Recreate your favourite Wagamama noodle dish with my 20-minute copycat recipe!

This Chicken Yakisoba is a quick stir fry, made with soba noodles, chicken, prawns and egg. The dish is all finished off with a sprinkling of crispy onions and slices of pickled ginger for a bit of fresh heat.

Close up of chicken yakisoba on a white plate with some chopsticks on the side
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A quick and easy make-at-home copycat version of Chicken Yakisoba. On the table in twenty minutes, it’s perfect for a week night supper or Saturday night in.

The pickled ginger and crispy onions really give it that finishing touch and add an extra layer of texture to this delicious dish. I always start off with good intentions of using the chopsticks too, but greed always wins and I have to finish eating, using a fork!!

Do you do that too? 😁

📋 What do we need?

  • Soba Noodles you can usually find these in bigger supermarkets, but any ramen noodle or your favourite noodles will work.
  • Crispy Onions (<–affiliate link) You can buy these in the supermarket or on Amazon (my affiliate link will take you to Amazon), alternatively deep fry finely sliced shallots until crispy.
  • Pickled Ginger strips – these are usually vibrant reddish-pink thin strips of pickled ginger. They’re often available from Asian supermarkets and on Amazon. If you can’t find any, you could use or pink sushi ginger (Gari). I used sushi ginger as I already had some in.
A tall image of chicken yakisoba on a white plate with some chopsticks, on a wooden board

🔪 How to make it

Full recipe with detailed steps in the recipe card at the end of this post.

  1. Make a simple yakisoba sauce by boiling light soy sauce, dark soy sauce, salt and sugar together. Set aside.
  2. Cook and drain the soba noodles, then run through cold water to stop them sticking together.
  3. Scramble the eggs in a wok, over a high heat, with salt and pepper, then set aside.
  4. Sauté the seasoned chicken for 2-3 minutes, then add the garlic, ginger, peppers and onions for a further 2-3 minutes, stirring often.
  5. Add the prawns, beansprouts, spring onions, noodles, hoisin sauce, ketchup, chilli flakes and the yakisoba sauce you made earlier, until hot and cooked through, then add the egg.
  6. Finally serve, garnished with pickled ginger, crispy onions and sesame seeds.

👩‍🍳PRO TIP If you like your noodles spicy, add in a chopped fresh chilli or two at the same time as you add the bell peppers.

A close up of chicken yakisoba with some chopsticks on a white plate

Just perfect for a cosy night in for two with a good movie

🍲 More fantastic Japanese-inspired recipes

I really enjoy cooking Japanese cuisine, like this chicken yakisoba, here are some of my other favourite Japanese-inspired recipes:

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5 from 1 vote

Chicken Yakisoba

This Chicken Yakisoba is my copycat version of the Wagamama classic noodle dish. Made with soba noodles, chicken, prawns and egg, it's ready in 20 minutes!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Course: Dinner
Cuisine: Japanese


Yaki soba sauce:

  • 80 ml (1/3 cup) light soy sauce
  • 1 tsp dark soy sauce
  • ½ tsp salt
  • 2 tsp sugar

Chicken yaki soba:

  • 200 g (7 oz) soba noodles
  • 3 tbsp sunflower oil
  • 2 large eggs lightly whisked
  • pinch salt and pepper
  • 2 chicken breasts (approx 175g/6 oz each) sliced into thin strips
  • tsp salt
  • tsp black pepper
  • tsp white pepper
  • 2 cloves garlic peeled and minced
  • 1 tsp minced ginger
  • 1 red pepper deseeded and thinly sliced
  • 1 green pepper deseeded and thinly sliced
  • 1 onion peeled and thickly sliced
  • 150 g (5.3 oz) cooked prawns
  • 250 g (2 1/2 cups) fresh beansprouts (mung bean sprouts)
  • 4 spring onions sliced
  • 4 tbsp hoisin sauce
  • 1 tbsp tomato ketchup
  • tsp chilli flakes

To Serve:

  • 2 tbsp pickled ginger sliced into thin strips
  • 3 tbsp crispy onions/shallots you can buy these ready-cooked in the supermarket
  • ½ tsp white sesame seeds
  • ½ tsp black sesame seeds
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  • Start by making the yaki soba sauce. Place the yaki soba sauce ingredients into a small pan and bring to the boil.
    80 ml (1/3 cup) light soy sauce, 1 tsp dark soy sauce, ½ tsp salt, 2 tsp sugar
  • Turn the heat down to very low and simmer very gently for 5 minutes. Turn off the heat.
  • Cook the noodles in a large pan of boiling water according to the pack instructions (usually 3-4 minutes). Turn off the heat, drain and run under cold water to prevent them sticking together. Put to one side.
    200 g (7 oz) soba noodles
  • Heat 1 tbsp of the sunflower oil in a wok over a high heat.
    3 tbsp sunflower oil
  • Add the eggs plus a pinch of salt and pepper, and cook, tossing with a spatula, until the eggs are scrambled (about 1 minute).
    2 large eggs, pinch salt and pepper
  • Remove the eggs from the pan and place in a bowl.
  • Heat the remaining 2 tbsp of sunflower oil in the wok over a high heat.
  • Sprinkle the chicken with the salt, black pepper, and white pepper.
    2 chicken breasts (approx 175g/6 oz each), 1/8 tsp salt, 1/8 tsp black pepper, 1/8 tsp white pepper
  • Add the chicken to the work and cook for 2-3 minutes until sealed.
  • Add the garlic, ginger, peppers, and onion and cook for a further 2-3 minutes, stirring often until slightly softened.
    2 cloves garlic, 1 tsp minced ginger, 1 red pepper, 1 green pepper, 1 onion
  • Add the prawns, beansprouts, spring onions, noodles, hoisin sauce, ketchup, chilli flakes, and the yaki soba sauce you made earlier. Stir fry together, stirring often for 2-3 minutes until hot.
    150 g (5.3 oz) cooked prawns, 250 g (2 1/2 cups) fresh beansprouts, 4 spring onions, 4 tbsp hoisin sauce, 1 tbsp tomato ketchup, 1/8 tsp chilli flakes
  • Add the cooked eggs and toss everything together.
  • Divide between four plates and serve topped with pickled ginger, crispy onions, and sesame seeds.
    2 tbsp pickled ginger, 3 tbsp crispy onions/shallots, ½ tsp white sesame seeds, ½ tsp black sesame seeds


Can I make it ahead?
Yes, any leftovers can be quickly cooled, covered and stored in the fridge until the next day. Reheat in the a wok or microwave until piping hot throughout.
Ingredient swaps
  • Use strips of steak instead of chicken
  • Swap out the chicken for tofu or oyster mushrooms
  • Add sweet chilli sauce or chopped chillies for a spicy kick
Nutritional information is approximate, per serving (this recipe serves 4).


Calories: 562kcal | Carbohydrates: 62g | Protein: 42g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 199mg | Sodium: 2464mg | Potassium: 978mg | Fiber: 4g | Sugar: 14g | Vitamin A: 1359IU | Vitamin C: 77mg | Calcium: 106mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

More Noodle Dishes

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

Welcome to Kitchen Sanctuary

Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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  1. David says:

    5 stars
    Another successful meal. Really easy to follow