Description
Chicken Yakisoba is a flavorful Japanese-style stir-fry noodle dish loaded with tender chicken, fresh vegetables, and a savory sauce that perfectly balances sweetness and umami. This hearty, veggie-filled meal is quick to prepare and offers a comforting takeout-style experience made right at 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
Protein
- 1 lb chicken breasts, sliced into bite size strips
Noodles
- 2 (5.9 oz.) pks. refrigerated yakisoba noodles (seasoning packets discarded)
- Salt, if needed
Vegetables & Aromatics
- 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
- 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)
Oils & Garnishes
- 2 Tbsp vegetable oil
- 1/2 cup chopped peanuts (optional, for serving)
- Sriracha to taste (optional, for serving)
Instructions
- Prepare Sauce: In a small mixing bowl, whisk together the soy sauce, Worcestershire sauce, ketchup, brown sugar, oyster sauce, and sesame oil until well combined. Set aside.
- Cook Noodles: Bring a large pot of water to a boil. Add the yakisoba noodles and cook, stirring occasionally, just until the noodles 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 large deep skillet over fairly high heat. Lightly salt the chicken pieces if needed. Add the chicken in a single layer, leaving space between pieces, and cook, turning once halfway, until cooked through, about 5 minutes. Transfer chicken to a plate.
- Sauté Aromatics and Vegetables: Reduce heat slightly and add the remaining 1 tablespoon oil to the skillet. Add chopped green onions (white/light parts only), ginger paste, and garlic paste. Sauté for about 30 seconds, stepping back as it may sputter. Add the sliced bell pepper and mushrooms and sauté for 1 minute. Then add the shredded cabbage, carrots, and the green parts of the onions. Continue sautéing until the cabbage is just wilted, about 1 to 2 minutes more.
- Combine and Finish: Return the cooked chicken to the skillet and add the drained noodles. Pour the prepared sauce over the top and toss everything together. Sauté for 1 more minute to warm through and combine flavors. Adjust seasoning with salt as needed.
- Serve: Serve the yakisoba warm, garnished with chopped peanuts and sriracha to taste if desired.
Notes
- This Chicken Yakisoba is a hearty, veggie-filled stir-fry dish that’s saucy, perfectly seasoned, and comforting—an excellent homemade alternative to takeout.
- Discard the seasoning packets that come with the yakisoba noodles to control the flavor and salt content.
- You can customize the vegetables by adding others like bean sprouts or snap peas.
- If you prefer more heat, increase the Sriracha or add chili flakes during 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
