Japanese buckwheat flour noodles with chicken at their best! Noodles can be found in an Asian foods market.
I used traditional tonkatsu (yakisoba) sauce for this instead of making the sauce from scratch and it was awesome - made by Kikkoman and found at my regular grocery store. I also added fresh grated ginger, minced garlic, and a few dashes of soy sauce instead of a whole 1/2 cup. For extra veggies we threw in bean sprouts and mushrooms. We added a dash of crushed red pepper for a little kick - this was very tasty and cooked nicely in my wok! Try the tonkatsu sauce - it will definitely give you the yakisoba flavor you are looking for!
Read MoreThis yakisoba recipe left out the tonkatsu sauce that is needed for authentic taste. As is, the dish is edible, but nothing at all what I was going for. All in all, I would say this is not a recipe for the person wanting to taste real japanese yakisoba. I suggest doing a Google search.
Read MoreI used traditional tonkatsu (yakisoba) sauce for this instead of making the sauce from scratch and it was awesome - made by Kikkoman and found at my regular grocery store. I also added fresh grated ginger, minced garlic, and a few dashes of soy sauce instead of a whole 1/2 cup. For extra veggies we threw in bean sprouts and mushrooms. We added a dash of crushed red pepper for a little kick - this was very tasty and cooked nicely in my wok! Try the tonkatsu sauce - it will definitely give you the yakisoba flavor you are looking for!
For having so few ingredients, I thought this was incredibly flavorful. And I didn't even use chile paste because I couldn't find it in the store. I substituted about 2 tsp. of chile powder, 1/2 tsp red pepper flakes, and a dash of cayenne pepper. Also used 3 cloves of garlic instead of 2. The result was just the perfect amount of spice (warms the mouth but still allows you to taste your food). The soy sauce tasted great on the chicken, veggies, and noodles. I just added a dash of rice wine vinegar to the veggies as they were finishing cooking. Will definitely make again.
So very, very good! Taking the others' suggestions I did the following: used Sriracha (Rooster) Sauce in place of the chili paste; doubled the garlic; used 8 chicken tenders instead of breasts (I can see using sliced beef or cubed tofu too!); cut the carrots into matchsticks; to the cabbage mixture I added 1/4 cup chicken broth to help the softening process; after the cabbage mixture was softened I added 1 small can of drained & coarsely chopped bamboo shoots, 1 can of drained bean sprouts, and about 1/2 cup of prepared muchrooms. A touch of chopped scallions on each serving was the finishing touch!
This yakisoba recipe left out the tonkatsu sauce that is needed for authentic taste. As is, the dish is edible, but nothing at all what I was going for. All in all, I would say this is not a recipe for the person wanting to taste real japanese yakisoba. I suggest doing a Google search.
This may taste fine for many who never had real yakisoba but this is NOT Japanese yakisoba. I was born and grew up in Japan and yakisoba is my favorite dish. Yakisoba is a staple dish at festivals and recreating it at home is actually harder than we think if we don't have the pre-made yakisoba sauce. I'm not here to deny this recipe, I just want all of my fellow cooks to know the facts about yakisoba since many people are getting familiar with Asian dishes, especially Japanese food and ingredients. Although we call buckwheat noodles, "soba," for yakisoba, we NEVER, and I mean never, use buckwheat noodles for yakisoba. What we use is "chu-ka soba." Most of supermarkets in Asian food section isle has dried "chu-ka soba" packet. If you live in a community with many Asian descends, you might find a bag in refrigerate Asian section perhaps near tofu or kimchee. As for sauce, traditionally at festivals, worcestershire sauce and/or chuno- sauce flavor the yakisoba (tonkatsu sauce is for deep fried pork and it's too thick and sweet) but at home, some people uses soy sauce. So, if anything, please try this recipe with chu-ka soba and then you'll be having "yakisoba"!
It tasted awful. I threw it away.
I have been wanting to make yakisoba for a loooong time now! Thanks for this great recipe. I added some mushrooms, too, just to sneak in a couple more veggies to my family. The kids loved it, too. OH, and I used chili powder because I didn't have any paste. %)
I tried this recipe. I replaced the chili paste with chili powder, and added teriyaki to the chicken as it was cooking. I really enjoyed this recipe, and so did my family. I will use the recipe again. Thank you!
