Chicken Yakisoba
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
368 kcal
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Course
Main Course
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Cuisine
Japanese
Chicken Yakisoba
Description
This Chicken Yakisoba recipe begins by loosening fresh yakisoba noodles in hot water and draining them. The sauce is a blend of soy sauce, oyster sauce, mirin, Worcestershire sauce, and sugar, bringing savory depth with a touch of sweetness. Chicken thighs coated in cornstarch are seared for a slightly crisp exterior and tender interior.
Shiitake mushrooms, sliced onions, julienned carrots, and cabbage are stir-fried to retain some crunch, then combined with the noodles, chicken, scallions, and sauce to integrate flavors. The quick, high-heat stir-fry method preserves texture and melds the sauce evenly among ingredients, resulting in a balanced dish with tender meat, fresh vegetables, and flavorful noodles.
This yakisoba works well as a main dish and can be enjoyed on its own due to its mix of protein, vegetables, and hearty noodles. It is typically served hot directly from the wok to retain its textures and warmth.
Ingredients
- 12 oz. yakisoba noodles 340g, fresh
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon mirin
- 1 1/2 teaspoons Worcestershire sauce
- 1 teaspoon sugar
- 8 oz. chicken thighs 225g, sliced; or breast
- 2 teaspoons cornstarch
- 3 tablespoons neutral cooking oil plus 2 teaspoons, divided, generic cooking oil
- 6 shiitake mushrooms thinly sliced, fresh
- 1 onion thinly sliced, small
- 1 carrot julienned, medium
- 2 cups cabbage (julienned)
- 2 scallions (julienned)
Instructions
- 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.
- 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.
- 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.
- 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!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Calories | 368kcal | 18% |
| Carbohydrates | 42g | 14% |
| Protein | 17g | 34% |
| Fat | 15g | 23% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 54mg | 18% |
| Sodium | 950mg | 40% |
| Potassium | 395mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 2655IU | 53% |
| Vitamin C | 17.2mg | 19% |
| Calcium | 35mg | 4% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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