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Getting a satisfying homemade Asian dinner on the table during busy weeknights can feel nearly impossible. Between helping with homework, answering work emails, and trying to keep up with everyone’s after-school activities, the temptation to just order takeout becomes harder and harder to resist.
That’s why this Instant Pot chicken yakisoba has become such a lifesaver in our house – it’s quick and convenient, delivers those classic Japanese noodle flavors we love, and lets you skip the takeout prices while still getting dinner done in less time than delivery would take.
Why You’ll Love This Chicken Yakisoba
- Quick cooking time – Ready in just 15-25 minutes, this Instant Pot version is perfect for busy weeknights when you need dinner on the table fast.
- One-pot meal – Everything cooks right in your Instant Pot, which means less cleanup and more time to enjoy your evening.
- Loaded with vegetables – Packed with mushrooms, carrots, broccoli, and bok choy, this dish helps you get your daily serving of veggies without extra effort.
- Customizable heat level – With Sriracha in the sauce, you can easily adjust the spiciness to match your family’s preference – add more for heat lovers or reduce it for milder palates.
- Restaurant quality at home – The combination of soy sauce, honey, and rice vinegar creates that authentic Asian restaurant flavor you love, right in your own kitchen.
What Kind of Noodles Should I Use?
For yakisoba, you’ll want to look for pre-cooked yakisoba noodles or miki noodles, which you can find in most Asian grocery stores or in the international aisle of larger supermarkets. These wheat-based noodles are specifically made for stir-frying and have a slightly curly appearance. If you can’t find yakisoba noodles, you can substitute with other pre-cooked Asian wheat noodles like lo mein, though the texture will be slightly different. Just make sure to avoid using dried noodles that require boiling first – the pre-cooked varieties are essential for getting that authentic yakisoba texture and they’re much easier to work with in the Instant Pot.
Options for Substitutions
This recipe is pretty flexible and you can make several swaps based on what you have in your kitchen:
- Yakisoba noodles: If you can’t find yakisoba noodles, you can use other Asian-style noodles like lo mein, udon, or even regular spaghetti. Just cook them slightly less than package directions since they’ll continue cooking in the sauce.
- Bok choy: No bok choy? Try using napa cabbage, regular cabbage, or even spinach instead. Just add leafy substitutes near the end of cooking to prevent overcooking.
- Sesame oil: While sesame oil adds nice flavor, you can use vegetable or canola oil if needed. Try adding a few drops of sesame oil at the end if you have it, just for taste.
- Rice vinegar: Apple cider vinegar or white vinegar can work in place of rice vinegar – just use a bit less as they’re stronger.
- Sriracha: Any hot sauce works here, or use red pepper flakes. You can also skip it if you don’t like heat.
- Protein options: This recipe works great with chicken, shrimp, tofu, or even sliced beef. Just adjust cooking times accordingly – tofu and shrimp need less time than chicken.
Watch Out for These Mistakes While Cooking
The biggest challenge when making Instant Pot chicken yakisoba is overcooking the noodles, which can quickly turn them into a mushy mess – since the noodles are pre-cooked, they only need a quick heat-through at the end of cooking. Another common mistake is adding too much liquid to the Instant Pot, which can make the dish soupy instead of giving you those classic stir-fried noodle textures – stick to the recommended amount of chicken stock, and remember that the vegetables will release additional moisture during cooking. To keep your vegetables crisp and colorful, don’t add the bok choy and broccoli until after pressure cooking is complete – just stir them in during the final few minutes while the noodles are heating through, letting the residual heat cook them perfectly. For the best flavor development, make sure to brown the chicken pieces before pressure cooking, as this creates a deeper, more savory base for your sauce.
What to Serve With Chicken Yakisoba?
Since chicken yakisoba is already packed with noodles, protein, and veggies, it works great as a complete meal on its own, but there are some tasty sides that can make it even better! A simple cucumber salad with rice vinegar dressing adds a cool, crisp contrast to the warm noodles. For extra Asian-inspired flavors, try serving some vegetable gyoza or spring rolls on the side – they’re perfect for dipping in extra soy sauce. If you want to keep things super simple, just whip up some miso soup to serve beforehand, or add some pickled vegetables like kimchi or Japanese pickles for a tangy kick.
Storage Instructions
Keep Fresh: Your chicken yakisoba will stay good in the fridge for up to 4 days when stored in an airtight container. The noodles might absorb more sauce over time, but that just means they’ll be extra flavorful! It’s perfect for meal prep and actually tastes great cold too.
Freeze: While you can freeze this dish, the noodles and vegetables might get a bit softer when thawed. If you want to freeze it anyway, store it in a freezer-safe container for up to 2 months. Pro tip: freeze the sauce separately from the noodles and vegetables for better texture when reheating.
Reheat: To warm up your yakisoba, add a splash of water or chicken broth and heat it in the microwave, stirring halfway through. For better results, reheat it in a wok or skillet over medium heat – this helps maintain the texture of the noodles and veggies. If the dish seems a bit dry, add a small splash of soy sauce to refresh the flavors.
| Preparation Time | 10-15 minutes |
| Cooking Time | 5-10 minutes |
| Total Time | 15-25 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 60-70 g
- Fat: 35-45 g
- Carbohydrates: 80-90 g
Ingredients
- 2 tablespoons sesame oil
- 1 cup sliced mushrooms
- 1 chopped carrot
- 1 broccoli head, cut into small pieces
- 1 pound frozen shrimp or for pressure cooker: 2 medium chicken breasts
- 1 cup chicken stock (pressure cooker only)
- 1 package of precooked yakisoba or miki noodles
- 1 cup chopped bok choy
- 4 sliced green onions
- 1/4 cup optional chopped cilantro
- 1/4 cup reduced-sodium soy sauce or tamari
- 2 tablespoons water
- 1 tablespoon honey
- 2 teaspoons rice vinegar
- 2 teaspoons sriracha sauce
- 4 minced garlic cloves
Stovetop Instructions
Begin by heating sesame oil in a large skillet over high heat.
Add the mushrooms, carrots, and 2 tablespoons of stir fry sauce to the skillet, sautéing them for 3-4 minutes to allow the vegetables to begin softening and browning.
Next, add the broccoli and shrimp to the skillet, sautéing for an additional minute until the shrimp begin to turn pink and the broccoli becomes bright green.
Add the noodles and the remaining stir fry sauce to the skillet.
Toss everything together to combine and ensure the noodles are coated with the sauce.
Continue to cook until the noodles start to soften.
Once the noodles are soft, add bok choy to the skillet and mix all the ingredients together thoroughly.
Allow the bok choy to wilt slightly from the heat.
Top with freshly sliced scallions and chopped cilantro for an added burst of flavor.
Serve hot and enjoy your delicious homemade stir fry!
Instant Pot Instructions
Start by adding oil to the Instant Pot.
Include chicken (if using), mushrooms, carrots, the stir fry sauce ingredients, and broth.
Secure the lid on the Instant Pot, ensuring the valve is set to the sealing position.
Cook on high pressure for 2 minutes.
Once the cooking time is complete, carefully perform a quick release of the pressure by turning the valve to venting.
Open the Instant Pot and stir in Yakisoba noodles and bok choy.
The residual heat will soften the noodles and wilt the bok choy.
Ensure all ingredients are well combined.
Serve the stir fry in bowls and top with freshly sliced scallions and chopped cilantro for added freshness and flavor.
Enjoy your flavorful Instant Pot creation!