicken breast for $1.66???
My grocery store runs sales on chicken breast for $1.99/lb. on a fairly regular basis. They’re previously frozen, but I don’t care! :D I stock up when they’re on sale so that I never have to pay the usual $4.50 or so per pound.
I would like to know what a serving consists of – a cup or 11\2 cups ? Would this be a satisfying portion for an adult male. ?
It did make a lot, but I usually base my serving sizes on servings for me (small female). So, for adult males it might feed about four.
This was delicious! I loved the ginger-gave it just enough kick. I didn’t use the sriracha as my kids don’t like anything too spicy. At the suggestion of someone else I used the packaged cole slaw mix in place of the cabbage and carrots, which made prep very easy. I doubled the sauce as I like to be sure there is enough-it was perfect. Will definitely make this again!
My family and I all loved this recipe! I did not use all the sriracha because I don’t love a lot of spice but it was absolutely delicious. I will be definitely making it again, thank you so much!
This looks so good! Thank you so much for the inspiration. My husband and I are working hard to pay down our debt and this blog was the motivation I needed to look at this as an opportunity and not a limitation. I made my first trip to Aldi and was inspired to really get creative with what I had. Excited to put this on my next grocery list!
I love yakisoba, used to have it back in the U.S. There is no ramen where we live now, but I did find some rice noodles, they look transparent… Would they work? And btw I love your pic with the Sriracha in your hand. I brought 5 bottles with us and we are down to 3 we put it on everything.
I say if you like the clear rice noodles, why not? :) It won’t be the same, of course, but you might still like it.
Made this tonight for dinner. It was yummy with just the right amount of heat (I used the suggested half teaspoon of sriracha sauce). I doubled the chicken and used two breasts and marinated them in soy sauce. I also used the ramen flavor packs in the pasta water to give the pasta some flavor. My husband liked it even more than I did.
Made this the other night with slightly less veggies. Once I poured the sauce over the pan of veggies I knew I was going to eat something good! I’ll probably add more veggies next time but still came out really good.
Made this more or less as stated but upped the veg, used vermicelli instead of the ramen noodles (none on hand), used low-sodium soy sauce, and used leftover turkey (frozen post-Thanksgiving). Awesome!
In case you’re extra lazy: Cole slaw mix in the bagged salad section of the grocery store is a good shortcut/cheat for the cabbage and carrots.
Is the worcestershire sauce an absolute? I don’t have any on hand.
Yeah, it does carry a lot of the flavor in the sauce.
I am trying to lessen the amount of carbs in my meals. Would this sauce taste okay with half the amount of sugar or even no sugar at all?
No, unfortunately the sugar is very important to balancing the flavor in this sauce. It will be very acidic otherwise.
I used Splenda & it was perfect
I had a bag of ‘stir fry veggies’ which had broccoli, snap peas, and sliced carrots so I just threw that in. I also had a quarter if a huge head of cabbage which was the perfect amount. I used hot sesame oil cuz I like things spicy. I put extra ginger & sambal oelek in there for an extra kick. I still felt that it was missing something. My husband liked it more than I did though. It’s ok, I guess I’m spoiled living so close to japantown.
Yummy! This is so much better than that stuff you buy at the store and just fill with hot water. Thanks for this recipe!
Made this for my boyfriend and I. He is a notorious Asian food snob, but loved this. Yay upgraded ramen!
I made this last night, and it was amazing. I didn’t have sesame oil, so I used olive oil instead, and it was great! Will definitely be making this again!
Absolutely fabulous! I could have eaten the whole entire pan myself! This will definitely be a recipe that I make often. Thanks for sharing it!
We have yet to find a recipe on this site that we don’t absolutely love and this was no exception!
I feel silly asking this but could you pretty please start listing dry ingredients before the wet ones? I’m usually trying to cook with 2 small children at my ankles and almost never have the presence of mind to think that part through before I do it. I always end up having to rinse and dry measuring cups and spoons halfway through :).
Thank you for all the great dinners!
Well, I try to list the ingredients in the order that they’re used. That’s standard cookbook protocol and it helps me make sure that I didn’t forget to list anything. :)
I have made this recipe several times now and it is delicious every time! One of my husbands favorite meals. Followed recipe exactly as written. No problem with it being too salty. Definitely a keeper in our house. Thank you!
Tried this but for the sauce I used soy sauce and teriyaki sauce it was bomb!!!
This was delicious but I gave to say…the leftovers were even better!! I warmed it in a skillet, added some chicken stock & voila! The chicken wasn’t dry, noodles were perfect & veggies stayed firm. I added some backed veggie egg rolls for a different twist. I was wondering if anyone calculated the calories and other nutritional values? Thanks
Oh I hate auto correct!!!!