This is the first yakisoba recipe I have ever tried to make, and it turned out exceptionally well! It easily compares with the teriyaki restaurant near my home that makes this dish. Since I could not find "chili paste," I used a "hot chili garlic sauce" by Sun Luck that made the dish a little too spicy when used in the same quantity as the chili paste. I ran out of soy sauce so I used a little teriyaki sauce in combination with what soy sauce I had left, and it was just fine. I also added a zucchini and used fresh yakisoba noodles, which did not require any additional cooking and draining. I wouldn't have eaten this as a kid, so I don't know if it's "kid-friendly," but my husband and I both loved it!
That was FANTASTIC, and I cheated a little. (I used ramen noodles from the packets. (college kid) I love double parenthesis). It probably would have been even better if I could follow the ingredients perfectly, but I was hoping for something simple that didn't involve running to the store, so this was perfect. I would definitely recommend it to friends.
Recipe wasn't too bad. It reminded me of Korean japchae. Pretty tasty, and quick and easy to make. Didn't follow the directions exactly--just threw stuff in as I went, and it turned out well. Will make again when I need a quick meal. Note to chefs: make sure to rinse your soba noodles thoroughly because they are VERY starchy. Run them under cold water and wash them until the water runs clear. Otherwise, you may run into the problem of them getting too gooey when cooked. Also traditionally, yakisoba is not made with the buckwheat soba noodles so don't expect these to taste EXACTLY authentic. Look for chuka noodles (more similar to ramen) for more authenticity.
This may not be authentic Yakisoba, but I honestly don't care. Call it whatever you want, but I call it delicious! We added water chestnuts and baby corn, and subbed in bok choy for regular cabbage (I assumed this was an implied task). My daughter thought it was a bit spicy with the 2 tablespoons of chili paste, but she's just been fussy with spicy food lately. This is definitely on our monthly rotation.
This was a really good recipe. I used leftover turkey in mine but I plan upon following the recipe exactly for the next shot. I discovered that the soba noodles need a lot of rinsing for this to work. You need to wash off all the starch or the noodle will stick together. There is a good how-to on the website justhungry.
3.5 stars. I liked it, but it didn't really wow me and didn't taste much like the yakisoba you'd find in teriyaki joints, which was what I was expecting this to taste like. I did buy a bottle of tonkatsu sauce instead of making the sauce from scratch, used vegetable oil instead of canola oil, and used mushrooms instead of cabbage (not a fan of it). I'll make the recipe again if I'm feeling in the mood for yakisoba, have the ingredients on hand, and feel too cheap to go out and order the real thing.
I currently live in Japan, and make yakisoba on a regular basis for my wife and friends. Adding a bit of OYSTER SAUCE gives yakisoba a bit of zing. Also, instead of chicken, try shrimp or squid.
The simplicity, intense flavor, and healthiness of this dish has made it a favorite at our house. We have it almost weekly. If you don't like things spicy beware, because I regularly partake of spicy, and this one's a doozy if you make it to spec. And we do. Awesome!
Having eaten Yakisoba growing up and in Japanese restaurants, it is still one of my favorite dishes and a “comfort” food. Yakisoba is better than it looks and sounds. “Yaki” refers to “fried” noodles with your choice of meat, seafood and veggies. The sweet, tangy, thickened sauce is what really makes this dish shine! It imbues the noodles with a deep brown color and gives the whole dish a unique caramelized flavor. Having said all of that, I used Maruchan's fresh yakisoba noodles instead of the soba noodles (buckwheat). I never heard of chili paste or any type of heat used in yakisoba and family doesn’t care for it so I omitted it. In a skillet I added the sesame oil, sautéed Napa cabbage, soybean sprouts, sliced white onions, and carrots until they were mostly tender. Then I added the garlic and noodles, stir fry, then the low-sodium soy sauce (eye-ball) and made sure everything evenly coated. At the end I threw in Kamaboko (Hilo’s Amano Fish Cake) julienne, for flavor, color and texture. Sprinkled green scallions and right before serving I garnished with sharp-flavored benishoga (picked ginger strips). Normally aonori (seaweed flakes) is sprinkled on top as well but I did not have any on hand. While the dish itself had good taste with the vegetables and noodles, it’s not an authentic Yakisoba, missing that key ingredient sauce that this dish is known for. The dish itself was simple and easy to prepare.
