Skip to main content

Chicken Yakisoba Noodles

During the holidays, one of the biggest challenges can be getting dinner on the table each night.
Image placeholder title

With all the extra activities and parties that come with the season fixing dinner can be next to impossible some nights. Having a few quick and easy dinner ideas on hand can be a life saver.

Today’s recipe is one of those quick and easy recipes and also a kid favorite – chicken and noodles.

The chicken can be marinaded up to 24 hours ahead of time but if you are like I am, and usually forget, it is fine to throw it in the marinade while you are chopping up the carrots.

The night I made it I only added carrots and onions because that’s all I had but it would be great with some broccoli, snow peas or any other vegetable you might have in the refrigerator. And it would look a lot prettier with a little green added in!

I threw a handful of chopped cashews on top of mine because I like the texture and crunch it gives the dish but it’s not a necessity.

The yakisoba noodles are usually found in the produce section of the grocery store, near where the wonton wrappers and that type of thing is. They usually come vacuum sealed.

Image placeholder title

Do you have a favorite go to meal that’s quick and easy to fix during the holidays.

Chicken Yakisoba Noodles

Printable Recipe

1/2 C soy sauce

1/2 C water

Scroll to Continue

Recommended for You

1/2 C sugar

6 Tbsp sesame oil, divided

1 Tbsp minced garlic

1 Tbsp minced ginger

4 boneless, skinless chicken breasts, cut into bite size pieces

4 (7 oz.9 pkg. yakisoba noodles, uncooked

1 carrot, peeled and finely julienned or chopped

1 onion, finely chopped

sesame seeds, chopped nuts or sliced green onions for garnish

In a medium bowl, mix together soy sauce, water, sugar, 2 Tbsp sesame oil, garlic and ginger.

Place the chicken in a plastic bag and add 6 Tbsp of the soy sauce mixture; close bag and marinate in the refrigerator for 24 hours. Reserve remaining soy sauce mixture for cooking noodles.

Remove the noodles from the package and gently separate. Reserve seasoning packets for another use.

In large skillet or wok over high heat, heat 2 Tbsp sesame oil. Add carrot and onion; saute until almost brown. Reduce heat to medium and add noodles. Stir fry 5-6 minutes or until they begin to stick to the pan. Add the reserved soy sauce mixture and stir fry for 3-5 minutes longer. Meanwhile, in a separate skillet, heat remaining 2 Tbsp sesame oil. Saute the chicken until cooked through.


Image placeholder title

Teriyaki Chicken in the Crock Pot

Fall has definitely arrived and it is time to break out the crock pot at our house.

Image placeholder title

Chicken and Dumplings

Some days just require comfort food.

Image placeholder title

Oregano Chicken

For years I was strictly a white meat kind of girl.

Image placeholder title

Garlic Chicken Farfalle

Do you have a favorite dish you make when you want to take a meal to another family?

Image placeholder title

Sweet and Sour Pork

I love Chinese takeout

Image placeholder title

Fried Rice

I am not a huge leftover fan but fortunately my husband is