Chicken Yakisoba Noodles Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Servings
4
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Calories
605 kcal
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Course
Main Course
Chicken Yakisoba Noodles Recipe
Description
This Chicken Yakisoba Noodles Recipe starts with making a sauce blending soy sauce, oyster sauce, mirin, chili-garlic sauce, Worcestershire sauce, and honey for sweetness. The chicken is stir-fried separately in sesame oil until cooked through, then set aside. Vegetables including shiitake mushrooms, hot peppers, onion, carrot, and cabbage are stir-fried until tender yet crisp, then combined with garlic. Prepared yakisoba noodles, chicken, scallions, and the sauce are added back to the pan and quickly stir-fried to heat through and evenly coat the ingredients.
The result is a harmonious mix of tender chicken, slightly crunchy vegetables, and chewy noodles coated in a savory, subtly spicy sauce. The combination of heat from the peppers and the umami-rich sauce gives the dish balanced flavor and depth. Using fresh garlic and scallions enhances aroma and freshness.
Serve this dish hot directly from the wok or skillet. It pairs well on its own or alongside simple sides if desired. Boiling dried yakisoba noodles per package directions before stir-frying ensures ideal texture. Adjust the level of spiciness by varying chili-garlic sauce or peppers.
Ingredients
FOR THE YAKISOBA NOODLES SAUCE
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon mirin
- 1 tablespoon chili-garlic sauce or more to taste - or use spicy doubanjiang or sriracha sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon honey
FOR THE YAKISOBA
- 3 tablespoons sesame oil divided (or use vegetable oil)
- 1 pound chicken breast cut into bite-sized pieces (or you can use chicken thighs, boneless
- 4 ounces shiitake mushrooms thinly sliced
- 1-2 hot peppers thinly sliced (Or more to taste. I am using bird's eye peppers, jalapeno and serrano. Use bell pepper for a milder version.)
- 1 onion thinly sliced, medium
- 1 carrot peeled and thinly sliced, medium
- ½ cabbage thinly sliced or shredded, head, small
- 3 cloves garlic minced, fresh
- 12 ounces yakisoba noodles prepared
- 4 scallions thinly sliced
Instructions
MAKE THE YAKISOBA SAUCE
- Whisk together the soy sauce, oyster sauce, mirin, chili-garlic sauce (or doubanjiang or sriracha), Worcestershire sauce and honey together in a small bowl until smooth. Set aside until ready to use.
MAKE THE YAKISOBA NOODLES
- Heat 1 tablespoon sesame oil in a wok or large pan over high heat. Add the chicken pieces and stir fry 2-3 minutes, or until cooked through. Set the chicken aside.
- Heat the remaining oil in the hot wok or pan. Add the mushrooms and cook for 2 minutes, stirring.
- Add the peppers, onions, carrots and cabbage. Cook, stirring often, for 2 minutes to soften, or until the vegetables are softened to your preference.
- Add the garlic and stir fry for 1 minute.
- Add the noodles, cooked chicken, scallions (green onions) and prepared yakisoba sauce. Stir fry for 1-2 minutes to heat through.
- Serve!
Notes
- If using dried yakisoba noodles, cook according to package instructions before stir-frying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 605 kcal
% Daily Value*
| Calories | 605kcal | 30% |
| Carbohydrates | 85g | 28% |
| Protein | 40g | 80% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 1875mg | 78% |
| Potassium | 1139mg | 24% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 2924IU | 58% |
| Vitamin C | 66mg | 73% |
| Calcium | 116mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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