I thought this was pretty good. I didn't have the hot chili paste so I improvised with hoisen & oyster sauces as well as tabasco soy sauce. I also added mushrooms, very tasty!
This was kind of a lot of work to make, and it really didn't live up to my expectations. I really like yakisoba, but this didn't meet the mark.
I think this recipe was nice, I also think that one should not attempt to make this Yakisoba Chicken if one already knows they will not be happy with it not making it the exact cultural way it originated in Ye Old Japan over 400 years ago... but I am educated now, so thank you. Anyway, thanks alot for the Almost Yakisoba Chicken.
I've just gotten into oriental dishes and I've cooked quite a few, but this was by far the best. My husband loves it and since I found allrecipes I haven't had the same thing twice except for this and one other dish. Susan from South Carolina
Yummy, yummy!! I made this tonight and it was so good! It smelled good as I was making it too! I ommited the cabbage because I didn't have any. I followed the recipe exactly and it turned out wonderful. I did just add half of the chili paste because it would've been too hot for me. The only thing I was wondering about would be if the chicken needed a little bit of salt or some kind of seasoning. When I was eating the chicken with the noodles it seemed like it was missing something.
this is very yummy - even my picky kids ate it, quick to make too especially since I used coleslaw mix (it's only cabbage and carrots) instead of chopping up all the veggies
My fiance and I loved this recipe. Made exactly as written except that I used a bag of coleslaw mix from the produce section instead of chopping a cabbage myself. Used the stated amount of "Rooster" sauce, thought the heat was perfect. We both thought that it would be great with more fresh veggies. Next time I will add water chestnuts and broccoli (maybe pea pods)
We just finished eating this dish and we absolutely loved it! Our modifications: udon noodles (because we had them on hand), more garlic, a little more sesame oil,the rooster sauce that others have substituted and we added broccoli. So healthy and tasty. Thank you!
This was GREAT!! ALmost reminded me of my time spent in Japan! My friend and I made this for a special dinner along with some other Japanese goodies and it was a real hit!!
Having lived in Japan for 4 years, I can tell you that this doesn't taste like yakisoba.
Even though this hardly tasted like a real yakisoba in Japan, it was still pretty good. My friend who was visiting liked it and had a second bowl. I don't know how to make this taste like the one I know from Japan. Some suggested Worcester sauce but that didn't help much in recreating the yakisoba flavor from home. A note: You will need a large wok or pan to accomodate 1/2 cabbage head suggested in this recipe. I had to give up and reduce the amount of cabbage into a half.
Very Good. I used 1 T. of the Rooster sauce in place of the chili paste. I used 1 t. of the sesame oil instead of 1/2t. I thought it needed a little more. I used a bag of frozen stir fry veggies because I forgot to buy the cabbage.
Really good. I used udon noodles since that is all I could find. Not authentic Japanese (as a japanese friend of mine said) but I don't know the difference. I have made this twice already and the second time I doubled the sauce.
It was decently tasty, but it's not really yakisoba. It is more like a spicy pasta dish that happens to be made with soba noodles. The end result was pretty good, just not what I expected.
I made this without the noodles, served it with asian flavored quinoa instead... I used olive oil because it was all I had on hand, skipped the chile paste and used some red pepper flakes and cayenne pepper instead, I also added broccoli, chopped red bell pepper, and chopped mushroom. With all that, a definite 5!!! Even my vegetable picky husband liked it! Thanks for sharing!
Simple recipe. Easy to make. Pretty healthy. Wonderful taste! My husband insisted I must now make this at least once a month.
I'm not from Japan, but I have taste buds and this was very good! The hubby loved it! I took some of the user's tips and added bean sprouts, shataki mushrooms and used bok choy cabbage. Next time I would up the chili paste by 1 Tbsp (its not very spicy), use fresh mushrooms (not dried) and add 1 more garlic clove.
I made this with shrimp and my family loved it. I used the 2T chili paste and it was hot for me but my fire eating family asked me to increase it next time. Very fast and easy to make. Thanks for sharing.
I thought this recipe was very tasty. I look for new things with ingredients not too hard to find. We all do not have time to wander around ethnic shops. So, as to the "not authentic" reviews, well, we are here. Adapt. Also cabbage is a truly nutritious vegetable which I try to incorporate into different recipes. Thanks for the American version of this.
