Chicken Yakisoba

Chicken Yakisoba

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Allrecipes 252206

"This traditional Japanese yakisoba noodle dish includes cabbage and chicken in a spicy sauce."
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35 m servings 503 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 503 kcal
  • 25%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 69.8g
  • 23%
  • Protein:
  • 26.5 g
  • 53%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 3868 mg
  • 155%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. 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 chile 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 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.
  3. 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.


  1. 66 Ratings

Most helpful positive review

This was delicious but WAY too salty and I didn't even add the tablespoon of salt to the vegetables that it called for! Next time I am going to cut the soy sauce in half too. That being said i...

Most helpful critical review

Sorry, but it was VERY bland! I was really looking forward to trying this but was very disappointed...ended up smothering it in sweet Thai chili sauce just to get some flavor!

This was delicious but WAY too salty and I didn't even add the tablespoon of salt to the vegetables that it called for! Next time I am going to cut the soy sauce in half too. That being said i...

YUM! I am so glad I made this. I cut the chili paste to two large teaspoons instead of Tablespoons - figured that I could add more if needed but it was just perfect for us. I used a 10 oz pac...

This is awesome! I've made it twice in the last two weeks. Couldn't find Yakisoba noodles so I used thick spaghetti noodles...turned out great!

I made this last night using the ingredients we had at home. I had to substitute the chili paste with red curry paste and the noodles with thin thai noodles, but it was still very delicious! A k...

Family loved this, I reduced soy sauce per reviews and all I had was the chili paste with seeds so I reduced that by 1/2 and it was still spicy. Added zuchinni in place of onion because I was o...

Made this for the first time tonight. It was actually my first time cooking with sesame oil, and it really made it wonderful. Like another reviewer, I used low-sodium soy sauce and omitted th...

Great recipe. The only change we did, was to only add a tablespoon of Sriracha Hot Chili Sauce instead of the Asian Style Chili Paste. Just enough kick. Enjoyed it a lot.

Thought this was a great recipe! I used the reduced soy sauce as the other reviews had said, and that was good. Instead of chopping up those vegetables, I just used a pack of tri-color coleslaw ...

I couldn't find yakisoba noodles so I used rice noodles. Other than that followed recipe exactly. I loved it. Just enough spice for me.

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