This Blackstone chicken yakisoba recipe is a delicious, big-batch recipe great for large groups. With fresh ingredients, healthy vegetables, and a tasty Asian sauce, this will become a go-to recipe to enjoy year-round.
Want another delicious recipe for the Blackstone? Try my amazing fajitas.
Blackstone Yakisoba Recipe
I love finding meals that are hearty enough to feed my family of five while still being packed with fresh, healthy ingredients.
Cooking outdoors (or indoors, as I am about to share) on a Blackstone griddle makes dinner time so much more fun, and it gives these Japanese noodles that amazing, authentic stir-fry texture you get at your favorite restaurant. This recipe makes a generous 8 servings, meaning you’ll have plenty to feed a crowd or save for delicious lunches the next day!
Indoor Flat Top Griddle
A game-changer for me has been purchasing an indoor flat-top griddle. I only became an affiliate for them after I researched and purchased this indoor “Blackstone” myself. While we have an outdoor Blackstone, it’s a distance away from our kitchen and isn’t available year-round. To be able to use my Steelmade griddle over my stovetop has changed the way I cook, and I love it.
What can you cook on your indoor flat-top griddle? We have done yakisoba, other stir-fry, gyros, fajitas, eggs, bacon, pancakes, French toast, burgers, Philly cheesesteak sandwiches, fried rice, grilled sandwiches, quesadillas, homemade naan, and street tacos. The volume you can make is one of the big advantages.
Steelemade is an American-owned company, and it offers flat top griddles to go over a variety of stove types and barbecues. They even do custom designs. Here’s a short video to help you envision this griddle for your own home.
How to Cook Yakisoba in Stages
I watched an “America’s Test Kitchen” episode about stir-frying. One interesting fact they said was to not use a wok in a home kitchen because not enough heat hits the pan. A wok works in an Asian restaurant because the stoves are structured differently for the pan to rest deeper into the fire.
Another cooking technique they discussed was what I thought they called “batch cooking,” but now I’m curious if I had the term wrong. We will just call it “cooking in stages.”
The concept is that each ingredient reaches its ideal texture at a different time. If everything went into the pan at once, the cabbage and mushrooms would likely overcook by the time the carrots and broccoli were cooked correctly.
Therefore, you cook your harder vegetables like carrots and broccoli first. You can either cook them to perfection and remove them from the pan for your next ingredients, or cook them until slightly tender, and then add in your more fragile ingredients.
In my Blackstone chicken yakisoba recipe, I have you cook the chicken and then remove it from the pan. Then, you add a bit more oil and cook the broccoli, onions, and carrots until slightly tender. Next, add the peppers and cook until slightly tender. Finally, throw in the mushrooms and cabbage. There will be 1-2 minutes of cooking in between each additon.
The noodles can be their own batch or can be cooked alongside the vegetables.
Blackstone Chicken Yakisoba Recipe
Ingredients
Chicken Marinade
- 2 lbs chicken breast or thighs cut into bite-sized pieces
- ½ cup soy sauce
- 2 Tbsp Worcestershire sauce
- 2 Tbsp vegetable oil or avocado oil
- 2 tsp sesame oil
- 4 cloves garlic minced
- 2 tsp fresh ginger grated
- 3 Tbsp oyster sauce
- 4 tsp sugar
- 2 Tbsp ketchup
Stir Fry
- 32 oz yakisoba noodles
- ½ head cabbage sliced
- 5 shiitake mushrooms sliced
- 1 carrot peeled and sliced
- ½ yellow onion sliced
- 1 red pepper sliced
- 1 cup broccoli cut into small pieces
- 3 scallions sliced (for garnish)
- Extra vegetable oil for the griddle
Instructions
Chicken Marinade
- In a bowl or gallon-sized bag, whisk together the 1/2 cup soy sauce, 2 Tbsp Worcestershire sauce, 2 Tbsp vegetable oil, 2 tsp sesame oil, 4 cloves minced garlic, 2 tsp grated ginger, 3 Tbsp oyster sauce, 4 tsp sugar, and 2 Tbsp ketchup. Add your sliced chicken pieces, coat them completely, and let them marinate in the refrigerator for at least 30 minutes or up to a few hours for the best flavor.
Cooking Chicken Yakisoba with Vegetables on a Blackstone
- Once the chicken is done marinating, preheat your Blackstone griddle to medium-high heat and coat the surface with a thin layer of vegetable oil or avocado oil.
- Spread the marinated chicken out onto the griddle. Reserve the marinade. Let it cook, flipping occasionally with your griddle spatulas, until it is beautifully browned and cooked completely through. Remove the chicken from the griddle and place it in a bowl.
- Batch cook your vegetables. This means that you will want to cook your hardier vegetables first and then add in the softer vegetables when the other is about halfway done cooking. Therefore, cook the broccoli, onions, and carrots first, cooking until slightly tender (1-2 minutes). Then add in the red peppers (about 1-2 minutes). When those are slightly tender, add in the cabbage and shiitake mushrooms (1-2 minutes). Stir-fry them constantly until they are tender yet crisp.
- While vegetables are cooking, in another zone, add your 32 oz of yakisoba noodles directly onto the griddle next to the vegetables. Toss them frequently for a few minutes until they are warmed through and begin to get a slight crisp on the edges.
- Move the vegetables, and noodles aside to create a safe zone to heat your marinade. Carefully, add your reserved marinade to the grill and bring it to a boil for 2 minutes to make it safe for eating. Alternatively, you can boil your marinade on the stove ahead of time or make twice as much marinade, but only use half of it for the raw chicken, reserving the other half for cooking.
- Bring the cooked chicken, stir-fried vegetables, yakisoba noodles, and marinade all together into one big pile on the griddle surface. Toss thoroughly so all the savory flavors from the chicken marinade coat the noodles and veggies evenly.
- Remove the yakisoba from the griddle, pile it high onto a serving platter, and top with the sliced scallions. Serve immediately while it’s hot.
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