Traditional Chicken & Beef Yakisoba

Name: Traditional Chicken & Beef Yakisoba
Prep time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Japonaise
Ingredients: 250 g yakisoba noodles (or Chinese egg noodles); 250 g chicken breast, sliced into strips; 250 g rump steak, sliced into strips; 2 carrots, julienned; 1/2 small cauliflower, broken into florets; 1/2 small broccoli, broken into florets; 1 green bell pepper, sliced; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 onion, sliced; 1/2 small white cabbage (or chard), shredded; 1 packet yakisoba sauce; 125 ml (1/2 cup) soy sauce (shoyu); 2 tbsp sesame oil; Salt, MSG (ajinomoto), and white sesame seeds to taste

By Marie Lefebvre · Updated October 26, 2026

A beloved Japanese noodle stir-fry loaded with tender chicken and beef, vibrant crunchy vegetables, and a rich umami-packed sauce. This one-pan wonder comes together in just 30 minutes and is guaranteed to please even the pickiest eaters at the table.

Prep⏱️ 30 min

Servings👥 6 servings

Difficulty📊 Easy

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🛒 Ingredients

6 servings

250 g yakisoba noodles (or Chinese egg noodles)
250 g chicken breast, sliced into strips
250 g rump steak, sliced into strips
2 carrots, julienned
1/2 small cauliflower, broken into florets
1/2 small broccoli, broken into florets
1 green bell pepper, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 onion, sliced
1/2 small white cabbage (or chard), shredded
1 packet yakisoba sauce
125 ml (1/2 cup) soy sauce (shoyu)
2 tbsp sesame oil
Salt, MSG (ajinomoto), and white sesame seeds to taste

🛍️ Recommended tools

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

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Directions

1
Cook the yakisoba noodles according to package instructions. Drain and set aside, tossing with a little oil to prevent sticking.
2
Blanch the carrots, cauliflower, broccoli, and cabbage (or chard) in boiling salted water for 3–4 minutes. Drain and set aside.
3
Slice the chicken and beef into strips. Stir-fry in a hot wok with a drizzle of sesame oil until golden. Add the onion and bell peppers and cook for another 2 minutes.
4
Add the blanched vegetables and reserved noodles to the wok. Toss vigorously to combine everything. Pour in the yakisoba sauce and soy sauce, stirring until evenly coated.
5
Remove from heat, drizzle with the remaining sesame oil, and sprinkle with white sesame seeds. Serve immediately.

💡 Chef's Tip

For extra depth of flavour, marinate the meats in a little soy sauce and minced garlic for 30 minutes before cooking. Swap the beef for prawns or pork belly for a delicious variation.