Chicken Yakisoba
From Blue Highlands · Public · On Public 25 days ago
Prep 20 min · Cook 15 min · 4 servings · ~335 cal / serving
This Yakisoba is a hearty, veggie filled, chicken and noodle stir-fry dish that's amazingly delicious! It's saucy and perfectly seasoned. It's a comforting dish that's and sure to satisfy those take-out cravings.
Ingredients
- 2 tbsp soy sauce
- 2 tbsp Worcestershire sauce
- 2 tbsp ketchup
- 2 tbsp brown sugar
- 1 tbsp oyster sauce
- ½ tsp sesame oil
- 1 lb chicken breast (sliced into bite size strips)
- 2 yakisoba noodles
- salt (if needed)
- ½ cup green onions, chopped (white and light portions only)
- 1½ tbsp garlic paste
- 1 tbsp ginger paste
- 2 tbsp vegetable oil
- 1 red bell pepper (cored and sliced into 2-inch fairly thin strips)
- 5 oz button mushrooms, sliced
- 3 cup green cabbage, shredded
- 1 cup carrot
- ⅔ cup green onions, sliced (green portion only)
- Sriracha, chopped optional
- yakisoba noodles
- green onions
- ½ cup peanuts
- ½ cup Sriracha
Method
Steps show what you need as you go — cook-assist built into the recipe.
- 1
Bring a large pot of of water to a boil while prepping ingredients. 
- 2
In a small mixing bowl whisk together soy sauce, Worcestershire sauce, ketchup, brown sugar, oyster sauce and sesame oil
2 tbsp soy sauce2 tbsp Worcestershire sauce2 tbsp ketchup2 tbsp brown sugar1 tbsp oyster sauce½ tsp sesame oil - 2a
Set aside.  
- 3
Add noodles to boiling water and cook stirring occasionally, just until noodles separate, about 1 minute
2 yakisoba noodles - 3a
Let drain well in a colander and set aside
- 4
Heat 1 Tbsp oil in a non-stick wok or 12-inch (and deep) non-stick skillet over fairly high heat
salt (if needed) - 4a
Add chicken, just lightly with salt if needed (a pinch or two). Give space between pieces add cook, turning once halfway, until cooked through about 5 minutes
salt (if needed) - 5
Transfer chicken to a plate
½ cup green onions, chopped (white and light portions only)1½ tbsp garlic paste1 tbsp ginger paste - 5a
Reduce heat slightly, heat remaining 1 Tbsp oil in skillet
- 5b
Add in green onions, ginger paste and garlic and saute 30 seconds (step back as it may sputter a little). 
½ cup green onions, chopped (white and light portions only)1½ tbsp garlic paste1 tbsp ginger paste - 6
Add in bell pepper and mushrooms
½ cup green onions, chopped (white and light portions only)1 red bell pepper (cored and sliced into 2-inch fairly thin strips)5 oz button mushrooms, sliced3 cup green cabbage, shredded1 cup carrot - 6a
Saute 1 minute
- 6b
Add in cabbage and carrots and green onion greens and saute until cabbage it's just wilted, about 1 - 2 minutes longer
½ cup green onions, chopped (white and light portions only)3 cup green cabbage, shredded1 cup carrot - 7
Add drained noodles to skillet along with cooked chicken
2 tbsp soy sauce2 tbsp Worcestershire sauce1 tbsp oyster sauce2 yakisoba noodlessalt (if needed)Sriracha, chopped optional½ cup peanuts - 7a
Pour sauce over top and toss
2 tbsp soy sauce2 tbsp Worcestershire sauce1 tbsp oyster sauce - 7b
Saute 1 minute
- 7c
Season lightly salt as needed
salt (if needed) - 7d
Serve warm with peanuts and Sriracha if desired
Sriracha, chopped optional½ cup peanuts
Nutrition
Estimated per serving
Protein
38 g
Carbs
20 g
Fat
11 g
Sat. fat 1.6 g · Fiber 2.8 g · Sugar 14 g · Sodium 620 mg · Cholesterol 96 mg
Based on 10 of 23 ingredients