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Easy Chicken Yakisoba Recipe

A quick and flavorful stir-fry of chicken, vegetables, and noodles in a savory-sweet sauce.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons ketchup
  • 2 tablespoons brown sugar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon fresh grated ginger
  • 1 teaspoon minced garlic
  • 1 lb boneless skinless chicken (breast or thighs) cut into bite-size pieces
  • 2 packages ramen noodles seasoning packets discarded
  • 1 red bell pepper sliced
  • 5 baby bella mushrooms sliced
  • 2 cups shredded cabbage
  • 2 medium carrots sliced thinly

Instructions

  • Prepare the vegetables: slice the carrots into thin sticks, slice the red bell pepper, shred the cabbage if needed, and slice the mushrooms.
  • Cut the chicken into bite-size pieces and pat dry.
  • Combine the sauce: whisk together soy sauce, Worcestershire sauce, ketchup, brown sugar, sesame oil, grated ginger, and minced garlic in a bowl or measuring cup until smooth.
  • Cook the noodles: bring a pot of water to a boil, turn off the heat, add the ramen noodles, cover, and let sit for 3 minutes; drain in a colander and toss with a little oil to prevent sticking.
  • Heat 1–2 tablespoons oil in a large skillet or wok over medium-high heat. Add the chicken and cook until no longer pink and cooked through, about 5–7 minutes; remove the chicken to a plate.
  • Add another tablespoon of oil to the pan if needed, then add the sliced bell pepper and carrots and cook 3–4 minutes until slightly softened.
  • Add the shredded cabbage and sliced mushrooms and continue to cook about 4–5 minutes until vegetables are tender-crisp.
  • Return the cooked chicken to the pan along with the drained noodles. Pour the sauce over everything and toss to combine; cook 1–2 minutes more until heated through and sauce coats the ingredients.
  • Serve immediately.

Equipment

  • Large Skillet or Wok
  • Pot
  • Colander
  • Measuring Cups and Spoons
  • Cutting board and knife
  • mixing bowl or measuring cup for sauce

Notes

  • Discard the ramen seasoning packets before using the noodles.
  • Use low-sodium soy sauce to control saltiness.
  • Sesame oil adds flavor so measure accurately.
  • Cook chicken until it reaches an internal temperature of 165°F (74°C).