Chicken Yakisoba Noodles
Paleo Chicken Yakisoba Noodles Recipe (Japanese stir-fry noodles) with crispy baked curly sweet potato noodles, juicy chicken, and tons of vegetables. This all-in-one ‘noodle’ recipe is low carb, healthy, and guaranteed delicious. Whole30, Gluten-Free with Keto suggestions.
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 5 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1.5 lbs chicken thighs (sliced (bone/skinless))
- ½ tsp coarse salt
- ⅛ + ⅛ tsp ginger powder & black pepper
- ½ tbsp sesame oil
- 1 fat shape white sweet potato (spiralized)
- 2 tbsp olive oil
- Sprinkle onion & garlic powder
- Coarse salt to taste
- 3 bulbs scallions (chopped (save green parts for garnish))
- Half 1 whole yellow onion (slice to thin strips)
- 3 garlic cloves (sliced)
- 2 cups carrots (cut into matchsticks)
- 2 cups snow peas (roughly chopped in diagonal)
- 4 cups sliced cabbage
- 8 oz. fresh shiitake mushrooms (sliced)
- ½ cup beef stock
- 3 tbsp tomato paste
- 1 tbsp aged balsamic vinegar
- 2 tbsp coconut aminos
- ¼ tsp onion (, ¼ tsp garlic, ¼ tsp mustard powder)
- ⅛ tsp salt (, ⅛ tsp cinnamon powder, ⅛ tsp black pepper)
Instructions
- 1
Season white sweet potato noodles & bake over a large lined sheet pan at 400F for 25 mins. Set aside to cool. Season sliced chicken thighs w/ seasonings. Mix well & set aside. Prepare aromatics, veggies, and combine/mix well Worcestershire sauce.
- 2
Pan fry chicken pieces over medium high heat w/ ghee or avocado oil. Cook until the edges are golden & almost cooked through. Set chicken & juice aside. Add aromatics, season w/ little salt. Saute until fragrant. Add veggies, season w/ little salt saute for a few more mins. Add 3-4 tbsp Worcestershire sauce, 1 tbsp coconut aminos, and chicken back to the skillet. Taste & adjust. Toss to combine.
- 3
Layer noodles at the bottom of a large serving bowl/tray. Ladle chicken & veggies on top. Sprinkle chopped scallions. Serve immediately.*