Homemade Chicken Yakisoba
User Reviews
4.4
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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
6
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Calories
35462 kcal
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Cuisine
Asian, International
Homemade Chicken Yakisoba
Description
Chicken Yakisoba typically involves thinly sliced chicken cooked with freshly grated ginger and an array of vegetables including cabbage, onions, carrots, and broccoli. The noodles are cooked separately until just tender and then combined with the stir-fried ingredients. The sauce includes soy sauce and Worcestershire sauce complemented by ketchup, sriracha, and a bit of sugar to add a hint of sweetness and spice.
The ginger imparts a fresh and zesty note, while the sautéed vegetables contribute texture and mild natural sweetness. Cooking the chicken until fully cooked and mixing it with the vegetables retains moisture and flavor. The noodles are stir-fried briefly to absorb the sauce, binding the finish.
This dish works well as a main meal in itself or accompanied by lighter side dishes. The ramen noodles act as a pleasant substitute for traditional yakisoba noodles, making the recipe accessible. For best texture, the noodles should not be overcooked before stir-frying.
Ingredients
- 1/2 head green cabbage $0.41
- 1 yellow onion $0.55
- 2 carrot $0.25
- 1 broccoli crown $0.70
- 1 inch ginger $0.52, fresh
- 1 chicken breast $1.66, large
- 2 Tbsp vegetable oil $0.08
- 2 oz. packages ramen noodles $0.50, seasoning packets discarded
- 1 tsp sesame oil $0.19, optional
- 1/4 cup soy sauce $0.24
- 1/4 cup Worcestershire sauce $0.20
- 2 Tbsp ketchup $0.05
- 1 Tbsp sriracha $0.26
- 1 Tbsp sugar $0.02
Instructions
- Before you begin, prepare the meat and vegetables for stir frying. Peel the ginger with either a vegetable peeler or the side of a spoon and then grate it with a cheese grater. Peel and grate the carrots with a large holed cheese grater. Remove the core from the cabbage and cut into thin strips. Slice the onion into thin strips. Cut the broccoli into bite-sized pieces. Slice the chicken into thin strips.
- Begin boiling a medium pot full of water for the noodles. Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the grated ginger, saute for about 30 seconds to one minute (its okay if it sticks to the pan but don’t let it burn). Add the chicken strips and cook until they are no longer pink (about five minutes).
- Once the chicken is cooked through, add all of the vegetables. Stir and cook until wilted (about 5-10 minutes). Meanwhile, once the water boils, add the noodles and cook just until tender (2-3 minutes). Drain, return to the pot (with the heat turned off) and toss with the sesame oil to keep from sticking.
- In a small bowl, combine the soy sauce, worcestershire sauce, ketchup, sriracha, and sugar. Use only 1/2 tsp of sriracha if you don’t want it spicy, use up to 1 Tbsp if you like it hot. Stir until the ketchup and sugar are dissolved. Pour the sauce into the skillet with the chicken and vegetables with the heat still on medium high. Add the noodles, stir to coat everything in the sauce, and heat through (just a few minutes).
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 35462 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 354.62kcal | 18% |
| Carbohydrates | 33.9g | 11% |
| Protein | 27.13g | 54% |
| Fat | 14.25g | 22% |
| Sodium | 1314.62mg | 55% |
| Fiber | 7.27g | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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