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Chicken Yakisoba
with broccoli / mushrooms / carrots

Active: 40 Total: 40

With springy noodles and plenty of colorful vegetables, Japanese yakisoba is a delicious version of a noodle stir-fry.
Smarts: Like most stir-fry recipes, this is a great way to use whatever vegetables you have on-hand. Be sure to adjust the cook time so that each of the vegetables is tender or steam them separately (as we do with the broccoli in the recipe below).



Yakisoba Sauce:
  • Water - 3/4 cup
  • Soy sauce, low-sodium - 1/4 cup
  • Brown sugar - 2 Tbsp
  • Ketchup - 2 Tbsp
  • Oyster sauce - 2 Tbsp
  • Worcestershire sauce - 2 tsp
Chicken Yakisoba:
  • Broccoli florets - 10 oz , chopped
  • Carrots - 5 oz , shredded (look for pre-shredded)
  • Mushrooms, shiitake - 8 oz , sliced (look for pre-sliced)
  • Noodles, pre-cooked Yakisoba - 12 oz (sub dried udon noodles or spaghetti)
  • Chicken breasts, boneless and skinless - 1 lb , chopped
  • Green onions - 4 stalks , chopped, green and white parts separate
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Water - 2 Tbsp
  • Cornstarch - 2 tsp
  • Hot sauce (opt) - for serving


  1. Make sauce - Whisk together water (portion for sauce), soy sauce, brown sugar, ketchup, oyster sauce, and Worcestershire sauce. (Can be done up to 5 days ahead)

  2. Broccoli / Carrots - Prep as directed. Store separately. (Can be done up to 5 days ahead)

  3. Mushrooms - Slice mushrooms. (Can be done up to 3 days ahead)

  4. Steam broccoli - Place broccoli in a microwave-safe bowl. Cover with a damp paper towel and cook on high until tender, 2 to 3 minutes. (Can be done up to 2 days ahead)

  5. Noodles - Cook noodles according to package directions, being careful not to overcook. Drain and cool completely. (If prepping ahead, toss noodles with some cooking oil to help prevent sticking.) (Can be done 1 day ahead)

  6. Chicken - Chop chicken. Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)

  7. Green onions - Chop green onions, keeping green and white parts separate.

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  1. Heat a wok or large skillet with first portion of oil over medium-high heat. Add chicken and saute just until chicken is just cooked through, 4 to 6 minutes. Set chicken aside.

  2. Return pan to medium-high heat and add second portion of oil. Add mushrooms and saute until mushrooms are tender, 3 to 4 minutes. (Add a splash of water if the pan starts to look dry.) Add in carrots and white parts of green onions and cook for 1 minute.

  3. Pour sauce over mushrooms and carrots. Bring to a simmer. When sauce is simmering, whisk together water (portion for yakisoba) and cornstarch. Stir into sauce and cook until sauce starts to thicken, ~1 minute.

  4. To skillet add chicken, broccoli, and noodles. Toss everything together until coated in sauce.

  5. Remove pan from heat and add green parts of green onions.

  6. Serve yakisoba with some hot sauce if you’d like. Enjoy!



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