Japanese chicken yakisoba noodles

    Japanese chicken yakisoba noodles


    61 people made this

    About this recipe: Yakisoba is a Japanese stir fry noodle dish similar to a Chinese chow mein. This is an easy way to bring Japanese flavours into your own kitchen without any hard-to-find ingredients. Quick and easy, this makes a great midweek dish!

    Serves: 4 

    • 2 tablespoons rapeseed oil
    • 1 tablespoon sesame oil
    • 2 skinless chicken breast fillets, cut into bite-size pieces
    • 2 cloves garlic, minced
    • 2 tablespoons chilli paste
    • 120ml soy sauce
    • 1 tablespoon rapeseed oil
    • 1/2 medium cabbage, thinly sliced
    • 1 onion, sliced
    • 2 carrots, julienned
    • 1 tablespoon salt
    • 900g cooked yakisoba noodles or straight-to-wok noodles
    • 2 tablespoons pickled ginger, or to taste (optional)

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Heat 2 tablespoons rapeseed oil and sesame oil in a large frying pan or wok over medium-high heat. Cook and stir chicken and garlic in hot oil until fragrant, about 1 minute. Stir chilli paste into chicken mixture; cook and stir until chicken is completely browned, 3 to 4 minutes. Add soy sauce and simmer for 2 minutes. Pour chicken and sauce into a bowl.
    2. Heat 1 tablespoon rapeseed oil in the same pan or wok over medium-high heat; cook and stir cabbage, onion, carrots and salt in hot oil until cabbage is wilted, 3 to 4 minutes.
    3. Stir the chicken mixture into the cabbage mixture. Add noodles; cook and stir until noodles are hot and chicken is no longer pink in the centre, 3 to 4 minutes. Garnish with pickled ginger, if desired.


    Choose a Japanese or even Chinese-style chilli paste for this recipe. If in doubt, simply add chopped fresh red chilli or even chilli flakes.

    Yakisoba noodles

    When looking in larger supermarkets, choose wheat-based straight-to-wok noodles for this recipe, just as you would for a Chinese chow mein. Yakisoba is a Japanese dish that can be traced back to China.

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    Reviews (1)


    This is excellent. I did cut the chilli paste to 2 large teaspoons instead of tablespoons. I figured I could always add more if needed. One of the best Asian dishes I have made at home. - 07 Feb 2015

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