Yakisoba
User Reviews
4.8
Yakisoba
Description
This Yakisoba recipe combines a well-rounded sauce composed of Worcestershire sauce, oyster sauce, ketchup, soy sauce, and brown sugar to infuse the noodles and chicken with a savory tang. The pre-cooked noodles are rinsed and loosened to prevent clumping during stir-fry. Stir-frying the chicken strips until no longer pink creates a firm base before incorporating sliced onions, carrots, shiitake mushrooms, cabbage, and green onions, which contribute a mix of textures and mild sweetness. Adding the sauce at the end lets all ingredients meld together with a glossy finish.
The final dish balances the tender chicken and noodles with slight crunch from the vegetables. It is prepared in a wok or large skillet with peanut oil, which supports high heat cooking and a quick sear for the veggies. Serving yakisoba fresh ensures the noodles stay tender and the vegetables retain some crispness. It pairs well as a standalone meal or alongside other Japanese-inspired dishes.
For convenience, you can substitute chicken with beef, pork, or seafood such as calamari or shrimp. Using a large wok or griddle helps achieve a light char on vegetables, enhancing the flavor. Rinsing and separating the noodles before stir-fry prevents them from breaking down and becoming mushy. Leftovers can be stored in an airtight container in the refrigerator for 1-2 days.
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.
Notes
- You can swap chicken for beef, pork, pork belly, or seafood like calamari or shrimp for different flavors.
- Using pre-cooked yakisoba noodles is convenient, but fresh, dry noodles, or ramen can also be used.
- For best flavor, cook in a large wok or griddle to get a slight char on the vegetables.
- Be sure to rinse and loosen the noodles before cooking to avoid noodle breakage.
- Store leftovers in an airtight container in the refrigerator for up to two days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 610 kcal
% 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.
User Reviews
Overall Rating
4.8
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