Description
How to make chicken yakisoba with tender noodles, crispy vegetables and savory sauce that brings authentic Japanese flavors to your kitchen tonight.
Ingredients
Scale
Noodles and Protein
- 12 oz fresh yakisoba noodles or dried ramen noodles
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp vegetable oil, divided
Vegetables
- 1 medium onion, thinly sliced
- 2 medium carrots, julienned
- 1 red bell pepper, thinly sliced
- 1 cup green cabbage, shredded
- 3 green onions, chopped
- 2 cloves garlic, minced
Yakisoba Sauce
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp Worcestershire sauce
- 1 tsp sugar
- 1/2 tsp sesame oil
Garnish
- 2 tbsp pickled ginger
- 1 sheet nori seaweed, cut into strips
- 1 tbsp sesame seeds
- Japanese mayonnaise for drizzling
Instructions
- Prep Noodles: Cook yakisoba noodles according to package directions until just tender. Drain thoroughly and rinse with cold water to stop cooking, then set aside while you prepare everything else.
- Make Sauce: Whisk together soy sauce, oyster sauce, Worcestershire sauce, sugar, and sesame oil in a small bowl. Mix until sugar dissolves completely and sauce is smooth.
- Cook Chicken: Heat 1 tablespoon oil in large wok or skillet over high heat. Add chicken pieces and cook 4-5 minutes until golden brown and cooked through, stirring occasionally.
- Add Vegetables: Push chicken to one side, add remaining oil, then add onion, carrots, and bell pepper. Stir-fry 2-3 minutes until vegetables start to soften but remain crispy.
- Combine Everything: Add cabbage, garlic, and cooked noodles to the pan. Toss everything together for 1-2 minutes until cabbage wilts slightly and noodles are heated through completely.
- Finish Dish: Pour sauce over everything and toss vigorously for 1 minute until noodles are evenly coated and glossy. Remove from heat and stir in half the green onions.
- Serve Hot: Transfer to serving plates and garnish with remaining green onions, pickled ginger, nori strips, and sesame seeds. Drizzle with Japanese mayonnaise if desired and serve immediately while hot.
Notes
- Keep heat high throughout cooking to prevent vegetables from becoming mushy and losing texture.
- Store leftover yakisoba in refrigerator for up to 3 days in airtight container.
- Substitute tamari for soy sauce and use rice noodles to make this recipe gluten-free.
- Make sauce ahead of time and store refrigerated for up to one week for easy meals.
- Add extra vegetables like broccoli or mushrooms to increase nutrition and bulk up servings.
- Drizzle with sriracha or chili oil for extra heat and spicy kick if desired.
Allergy Information: Gluten, Soy, Sesame
Nutrition
- Calories: 485 calories
- Fat: 18g
- Carbohydrates: 52g
- Protein: 28g