Chicken Yakisoba

In Japan Yakisoba is a special treat, and that is very evident in this Chicken Yakisoba recipe. Served over traditional yakisoba noodles, this dish combines cabbage and chicken with a savory and spicy sauce that will have your family thinking you’ve spent some time abroad!

Chicken Yakisoba

3 from 5 votes


  • 2 tablespoons canola oil

  • 1 tablespoon sesame oil

  • 2 skinless, boneless chicken breast halves – cut into bite-size pieces

  • 2 cloves garlic, minced

  • 2 tablespoons Asian-style chili paste

  • 1/2 cup soy sauce

  • 1 tablespoon canola oil

  • 1/2 medium head cabbage, thinly sliced

  • 1 onion, sliced

  • 2 carrots, cut into matchsticks

  • 1 tablespoon salt

  • 2 pounds cooked yakisoba noodles

  • 2 tablespoons pickled ginger, or to taste (optional)


  • Heat 2 tablespoons canola oil and sesame oil in a large skillet over medium-high heat. Cook and stir chicken and garlic in hot oil until fragrant, about 1 minute. Stir chili 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.
  • Heat 1 tablespoon canola oil in the skillet over medium-high heat; cook and stir cabbage, onion, carrots, and salt in hot oil until cabbage is wilted, 3 to 4 minutes.
  • Stir the chicken mixture into the cabbage mixture. Add noodles; cook and stir until noodles are hot and chicken is no longer pink inside, 3 to 4 minutes. Garnish with pickled ginger.

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