Homemade Three-Meat Yakisoba

Name: Homemade Three-Meat Yakisoba
Prep time: 40 min
Total time: 40 min
Yield: 5 servings
Cuisine: Asiatique
Ingredients: 250 g Japanese noodles (or linguine); 150 g beef sirloin, thinly sliced; 150 g peeled shrimp; 150 g chicken breast, diced; 1/3 small cauliflower, cut into florets; 1/3 head broccoli, cut into florets; 1 carrot, julienned; 1/2 red bell pepper, sliced; 1/2 yellow bell pepper, sliced; 1 onion, sliced; 100 g mushrooms, sliced; 2 tbsp cornstarch (plus extra to coat the meats); 1/2 beef or chicken bouillon cube; 80 ml soy sauce; 800 ml water

By Marie Lefebvre · Updated October 25, 2026

A vibrant wok noodle dish combining beef, chicken and shrimp in a savory soy-based sauce, tossed with crisp vegetables and springy noodles. Ready in under 45 minutes, this one-pan meal is endlessly adaptable — use whatever proteins and vegetables you have on hand. Street-food flavors, home-kitchen ease.

Prep⏱️ 40 min

Servings👥 5 servings

Difficulty📊 Easy

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🛒 Ingredients

5 servings

250 g Japanese noodles (or linguine)
150 g beef sirloin, thinly sliced
150 g peeled shrimp
150 g chicken breast, diced
1/3 small cauliflower, cut into florets
1/3 head broccoli, cut into florets
1 carrot, julienned
1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced
1 onion, sliced
100 g mushrooms, sliced
2 tbsp cornstarch (plus extra to coat the meats)
1/2 beef or chicken bouillon cube
80 ml soy sauce
800 ml water

🛍️ Recommended tools

🥩Poêle fonteSee on Amazon →🌡️Thermomètre sondeSee on Amazon →🔪Couteau de chefSee on Amazon →

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Directions

1
Steam the cauliflower, broccoli and carrot for 3 minutes until just tender-crisp — they will cook again in the wok, so do not overcook. Drain and set aside.
2
Cook the noodles in well-salted boiling water until al dente. Drain without rinsing and set aside.
3
Make the sauce: dissolve the cornstarch in the 800 ml of cold water, then stir in the crumbled bouillon cube and soy sauce. Heat over medium, stirring constantly, until slightly thickened. Remove from heat.
4
Season the meats and shrimp lightly with salt and dust with cornstarch. Sear in a very hot wok with sesame oil until golden all over. Add the onion, bell peppers and mushrooms; stir-fry for 3 minutes.
5
Add the steamed vegetables and toss to combine. Pour in the sauce gradually — there should be plenty of it. Let simmer 2–3 minutes, fold in the noodles, toss well, bring to a quick boil and serve immediately.

💡 Chef's Tip

Only have one protein? Use 400 g of chicken, beef or shrimp alone — it works just as well. For extra crunch, pan-fry the cooked noodles in a drizzle of oil for 3 minutes per side before folding them in. Bean sprouts, raw cabbage or snap peas are great last-minute additions.