Chicken Yakisoba Recipe
Savor the burst of authentic Asian flavors with this Chicken Yakisoba, a classic Japanese stir-fry noodle delight that promises rich flavors and textures for an unforgettable meal that is ready in 30 minutes!
Servings: 4 servings
Calories: 260kcal
Equipment
Ingredients
- 1/2 green cabbage cut into thin strips
- 1 medium yellow onion cut into thin strips
- 3 carrots, julienned about 1 1/2 cups
- 1 red bell pepper cut into thin strips
- 2 cups broccoli florets cut into bite sized pieces
- 1 inch fresh ginger peeled and grated
- 1 large chicken breast sliced into thin strips
- 2 Tbsp vegetable oil
- 2 3 oz. packages of ramen noodles seasoning packets removed
- 1 tsp sesame oil
- Sliced green chives optional garnish
For the Sauce
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 2 Tbsp ketchup
- 1 Tbsp siracha
- 1 Tbsp sugar
Instructions
- Put together the sauce for the dish because the cooking process will go by quickly. In a small bowl, combine the soy sauce, Worcestershire sauce, ketchup, sriracha, and sugar.
- Next, boil a pot of water for the noodles.
- Then, in your wok, or a large skillet, heat the vegetable oil. Once hot, add in the ginger and sauté for about a minute.
- Next, add in the chicken and cook until it is no longer pink, about 3-5 minutes.
- Once the chicken is cooked, add in the carrots, broccoli, red bell pepper, and onion. Cook for about 3-5 minutes. Next, add in the cabbage and cook for another 2 minutes until it has slightly wilted.
- In the meantime, once the water is boiling, add in the ramen noodles and cook for 2-3 minutes until tender.
- After the ramen has cooked, drain and return to the pot. Add in the sesame oil to prevent sticking.
- Add the yakisoba sauce into the skillet with the chicken and vegetables, and mix. Then, add in the noodles and mix everything together for a few minutes.
- Finally, serve and enjoy!
Video
Notes
If you want more of a mild flavor, I recommend using only 1/2 a tablespoon of sriracha instead of the full tablespoon.
Store Chicken Yakisoba in an airtight container in the refrigerator for up to 3-5 days. Freezing is not recommended as the noodles and vegetables can become mushy upon thawing.
To reheat, warm it in a skillet over medium heat, stirring occasionally, until heated through. Alternatively, you can use a microwave, but be cautious as this may slightly alter the texture, especially of the noodles.
Nutrition
Serving: 1serving | Calories: 260kcal | Carbohydrates: 28g | Protein: 17g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 1333mg | Potassium: 997mg | Fiber: 7g | Sugar: 16g | Vitamin A: 9044IU | Vitamin C: 131mg | Calcium: 116mg | Iron: 3mg
