Chicken Yakisoba
Chicken Yakisoba is a popular Japanese noodle stir-fry that's super easy to make at home. Our recipe also has a ton of fresh vegetables in it!
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 12 oz. fresh yakisoba noodles ((340g))
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon mirin
- 1 1/2 teaspoons Worcestershire sauce
- 1 teaspoon sugar
- 8 oz. sliced chicken thighs or breast ((225g))
- 2 teaspoons cornstarch
- 3 tablespoons oil ((plus 2 teaspoons, divided))
- 6 fresh shiitake mushrooms ((thinly sliced))
- 1 small onion ((thinly sliced))
- 1 medium carrot ((julienned))
- 2 cups cabbage ((julienned))
- 2 scallions ((julienned))
Instructions
- 1
Remove the yakisoba noodles from the package, and transfer to a bowl of hot water. Gently break them up; the hot water will help loosen them. Drain thoroughly and set aside.
- 2
In a small bowl, mix together the soy sauce, oyster sauce, mirin, Worcestershire sauce, and sugar until thoroughly combined. In a separate bowl, combine the sliced chicken with 2 teaspoons cornstarch and 2 teaspoons oil. Set aside.
- 3
Heat 1 tablespoon of oil in a wok over high heat. Add the chicken in one layer and allow to sear for 1 minute. Stir-fry for another minute, remove from the wok, and set aside.
- 4
Add 2 tablespoons of oil to the wok, along with the shiitake mushrooms. Stir-fry for 2 minutes and then add the onions, carrots, and cabbage. Stir-fry for another 2 minutes, and then add the noodles, seared chicken, scallions, and the sauce mixture. Continue to stir-fry the mixture for another 2-3 minutes until the noodles are heated through. Serve!