Total Time
Prep 20 mins
Cook 10 mins

In response to a request--from the cookbook "Itadakimasu" Tokyo American Club Women's Group. Yakisoba is Japanese fast food!

Ingredients Nutrition


  1. In oil, saute onion and green pepper; add chicken pieces and stir to slightly brown.
  2. Add seasonings including one foil packet from the noodles.
  3. Add cabbage last.
  4. Slit noodle packets and heat one minute in the microwave (or can steam or pan fry noodles to heat).
  5. Place in a soup bowl and ladle chicken mixture over.
  6. NOTE: Can substitute beef or pork as meat and add any of the following vegetables (chopped): celery, leeks (slice thin), carrot (sliced thinly or chopped finely), mushrooms, bean sprouts (in place of or use less cabbage).
  7. Mirin (sweet sake) optional.
  8. Use beef bouillon when using beef.
  9. Adjust seasoning amounts to taste.
  10. Pickled ginger is great with this dish.
Most Helpful

This was very pretty to look at, easy to prepare, and tasted good. I did use the tripack noodles with the seasoning packet and did not add any additional ingredients(although I did use some of the optional ingredients suggested by the recipe poster- namely extra veggies in place of the cabbage and I did add the mirin). The noodles didn't heat up much in the microwave, so I cooked them just a tiny bit longer. I think I would definitely prefer to cook them according to the package directions first next time - in liquid, then drain off the water before using. I think the optional splash of mirin is a key ingredient as it adds some much needed moisture to the dish. Next time, I will use fresh garlic rather than the powdered, and follow some of the suggestions mentioned by SueL in her review of this same dish.

HeatherFeather October 16, 2002

Wow, this was good! It was easy to make and made a nice meal with lots of veggies! I used two red bell peppers, which made the dish bright (I had them on hand) but I think 1 red and 1 green would make this very attractive. My Chinese noodles didn't have a seasoning packet included, so I improvised and added 1 tbsp of minced fresh ginger and I did cook the noodles according to package directions. Other things I did was to use Chinese napa cabbage, and also added fresh garlic (generous, of course) instead of powder, and increase the soy to 2 tbsp. I finished the dish with a final stir of another tbsp of minced ginger to keep the flavor bright and added some Mirin. I toyed with condiments at the table (soy, etc.) and the best one was Ponzu sauce teamed with Nanami Togarashi (Japanese ass't. chili pepper) which really heightened the flavor of the dish to absolute pleasure. Thanks for a great recipe!

Sue Lau September 09, 2002