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Chicken Yakisoba
This Yakisoba is a hearty, veggie filled, chicken and noodle stir-fry dish that's amazingly delicious! It's saucy and perfectly seasoned. It's a comforting dish that's and sure to satisfy those take-out cravings.
👥 4 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 20 min🔥 Cook: 15 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- bowl
- mixing bowl
- whisk
- colander
- skillet
📝 Preparation Steps
1
Bring a large pot of of water to a boil while prepping ingredients.
2
In a small mixing bowl whisk together soy sauce, Worcestershire sauce, ketchup, brown sugar, oyster sauce and sesame oil. Set aside.
soy sauce2 TbspWorcestershire sauce2 Tbspketchup2 Tbspoyster sauce1 Tbsp
3
Add noodles to boiling water and cook stirring occasionally, just until noodles separate, about ⏱️ 1 minute. Let drain well in a colander and set aside.
4
Heat 1 Tbsp oil in a non-stick wok or 12-inch (and deep) non-stick skillet over fairly high heat. Add chicken, just lightly with salt if needed (a pinch or two). Give space between pieces add cook, turning once halfway, until cooked through about ⏱️ 5 minutes.
Salt, (if needed)
5
Transfer chicken to a plate. Reduce heat slightly, heat remaining 1 Tbsp oil in skillet. Add in green onions, ginger paste and garlic and saute ⏱️ 30 seconds (step back as it may sputter a little).
6
Add in bell pepper and mushrooms. Saute ⏱️ 1 minute. Add in cabbage and carrots and green onion greens and saute until cabbage it's just wilted, about ⏱️ 1 - 2 minutes longer.
7
Add drained noodles to skillet along with cooked chicken. Pour sauce over top and toss. Saute ⏱️ 1 minute. Season lightly salt as needed. Serve warm with peanuts and Sriracha if desired.
Salt, (if needed)
Nutrition Facts
calories
444 kcal
fat Content
12 g
serving Size
1 serving
fiber Content
5 g
sugar Content
15 g
sodium Content
1049 mg
protein Content
30 g
cholesterol Content
72 mg
carbohydrate Content
65 g
saturated Fat Content
6 g
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