Chicken Yakisoba

This Japanese noodle stir fry is a tangle of meat and vegetables with a sweet, slightly salty sauce tossed through it. Be sure to get everything prepared before you start cooking, because it all happens quickly.

Adapted from a recipe in The Kitchn


For the sauce -
1 tablespoon tomato ketchup
1 tablespoon oyster sauce
1 tablespoon apple cider vinegar
1 tablespoon black treacle
2 teaspoons soy sauce
2 teaspoons Worcestershire sauce
1 teaspoon sugar (caster sugar works well as it dissolves easily)
1 tablespoon hot water

For the vegetables -
1 small red onion, finely sliced
1 yellow pepper, finely sliced
225g (8oz) white cabbage, finely sliced
1 carrot, sliced into fine sticks (stir fry style)
2 spring onions, finely sliced

For the chicken and noodles -
250g (9oz) boneless, skinless chicken thighs
1 teaspoon soy sauce
1/2 teaspoon toasted sesame oil
2 tablespoons oil for cooking - I used olive oil, but any fairly neutral cooking oil would work fine
225g (8oz) soba noodles, uncooked
4 tablespoons (1/4 cup) water


  1. Make the sauce - combine all the ingredients in a jar with a lid and shake well to combine.
  2. Cook the noodles - cook the noodles according to the packet instructions (mine took 3 minutes). When they are ready, drain and rinse with cold water to chill quickly.
  3. Prepare the chicken - check the chicken thighs for small pieces of bone and then place them in a medium bowl. Add the 1 teaspoon soy sauce and 1/2 teaspoon sesame oil and toss to combine.
  4. Cook the chicken - add 1 tablespoon of oil to a large frying pan or wok and heat until smoking a little. Now add the chicken in a single layer and leave undisturbed for 3 to 4 minutes, or until well browned on the bottom. Now turn over the chicken and cook the other side for 2 to 3 minutes, or until well cooked through. Remove the chicken to a plate and slice into bite-sized pieces.
  5. Cook the vegetables - add the remaining 1 tablespoon of oil to the same pan and heat until smoking a little. Add the onion and peppers and stir-fry until starting to soften, 2 to 3 minutes. Add the cabbage and carrots and season with salt and pepper. Stir-fry until cabbage begins to brown at the edges and the carrots start to soften, 2 to 3 minutes.
  6. Return the chicken and noodles to the pan - return the chicken and noodles to the pan on top of the vegetables. Pour about 4 tablespoons (1/4 cup) water over everything. Cover and let cook until water has mostly evaporated, 2 to 3 minutes. Reduce the heat to medium. Add the sauce and toss to combine.
  7. Garnish with the spring onions before serving.

Keywords: Takeaway, easy, midweek, student