Chicken Yakisoba

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Yakisoba is a quick noodle stir-fry popular in Japan. While often seen at festivals and cooked on large flat-top griddles called teppan (similar to what you see at teppanyaki restaurants), it’s easy to make your own version of yakisoba at home. A little chopping, and dinner is done in a flash.

What Type of Noodles Should I Use for Yakisoba?

Yakisoba is influenced by Chinese cooking. The wheat noodles are very similar to fresh lo mein. Yakisoba noodles sold in stores are precooked. You don’t need to boil them before stir-frying, which makes this an easy one-pan meal!

Most large grocery stores carry fresh yakisoba noodles. They typically come in a one-pound package, divided into three portions and accompanied by dry seasoning packets. Look for them in the refrigerator case near the tofu. If you can’t find yakisoba noodles, any fresh Chinese-style wheat noodle will do. You can also use dried noodles — just look for words like “lo mein” or “chukka noodles.” If using dried noodles, you’ll need to cook them before stir-frying.

What Is Yakisoba Sauce Made Of?

The sauce used for yakisoba is what sets it apart from other stir-fried noodle dishes. While the style of noodles are borrowed from China, the sauce is a result of Western influence. Yakisoba sauce revolves around Japanese Worcestershire sauce. European-style Worcestershire sauce is thin, punchy, and vinegary. But the Japanese version is thicker, and made up of molasses, tomato paste, vinegar, and several other seasonings. If you’ve ever had a katsu cutlet , the brown sauce drizzled on top is very similar to Japanese Worcestershire. It’s so popular in Japan that it’s just referred to as “sauce.”

Bottled yakisoba sauce is often what’s used in Japanese homes to make this quick meal. (It’s sort of like ketchup: You could make it, but the bottled stuff is what’s standard.) But if you don’t have easy access to bottled yakisoba sauce at the grocery store, it’s also easy to make a version at home with pantry ingredients. Store-bought sauces do tend to be quite sweet; I prefer to keep things a bit more balanced, using molasses and white sugar to complement other flavors. I’ve listed the instant dashi powder as optional, as it’s not always easy to find, but it adds depth that’s tricky to replicate.

Credit: Laurel Randolph

How to Adapt This Yakisoba Recipe

Swap the vegetables: This version calls for basics like shiitake mushrooms, carrots, and cabbage, but veggies like broccoli , spinach , and bean sprouts can also be added.
Substitute the chicken: Chicken is popular, but pork belly is actually more traditional. Ground pork would be a great substitute, and small shrimp would be another quick-cooking option.
Make it vegan: Tofu would also be delicious, but further modifications would be needed if you’re looking for a vegetarian dish. (The sauce contains Worcestershire, oyster sauce, and dashi powder, all of which contain fish products.) You can purchase vegan versions of the sauces and simply omit the dashi powder if you’re looking for a fully plant-based meal .

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