Yakisoba - Chicken (pork or beef)

4.5 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 662.2
  • Total Fat: 13.8 g
  • Cholesterol: 65.7 mg
  • Sodium: 1,610.7 mg
  • Total Carbs: 98.1 g
  • Dietary Fiber: 14.8 g
  • Protein: 38.7 g

View full nutritional breakdown of Yakisoba - Chicken (pork or beef) calories by ingredient

Number of Servings: 4


    1 lb lean pork loin, sliced thinly (against the grain) or Chicken (recipe calculated w/chicken breast)
    1/3 cup soy sauce
    1/3 cup rice wine
    1 1/2 tablespoons sugar
    12 ounces Chinese wheat noodles (udon noodles may be substituted)
    3 tablespoons vegetable oil
    1 onion, sliced thin
    1 lb napa cabbage or savoy cabbage, sliced very thin
    3 carrots, grated
    1 tablespoon chopped ginger
    2 scallions, thinly sliced (optional)


1. In a small bowl, mix together soy sauce, rice wine, and sugar, stirring to dissolve.
2. Cook noodles in boiling water about 8 minutes, or until tender.
3. Drain noodles and rinse under cold water.
4. In a large deep skillet or wok, cook onion in oil for about 3 minutes.
5. Add the cabbage, carrot and ginger and cook until cabbage is softened, about 3-5 minutes.
6. Add the pork and cook for 2 minutes more.
7. Cover the mixture with noodles and pour the sauce over all.
8. Cover and cook for 3-5 minutes, the remove the lid and toss the mixture together until it is well combined.
9. Place on a serving platter and garnish with chopped scallions, if desired.

Number of Servings: 4

Recipe submitted by SparkPeople user PFORSTER4.

Member Ratings For This Recipe

  • no profile photo

    Very Good
    What a great way to get your veggies. I used Chinese chile paste and not as much soy. Spicy! - 8/1/07

  • no profile photo

    I love yakisoba--I'm so glad that you put this on here. Very tasty! I also added some really thin-sliced bell peppers.
    BUT ... it is a little high in Sodium & Carbs. Maybe you could find some substitutions? I used Low-Sodium soy sauce.
    - 7/30/07