My kids enjoyed eating this, but I thought there was way to much soy sauce. Next time I will reduce the amount of soy sauce and increase the amount of vegetables that I use.
This was tasty, easy and quick! My husband loved this recipe, He is still talking about it (two weeks later). I only used about half of the amount of chili paste the recipe called for and it was still a bit too spicy for me. next time I will use even less, so I can enjoy it too.
Not bad. However, being part Japanese and growing up eating the authentic Japanese food, it is not the traditional authentic recipe. And just a note after reading one of the other reviews, not trying to criticise: tonkatsu sause is not yakisoba sauce, it is a completely different sauce for a completely different dish, so you will not get the traditional yakisoba flavor, but kudos for trying the tonkatsu sauce! Not many people know what that is at all.
Came out amazing, still not like what I got in Japan. Son ate the whole dish by himself. came home to find none left.
I made this with tofu by browning it well first in the oils, then putting all the veggies and then putting in the sauces. i ran out of soy sauce so i put teriyaki sauce and it was delicious! not a heavy sauce, it was just great!
This was really good! I’ve never had Yakisoba Noodles before so I can’t comment on how authentic it was, but this tasted like a lighter, spicier, lo mien to me. I did make a few changes because of what I was trying to get rid of in my fridge plus I figured this recipe was pretty forgiving anyway. I added celery because I had some that I wanted to use up. I also added some white wine to the sauce because I had some leftover in the fridge. I used rice noodles because I didn’t want to go out shopping and I subbed red pepper flakes for chili paste for the same reason. I tasted the sauce right before serving it, and decided that the salty almost sweet flavor could benefit from some tangy lemon juice (plus I had a half a lemon I wanted to use up). That was a great addition: it really made the flavors meld and pop. This was effortless for how tasty it was.
Totally LOVED this!! Made it for my family which includes one VERY picky 13yr. old and he ate it with gusto!! I used prepackaged coleslaw mix instead of buying and cutting up a whole cabbage. I used chili powder & crushed red pepper flakes instead of the chili paste. I also used 1/4 cup soy sauce when cooking the chicken but added 1/4 cup teryaki sauce with the vegetables. Will definitely make again!!
This may not have been an authentic Yakisoba (I wouldn't know), but it was really quite good. I happened to have all of these ingredients in the house and followed the recipe exactly (cut the onions a little thinner than 8ths). It had just exactly the amount of spice we like. This one is definitely a keeper for us.
While I did LOVE this recipe, I did make the following changes: 1 T red curry paste, 1 lb chicken breast, 1 carrot, 4 oz soba noodles, PLUS i added a large mushroom, and 1 bell pepper. It was SO amazing! -- But a bit on the spicy side for my taste. Could have been the sub for chile paste, Im not sure, but I couldnt find it at the store. Either way, I will make this again and again! My kids and husband -- all vegetable-hating individuals-- DEVOURED it and asked for more! I was for sure they would stick up there noses to it because of all the vegis but they didnt! Thanks for this tasty, and easy recipe! :D
As someone who lives in Japan. It is true that it is not authentic. However, having made the recipe, I found that it was equally delicious. It turns out that authenticity doesn't indicate how tasty a dish can be. So I would definitely recommend trying it with these new flavors!
Good, but not quite what I'm used to here in Japan. I changed it around a bit for my personal taste and added red pepper flakes instead of chili powder and sugar to taste.
This was my first try at Asian cooking. The recipe turned out great! I found the chili paste and the yakisoba noodles in the "ethnic" aisle at my regular grocery. I used a one pound bag of Dole's Classis Cole Slaw for the cabbage and carrots. Quick,easy and delicious.
Didn't use the chili paste - used crushed red peppers instead. Added tonkatsu sauce, grated ginger, bean sprouts, and mushrooms - just like reviewer littlehemmy wrote. Also only used half the amount of soy sauce. My husband LOVES it!
This recipe is ok but it's better with a tablespoon or two of sake (or sherry) added with the soy sauce. I used one tablespoon of the chili paste (following other reviewers advice) and it was a nice amount (heat lovers can always add more to their own plate). I also threw in an extra clove of garlic and bean sprouts. If you have pickled ginger I strongly recommend putting it on top just before serving. I also highly recommend pan-frying the noodles a little at the end (add a touch of water if needed to separate them and let water evaporate- I think yakisoba literally means "fried noodles' so it makes sense to include this step).
