These Yakisoba Noodles (made on the stove or in the Instant Pot) are a healthy 30-minute dinner filled with veggies in garlic-chili sauce!
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OMG. Newest 30-minute dinner obsession alert: you gotta get your hands on these Yakisoba Noodle Bowls!
And yes, they're giving this Instant Pot Chicken Pad Thai a run for its money; I've got a new noodle bowl obsession!
I've been eating these for the past couple of weeks straight. Yes, partially because I run a food blog full-time and my day job means lots of eating and recipe testing (hard life right?) But also because I just straight up love noodles. You know the ones you get at the Chinese food takeout spot at the mall, the lo mein?
I mean, these Yakisoba Noodle Bowls are basically the same thing, but I'm naming them after the noodle bar I've become obsessed with at my local Loblaws. And no, this isn't a sponsored post for them I promise! I just really love these noodles. Let me tell you a bit more about them, 'cause lord knows I've eaten enough of them to describe my love affair in detail.
How to Make Yakisoba Noodles
These Yakisoba Noodle Bowls are a load up and dump in whatever veggies and protein you have in the fridge kind of meal. They're also somewhat of a pantry staple meal with the exception of the pre-cooked noodles. You technically don't even have to use a protein – but if you're so inclined you could add in ground beef, diced up chicken breast, chicken thighs, shrimp, diced tofu…
And the veggies? Like I've said a billion times before, dump your whole vegetable crisper in there – similar to these Bibimbap bowls, this stir fry recipe is perfect for using up old veggies. Anything you've got that's about to go bad? Throw it in. A little bit of this, a little bit of that. Whatever your heart desires.
I've got a thing in particular for zucchini and broccoli in stir fries so those were my first go-tos, and I almost always have carrots in the fridge so those went in too. And mushrooms. I love mushrooms, but I often have some going bad that I need to use up in there. So in those went too. Whatever you think is going to add a bit of different crunch, flavour and texture to your Yakisoba Noodle Bowls, I say go for it!
Here you'll find a variation of these noodle bowls below – I added shrimp in and cooked it all on the stovetop, but the Instant Pot with chicken is super easy and faster so it's up to you to decide which route to take!
I swear, ever since I have started making quick, easy, healthy recipes my life has been so much easier. Making food full-time can be a deceptively hard task, and not every recipe turns out exactly how I wanted.
Case in point: last night I was trying to make these vegetable fritters and they legit were just NOT coming together. In fact, they were doing the opposite – they were falling apart!!! So imagine me, recipe developing at 6:30 last night while also trying to make my dinner for the night and everything was just not going my way. I think my heart was gonna explode from all the frustration, literally.
Yes I'm a drama queen but I just don't have the time or patience for shit to fall apart these days. I mean, who knew working full time was so annoying?? Don't you ever feel like you're just fighting the clock the whole day and don't have time for ANYTHING? Like even stopping by the store on your way home is such a chore and everything feels so hard?
Well, I swear to god, from here on out food is not going to be so hard. When you've got tasty, delicious meals that save you time and money, I think it makes life just a little bit easier. You can handle whatever else you got coming at you because come dinnertime you're set!
So please, gimme a giant pile of these Yakisoba Noodle Bowls and enough for leftovers the next day. I swear, I'll be one happy girl as long as I don't have to go hangry – who's with me?!
And now you can make them on the stovetop OR in the Instant Pot to make life even easier! See the instructions below!
Will you be making these Yakisoba Noodle Bowls?
I'm absolutely in love with 30-minute stir fries. I mean, how could they not become your go-to after a super long day? They've got all the healthy veggies you could ask for, and will certainly satisfy your cravings for a savoury hot meal. I'm thinking dinner from now on is just gonna be bowls on bowls of these!
If you try any of my recipes be sure to let me know on Instagram, Twitter, Facebook or in the comments – I’d love to see what you come up with!
Meal Prep Tools
- The Instant Pot DUO Plus 60
is the version I use in this recipe. - These are similar style noodles to what I use in this recipe.
- Grab some glass meal prep bowls for the leftovers.
- I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
is the version I use in this recipe.
Shrimp Yakisoba Noodle Bowls
Ingredients
- 2 tbsp sesame oil
- 1 cup mushrooms
- 1 carrot, chopped
- 1 head Broccoli, chopped into small florets
- 1 lb frozen shrimp OR FOR INSTANT POT: 2 medium-sized chicken breasts
- 1 cup chicken broth (INSTANT POT ONLY)
- 1 package pre-cooked yakisoba or Chinese-style miki noodles
- 1 cup bok choy, chopped
- 4 scallions, sliced
- 1/4 cup chopped cilantro (optional)
Stir fry sauce
- 1/4 cup low-sodium soy sauce or tamari
- 2 tbsp water
- 1 tbsp honey
- 2 tsp rice vinegar
- 2 tsp Sriracha
- 4 cloves garlic minced
Instructions
- STOVETOP INSTRUCTIONS: In a large skillet, heat sesame oil over high heat. Add mushrooms, carrots, and 2 tbsp of stir fry sauce, sauteeing for 3-4 min. Add broccoli and shrimp, sauteeing for another minute. Add noodles and remainder of stir fry sauce, tossing to combine. Once noodles start to soften, add bok choy and mix all together. Top with scallions and cilantro, then serve and enjoy!
