0 from 411 votes
Yakisoba
Yakisoba is a delicious Japanese inspired dish made with noodles, vegetables, and meat. This recipe uses healthy lean chicken, cabbage and shiitake mushrooms. Finally, an amazing sweet and savoury sauce finishes off this noodle dish.
Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4
Calories: 610 kcal
Course:
Lunch , Dinner
Cuisine:
Asian , Japanese
Ingredients
Yakisoba Sauce
- 3 tablespoons Worcestershire sauce
- 2 tablespoons oyster sauce
- 2 tablespoons ketchup
- 2 tablespoons soy sauce low sodium
- 1 tablespoon brown sugar packed
Yakisoba
- 1 pound yakisoba noodles rinsed and drained
- 1 tablespoon peanut oil
- 1 pound chicken breast boneless skinless, cut into small thin strips
- 1 small onion sliced
- 1 medium carrot cut into thin strips
- 4 Shiitake mushrooms sliced
- ½ small cabbage cut into bite size pieces
- 2 green onions cut into 1 inch strips
Instructions
- Make the sauce: In a bowl combine all the Yakisoba sauce ingredients together. Set aside.
- Prep the noodles: Remove the noodles from their package, and place in a colander. Rinse well and drain. While rinsing you will have to separate the noodles with your hands.
- Stir fry the chicken and veggies: In a large wok or skillet, heat the peanut oil over medium-high heat. Add the chicken pieces and cook until no longer pink. Add the sliced onion and carrots and cook for another 2 minutes until the onion softens. Add the mushrooms, cabbage and green onions. Toss everything together and cook for another minute.
- Finish the dish: Add the Yakisoba noodles to the wok then pour the sauce over everything. Toss everything together using tongs. Cook for another 2 minutes until the noodles heat through.
- Serve: Serve immediately with sriracha sauce if preferred.
Cup of Yum
Notes
- Substitute the chicken with beef, pork, pork belly, or seafood such as calamari or shrimp.
- We used pre-cooked yakisoba noodles but you can use fresh or dry noodles, or ramen as well.
- Use a big wok or a griddle to cook everything. Typically a nice char on the veggies is what you're going for, because this will add great flavors.
- Make sure to rinse and loosen up the noodles first before adding to your stir fry, otherwise they will break while cooking.
- Stored in an airtight container, yakisoba will last in the fridge for 1-2 days.
Nutrition Information
Serving
1serving
Calories
610kcal
(31%)
Carbohydrates
90g
(30%)
Protein
42g
(84%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
73mg
(24%)
Sodium
2212mg
(92%)
Potassium
702mg
(20%)
Fiber
8g
(32%)
Sugar
18g
(36%)
Vitamin A
2690IU
(54%)
Vitamin C
7mg
(8%)
Calcium
41mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 610
% Daily Value*
| Serving | 1serving | |
| Calories | 610kcal | 31% |
| Carbohydrates | 90g | 30% |
| Protein | 42g | 84% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 2212mg | 92% |
| Potassium | 702mg | 15% |
| Fiber | 8g | 32% |
| Sugar | 18g | 36% |
| Vitamin A | 2690IU | 54% |
| Vitamin C | 7mg | 8% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.