Chicken Yakisoba
A hearty, savory stir-fry of tender noodles, chicken, and vegetables coated in a unique tangy-sweet sauce, perfect for a weeknight meal.
Ingredients
For the Yakisoba Sauce
- 1/4 cup low-sodium soy sauce
- 4 tbsp Worcestershire sauce
- 2 tbsp ketchup
- 2 tbsp oyster sauce (or vegetarian stir-fry sauce) Substitute for vegetarian options
- 1 tbsp granulated sugar
- 1 tsp grated fresh ginger
- 1 tsp minced fresh garlic
For the Stir-Fry
- 1 lb boneless, skinless chicken thighs or breasts, cut into thin strips
- 2 tbsp neutral oil (canola or vegetable) Divided
- 1/2 medium yellow onion, thinly sliced
- 1 medium carrot, peeled and cut into thin matchsticks (julienned)
- 3 cups green cabbage, thinly sliced
- 16 oz fresh or vacuum-sealed Yakisoba noodles (or ramen noodles, seasoning discarded)
- Salt and black pepper, to taste
- Optional Garnish: Sliced scallions, toasted sesame seeds, pickled red ginger
Instructions
Noodle Prep
- Prepare the Yakisoba noodles according to package directions. Fresh or vacuum-sealed noodles often just require a quick rinse under warm water to loosen the strands. Drain them well and set aside.
Make the Sauce
- In a small bowl, whisk together the soy sauce, Worcestershire sauce, ketchup, oyster sauce, sugar, ginger, and garlic until the sugar is completely dissolved. Set aside.
Cook the Chicken
- Heat 1 tbsp of neutral oil in your wok or skillet over medium-high heat. Season the chicken strips with a pinch of salt and pepper. Add the chicken and stir-fry for 5–7 minutes until it is cooked through and lightly browned on all sides. Remove the chicken from the pan and set it aside.
Stir-Fry Vegetables
- Add the remaining 1 tbsp of neutral oil to the hot pan. Add the sliced onion and carrot matchsticks. Stir-fry for 2–3 minutes until they begin to soften.
Add Cabbage
- Add the sliced cabbage to the pan. Continue to stir-fry for 1–2 minutes until the cabbage begins to wilt but is still vibrant and crisp-tender.
Combine and Sauce
- Return the cooked chicken to the pan. Add the drained noodles and the Yakisoba sauce. Toss vigorously with tongs until the noodles are fully coated and everything is heated through and sizzling. Cook for 2–3 minutes to allow the sauce to caramelize slightly onto the noodles.
Serve
- Remove from heat and serve immediately. Garnish generously with sliced scallions and toasted sesame seeds.
Notes
For easier cooking, prepare all ingredients beforehand (mise en place). Adjust protein and vegetable components based on preference.