Chicken Yakisoba
Yakisoba with chicken and tender-crisp vegetables is a delicious stir-fry noodle dish that's sure to be a family favorite. It's quick and easy to make and is the perfect weeknight dinner or any time snack.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 package (17 ounces) fresh yakisoba noodles
- 1 pound boneless, skinless chicken breasts, sliced thinly into strips
- 2 tablespoons canola oil
- 1/2 onion, peeled and sliced thinly
- 1/2 head cabbage, chopped
- 1 large carrot, peeled and julienned
- 4 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon ketchup
- 2 teaspoons sugar
Instructions
- 1
Rinse yakisoba noodles in hot water according to package's directions.
- 2
In a teppan grill or a wide skillet over medium-high heat, heat oil.
- 3
Add chicken and cook, stirring regularly, until it begins to change color.
- 4
Add carrots and cook for about 10 to 15 seconds.
- 5
Add cabbage and continue to cook, stirring regularly, until vegetables are tender-crisp.
- 6
Add noodles and yakisoba sauce. Gently stir until noodles are evenly coated with sauce and vegetables and meat are well distributed.
- 7
Continue to cook, gently tossing together, until noodles are heated through and sauce begins to caramelize.
- 8
Transfer to serving plates and garnish with red pickled ginger and dried green seaweed. Serve hot.
- 9
For the Yakisoba Sauce