combination yaki soba on a large white plate with red chopsticks in the right hand corner
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Combination Yaki Soba

Combination Yaki Soba is my favorite Japanese Steakhouse meal. Stir fried noodles tossed together with steak, chicken, shrimp, vegetables and a tangy sauce!
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Main Course
Cuisine: Asian, Japanese
Keyword: beef, chicken, shrimp, stir fry, sauce, wok, noodles, recipe
Servings: 6 Servings
Calories: 746kcal
Author: Lisa Johnson


  • 1 package chow mein/ramen noodles
  • 4 Tablespoons canola oil separated
  • 1/2 pound chicken breasts boneless, skinless, sliced into strips
  • 1/2 pound grass-fed beef sirloin sliced into strips
  • 1/2 pound wild-caught shrimp small (shelled, cleaned,deveined)
  • 2 Tablespoons fresh ginger finely grated
  • 1 medium yellow onion sliced thin
  • 1/2 head napa cabbage
  • 1 head broccoli chopped into bite-sized pieces, about 2 cups+
  • 2 medium carrots shredded


  • 4 cloves minced garlic
  • 1 cup minced green onions
  • 2/3 cups rice wine or dry sherry
  • 1/2 cup soy sauce / tamari
  • 1/2 cup toasted sesame oil
  • 1/2 cup garlic oil
  • 3 Tablespoons garlic chili paste
  • 3 Tablespoons organic brown sugar


  • Boil noodles according to package directions. Drain and set aside.
  • Whisk together sauce ingredients in a small bowl, set aside.
  • Heat 2 Tablespoons of oil in a wok over High heat.
  • Add ginger, be careful it will splatter.
  • Then add beef and chicken, stirring to keep it from sticking.
  • When chicken is cooked, add the shrimp and cook until shrimp turns pink. Remove meat to a bowl and cover to keep warm.
  • Remove any excess liquid from wok and add 2 additional Tablespoons of oil.
  • Add the onions and cook for 3 minutes to soften.
  • Add the broccoli and carrots, and cook for 3 additional minutes.
  • Add the cabbage and 5 Tablespoons of sauce. Cook until cabbage is wilted and reduced in volume.
  • Add the noodles and an additional 5 Tablespoons of sauce. Continue to stir until everything is combined.
  • Add the combination meats back to the wok with an additional 5 Tablespoons of sauce.
  • Toss everything together until well combined.
  • Garnish with green onions and toasted sesame seeds, if desired, and serve.


  • I used cocktail shrimp because that was what I had in the freezer.
  • You might not use all of the sauce. You want everything coated, but not swimming in the sauce. Adjust to your tastes.
  • If you like things spicy, add 1 teaspoon to 1 Tablespoon of sriracha hot sauce.


Calories: 746kcal | Carbohydrates: 35g | Protein: 31g | Fat: 51g | Saturated Fat: 7g | Cholesterol: 142mg | Sodium: 1418mg | Potassium: 1061mg | Fiber: 5g | Sugar: 12g | Vitamin A: 4460IU | Vitamin C: 120.2mg | Calcium: 212mg | Iron: 4.1mg