Yakisoba Noodles
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
-
Servings
6
-
Calories
250 kcal
-
Course
Main Course
-
Cuisine
Asian
Yakisoba Noodles
Description
This Yakisoba Noodles recipe begins with thinly sliced chicken breast cooked in vegetable oil until lightly browned and cooked through. Separately, shredded red bell pepper, carrots, and cabbage are stir-fried until tender, then combined with minced garlic and ginger for aromatic notes. The cooked yakisoba noodles, prepared as per package instructions, are added back with the chicken and vegetables.
The sauce is a blend of soy sauce, Worcestershire sauce, ketchup, granulated sugar, and toasted sesame oil, which imparts a balanced savory, tangy, and slightly sweet flavor that coats the noodles and ingredients evenly. The dish finishes with sliced green onions for a fresh touch.
Serving immediately preserves the noodles' texture and the freshness of the components. Pre-chilling the chicken slightly can help with better slicing. Finely shredding cabbage, whether by mandoline or using pre-shredded, assists in even cooking and texture.
Ingredients
For the stir fry
- 2 tablespoons vegetable oil divided use
- 3/4 pound chicken breast thinly sliced, boneless skinless
- salt to taste
- black pepper to taste
- 1 red bell pepper cored, seeded and thinly sliced
- 1/2 cup carrot shredded
- 2 cups cabbage shredded
- 2 teaspoons garlic minced
- 1 teaspoon ginger minced
- 2 .9 ounce packages yakisoba noodles prepared according to package directions
- 1/4 cup green onions sliced
For the sauce
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 3 tablespoons ketchup
- 1 teaspoon granulated sugar
- 1 teaspoon sesame oil toasted
Instructions
For the sauce
- Place all the ingredients in a bowl and whisk until well combined.
For the Stir Fry
- Heat 1 tablespoon of oil in a pan over medium high heat. Add the chicken in a single layer and season with salt and pepper to taste.
- Cook the chicken for 4-5 minutes, stirring occasionally, until lightly browned and cooked through. Remove the chicken from the pan and place on a plate. Cover to keep warm.
- Add the remaining tablespoon of oil to the pan.
- Place the red bell peppers, carrots and cabbage in the pan. Cook for 4-5 minutes or until vegetables are tender.
- Add the garlic and ginger and cook for 30 seconds.
- Return the chicken to the pan and add the yakisoba noodles. Stir to combine.
- Pour the sauce into the pan and toss everything together.
- Sprinkle the green onions over the top, then serve immediately.
Notes
- Chilling chicken breasts in the freezer for 20-30 minutes firms them up, making slicing easier and more uniform.
- Shredding cabbage finely using a mandoline or purchasing pre-shredded cabbage saves time and ensures even cooking.
- Prepare the yakisoba noodles according to package directions before adding to the stir-fry to avoid clumping or overcooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Calories | 250kcal | 13% |
| Carbohydrates | 8g | 3% |
| Protein | 14g | 28% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 36mg | 12% |
| Sodium | 795mg | 33% |
| Potassium | 433mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 2509IU | 50% |
| Vitamin C | 30mg | 33% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
