This traditional Japanese yakisoba noodle dish includes cabbage and chicken in a spicy sauce.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified


  • 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.

  • 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.

  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

503 calories; 16.5 g total fat; 29 mg cholesterol; 3868 mg sodium. 69.8 g carbohydrates; 26.5 g protein; Full Nutrition

Reviews (119)

Read More Reviews
165 Ratings
  • 5 star values: 107
  • 4 star values: 48
  • 3 star values: 4
  • 2 star values: 5
  • 1 star values: 1
Rating: 5 stars
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 package of dry yakisoba noodles and it was perfect. I don't really understand the recipe calling for 2 lbs cooked noodles - none the less the 10 oz package was just the right amount. Hubby says I can make this every week. One of the best if not the best Asian dishes I have ever made. Delicious! Read More
Rating: 5 stars
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 it was REALLY good and I will make it often cutting out the saltiness! Read More
Rating: 5 stars
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! Read More
Rating: 5 stars
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 the salt with the vegetables and we thought it was just the right amount of saltiness. However we don't do a ton of salt in our house so your preferences may vary. I scaled back the amount of chili paste (I actually used Thai Kitchen Red Curry paste because it's what I could was great but I am going to check out my options next time I'm at the Asian market). Next time assuming I use the same paste I'm adding the full 2T because it was still very mild the way I did it this time (approx 1/3-1/2 T). I also used soba noodles instead of yakisoba noodles which are actually different. But I had them and I like them...I thought they worked just fine in this recipe. Based on my past experiences cooking with soba noodles I added them at the end and just cooked until they were heated through. Otherwise soba noodles can get too soft. If anyone else uses soba noodles the 10 oz pkg (3 bundles of the kind I bought) is plenty of noodles. Really delicious recipe! Thank you for sharing! Read More
Rating: 5 stars
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 keeper recipe for sure! Read More
Rating: 5 stars
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 out of onion. Will make again and add more veggies the cabbage wilts and softens more than expected - add it last. Read More
Rating: 5 stars
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 mix. You could add onions if desired. It turned out great! Read More
Rating: 5 stars
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. Read More
Rating: 5 stars
Great recipe! I created an account just so I could review this. I made it on a whim and now it has entered into my regular rotation of dinners. It is easy healthy and delicious. I use whatever vegetables I have on hand which have included sugar snap peas carrots edamame and peas. Sometimes I add scrambled egg. I add a little less soy sauce than the recipe calls for since as other reviewers noted it can turn out a little too salty. I use sriracha sauce for the chili paste and the flavor is amazing. I usually drizzle a little extra sesame oil on the soba noodles to keep them from getting sticky and to add a little more flavor. Read More