My family loved it. It was a little spicy for my tastes and will put less chile paste in next time or try some different sauces that others have suggested. But it seems to be a terrific jumping off point for a fabulous recipe.
Very delicious! I used mushroom soy sauce which is a little thicker and more flavorful. The chicken got so tender and wonderful. YUM!!
Very tasty and easy to prepare. Did not have chili paste so I used crushed red pepper.
A very Western version of a Japanese dish. This dish is so common that it is probably eaten at least once a week by everyone in Japan. A common lunch meal for most schools each week.
I thought this was really good. The only thing wrong was that it was a little too salty. I would recommend using a low sodium soy sauce or add something to water down the salt.
this is a really great "starter" recipe - you can add any veggies you want, omit anything you want, etc. I didn't have chili paste, but thought it was fine without it. The major change I made was the noodles - my grocery store didn't carry soba noodles, but they did have rice noodles which I found to be very yummy.
Extremely tasty. Even my mother (who doesn't really do spicy food) enjoyed it. I think you could even skip the soba noodles all together if you really wanted to. Tip: If you've pre-soaked your noodles and left them to settle while you cook the rest of the recipe, it would probably be a good a idea to give them a quick rinse (and move them around a bit) just before you place them in the skillet, just so they can separate. I didn't do that, and I wound up with globs or noodles stuck together. Still tasted pretty good, but each noodle didn't get coated with the spicy sauce.
Really good. I used udon noodles since that is all I could find. Not authentic Japanese (as a japanese friend of mine said) but I don't know the difference. I have made this twice already and the second time I doubled the sauce.
Just a suggestion, if your not near an asian market or can not find the Soba noodles--Ramen Noodles work well. If you use the Oriental flavor packet (I use about half) it can cut out the other spices needed. Experiment with the veggies, celery, onions, carrots, cabbage or bokchoy, snowpeas, your choice (cut thinly or matchstick) but I do suggest nothing spicy. Even crack a egg or too when stir frying. Good recipe for college students since they can buy precut veggies at the grocery now. And alot eat the Ramen noodles.
Quite good! I really shouldn't rate this recipe because I used spaghetti noodles instead of soba... but I guess everyone should know that it still made a tasty, though inauthentic, dish!
My entire family loved this dinner! It is easy to make, healthy, and a nice change from the usual dinners we have during the week. One word of caution: the chile paste is VERY spicy-- in my opinion, 1 tablespoon is plenty! It adds great flavor, but packs a huge punch!
The chili paste makes it way too hot. It should be cut in 1/2. If I make it again, I would definitely cut the chili paste in 1/2 or omit it altogether...
This was a big hit at my house last night. I doubled the sauce for the chicken except for the chile paste, I only used 3T. I added parboiled green beans and pea pods and red peppers and mushrooms...yummy!
This is an awesome recipe, and has become a family favorite! Instead of chile paste, I use a mild red curry paste, and can't imagine making it without it. This recipe is quick, healthy, makes great leftovers and delicious! Thanks for the recipe.
I did everything to a T. I actually used 3 Tbsp of Chili paste. I'm glad I did, its spiced just right. I only had 2 chicken breasts, next time I will add more chicken. Flavor-wise, I felt like it was missing something, I just cant put a finger on it.
DELICIOUS! My husband and I love the yakisoba noodles that we get at a local sushi place and I've been wanting to try it at home. He said these were eve better! My 18 month old also loved this dish. I was surprised at how she kept asking for more even though this was a ver hot dish! Definitely a new favorite! Next time I am going to try it with shrimp.
it's really flavorful but it needs some green. Next time i make this i think i will toss in some scallion before serving.
We loved it! It had great flavor and we loved all the veggies in it. I used the less sodium soy sauce (I recommend this since you do use a lot of soy sauce), and added some green onions. I also used thai red curry paste instead of the chile paste because that's what I had on hand, and I used less than called for because it would be too spicy for me. The first time I tried I added the red curry paste with the oils in the pan, but it burned very quickly. So I threw that out and added the paste in with the chicken and soy sauce, and it worked just fine! Also, make sure to cut the carrots into pretty small pieces because I think mine were a little to large and they didn't quite cook all the way through. You'll enjoy this recipe.