Wanted to try this recipe but didn’t have cabbage, carrots or fresh ginger. Along with the broccoli I added a red, yellow and green bell pepper. I also used lite soy sauce and only 1/2 tsp of Sriracha as I am a wimp with heat. I thought it had a very nice flavor and want to make again using fresh ginger and the other veggies. I put 2 servings in the freezer for a work lunch…hope they come out ok. Thanks!
Froze beautifully! Thanks for the recipe!
Made this tonight for me and my boyfriend, and it was great. Except according to him I used “too much srirachi”, is that such a thing? I’ve never heard those three words in that order before!! I didn’t find it salty and in fact used some kosher salt to season the chicken (I seasoned the chicken before making the sauce and had that panic moment of “oh crap, this is gonna be so salty…”) but it was really good. It’s been moved into our rotation (plus pretty much every other BB recipe I’ve tried…)
You are correct. There is no such thing as too much sriracha. ;-)
I have made this tons of times — It’s such a great blank canvas. Have half a bag of leftover broccoli slaw and half a head of cabbage and a random onion half in the fridge? make this! I do use low sodium soy sauce for the sauce so I haven’t had a problem with it being too salty. I also occasionally sub in udon noodles or pad thai noodles depending on what I have on hand. Delicious!
I thought this was far too salty as well and the seasoning packets were thrown out. My family couldn’t even eat it. My guess is it would have been better with less sauce or low sodium soy sauce.
Yum. A little bit too salty though. Maybe reduced sodium soy sauce would be better. Thanks.
Sauce was way too sour for my taste. Had to add a tablespoon of hoisin to balance out the flavor.
This was awful. The sauce was strong and bitter. I threw it out.
I must have used an expired worcestershire sauce coz the the yakisoba I cooked after following the above recipe tasted sour.
I usually just add leftover meat and whatever veggies I have on hand when I put the noodles in the boiling water. This sounds much tastier.
I never post comments, I’m more of the lurker type. But credit is given where credit is due. This recipe was fantastic, followed it to the T and came out wonderful. It’s filling and you get to save some bucks. The only thing is I don’t see where the seseme oil could have been subsituted. was that instead of veg oil or in the sauce?. Either way So good If you’re tossing the idea of trying this recipe, Go for it you wont be disapointed!.
DELICIOUS!!!!! We loved it!!! We’re kind of wimpy in our house, so we left out the hot sauce :) But I doubled the recipe and I’m so glad I did, thanks for a wonderful meal!!!
Made this three days in a row, my kids (11 and 7) are crazy about it! I buy the already shredded carrots at my local 99c store! (I also made this with a bag of coleslaw mix instead of shredding cabbage and carrots!). Super easy, fast and delicious! Thank you!
I just made this tonight and it is so yummy! I absolutely love it. I used a teaspoon of sriracha sauce and to me that was the perfect amount of kick (not too much that i can’t eat it but not so weak that you can’t taste it). Definitely one i will make again. :-)
Amazing!!!!!!! Quick, easy and cheap!
Has anyone used anything aside from ramen?
I’ve made dishes similar to this one with buckwheat soba noodles and they were really tasty. Udon noodles would be good, too.
I made this tonight and loved it! I wasn’t sure if my boyfriend would like it, but he ate it up fast and said it was really good! I used ~1/2 tsp sriracha since he doesn’t like spicy, but he said he didn’t even think it had any kick at all, so next time I think I’ll try 1 tsp. Thanks for sharing!
I have a boyfriend who resist anything that is healthy regardless of the yum factor but this however had my family of 5 loving every bite and there was so much to fill each belly!
Thank you !
This is my family’s new favorite meal. I even took a chance and made it the first time when we had dinner guests over. They have lived in Hawaii and Fiji most of their lives, and they said this reminded them of home. Wow. I always keep a supply of ramen noodles on hand now.
I don’t usually make comments but I thought this was worth the time……I LOVE this recipe, I made it tonight and my 5 year old loved it…..way better than the artificial flavors in the packets. This will be a constant go-to recipe! THANK YOU :)
AWESOME! And leftovers were even better. Doubled the recipe! I actually used some shredded chicken I had from the freezer and tossed it in at the end. YUM
I discovered this recipe last winter and I make it once a week…everyone still loves it! You can use whatever veg you want, too…the cabbage, onion, and carrot are essential, but you can basically clean out your fridge with it-peppers, mushrooms, cauliflower, squash-they’ve all gone in it and been delicious. I usually use a little butter and extra sesame oil in the wok to begin, add garlic to the sauce, and serve with extra sriracha. I could eat this this until I’m an old lady and never get sick of it. Thanks again!
