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Lemongrass Chicken with Yakisoba Noodles

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A few years ago, a friend and former colleague of mine introduce me to this amazing dish at a local restaurant. The Lemongrass Chicken is typically served with rice but she recommended substituting it for Yakisoba Noodles – genius!! It comes with a tangy, unique fish sauce that goes so well with the chicken AND the noodles.

Lemongrass Chicken with Yakisoba Noodles

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Cuisine Asian
Servings 4 people



  • 1.5 pounds chicken thighs
  • 3 Tbsp minced lemongrass found in the freezer at the Asian market
  • 1 Tbsp soy sauce
  • 1 Tbsp brown sugar


  • 1 package of yakisoba noodles
  • 3 Tbsp canola oil
  • 2 Tbsp soy sauce
  • 2 Tbsp fish sauce
  • Shredded carrots

Dipping Sauce:


  • Sliced cucumber
  • Scallions
  • Sliced jalapeno
  • Cilantro


  • Marinade the chicken in minced lemongrass, soy sauce and brown sugar for about 30 minutes to an hour.
  • Heat up canola oil in a wok. Stir fry yakisoba noodles. Add soy sauce and fish sauce. Stir well but be careful not to break up the noodles. Add shredded carrots.
  • Set aside.
  • Stir fry the chicken until fully cooked.
  • You can add the noodles back into the wok or serve the chicken and the noodles separately.
  • Mix all ingredients for the dipping sauce. Serve the sauce on the side.
  • Garnish with sliced cucumber, scallions, jalapeno and cilantro


Serving: 4gCalories: 2249kcalCarbohydrates: 89gProtein: 176gFat: 138gSaturated Fat: 32gPolyunsaturated Fat: 105gTrans Fat: 1gCholesterol: 871mgSodium: 7656mgFiber: 6gSugar: 34g
Keyword lemongrass chicken yakisoba noodles
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