Chicken Yakisoba

Chicken Yakisoba

SERVES: 3  DIFFICULTY: Medium   COOKING TIME: 10 minutes

Street food served with a little chicken


  • 270g Hakubaku Organic Yakisoba
  • 1 tbsp vegetable oil
  • 500g chicken thighs, thinly sliced to bit-sized pieces
  • 500 g Savoy Cabbage, dice cut
  • 200g Carrot, 3 cm length slices
  • 1 Red Capsicum, sliced
  • 1 yellow Capsicum, sliced
  • 100g edamame beans, podded
  • 125ml Tonkatsu sauce



  • Beni Shoga (Red Pickled Ginger), to taste
  • Bonito Flakes, to taste
  • Ao Nori (Dried Seaweed Flakes), to taste


  1. Prepare cut vegetables and set aside.
  2. Prepare Hakubaku Organic Yakisoba noodles, as per pack instructions, drain and set aside.
  3. In a hot pan, stir-fry chicken for 2 minutes or until cooked through.
  4. Add cabbage and stir fry for 1 minute, then add carrot, all capsicum and edamame beans and stir fry for 1 minute or until the vegetables are cooked to your liking.
  5. Add noodles and give a good tossing to mix all the ingredients together. Add Tonkatsu sauce and give a few more tosses to bind the sauce.
  6. Divide between 3 dishes and serve with beni shoga, ao nori and bonito flakes on top.

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