Description
Chicken Yakisoba is a classic Japanese stir-fried noodle dish featuring tender chicken, fresh vegetables, and savory sauce all tossed together in quick, high-heat cooking. This recipe combines fresh yakisoba noodles with shiitake mushrooms, cabbage, carrots, and scallions for a deliciously balanced and satisfying meal that’s simple to prepare at home.
Ingredients
Scale
Sauce
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon mirin
- 1 1/2 teaspoons Worcestershire sauce
- 1 teaspoon sugar
Chicken
- 8 oz. sliced chicken thighs or breast (225g)
- 2 teaspoons cornstarch
- 2 teaspoons oil (for coating chicken)
Main Ingredients
- 12 oz. fresh yakisoba noodles (340g)
- 3 tablespoons oil (total, divided as 1 tbsp + 2 tbsp)
- 6 fresh shiitake mushrooms, thinly sliced
- 1 small onion, thinly sliced
- 1 medium carrot, julienned
- 2 cups cabbage, julienned
- 2 scallions, julienned
Instructions
- Prepare Noodles: Remove the yakisoba noodles from the package and transfer them to a bowl of hot water. Gently break the noodles apart; the hot water will help loosen them. Drain the noodles thoroughly and set them aside to be added later.
- Make Sauce and Prepare Chicken: In a small bowl, combine soy sauce, oyster sauce, mirin, Worcestershire sauce, and sugar, mixing well until fully combined. In a separate bowl, toss the sliced chicken with 2 teaspoons of cornstarch and 2 teaspoons of oil to coat evenly. Set aside both sauce and chicken mixtures.
- Cook Chicken: Heat 1 tablespoon of oil in a wok over high heat. Add the coated chicken slices in a single layer and sear for 1 minute without stirring to develop a good color. Then stir-fry the chicken for an additional minute until mostly cooked through. Remove the chicken from the wok and set it aside.
- Stir-Fry Vegetables: Add 2 tablespoons of oil to the same wok and toss in the shiitake mushrooms. Stir-fry the mushrooms for about 2 minutes to soften. Then add the thinly sliced onions, julienned carrots, and cabbage. Stir-fry the vegetables together for another 2 minutes until they are tender-crisp.
- Combine and Finish: Add the drained yakisoba noodles back into the wok along with the seared chicken, julienned scallions, and the prepared sauce mixture. Stir-fry everything together for 2 to 3 minutes, ensuring the noodles are heated through and the sauce evenly coats all ingredients. Serve hot immediately.
Notes
- Chicken Yakisoba is a popular Japanese noodle stir-fry that’s super easy to make at home.
- This recipe incorporates a generous amount of fresh vegetables for added texture and nutrition.
- To loosen the noodles properly, using hot water is key so they separate easily and cook evenly.
- You can substitute chicken thighs with chicken breast or even pork for variation.
- Adjust the sauce ingredients to your taste, especially the sugar and Worcestershire sauce, for either a sweeter or tangier finish.
Nutrition
- Serving Size: 1 serving
- Calories: 368 kcal
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 15 g
- Saturated Fat: 1 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 17 g
- Cholesterol: 54 mg