Used shrimp and added mushrooms. Easy, flavorful. Husband and kids liked it, but seemed a bit too saucy for me.
This is a very good recipe, although I made one major change: marinated the chicken in a mixture of Mirin, Soy sauce and sesame oil for about 4 hours. After discarding the marinade, I followed the recipe as indicated and it was fantastic. We had a Japanese night at my house and everyone enjoyed it. What little leftovers tasted better still the next day. I will definitely save this recipe for another time.
This tasted like my grandma's Pancit but with Soba Noodles. Next time I would like to add some Chinese sausage.
Very good. Probably not traditional, with the chili paste in it, but that was ok with us. Definately a 5 star from my husband. I liked it and will make it again since all 4 in my family liked a lot. Tiny bit on the dry side. I used only 1 Tblsp of the paste after reading the reviews and am glad I did. I also added a little sesame seed on top of the finished dish. Will make again.
A good dairy-free meal...used sriracha sauce in place of the chile paste and added about a cup of frozen broccoli and 8 oz. of sliced mushrooms when stir frying the veggies. It was a little spicy but not overly so.
I didn't particularly like this dish but I gave it three stars because my hubby enjoyed it. I felt the sauce lacked sufficient flavor to compete with the strong taste of the soba(buckwheat) noodles. Honestly, with a little doctoring, I could probably make this more to my liking; however, I didn't like the base recipe enough to even try it again.
I made this recipe because I had half a head of cabbage to use up. Boy am I glad I found this recipe! We used shrimp instead of chicken, because we love shrimp, but I can't wait to make it again using chicken! This was very good and had great flavor. I had never used chili paste before or soba noodles. I will say that I'll be using both from here on out. There is just enough for me to take for my lunch tomorrow - and I know I'll be the envy in the lunchroom!
This recipe has an awesome flavor and is quite quick to wipe up! My whole family liked it and it will be one of our new staples!
Fantastic flavor! Instead of cabbage, I used broccoli slaw and added in onion and celery. My husband is a VERY picky eater and went back for seconds. Left overs make a perfectly healthy lunch alternative!
I made this tonight for the first time. It was very, very good and I made it exactly as the recipe said. I'll maybe use less soy sauce next time, other than that, it was perfect.
Very tasty! I too used the rooster hot sauce. I only used 1 tbs. though and I am glad that I did, because it was very spicy to me. My very picky husband on the other hand thought it was right:) He even went back for seconds, something that he rarely does. Thanks for sharing:)
This was very good. It is easy and fun to prepare. I used Linguini pasta in place of Soba Noodles and Thai Chili Sauce replaced the Chili Paste. Added Bean Sprouts before serving. I am looking forward to enjoying the leftovers for lunch tomorrow and will be happy to make this again. Thanks for sharing.
I'm going to give this recipe a 5, because its a great rounded recipe to start with. After I read many reviews here, I did a google search on yakisoba. I came up with a few ideas to add to this recipe and ideas from some in the reviews here.I kept seeing this exact recipe all over and people seem to really like it. I used napa cabbage,but next time I will use regular cabbage, its sweeter to taste. I bought chuka soba noodles, which was 3.79 a pkg,(expensive),so next time i will use regular spaghetti or top ramen and those would work and they would be cheaper. I made a yakisoba sauce(I found in my search). I added more garlic,a few sliced mushrooms, ginger and I cut down on chili pasteto 1 T and plenty hot. This is delcious and I will make again. My husband loved it and said it tasted as good as you get at a restaurant. thanks for sharing your recipe.
This makes a bunch!! Wow! Delicious! My whole family said they loved it and that it is a keeper...I made it exactley as the recipe stated.
Excelent. I thorougly enjoyed this meal. Don't be concerned about the amount of cabbage. I almost held back some since it filled my wok. The cabbage looses about half it's mass once it cooks down.
I have to be honest... I made lots of changes to this recipe, but it was outstanding!! I used the ground fresh chili paste with garlic and added an extra teaspoon or so, I added a splash of teriyaki and miran to the soy sauce, and I added many fresh vegetables, including baby corn, sugar peas and water chestnuts. I also added a 1/4 cup of chicken broth at the end to get more sauce. I will be making this a lot - my boyfriend couldn't stop eating it, it was addicting!
