Tasty Chicken Broccoli Yakisoba

Coming up with quick weeknight dinners that satisfy both kids and adults can feel like mission impossible some days. Between after-school activities, work deadlines, and general everyday chaos, the last thing anyone wants is to spend hours in the kitchen trying to get a decent meal on the table.

That’s why this chicken broccoli yakisoba has become such a lifesaver in our house – it comes together in under 30 minutes, uses simple ingredients you can find at any grocery store, and combines familiar flavors that even picky eaters enjoy. Plus, it’s a great way to sneak some veggies onto everyone’s plate without any complaints.

What Kind of Noodles Should I Use?

While this recipe calls for ramen noodles (without the seasoning packets), you’ve got several options to make your yakisoba just right. Traditional yakisoba actually uses wheat noodles that are very similar to ramen, so basic dried ramen noodles from the grocery store work perfectly here. If you can find fresh yakisoba noodles in the refrigerated section of an Asian market, those would be great too. Just avoid the super thin rice noodles – they’re too delicate for this dish. For the best results, cook your noodles just until they’re barely tender, as they’ll continue cooking a bit when you add them to the stir-fry.

Options for Substitutions

This yakisoba recipe is pretty forgiving and you can make several swaps based on what you have in your kitchen:

• Ramen noodles: While ramen noodles are the budget-friendly choice here, you can use fresh yakisoba noodles, udon noodles, or even spaghetti in a pinch. Just cook them slightly less than package directions since they’ll continue cooking in the sauce.
• Chicken breast: Feel free to swap the chicken breast with chicken thighs, pork, shrimp, or tofu. For a vegetarian version, you can double up on the vegetables or add mushrooms.
• Vegetables: The veggie mix is flexible – try bok choy instead of cabbage, snow peas instead of broccoli, or add bell peppers. Just keep the total amount of vegetables similar to maintain the right balance of ingredients.
• Fresh ginger: If you don’t have fresh ginger, you can use 1/4 teaspoon of ground ginger instead. It won’t be exactly the same, but it’ll still add that nice ginger kick.
• Sriracha: Out of sriracha? Try sambal oelek, chili garlic sauce, or even a pinch of red pepper flakes. You can adjust the amount based on how spicy you like it.
• Worcestershire sauce: You can replace this with oyster sauce or additional soy sauce plus a splash of rice vinegar to maintain that tangy umami flavor.

Watch Out for These Mistakes While Cooking

The biggest challenge when making yakisoba is overcrowded noodles that end up steaming instead of getting that perfect stir-fried texture – cook your ingredients in batches if your pan isn’t large enough to give everything proper breathing room. A common mistake is overcooking the vegetables, which can make them mushy and unappetizing – instead, add them to the pan in order of cooking time, with harder vegetables like carrots going in first and broccoli last to maintain their crisp-tender bite. To avoid gummy noodles, don’t soak them for too long in hot water; just par-cook them until they’re slightly firm, as they’ll continue cooking when added to the stir-fry. For the best flavor development, make sure to get a good sear on your chicken pieces before adding other ingredients, and don’t rush the process by cranking up the heat too high – medium-high heat allows for even cooking without burning the sauce.

What to Serve With Chicken Yakisoba?

This noodle dish is pretty much a complete meal on its own, but there are some simple sides that can make it even better! A quick cucumber salad with rice vinegar and sesame seeds adds a cool, crisp contrast to the warm noodles. If you want to add more protein, some gyoza (Japanese dumplings) on the side work really well, or you could serve a bowl of miso soup to start the meal. Since yakisoba already has lots of bold flavors, keeping the sides simple and light is the way to go.

Storage Instructions

Keep Fresh: Pop your leftover yakisoba in an airtight container and place it in the fridge – it’ll stay good for up to 3 days. The noodles might soak up some of the sauce while storing, but that just means they’ll be extra flavorful when you dig in later!

Meal Prep: You can prep all the veggies and chicken ahead of time and store them separately in the fridge for up to 2 days. When you’re ready to cook, just toss everything together with freshly cooked noodles. The sauce can also be mixed ahead and kept in the fridge for up to a week.

Warm Up: To bring your yakisoba back to life, heat it in a pan over medium heat for about 3-4 minutes, stirring occasionally. Add a splash of water if the noodles seem dry. You can also zap it in the microwave, but the stovetop method gives better results and keeps the veggies crisp.

Preparation Time	15-20 minutes
Cooking Time	15-20 minutes
Total Time	30-40 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 60-70 g
• Fat: 40-50 g
• Carbohydrates: 80-90 g

Ingredients

• Half a head of green cabbage
• 1 yellow onion
• 2 carrots
• 1 broccoli crown
• 1-inch piece of fresh ginger
• 1 large chicken breast
• 2 tablespoons vegetable oil
• 2 packages of 3 oz. ramen noodles, seasoning packets removed
• 1 teaspoon sesame oil, optional
• 1/4 cup soy sauce
• 1/4 cup worcestershire sauce
• 2 tablespoons ketchup
• 1 tablespoon sriracha
• 1 tablespoon sugar

Step 1: Prepare Meat and Vegetables

Start by preparing all the vegetables and meat for stir frying.

Peel the ginger using a vegetable peeler or the side of a spoon, then grate it with a cheese grater.

Peel the carrots and grate them using a large-holed cheese grater.

Remove the core from the cabbage and slice it into thin strips.

Slice the onion into thin strips as well.

Cut the broccoli into bite-sized pieces and slice the chicken into thin strips.

Set everything aside for cooking.

Step 2: Boil Noodles and Heat Oil

Fill a medium pot with water and bring it to a boil for the noodles.

While waiting, heat vegetable oil in a large skillet over medium-high heat.

Once the oil is hot, add the grated ginger and sauté for 30 seconds to one minute, allowing the flavors to release.

Be mindful not to let the ginger burn.

Step 3: Cook Chicken and Vegetables

Add the sliced chicken strips to the skillet with the ginger, cooking until the chicken is no longer pink, approximately five minutes.

Once cooked through, add all the prepared vegetables to the skillet.

Stir frequently and cook until the vegetables are wilted, which should take about 5-10 minutes.

Step 4: Cook Noodles

By this time, the water for the noodles should be boiling.

Add the noodles to the pot and cook just until tender, around 2-3 minutes.

Drain the noodles and return them to the pot after turning off the heat.

Toss the noodles with sesame oil to prevent them from sticking together.

Step 5: Prepare and Add Sauce

In a small bowl, mix together soy sauce, Worcestershire sauce, ketchup, sriracha, and sugar.

Adjust the amount of sriracha based on your heat preference (1/2 teaspoon for mild, up to 1 tablespoon for a spicy kick).

Stir the mixture until the ketchup and sugar are well dissolved.

Step 6: Combine and Serve

Pour the prepared sauce into the skillet containing the chicken and vegetables, keeping the heat on medium-high.

Add the noodles to the skillet and stir everything to ensure all ingredients are evenly coated with the sauce.

Heat through for a few additional minutes, then serve hot.

Enjoy your flavorful stir fry with perfectly tender noodles!