Description
Chicken Yakisoba is a flavorful Japanese-inspired stir-fry dish featuring tender chicken, vibrant vegetables, and savory noodles all tossed in a tangy, sweet-savory sauce. This hearty meal is quick to prepare, packed with colorful ingredients, and perfect for satisfying take-out cravings in the comfort of your own home.
Ingredients
Scale
Sauce
- 2 Tbsp soy sauce
- 2 Tbsp Worcestershire sauce
- 2 Tbsp ketchup
- 2 Tbsp packed light brown sugar
- 1 Tbsp oyster sauce
- 1/2 tsp sesame oil
Chicken and Vegetables
- 1 lb chicken breasts, sliced into bite size strips
- 2 (5.9 oz.) pks. refrigerated yakisoba noodles (seasoning packets discarded)
- Salt, if needed
- 1/2 cup chopped green onions (white and light portions only)
- 1 1/2 Tbsp Gourmet Garden Chunky Garlic Stir-In Paste
- 1 Tbsp Gourmet Garden Ginger Stir-In Paste
- 2 Tbsp vegetable oil
- 1 red bell pepper, cored and sliced into 2-inch fairly thin strips
- 5 oz. button mushrooms, sliced
- 3 cups shredded green cabbage
- 1 cup matchstick carrots
- 2/3 cup 2-inch strip sliced green onions (green portion only)
Optional Garnish
- 1/2 cup chopped peanuts
- Sriracha to taste
Instructions
- Prepare Sauce: In a small mixing bowl, whisk together soy sauce, Worcestershire sauce, ketchup, light brown sugar, oyster sauce, and sesame oil. Set aside to allow flavors to blend.
- Cook Noodles: Bring a large pot of water to a boil. Add the yakisoba noodles and cook, stirring occasionally, just until they separate, about 1 minute. Drain well in a colander and set aside.
- Cook Chicken: Heat 1 tablespoon of vegetable oil in a non-stick wok or a deep 12-inch non-stick skillet over fairly high heat. Lightly season the sliced chicken with a pinch of salt if needed. Add chicken pieces to the skillet, ensuring they have space between them. Cook, turning once halfway through, until chicken is cooked through, about 5 minutes. Transfer chicken to a plate.
- Sauté Aromatics: Reduce heat slightly and add the remaining 1 tablespoon of oil to the skillet. Add the chopped white and light green onions, garlic paste, and ginger paste. Sauté for 30 seconds, taking care as it may sputter.
- Cook Vegetables: Add the sliced red bell pepper and mushrooms to the skillet. Sauté for 1 minute. Then add the shredded cabbage, matchstick carrots, and sliced green onion greens. Continue sautéing until the cabbage is just wilted, approximately 1 to 2 minutes.
- Combine Ingredients: Add the drained noodles along with the cooked chicken back into the skillet. Pour the prepared sauce over the top and toss everything together. Sauté for 1 minute to heat through and evenly coat.
- Final Seasoning & Serve: Taste and season lightly with salt if necessary. Serve warm, garnished with chopped peanuts and sriracha if desired for an added crunch and spicy kick.
Notes
- This Yakisoba is a hearty, vegetable-filled, chicken and noodle stir-fry dish that’s deliciously saucy and perfectly seasoned.
- It’s a comforting homemade alternative to take-out Yakisoba that you can customize with your preferred vegetables.
- Discard the seasoning packets from the refrigerated yakisoba noodles since the recipe uses its own flavorful sauce.
- Adjust the amount of sriracha and peanuts according to your heat tolerance and texture preference.
- Use a deep non-stick skillet or wok to allow for easy tossing and even cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 444 kcal
- Sugar: 15 g
- Sodium: 1049 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 72 mg
