Chicken Yakisoba

Pair with Lytton Estate Primitivo


  • 2 tablespoons worcestershire sauce*
  • 1 tablespoon oyster sauce
  • 1 tablespoon ketchup
  • 1/2 tablespoon soy sauce
  • 1/2 tablespoon mirin
  • white pepper, to taste
  • 2 packages fresh ramen noodles
  • oil
  • 2 small boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/2 small onion, sliced
  • 1 small carrot, julienned
  • 2-3 brussel sprouts, thinly sliced
  • 2-3 green onions, sliced
  • handful katsuobushi
  • aonori, to sprinkle
  • beni shoga, to garnish


Mix together the worcestershire, oyster sauce, ketchup, soy sauce, mirin, and white pepper in a small bowl. Set aside.

Loosen the noodles, placing in a bowl of hot tap water and swishing back and forth, if needed.

Heat up a touch of oil over medium-high heat in a large frying skillet or wok. Add the chicken pieces and cook, stirring occasionally, until browned and cooked through, 5-7 minutes. Remove from the pan and set aside. If the pan is dry add a bit more oil. Turn the heat to medium and add the onions and cook, stirring, until soft, but not brown. Add the carrot and sliced brussel sprouts, stir, and cook for 1-2 minutes.

Add the chicken and loosened noodles into the pan and toss to mix. Pour in the sauce, stir and fry for 1-2 minutes making sure everything is evenly coated. Enjoy hot with katsuobushi, aonori, and beni shoga!

Notes: The worcestershire sauce used in this recipe is Japanese worcestershire, which is thicker and sweeter. Katsuobushi is dried bonito flakes, aonori are seaweed flakes, and beni shoga is pickled ginger.

This delicious recipe was reprinted with permission from


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