Too salty. Wasn’t a fan. Not sure how to fix the intense flavoring.
I’m going to take a guess that you put the spice packets that were in the noodles into the dish. DON’T DO THAT ! ;~p They go in the trash can.
My bf and I just tried this for lunch this afternoon and it was so delicious! The only changes I made was to double the amount of sesame oil over the noodles, use peanut oil instead of vegetable oil and also thought that julienne carrots would be better than the grated carrots. Soooo tasty! I think I’d prefer the ingredients over rice but my bf really liked the noodles. Thanks for posting such great recipes! :)
This was SO good!!! We must be big eaters bc I only got four servings instead of six. I love stir-fried cabbage!!
This was great! The whole family enjoyed it.
I made this tonight! My whole family loved it!
I made this yesterday but didn’t use some ingredients like sugar, ginger and worcestershire sauce and it is delicious. this is part of my favorite recipes now. Thanks
Thanks so much for this amazing recipe! I made this for dinner last night & the whole family loved it. The mere mention of ramen make my boys jump for joy! I linked you on my lil blog: http://pintheredidthat.blogspot.com/2014/03/chicken-yakisoba.html
I linked to this recipe in my March Real Food Monthly Meal Plan. I can pretend I got take out with this recipe, without emptying my wallet! Yay Chinese!
There is no way the prep time is only 15 minutes! Washing all of those vegetables and peeling them would take at least 30 minutes.
Making this tonight but I don’t have ginger at all fresh nor ground.. Do you think there will be a big taste difference if I don’t use it? Or maybe suggest a sub? I’ve made the oven fajita at least 3times big big hit..usually scared of trying new things but tired of the norm so trying new food.. Why not right =)
You can try making it without, although it will definitely be better with the ginger. There isn’t really anything that’s an appropriate substitute. :)
I decided to buy the ginger and made it tonight instead of the other day.. sooo good. . Hubby said I can make this everynight =) if you have instagram I posted a pix ig name is mon_eka
Not sure if you know or not, but someone has used your photos from this recipe on another website and I’m pretty sure that’s illegal, or at least really uncool.
Also, I knew they were yours as soon as I saw them. Clearly I come here a lot.
http://recipesweet.net/chicken-yakisoba/
Thanks for the heads up! I actually get a lot of traffic from them (they don’t post the entire recipe, so people have to click through to get it), so I’m okay with it. :)
Delish! I added water chestnuts for crunch, and used just one tablespoon of worcestershire sauce and three tablespoons of cooking sherry. Instead of ramen I used thin spaghetti.
I’m Japanese and grew up eating yakisoba for lunch. Now I live in the US and have missed it so much since yakisoba noodles sold at Asian stores in Midwest are too expensive (they are steamed noodles you can usually find in their refrigerator.) I have tried different types of noodles to make my yakisoba closest to what I used to eat and concluded that the best noodle available in the US (and cheap) is thin spaghetti. I have used maruchan brand ramen but it turned out mushy. Someone above said soba and ramen are different but “soba” of yakisoba (made of wheat flour) is different than “soba” with no “yaki” (buckwheat noodle).
Just wanted to say that I made this tonight for dinner with only slight alterations. I marinated the chicken in teriyaki sauce and used ground ginger instead of fresh (couldn’t find it in my store…), and sweet chili sauce instead of the sriyacha (or however it’s spelled) – we don’t like it. It was great! Thanks so much for this, it’s definitely going to be repeated at our house. :-)
Hi, I made it at home and I absolutely loved it..I think yours looked better then mine did but I still enjoyed it. Although I made my own home made yakisoba sauce that tastes really good and just like Teriyaki stops sauce, I was wondering where you purchase the wercestershire sauce..I couldn’t find it in my local Winco. And what is the pan/wok you have. Thank you so much!
Worcestershire sauce should be at every major grocery store. It’s usually near the BBQ sauce and hot sauces, things like that (it’s not an Asian ingredient). The pan is something that I got from a friend and I really don’t know who makes it, unfortunately! It’s awesome, though! :D
Made this for dinner tonight and we loved it! I have no clue what yakisoba is or is suppose to taste like lol I just thought the picture looked yummy and the ingredient list sounded like it would taste yummy. This will be made again at my house! Thanks =)
My whole family absolutely loved this! Thanks.
I don’t have fresh ginger at home.. how much ground ginger should I use… It should I wait to use fresh?
I’d say you can use 1/4 to 1/2 tsp. Start small and add more if you think it can handle it.
