Chicken Yakisoba
This Chicken Yakisoba is a quick, flavor-packed stir-fry ready in under 30 minutes!
Servings: 4 servings
Ingredients
For the Sauce:
- 1/4 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons ketchup
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar
- 1/2 teaspoon sesame oil
For the Stir-Fry:
- 12 ounces fresh yakisoba noodles
- 1 tablespoon ginger, grated
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 pound chicken breast or chicken thighs, cut into thin, bite-size pieces
- 2 carrots, peeled and cut into matchsticks
- 1 small onion, finely diced
- 1 red bell pepper, thinly sliced
- 2 cups Napa cabbage or green cabbage, shredded
- 2 green onions, thinly sliced, for garnish
Instructions
From Start to Finish:
- In a small bowl, whisk together the soy sauce, Worcestershire sauce, ketchup, oyster sauce, brown sugar, and sesame oil. Set aside.
- In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the chicken and sauté for about 5-7 minutes until golden brown. Remove from pan.
- In the same skillet, add the ginger and garlic. Sauté for 1 minute until fragrant.
- Add the onion, carrots, and bell pepper. Stir-fry for about 3-4 minutes until tender yet crisp.
- Add the cabbage and stir-fry for an additional 2-3 minutes until wilted.
- Toss in the chicken and yakisoba noodles. Pour the sauce over and stir well. Cook for 2-3 minutes until heated through.
- Remove from heat, garnish with green onions, and serve hot.
Equipment
- Large skillet or wok
- Sharp Knife
- Cutting Board
- Measuring cups and spoons
Notes
- Use fresh yakisoba noodles for best results.
- Substitute chicken with tofu or tempeh for a vegetarian option.
- Freeze leftovers in a freezer-safe container for up to 2 months.