Chicken Yakisoba Noodles
Easy chicken yakisoba noodles stir-fried in a savory homemade sauce with vegetables and a fried egg, ready in one pan in under 30 minutes!
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 150 g chicken (boneless thighs or breast, sliced thinly)
- 1 tbsp oyster sauce
- 1 tbsp cornstarch
- 1 tsp white pepper
- a few drops of dark soy sauce (add to taste for color)
- 2 tbsp oil
- 1 clove garlic (minced)
- 60 g cabbage (thinly sliced)
- 40 g carrot (diced)
- ¼ onion (sliced thinly)
- 180 g fresh yakisoba noodles
- 3½ tbsp yakisoba sauce
Instructions
- 1
Marinate the chicken
- 2
Mix the marinade by stirring together the oyster sauce, white pepper, cornstarch, and dark soy sauce (if using) in a small bowl. Add the sliced chicken and toss until evenly coated. Set aside to marinate for about 15 minutes while you prepare the vegetables and noodles.
- 3
Stir-fry
- 4
Cook the chicken. Heat half of the oil in a large pan or wok over medium heat. Add the chicken and cook until lightly golden and just cooked through. Transfer to a plate and set aside.
- 5
Sauté the garlic. Add the remaining oil to the pan and cook the garlic briefly until fragrant, about 15–20 seconds.
- 6
Add noodles. Add the yakisoba noodles and toss them in the pan so they heat through and absorb the garlic flavor.
- 7
Add vegetables. Stir in the cabbage, carrots, onion, and bell peppers. Cook for 2–3 minutes until tender but still crisp.
- 8
Add sauce. Pour in the yakisoba sauce and toss until the noodles and vegetables are evenly coated and glossy.
- 9
Return chicken. Add the chicken back to the pan and mix well so everything is evenly distributed.
- 10
Serve. Remove from the heat and serve immediately. Finish with green onions, red pickled ginger, or chili flakes if you like, and top with a fried egg.