I’m joining all the previous posters who will definitely be adding this recipe to my recipe rotation. Made it tonight and thoroughly loved it. I doubled the sauce amount, but all else I did the way the recipe was written. Thank you for such a delicious meal! Next time I will use something other than the ramein….mmmm, so good, I can’t wait for next time.
I’m super picky so I was fully expecting to hate this, but it was awesome!! Thank you!
Woo! Spicy and good. thanks
You cannot substitute soba noodles for ramen and call it yakisoba. It’s not the same. I lived in Japan for a couple of years and made it all the time.
I just made this. It is sooooo good! I used red cabbage. YUM!
Do I have to add ketchup? I am not a fan of ketchup.
It does add a touch of sweetness that balances the worcestershire and the soy sauce. Maybe play with adding a little brown sugar instead. The tomato also adds body, though, so… hahah, it will just be very different without it. :)
Take it from me, you don’t need the ketchup. I made this last night and I thought the ketchup gave it a strange and inauthentic taste (I live in Japan so I know me some yakisoba). Next time, I’d leave it out.
My husband (who is Japanese) ate it happily, but he doused it in hot sauce first… hmm… not sure if that was really an approval.
Next time I will be using half the ketchup. It ended up being the dominant flavor. :(
This was awesome! Made it for company and everyone loved it! I’m so excited to finally have a recipe for Asian noodles that I can actually make.
I LOVED this recipe. My husband went nuts about it. I love the fact that is it open and you can doctor it a bit if you don’t have all of the ingredients and you still get the same taste. I also love tasting how cheap it is to make! Thanks!
Hey, this looks amazing! I’m allergic to cruciferous vegetables, though, which means broccoli AND cabbage. I’m guessing other veggies would work, but I’d like to check with you to make sure. Maybe kale and carrots? Some spinach or mushrooms? It sucks… I really love broccoli. :p
Yes, I think you could experiment with any type of veggie that you like. :)
Delicious!! I didn’t have worcestshire sauce and added a sweet chili sauce, one of the flavor packets, and I used precooked chicken. It was so quick and the vegetables and noodles picked up the sauce flavor perfectly. Thanks for sharing!
This is probably a dumb question but are ramen noodles the same as Mr. Noodles? I think “ramen” might be an American term? I’ve never seen them but from the photos they look like Mr. Noodles that we have here in Canada.
Hahah, I have never heard of Mr. Noodles, but I just did a google search and I’m 99% sure they’re the same thing. :)
I dont know where this originally came from, but i made this 2 nights ago because I saw it on Pinterest (not a budget bites pin), and it was the WORST yakisoba ive ever tasted. No one in my family would even eat it. WAY too much worcestire flavor. It was just horrible!
Same here! Saw it on Pinterest and coulnd’t wait to try it. WAY too much Worestire sauce. 1/4 of a cup is a lot. I double checked several times before adding it. My family wouldn’t eat it and it ended up in the trash. I powered through mine but now my stomach isn’t happy :( Next time, cutting the Worestire sauce down to a table spoon or so. Everything else turned out fine, so we’ll see.
This sounds great. Will try it with shrimp and see how it is. Thanks.
This was a second recipe I found on your blog to try. And a second hit! Whole family loved it.
Definitely will be trying more of what you make. Our taste preferences must be aligned. My personal theory is that if I try a blog recipe the first time and it just didn’t make the mark that my mind tested and expected prior to making it, another recipe won’t be tried again from that blog. Your recipes/blog is not that case.
Excellent rendition with fresh flavor and no cardboard! Thank you!
I just was wondering if anyone knows if this recipe freezes well or not?
We made this last night and we loved it! Thank you for all of your WONDERFUL recipes!
I made this the other night and have now been elevated to the status of goddess in my husbands eyes. Wow! Every one of your recipes that I make seems to hit it out of the park. The sauce, omg, the sauce, yumm. Absolutely AMAZING! My husband loves cabbage, broccoli and ramen noodles. It was a perfect fit.
I made this the other night and have now been elevated to the status of goddess in my husbands eyes. Wow! Every one of your recipes that I make seems to hit it out of the park. The sauce, omg, the sauce, yumm. Absolutely AMAZING!
Yum, yum, yum, yum, yum!
SO delicious. My boyfriend and I went back for second helpings. It will definitely be a staple in our diets!
I made this tonight and I just wanted to thank you. It was a big hit and so quick and easy. Thanks for sharing this recipe. It will be in heavy rotation in my house. :)
This was pretty good. I think next time I will put a little sauce in with the chicken and veggies while they cook so that the chicken especially will have a little more flavor, I will also probably cut down a little on the ginger (personal preference). I did add some garlic and I didn’t have any cabbage so I sliced some zucchini thin with my mandoline and used that (they were kind of like noodles that way) I also added some mushrooms and water chestnuts (because my husband LOVES water chestnuts so I’m always looking for a place to toss them in). This will find it’s way into our regular rotation, however I will continue to tweak it to our family’s tastes.