- INSTANT POT INSTRUCTIONS: Add oil, chicken, mushrooms, carrots, stir fry sauce ingredients and broth to Instant Pot. Cook on high pressure for 2 minutes. Do a quick release of the pressure and stir in Yakisoba noodles and bok choy. Serve in bowls and top with scallions and cilantro. Enjoy!
Video
Nutrition
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Ashley says
The instant pot recipe didn’t address when to add the broccoli. I added it when pressure cooking bc I didn’t want it raw, but it over cooked and kinda ruined the dish.
Joseph says
I also made this using the instant pot rather than the stovetop method. I used frozen broccoli, so I figured it would be all good with the 2 minute cook time as that time would include thawing the broccoli. My broccoli also came out well cooked rather than a little crisp. The carrots likewise cooked thoroughly. I would not saying this ruined anything, but I agree that the vegetables could cook more lightly. I’m considering next time only pressure cooking for 1 minute. The only concern I have with that is making sure the meat is safely cooked, so I plan on sautéing it a bit with the sauce ingredients before adding the vegetables and broth and proceeding to the pressure-cooking step. I’ll let you know how it goes.
Linda Dawson says
Hi, how many grams is in your “1 package” of yakisoba noodles. Thanks,
WeWantRecipesNotLifeStories says
Oh my god what is with this trend of every goddamn recipe being sandwiched in the middle of a blog that goes on a useless tangent before just giving us the damn recipe.
NO LIFE STORY. ONLY RECIPE. STOP IT.
Taylor Stinson says
LOL guess you should have actually read the post to find out that it is basically just giving helpful tips and tricks to making the recipe. I am one of the few bloggers out there that does not give my “life story”. However, I do need to be financially compensated in some way for giving out free recipes, so I need to make my posts a certain length in order to make money on display advertising. If you just want a recipe, buy a cookbook for $30. In any case, comments also help me with authority on Google search so thanks for coming to my website to be so negative – hope it was time well spent because you just made me money 🙂
Kayla says
I love this reply so much! Don’t take shit from people like that!
(Also thx for the wonderful free recipe!)
Taylor Stinson says
Haha, forgot how spicy I was in this reply!! Thanks girl 😀
Grace says
Where should I look in the grocery store for the Yakisoba Noodles? International Asile? I tried looking them up on my grocers online ordering page but I was unsuccessful! Looking forward to trying this, I love Noodles!
Taylor Stinson says
Hey Grace – sometimes the international isle has them but I’ve been finding them a lot more recently in the aisle with the pre-made fresh soups and salad dressings – wonton wrappers should be there as well! If in doubt ask someone who works in your local store because sometimes they change up where they store them. That’s happened to me before. But they are usually refrigerated.
Leslie says
Taylor, your video doesn’t match your written recipe. The video says to cook for 3 minutes yet your instructions say 2 minutes. Can you please advise which is correct?
Taylor Stinson says
I’m sorry for the confusion Leslie, there must be a typo in the video. It is 2 minutes – the info on the written recipe is always correct!
Taylor says
How long will this recipe keep? I would like to use this as one of my meal prep recipes, but wasn’t sure if it would be good for that.
Taylor Stinson says
Hey Taylor! It will last for 5 days in the fridge, so great for meal prep 🙂 You can reheat in the microwave with 1-2 tsp of water sprinkled overtop for 2 minutes.
Joseph says
I used half-length spaghetti for the noodles, because you use what you have in your kitchen. They worked fine, but if you try this, don’t use “one package” unless you want a noodle dish with some meat and vegetables rather than a meat and vegetable dish with some noodles. Don’t get me wrong, it’s still delicious, but if you want a dish that looks like the photos, only use a quarter to half a box. In the U.S. pasta is usually sold in 1 lb. boxes, so 4-8 oz. dry noodles (which must be cooked before using in this recipe, of course.)
Amy says
Is everything still the same if I just cook the noodles with the stir fry sauce? My kids like just the noodles 🙂 Thank you!
Taylor Stinson says
Hi Amy – are you asking if you can remove the chicken and veggies? I have not tried it this way but I assume the cook time would remain the same if so!