Yakisoba Pan
When I first visited Japan eight or nine years ago, it quickly became one of my favorite travel destinations. Everything about the experience left a mark on me. The people were kind and polite (even though I was covered in tattoos), the culture was rich and fascinating, and don't even get me started on the
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 Split Top Buns
- 16 oz Yakisoba Noodles
- 1 lb Chicken Thighs
- 1/2 Onion
- 1 Small Carrot
- 1/4 Cabbage
- 2 Green Onion
- 2 tbsp Oil
- Salt to Taste
- 3 tbsp Worcestershire Sauce
- 1 tbsp Soy Sauce
- 1 tbsp Oyster Sauce
- 1 tbsp Ketchup
- 1/2 tbsp Mirin
- 1/2 tbsp Honey
- Kewpie Mayo
- Aonori
- Pickled Ginger
Instructions
- 1
Prep Work:
- 2
Start by trimming off any excess fat from the chicken thigh, then slice the meat against the grain on a slight bias into thin strips
- 3
Peel the carrot and slice it into thin matchsticks. Cut your cabbage into bite-sized pieces, roughly 1-2 inches in size. Cut the onion lengthwise into strips. For the green onion, trim the ends off and cut into 2-inch sections. For the thicker white parts, cut them in half lengthwise
- 4
If your yakisoba noodles are vacuum-sealed or packed tightly, gently separate them by hand so they’re ready to cook
- 5
Make the Yakisoba Sauce:
- 6
In a small mixing bowl, combine the Worcestershire sauce, soy sauce, oyster sauce, ketchup, mirin, and honey. Whisk everything together until smooth, then set it aside
- 7
Cook the Yakisoba:
- 8
In a large skillet or wok, heat oil over medium-high heat. Once hot, add the sliced chicken. Season lightly with a pinch of salt. Let the chicken sear for 1–2 minutes without stirring, allowing it to develop a little color. Then, stir-fry until it is mostly cooked through, about 4–5 minutes in total. Remove the chicken from the pan and set aside
- 9
In the same pan, add more oil. Toss in the sliced onion, julienned carrots, and cabbage. Don't move the veggies, and allow them to slightly char before stir-frying for about 2 minutes until slightly softened
- 10
Add the loosened yakisoba noodles into the pan with the vegetables. Pour the sauce over the top and return the cooked chicken to the pan. Add in green onions and toss everything together thoroughly, making sure the sauce coats the noodles evenly
- 11
Continue stir-frying for an additional 2–3 minutes, allowing the sauce to reduce slightly and the noodles to absorb some of the caramelized flavor from the pan. Taste and adjust with a pinch of salt if needed
- 12
Serve:
- 13
Toast split top buns for 1-2 minutes. Then fill with yakisoba. Garnish with kewpie mayo, a sprinkle of aonori (seaweed powder), and a small mound of pickled ginger. Enjoy!