I loved the idea of this meal,it was super easy and cheap to make (I added more veggies, used low sodium soy sauce, and reduced the sriracha). It looked great when I served it up…. But my family absolutely hated it, they wouldn’t even finish it. It was way, way too salty. The Worcestershire is very strongly scented, the kids complained about the smell burning their noses.
While this meal was a total fail in my house, I think it would be a hit if I changed the sauce. Will definitely try again sometime.
I love your site and your fabulous recipes. My teenage son will be planning and cooking a lot of dinners for us this year and found several on your site that excited him. Thank you for listing the prices and for sharing a variety of great dishes!
I LOVED this recipe. So, did the kids and my husband. I made a separate dish for the vegetarians in the house, but made the regular one for the rest of us (typically in this house — a restaurant…’nuff about that! :-)
Thanks for another great recipe — and I, of course, covered it with the “rooster” sauce. ;-)
Made this for dinner tonight, subbed the broc for mung beans. I bought yaki soba noodles instead of using the top ramen ones. Great meal. We hardly had any left over. found your link on pinterest!
This was so delish and a super hit! I did tweak the recipe slightly. I doubled the amount of cabbage and cut the noodles (I only used one pack of Ramen), used brown sugar (not white), cut the Worcestershire (only used one tablespoon) and replaced what I cut out with three tablespoons of oyster sauce. All of these items I had on hand except for the oyster sauce (which is relatively inexpensive, something like $1.50 for a bottle). We also like it spicy, so I definitely added the whole tablespoon of Siracha :) My girlfriend said this was better than noodle dish she’s ever had at a Chinese restaurant. It was pretty simple and versatile, I think I can change it a little to make a lot of variations. Thanks for the amazing recipe!
Soooo yummy! I had a half a box of organic whole wheat spaghetti (8 ounces in total) in my pantry so I used that in place of the ramen. We also did a package of tofu in place of the chicken and added in half a bag of shredded broccoli slaw mix to the veggies that was leftover in the fridge. I’ll probably stick with the spaghetti when making this in the future – it’s just as cost effective as ramen and a bit healthier.
I’ve tried so many of your Asian recipes this week that my huge chunk of ginger is all gone. I’m making this tonight. I’m sad that it won’t have any ginger in it, but I’m sure it’ll be quite tasty without it. Thanks, Beth!
I would suggest using rice noodles instead of ramen noodles. The ramen noodles contains a lot of fat! That being said, I am so trying this recipe :)
I love every one of your recipes that I have tried and my husband loves them too. They taste amazing and fit into our budget. I can’t wait to try this one out! :) I have shared you blog with my mom, mother in law and a friend. Love your stuff. :) I pretty much use your recipes for every dinner! :)
Yum! Dinner was a success! Thanks for yet another wonderful recipe! As we were cooking the MASSIVE amount of veggies we looked at the sauce and decided it didn’t look like enough… so we doubled it. Once we mixed everything in we realized we had WAY too much sauce. Oops. Should have stuck to the recipe :)
Thanks so much for your fast reply! I’ve loved every recipe of yours that I’ve had so far so I’m excited to try this one :)
Angela – Personally, I wouldn’t bother going to the store to get an onion. :) Green onions are great in Asian food (even better sometimes IMHO), so I think you’ll still love it. I like to sprinkle mine on at the end instead of stir frying them like I would a regular onion, but that’s up to you.
I’m making this tonight and realized I used up my last onion… but I have green onions leftover from another recipe. Do you think that would be an ok substitute or should I swing by a grocery store for the onion?
Don’t normally leave comments but ive literally looked everywhere for a good, simple yakisoba recipe and this is absolutely perfect. I had almost given up on trying to make it til I saw this. It’s usually the noodles that are my problem, I never would have thought I could use ramen noodles, thank you :)
Anon – You could use two chicken breast and just have it extra meaty :) There are TONS of things you could do with the leftovers, so many so that I don’t even know where to start! In the far right hand column of the site you’ll see a list of “tags”. Just click on the one for chicken to see all of the possibilities :)
Hey Beth,
Made this last night and it was delicious! I buy my chicken breasts in bulk like you do and freeze them up in zip-loc bags (2 large breasts in each bag). Since this recipe only called for one large breast, I followed it to a tee. What do you suggest I make with the leftover chicken breast? Also, in the future, do you think this recipe would work with 2 chicken breasts, or would that be too much? New to cooking! :D
Finally made this tonight and my kids loved it! Of course I add just a splash of the sriracha hot sauce, keeping it safe for the kids!
