0 from 18 votes
Chicken Yakisoba Recipe
Savor the burst of authentic Asian flavors with this Chicken Yakisoba, a classic Japanese stir-fry noodle delight that promises rich flavors and textures for an unforgettable meal that is ready in 30 minutes!
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Calories: 260 kcal
Course:
Main Course
Cuisine:
Asian , Japanese
Ingredients
- 1/2 green cabbage cut into thin strips
- 1 medium yellow onion cut into thin strips
- 3 carrots, julienned about 1 1/2 cups
- 1 red bell pepper cut into thin strips
- 2 cups broccoli florets cut into bite sized pieces
- 1 inch fresh ginger peeled and grated
- 1 large chicken breast sliced into thin strips
- 2 Tbsp vegetable oil
- 2 3 oz. packages of ramen noodles seasoning packets removed
- 1 tsp sesame oil
- Sliced green chives optional garnish
For the Sauce
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 2 Tbsp ketchup
- 1 Tbsp Siracha
- 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!
Cup of Yum
Notes
- If you want more of a mild flavor, I recommend using only 1/2 a tablespoon of sriracha instead of the full tablespoon.
- Store Chicken Yakisoba in an airtight container in the refrigerator for up to 3-5 days. Freezing is not recommended as the noodles and vegetables can become mushy upon thawing.
- To reheat, warm it in a skillet over medium heat, stirring occasionally, until heated through. Alternatively, you can use a microwave, but be cautious as this may slightly alter the texture, especially of the noodles.
Nutrition Information
Serving
1serving
Calories
260kcal
(13%)
Carbohydrates
28g
(9%)
Protein
17g
(34%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
5g
Monounsaturated Fat
2g
Trans Fat
0.1g
Cholesterol
36mg
(12%)
Sodium
1333mg
(56%)
Potassium
997mg
(28%)
Fiber
7g
(28%)
Sugar
16g
(32%)
Vitamin A
9044IU
(181%)
Vitamin C
131mg
(146%)
Calcium
116mg
(12%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 260
% 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.