Easy Chicken Yakisoba (Gluten-Free)
This easy chicken yakisoba recipe is a gluten-free take on a classic Japanese noodle dish! It’s made with gluten-free soba noodles, tender chicken, fresh veggies, and a homemade yakisoba sauce.
Why you’ll love this slow cooker chicken and broccoli
Asian-inspired noodle dishes are always a hit in my house! Meals like my homemade hibachi noodles, gluten-free beef noodle stir-fry, and chicken & broccoli ramen noodle stir-fry stay on repeat when it comes to our dinner menus.
I love them all, but chicken yakisoba is one of my all-time favorite noodle dishes. Unfortunately, it’s hard to find gluten-free options. So, I decided to make my own, and no surprise, it turned out delicious.
Here’s why you’ll love it…
- Quick and easy! All the ingredients combine in one skillet for a 20-minute dinner with minimal cleanup.
- Gluten- and soy-free. This recipe uses coconut aminos in place of soy sauce, omits oyster sauce, and features gluten-free soba noodles for a similar taste and texture to traditional yakisoba noodles.
Recipe Ingredients
See the recipe card below for full information on ingredients and quantities.
- Yakisoba sauce. Combine coconut aminos, rice vinegar, blackstrap molasses, coconut sugar, garlic, ginger, and arrowroot starch for a sweet, savory, homemade sauce.
- Veggies. I include shiitake mushrooms, green cabbage, carrots, yellow onion, and green onion.
- Chicken. I prefer boneless, skinless chicken breast, but boneless, skinless chicken thighs also work.
- Noodles. I use gluten-free soba noodles, but you can use any long, thin noodle you have on hand, such as spaghetti noodles or even gluten free ramen noodles.
How to Make Gluten-Free Chicken Yakisoba
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step one. Whisk all the sauce ingredients.
Step two. Cook the mushrooms in avocado oil. Then, add cabbage, onion, carrots, salt, and pepper, and cook until tender. Add the green onion and stir to soften.
Step three. Season the chicken with salt and pepper, and cook in a single layer.
Step four. Reduce the heat, add the veggies back to the pan along with the cooked noodles and sauce, and stir to combine and coat the noodles with the sauce.
Michelle’s Tips & Tricks
- Note on stir-frying the noodles. Traditionally, yakisoba involves stir-frying the noodles for extra crispness; however, after a lot of testing, I don’t find that gluten-free noodles stir-fry well. This recipe is just as yummy without the extra step of crisping the noodles in the pan.
- Note on the blackstrap molasses. Oyster sauce is the traditional ingredient for yakisoba noodles, but since it’s not gluten-free, I like to swap it out with blackstrap molasses. Blackstrap molasses has a deep, rich, sweet-and-savory flavor, similar to oyster sauce.
- Add more veggies. This recipe is super forgiving and a great way to use up whatever you have on hand. Snow peas, purple cabbage, bok choy, thinly sliced celery, or diced broccoli all make great additions.
More Gluten-Free Noodle Recipes To Try…
Gluten-Free Chicken Yakisoba
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Ingredients
For the sauce
- ⅓ cup coconut aminos
- 1 tbsp rice vinegar
- 2 tsp blackstrap molasses
- 2 tsp coconut sugar
- 1 clove garlic, grated
- 1 thumb ginger, grated
- 1 tsp arrowroot starch
For the yakisoba
- 2 tbsp avocado oil
- 1 cup shiitake mushrooms, sliced
- ½ green cabbage, shredded
- 1 large carrot, shredded
- ½ yellow onion, sliced thin
- Salt and pepper
- 5 green onions, sliced thin into strips
- 1 lb chicken breast, sliced into strips
- 8 oz gluten-free soba noodles, cooked
Instructions
- Whisk the sauce ingredients together and set aside.
- Using a large skillet, heat 1 tbsp of avocado oil over medium-low heat. Add the mushrooms in a single layer and cook undisturbed for about 3 minutes. Toss and add the cabbage, onion, and carrots, then season with salt and pepper. Stir-fry for 6-8 minutes or until the veggies are tender. Add the green onion and stir for another minute to soften. Remove from the pan and set aside.
- Season the chicken with salt and pepper and toss. Using the same pan, turn up the heat to medium and add more avocado oil. Once the oil is shimmering, add the chicken in a single layer. Cook for 3-4 minutes, tossing to cook through to 165 F.
- Turn the heat down and add the vegetables back to the pan along with the cooked noodles and sauce. Stir for a minute or two to fully coat the noodles in the sauce.
Notes
- Note on stir-frying the noodles. Traditionally, yakisoba involves stir-frying the noodles for extra crispness; however, after a lot of testing, I don’t find that gluten-free noodles stir-fry well. This recipe is just as yummy without the extra step of crisping the noodles in the pan.
- Note on the blackstrap molasses. Oyster sauce is the traditional ingredient for yakisoba noodles, but since it’s not gluten-free, I like to swap it out with blackstrap molasses. Blackstrap molasses has a deep, rich, savory, and sweet flavor, similar to oyster sauce.