Marci G
Made this tonight and it was fantastic!
For a quicker weeknight solution I used the bagged coleslaw from the produce section instead of the cabbage and carrots. Saved some prep time on a busy night.
Thanks again Beth!!
Just made it and it was as good as it looks……
Thanks beth :)
Anonymous – I used regular white sugar.
The sugar that is use is regular or brown
Made this tonight for dinner and was pleasantly surprised. It was a bit bland though. I will definitely use the ground ginger in a tube next time as most of it stuck to my box grater. I’ll also add some garlic and more chicken and noodles to the veggies. Nice way to get your veggies in a meal. :)
Let me just say that I found your site by accident. I am a working mother of two or shall I say three if you want to include the hubby and cooking a decent dinner is difficult when you don’t want to eat so late. So I decided I would make this dish and see what kind of reactions I would get. (Note: My family loves Asian food) They all loved it! Even my picky four year old couldn’t get enough. This recipe was easy to make and one I will be making more of often!
Made this for a few friends several weeks ago and they loved it. Actually compared it to a local dish they get at a restaurant. :) It was a bit spicy for me, so next time I will not put as much of the hot sauce and maybe a tad less ginger. Thanks for another great recipe!!
so so so so good! I realized I didn’t have worchestershire sauce, so instead used 1/8 cup more soy sauce and 1/8 cup teriyaki sauce. SO yummy! I love Asian food and love that I made this kind of dish. Thank you!
We eat this every week. So good! Ginger (we use 2x the recipe) is easier to chop finely instead of grate.
Love the blog – keep up the great suggestions.
Another good recipe. While cooking and tasting, I realized that I could easily eat this wihtout the noodles, and may try it that way next time. Also, this is very similar to something that I’ve often purchased in the food courts in malls, airports etc. for $5-$7, so not only good, but a cost savings. Thanks again.
This is so tasty. I only used a couple of dribbles of the Sriracha, but did it ever enhance the flavor. I also used lower sodium worcestershire and soy sauce and it didn’t detract from the flavor.
Just made and it is delicious! Tks!
ballin’ on a budget! this blog will get me through grad school, by jove.
The ketchup addition initially scared me a bit, but i went for it anyway. absolutely delicious.
Yay! a stir-fry type meal without rice..looks great
@ angela i used the chili garlic sauce in place of the rooster (sriracha) sauce ( it was cheaper than the rooster sauce). they both have roosters on them. the chili garlic sauce was 1.81 and the rooster sauce was 3.99 (kroger’s is overcharging for it).
Made this last night and it hit the spot! yummy comfort. I will be making again soon!
Angela – They do have slightly different flavors and textures, but I’ve used them interchangeably in a lot of dishes! I love ’em both! :)
I have some chili garlic sauce that I want to use up before I go out buying a bottle of Sriracha… do you know if there is a big difference between the two? I know they’re both made by Huy Fong.
this was SOOO good. my man and I loved it. I made it exactly the way it’s posted, no changes. You have me putting Sriracha on everything damn thing now! don’t know why I never knew about this wonderful condiment before <3
YAY, I CAN COOK NOW! :D
Thank you so much Beth – I can cut my own hair, I can fix my own plumbing, but could never really cook all that well until I found your blog. You’re awesome! Worcestershire Sauce and Ketchup in Ramen (my food staple) – who knew?
I use Indo Mie Mi Goreng, which comes with the oil, chili sauce and already-sweetened soy sauce packets and just splash in the Worcestershire and ketchup. I also substitute firm sweet potatoes or yams for the carrots (way healthier). Sometimes I add bean sprouts, and since I’m a 2-year vegetarian, I throw in sponge-fried tofu instead of chicken…but doggonit, Beth, you’ve got me craving chicken for the Taco Bowls and bacon for the Stuffed Baked Potatoes! Not to mention all those yummy pork recipes! :grr: :)
I would suggest trying to get some type of Asian hot sauce so that the flavors blend better (look for chili garlic sauce or sambal), but if nothing comparable is available, you can try using whatever hot sauce you have on hand.
If I don’t have the sriracha hot sauce, can you substitute a different hot sauce?
