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Maruchan Yakisoba Chicken doesn’t really strike me as yakisoba. It feels more like their regular cup noodle with too much broth drained away. If you go in expecting an actual yakisoba experience you’ll be disappointed. If you go in expecting a drier version of Maruchan chicken you’ll be fine.
Produced in the United States. Distributed by Japan.
What’s in the Package
Inside the tray, you’ll find a square block of fried wheat noodles and two numbered sachets. The green-tipped transparent packet labeled “1” is the vegetable sachet, containing dehydrated cabbage, corn, and carrots. The larger red sachet labeled “2” is the Chicken flavor powder, which provides the seasoning powder.
How to Cook Maruchan Yakisoba Chicken Flavor
- Remove the lid and both packets. Empty the vegetable packet (1) onto the noodles.
- Fill the tray with room-temperature water up to the inside fill line.
- Heat on high for 4 minutes.
- Do not drain the water (the noodles should have absorbed most of it). Add the flavor packet (2).
- Stir thoroughly until the powder is fully incorporated. Let it sit for 1 minute to thicken before eating.
How Does It Taste
Strong chicken bouillon is the dominant flavor and it stays flat throughout the bowl. There’s dried cabbage, carrots, and corn mixed in. It’s similar to what you get in the Beef Flavor format. The corn is the highlight. The sauce has a slightly slippery texture that coats the noodles adequately but doesn’t add much beyond the chicken bouillon note underneath it.
It’s a one-note bowl that needs additions to find any real character. James wanted more from it and so did I.
How Does It Compare
Within the Maruchan Yakisoba lineup the Chicken is the most plain of the three we’ve reviewed. The Korean BBQ has more personality. The Teriyaki Beef has a stronger sauce character. If you’re trying the Maruchan Yakisoba lineup for the first time skip the Chicken and start with one of those two. For actual yakisoba the Nissin UFO Yakisoba and Ajinomoto Oyakata Yakisoba are both more authentic formats.
How to Level Up Maruchan Yakisoba Chicken Flavor
I would add more canned corn for sweetness and texture. It’s already in there and it’s the best part of the bowl so lean into it. A drizzle of chili oil adds heat and cuts through the flat chicken bouillon. A pinch of extra salt or MSG punches up the savoriness the sauce is reaching for but not quite delivering.
Final Verdict
Not really yakisoba and not especially interesting as its own thing. The corn is good, the noodles don’t get soggy without broth, and it works as a base. But there are better options in the Maruchan Yakisoba lineup and much better options if you actually want yakisoba.
Tasting Notes
- Spice Level: 0/5
- Broth Viscosity: 1/5
- Noodle Thickness: 1/5
- Noodle Type: Wavy
- Topping Suggestions: More Corn, Extra Salt or MSG, Chili Oil
How do I rate my ramen? Check out the Ramen Rating Guide.
Related Instant Ramen
- Maruchan Yakisoba Korean BBQ Flavor
- Maruchan Yakisoba Teriyaki Beef Flavor
- Nissin UFO Yakisoba Noodles
- Ajinomoto Oyakata Yakisoba Classic Soya Sauce
- Nissin Chow Mein Chicken Noodles
Where to buy Maruchan Yakisoba Chicken Flavor
Community Ratings
Very good noodles, not very authentic but good!
I like these a lot, but it’s mainly just nostalgia speaking. The strong chicken bouillon taste (with that little hint of celery salt) is a huge reminder of my childhood. Realistically, the flavor is pretty one-note. The weakness of the noodles (which get soggy after a few minutes in hot broth) is negated by the fact that there is no broth. However, the “sauce” has a slightly slippery texture that might not be pleasant to some.
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More to Try
- More from Maruchan: Maruchan Instant Lunch Hot and Spicy Beef, Maruchan Ramen Bowl Hot and Spicy Chicken Ramen Noodle Soup
- Topping pairing: Scallops
- Recipe to try: My Childhood Ramen: Mama Shrimp Tom Yum Upgraded
