Chicken Yakisoba

Prep Work:

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

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

If your yakisoba noodles are vacuum-sealed or packed tightly, gently separate them by hand so they’re ready to cook

Make the Yakisoba Sauce:

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

Cook the Yakisoba:

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

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

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

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

Serve:

Transfer the finished yakisoba to a plate or bowl. Garnish with a sprinkle of aonori (seaweed powder) and a small mound of pickled ginger. Enjoy!