Made this tonight for my family and everyone loved it! All of it was gone ten minutes after we started eating! Thanks for the great recipes, keep up the good work :)
I love this dish, we make it a few times a month. My 19 month old who is the pickiest eater ever (wont eat bread, tortillas, veggies, yogurt, spaghetti, cottage cheese etc) LOVES this. He devourers it like nothing else. No joke, it’s his FAVORITE. Most of the time I just use a bag of frozen/thawed stir fry veggies, chicken, 2 packets ramen, garlic (lots) and I double the ketchup in the sauce. It’s one of my favorite dinners :)
I found your blog via Pinterest a while ago and the minute I saw this recipe I knew I had to make it, I find it a bit time consuming but I’ve made it twice now and LOVE IT!!! the first time didn’t come out as good as the one in the photo (due to using a different brand of soy sauce, a local brand, really a HUGE difference, the second time I used the same brand you did) but the second time around it was perfect, I took it to work and my coworkers loved it. Your blog is so cool, love your recipes!
My son was visiting with his family from Germany.He made this and it was delicious.My 5 yr old Grandaughter calls the sriracha sauce Rooster Blood :)
I too made this for dinner, I added red peper slices and green beans that were in the frozen section(steamers) just tossed all the veggies in at once. Excellent! I love noodle bowls and only seem to get them at fairs and Malls! Not anymore..
Made this tonight and it was absolutely delicious!
I made this today and I alredy want to make some more!
Awesome meal! Easy to follow directions and delicious! Thank you!
This was a big hit at our house tonight!
Any starchy food takes a while to digest, but not as long as three weeks, ramen included.
I made this yakisoba last night and loved it! My husband was skeptical at first, but in the end he ate two huge plate fulls. I didn’t use Sriracha, because I didn’t have any, but the chili-garlic sauce I did have is very similar.
Amazing flavor! Just found your site – recommended by my daughter and I’ve already made – Chicken Taco bowls (big hit!), teriyake meatball rice bowl (yummy!!) the marinara in the crockpot – super easy and delicious and then tonight – this! You come in at 100% delicious and love your pics and hints. Thank you so much for sharing all the details.
Marmie from Oklahoma
I’ve had this tab open on my browser for weeks, and I’m so glad I finally had all the ingredients at the same time tonight. So delicious. I appreciate your recipes so much. They are always so simple, easily adaptable and use ingredients I either tend to have on hand already or are easy to acquire. THank you!!
Delicious!! I really love it,, and some of my friend wants me to cook this soup again,
I don’t care if it takes 3 weeks for Ramen to digest!! As long as it gets digested at some point!! LAME! Anyway, Beth, thanks for sharing the recipe. I usually make a stir fry very similar to this but with a seasoning packet and never threw in cabbage. I tried your recipe in all hopes that my kiddos would enjoy. I don’t even think they noticed the cabbage :) I left out the siracha and added it to mine and hubby’s bowl to make it kid friendly. DELISH! Thanks!
Statements like this should always be taken with a grain of salt. There are a million factors that affect digestion, such as what other foods you’re eating, how much fluids you consume, the amount of exercise you get, your hormones, and many other personal variables. Claiming that any certain food takes an “X” amount of time to digest is an extreme blanket statement.
Ramen from the Ramen Noddle packets take about 3 weeks to fully digest. Just a little side note for anyone who doesn’t know.
While I agree that Ramen is not a great choice for eating, nothing takes 3 weeks to digest!
I did however make this recipe tonight and everyone in my family loved it – including my kids! Thanks for the recipe!
Next time I will purchase another kind of Asian noodle and spend the extra $ just so we aren’t eating Ramen
This recipe is fantastic! Definitely a keeper! My grocery store was out of the Sriracha, so I bought some spicy red chilli sauce that looked good and used a tablespoon of that instead. I also used honey instead of the sugar, but I can see why white sugar was used because it does need that sweetness. I used Yakisoba noodles from the cold cases at the store (definitely more expensive but soo much more convenient) just microwave 1 minute and add to your skillet. Thanks so much for a great recipe!
This recipe is 213 calories per serving! Yummy and not bad calorically.
This was delicious, and I already had everything for it. Thanks!
I made this tonight and it was super fast and yummy. Thanks for another great and affordable recipe.
Tonight’s the second time I’m making this, and my boyfriend and I love it!!! It is so easy and cheap to make, we cannot thank you enough for your awesomeness, this is a great recipe, easy, cheap, delicious and very filling, always have leftovers to heat up the next day for lunch and its best heating it up on the stove with a little olive oil so it doesn’t stick to the pan and a little bit more sirracha if you like it hot and we do and its a hit again! Thank you Beth! :)
Just made this but used pork instead of chicken, and for vegetables bell pepper, mushrooms, cabbage, onion, and broccoli! AMAZING!
This was SO good! I didn’t have sesame oil so I added a tsp of peanut butter. It may not be the most traditional thing to use, but it added the nutty flavor that I wanted. PB is something I always have on hand and was a much cheaper alternative to sesame oil.
i made this today with tofu. super yummy! thanks.
