These Easy Yakisoba Noodles can be made in the Instant Pot or on the stovetop with fresh veggies and the yummiest garlic-chili sauce!
Ingredients and substitutions
- Sesame oil – or any other neutral oil like avocado or olive oil.
- Mushrooms – shiitake or oyster mushrooms both bring a great umami flavour to this dish, but any type of mushrooms can be used.
- Carrots – use any type of carrot or a similar veggie such as daikon or summer squash.
- Broccoli – cauliflower, zucchini, asparagus and kale are great substitutes here.
- Frozen shrimp – any protein of choice can also be used instead, such as chicken, beef, tofu, etc.
- Chicken breast – this is suggested if using an Instant Pot. You could also use chicken thighs, beef, firm tofu, etc.
- Chicken broth – this is only needed if using an Instant Pot. You can also use vegetable broth, beef broth or use a stock cube.
- Yakisoba or Chinese-style miki noodles – any type of pre-cooked noodles can be used, but pre-cooked yakisoba or Chinese-style miki noodles are best. Udon noodles or soba noodles are also great options.
- Bok choy – napa cabbage, swiss chard, spinach or other preferred leafy greens can be used instead.
- Scallions – fresh chives, leeks or onions would work here.
- Cilantro – parsley, basil or coriander can all work instead or you can leave this out completely.
- Low-sodium soy sauce or tamari – any type of soy sauce or tamari can be used, such as light, dark, reduced-sodium, etc. You can also try using Worcestershire sauce.
- Honey – maple syrup, agave or rice syrup will work in a pinch. You can also use sugar, but you may need to alter the amount used.
- Rice vinegar – white wine vinegar or a touch of lemon juice both work great.
- Sriracha – any type of hot sauce can work or leave this out if you don't like spice.
- Garlic cloves – hand minced or store-bought minced garlic can both be used. You may also try using garlic powder, garlic flakes or dehydrated garlic.
How to make yakisoba noodles on the stovetop
- Make the stir fry sauce.
- Sauté the mushrooms, carrots and 2 tbsp. of sauce.
- Add the broccoli and shrimp.
- Mix in the noodles and the rest of the sauce.
- Stir in the bok choy.
- Top with scallions and cilantro then serve.
Using the Instant Pot
You can make this recipe in the Instant Pot too!
- Add the oil, chicken, mushrooms, carrots, stir fry sauce ingredients and broth to the Instant Pot.
- Cook on high for two minutes.
- Do a quick-release of the pressure.
- Stir in the noodles and bok choy.
- Top with scallions and cilantro then serve.
Frequently Asked Questions
Yakisoba noodles are ramen-style noodles made of wheat flour that’s fried with fresh veggies and sauce. You can typically find pre-cooked yakisoba noodles in the international aisle of your grocery store.
Traditional yakisoba noodles aren’t gluten free, but you can sometimes find gluten-free varieties at the grocery store that are made using pure buckwheat.
While yakisoba and chow mein are similar, they’re not the same thing. Yakisoba originates from Japan while chow mein comes from China. And while chow mein tends to be crunchy, yakisoba is soft and chewy.
Storing and reheating
To store this dish, cook and cool it completely, then place it in an airtight container. Before sealing the lid, toss the noodles in a bit of oil to prevent the noodles from sticking together. You can store this in the fridge for up to 3-4 days.
Both the noodles, protein, and veggies can be stored together or can be stored separately. When ready to be eaten, you can reheat this dish by using any preferred method. You can reheat this in a wok or skillet with some oil until hot, you can place it in the microwave with a sprinkle of water on top for 5-6 minutes or until hot. You can even try adding it into boiling broth and make a soup!
Freezing this recipe
Unfortunately, this recipe doesn't freeze very well but you can freeze the raw chicken and shrimp in freezer-safe Ziploc bags for up to 3 months. Let them thaw in the fridge overnight before you make them then follow the instructions.
More noodle recipes
- Instant Pot Red Curry Chicken Noodles
- Faux Dan Dan Noodles
- 30-Minute Ginger Beef Sweet Potato Noodles
- Singapore Street Noodles
Meal prep tools for this recipe
- 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.
The Easiest Yakisoba Noodles {Instant Pot + Stovetop}
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
Notes
Nutrition
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Comments & Reviews
Krista says
This is one of our go to Insta Pot recipes. We love.
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!
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.)
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!
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.
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 😀
Linda Dawson says
Hi, how many grams is in your “1 package” of yakisoba noodles. Thanks,
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.