Chicken Yakisoba

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Chicken Yakisoba

Prep 15 m

Cook 30 m

Ready In 45 m

4 Servings

520 Calories


A quick noodle stir-fry packed with flavor!

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  1. 8 oz soba noodles

  2. 1 tablespoon sesame oil

  3. 1 lb chicken, sliced thin

  4. 4 cups shredded cabbage

  5. 2 carrots, grated

  6. 1/2 red pepper, sliced thin

  7. 2 tablespoons neutral oil

  8. Fresh cilantro, garnish

  9. 1/4 cup soy sauce

  10. 1/4 cup water

  11. 2 tablespoons ketchup

  12. 1 lime, juice only

  13. 1 tablespoon brown sugar

  14. 1 teaspoon red curry paste


  1. It’s very important to prep all the ingredients before starting this dish, as it cooks quickly. Cook soba noodles according to instructions, rinse with cold water and toss with sesame oil. Slice chicken thin, shred cabbage, grate carrots and slice red peppers.

  2. For sauce, whisk together ingredients until smooth.

  3. Heat a large wok or skillet over medium-high heat. Once hot, add oil and chicken. Cook chicken for 3-4 minutes until cooked through.

  4. Remove chicken and add cabbage, carrots, and red peppers. If pan is very dry, add another drizzle of oil. Cook, stirring regularly, until vegetables are slightly soft, 3-4 minutes.

  5. Add chicken back to pan along with noodles and sauce. Toss together for a minute or two to heat ingredients and let the sauce thicken.

  6. Serve up heaping bowls of the yakisoba with fresh cilantro.

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