Description
Chicken Yakisoba is a flavorful Japanese stir-fried noodle dish featuring tender chicken strips, vibrant vegetables, and a savory sauce made with soy sauce, Worcestershire, ketchup, and oyster sauce. This hearty and comforting dish combines chewy noodles with a medley of colorful veggies and a touch of sweetness, perfectly balanced to satisfy your takeout cravings 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 & Vegetables
- 2 (5.9 oz.) packages refrigerated yakisoba noodles (seasoning packets discarded)
- 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 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 Garnishes
- 1/2 cup chopped peanuts
- Sriracha to taste
Instructions
- Boil Noodles: Bring a large pot of water to a rolling boil while prepping other ingredients. Add yakisoba noodles and cook for about 1 minute, stirring occasionally just until noodles separate. Drain thoroughly in a colander and set aside.
- Prepare Sauce: In a small bowl, whisk together soy sauce, Worcestershire sauce, ketchup, brown sugar, oyster sauce, and sesame oil until well combined. Set aside.
- Cook Chicken: Heat 1 tablespoon of vegetable oil in a large non-stick wok or deep 12-inch skillet over fairly high heat. Lightly season chicken strips with salt if needed. Add chicken in a single layer leaving space between pieces, and cook, turning once halfway through, until cooked through, about 5 minutes. Transfer chicken to a plate and keep warm.
- Sauté Aromatics: Reduce heat slightly, then add remaining 1 tablespoon oil to the skillet. Add chopped white and light green onions, ginger paste, and garlic paste. Sauté for about 30 seconds until fragrant, being cautious as it may sputter.
- Add Vegetables: Add sliced red bell pepper and mushrooms. Sauté for 1 minute to soften slightly. Then add shredded cabbage, matchstick carrots, and green portions of sliced green onions. Continue sautéing until cabbage is just wilted, approximately 1 to 2 minutes longer.
- Combine Noodles and Chicken: Add the drained yakisoba noodles and cooked chicken back into the skillet. Pour the prepared sauce over the top and toss everything together to evenly coat. Sauté everything together for 1 more minute to meld flavors and heat through.
- Season and Serve: Taste and season lightly with salt if necessary. Serve warm topped with chopped peanuts and Sriracha for added flavor and texture if desired.
Notes
- This Yakisoba recipe creates a hearty, veggie-filled chicken and noodle stir-fry that is richly sauced and perfectly balanced in flavor.
- The dish is great for satisfying takeout cravings while being made fresh at home with wholesome ingredients.
- Discard the seasoning packets that come with refrigerated yakisoba noodles as this recipe uses its own sauce for authentic flavor.
- Adjust the amount of Sriracha to your preferred level of heat or omit for a milder dish.
- Using a deep non-stick skillet or wok helps in tossing ingredients easily without sticking.
Nutrition
- Serving Size: 1 serving
- Calories: 444 kcal
- Sugar: 15 g
- Sodium: 1049 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 72 mg
