Chicken Yakisoba Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
260 kcal
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Course
Main Course
Chicken Yakisoba Recipe
Description
The preparation begins with a quickly made sauce that combines soy sauce, Worcestershire sauce, ketchup, sriracha, and sugar, offering a tangy and mildly spicy profile. Fresh ginger is sautéed in vegetable oil to release aroma before adding sliced chicken breast that cooks until no longer pink. A variety of vegetables—carrots, broccoli, red bell peppers, onions, and finally cabbage—are stir-fried in sequence to preserve some crunch and color.
Ramen noodles are boiled separately until tender, drained, and tossed with sesame oil to prevent sticking. They are then combined into the wok or skillet with the cooked chicken, vegetables, and sauce, stirring everything together to evenly coat and incorporate flavors.
This dish is a hearty, flavorful main course that works well as a quick lunch or dinner. Garnishing with sliced chives adds a fresh, mild onion note. The combination of vegetables provides color, nutrition, and textural contrast.
For milder heat, reduce sriracha quantity as desired. Store leftovers in airtight containers refrigerated up to 3-5 days; reheating works best in a skillet to preserve texture rather than microwave. Freezing is not recommended due to potential sogginess from the noodles and vegetables.
Ingredients
- 1/2 green cabbage cut into thin strips
- 1 yellow onion cut into thin strips, medium
- 3 carrot about 1 1/2 cups, julienned
- 1 red bell pepper cut into thin strips
- 2 cups broccoli cut into bite sized pieces, florets
- 1 inch ginger peeled and grated, fresh
- 1 chicken breast sliced into thin strips, large
- 2 Tbsp vegetable oil
- 2 ramen noodles seasoning packets removed, 3 oz. packages
- 1 tsp sesame oil
- chives optional garnish, sliced, green
For the Sauce
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 2 Tbsp ketchup
- 1 Tbsp sriracha
- 1 Tbsp sugar
Instructions
- Put together the sauce for the dish because the cooking process will go by quickly. In a small bowl, combine the soy sauce, Worcestershire sauce, ketchup, sriracha, and sugar.
- Next, boil a pot of water for the noodles.
- Then, in your wok, or a large skillet, heat the vegetable oil. Once hot, add in the ginger and sauté for about a minute.
- Next, add in the chicken and cook until it is no longer pink, about 3-5 minutes.
- Once the chicken is cooked, add in the carrots, broccoli, red bell pepper, and onion. Cook for about 3-5 minutes. Next, add in the cabbage and cook for another 2 minutes until it has slightly wilted.
- In the meantime, once the water is boiling, add in the ramen noodles and cook for 2-3 minutes until tender.
- After the ramen has cooked, drain and return to the pot. Add in the sesame oil to prevent sticking.
- Add the yakisoba sauce into the skillet with the chicken and vegetables, and mix. Then, add in the noodles and mix everything together for a few minutes.
- Finally, serve and enjoy!
Notes
- Adjust sriracha amount to control heat level; use half for milder flavor.
- Store leftovers in an airtight container refrigerated for 3 to 5 days; avoid freezing to prevent texture loss.
- Reheat gently in a skillet over medium heat, stirring occasionally to maintain texture; microwaving may alter noodle consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 260kcal | 13% |
| Carbohydrates | 28g | 9% |
| Protein | 17g | 34% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 36mg | 12% |
| Sodium | 1333mg | 56% |
| Potassium | 997mg | 21% |
| Fiber | 7g | 28% |
| Sugar | 16g | 32% |
| Vitamin A | 9044IU | 181% |
| Vitamin C | 131mg | 146% |
| Calcium | 116mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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