Made this last night and it was a big hit. Only change I will make in the future is to add a little more broccoli or use a “half cabbage head” that is smaller. It made great lunch leftovers. Thanks for the recipe!
This looks a lot like the ramen stir fry I make when I’m ready for something particularly quick and easy. Cabbage,, carrots, & onions are a must, but other veggies can fill in the gaps! I usually do it to use up leftover meat, typically a bit of roast pork or chicken. My Chinese style sauce is similar–hoisin, dark soy, chili sauce with garlic, and a generous dash of dark sesame oil. I’m going to do this japanes version soon. Thanks so much for another great recipe.
Kate – This is a recipe that I actually don’t think would freeze well. I would try to make a half batch instead.
This looks delicious, I can’t wait to try it! I’m new to making such large quantities, though – how do you think this would freeze?
I made this for dinner tonight and really enjoyed it! It was really easy to make too, especially since I chopped up all the veggies yesterday afternoon! I made the sauce mild, using less than 1t of Sriracha, and then my husband and I just added extra Sriracha to our portions, to taste. I’m looking forward to eating the leftovers for lunch tomorrow! Thanks for a great recipe!
I made this over the weekend for my son’s birthday. We ALL loved it!! So easy and delicious! I believe next time I will add more Sriracha because I was a little bit scared to add too much. I only added 1 teaspoon but I will add the whole tablespoon next time. Thanks for the great recipe.
Made this tonight and it was fantastic! Love the kick from the sriracha and the fresh ginger. I’m not a big fan of cabbage but this was a great way to eat it, I didn’t even notice it.
Just made it!! I only had one packet of Ramen, and it came out perfect. Great amount to feed three people! The sauce was PERFECT. Thank you very much.
Made this tonight and it was fantastic! Even my kids ate it without complaint!
Looks so tasty! (and quick and easy too!)
My husband doesn’t like noodles so I’m going to try this with brown rice tomorrow! Thanks for this recipe!
Thank you so much for the Recipe!! I really enjoyed your quick ramen bowl too! Delish!
Love this recipe! I’ve been looking for ramen recipes lately! Thank you for sharing!
Thanks i will thaw the broccoli think stir fry vegs too much with cabbage and carrots already. My son says he is tired of same old teriyaki sauce also.
Momcurry- I would thaw it first just so it doesnt decrease the temp ofthe skillet or make everything watery as it thaws. Add it after the rest of the vegetables because it will probably already be slightly soft. I hope you like it!
I want to make this tonight I have everything except for fresh broccoli I have frozen broccoli cuts and frozen stir fry vegetables do you think i could use either of these and if I do use do I cook in skillet frozen or thawed? Thanks!
Made this for dinner tonight, I took out the Chicken to make it Lenten and I love it!!!!
We used cabbage, ramen, and onion from the Irish Channel St. Patrick’s Day parade to make this tonight! We loved it and are excited to have leftovers for lunches.
YUM YUM BETH THATS LOOKS SO GOOD LOVE YOUR BLOG
Excellent suggestion, Rochelle!
Would Mr. Yoshida sauce (from costco) sub well?
I have so much if it! :)
I’m not sure, I’ve never had it. :)
Mmm…looks yummy! Thanks for sharing!
I’ve been looking for ways to use up some leftover cabbage. Looks great!
I find with stir fries like this, it’s best to prep your sauce before hand, so you don’t have to ignore your veggies to turn around and do something else when you have delicate things in a hot wok. When you prep your sauce while the noodles are cooking, or even before you start, you can jut dump the sauce in and have more control of how done your veggies get. Just a suggestion, though
I have been looking for a good Yakisoba recipe for about 5 years! This sounds like a good one! Can’t wait to try it…love your blog! (enough exclamation points in this comment, ya think?)
Yum! Will be making this later this week!
How in the heck did you know that I had all those ingredients and not a clue what to make for dinner?! I should’ve realized as I was eating my baked banana oatmeal for breakfast (inspired by your pumpkin oatmeal, which I also adore) that you would come through for me today! I just love what you do; thank you!!
You have inspired me to make this with udon (since that’s what I have in the house right now). Yaki udon here I come!
Love this and can’t wait to try it this week! :)
1. THIS LOOKS AMAZING! And so many vegetables!
2. Long time blog reader, but just found you on Pinterest. All my friends will hate me today for re-pinning a million of your recipes.
3. Thanks, and keep up the good work!
Ooh, this looks tasty. I make stirfry with udon noodles all the time, but ramen is a much less expensive idea.