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Chicken Yakisoba with Sriracha

Wit and Vinegar Recipe by
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Chicken Yakisoba with Sriracha
  • Prep Time 15 min
  • Total Time 30 min
  • Servings 4
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Chicken Yakisoba with Sriracha

January marks the time of year where we’re all short on cash because of Christmas so it only makes sense that we’re a little extra frugal when it comes to our food. Enter Yakisoba. There’s everything you could want in a dish and it’s inexpensive enough so you can have it approximately every single day.

Ingredients

2
(3 oz) packages Top Ramen®, seasoning packets removed
1
teaspoon vegetable oil
1
tablespoon ketchup
1
tablespoon Sriracha
3
tablespoons Worcestershire sauce
4
tablespoons soy sauce
1
tablespoon honey
1
(12 oz) package frozen broccoli florets
2
tablespoons vegetable oil
4
cups shredded cabbage
1
carrot, shredded
2
teaspoons fresh grated ginger
1
chicken breast, sliced thin

Directions

  • 1 Bring a pot of water to a boil and cook the ramen noodles for 3 minutes. Drain and rinse with cold water. Toss with teaspoon of vegetable oil in a small bowl, set aside.
  • 2 In a small bowl mix together ketchup, sriracha, Worcestershire sauce, soy sauce and honey, set aside.
  • 3 Make sure everything else is prepped before you move on.
  • 4 Place broccoli floret in microwave, according to directions on package, and steam for 5 min.
  • 5 Preheat a large skillet on high heat and add vegetable oil and ginger, cook for approx 1 min, stirring to make sure ginger doesn’t burn. Add chicken and sauté until just cooked through.
  • 6 Add in the cabbage and carrot and cook until it just barely starts to wilt, about 1 minute.
  • 7 Add in the noodles, broccoli, and sauce and cook until heated through.
  • 8 Serve with sliced green onion and black sesame seeds or toasted regular sesame seeds.
See Step By Step

Step By Step  

Cheap. Easy. Delicious. Chicken Yakisoba with Sriracha is perfect comfort food that won't break the bank.

As prepared by Wit and Vinegar,

Short on cash after Christmas and looking to be a bit more frugal with food?

Enter Yakisoba. There’s everything you could want in this dish, and it’s inexpensive enough that you can have it approximately every single day!


Chicken Yakisoba with Sriracha

For the ingredients: This dish comes together fast, and it’s important that’s nothing is overcooked so prep for everything is done ahead of time. That includes cooking the noodles. So almost everything here is prepped with the exception of the Green Giant broccoli florets – they steam in the microwave real quick.

We’re adding in the veggie power of fresh cabbage and carrots. There’s some chicken, grated ginger, a sauce made of a few different things, and ramen noodles that we’ve cooked, shocked in cold water, and tossed with some oil. Now that everything’s ready, let’s get started.


Chicken Yakisoba with Sriracha

The Green Giant Broccoli florets go into the microwave to steam for 5 minutes. While they cook we’re going to heat up a skillet and add some vegetable oil. Canola or any other high heat oil would work in this situation too. Once the oil is hot we add the ginger and cook for a minute, then it’s time to cook the chicken.


Chicken Yakisoba with Sriracha

Once the chicken’s cooked, the cabbage and carrot get tossed in and quickly cooked (like one minute, tops).

After that, the sauce, noodles, and broccoli gets tossed in and heated through. This step is without a picture because I am that person that tries to be careful when tossing stir-fry and ends up with a stir-fry explosion outside of the pan.


Chicken Yakisoba with Sriracha

Once the Yakisoba is heated through, serve it up! Some sliced green onions add a little more flavor and black sesame seeds add a little crunch and flair. And food flair is a thing.

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Nutrition Information 
No nutrition information available for this recipe
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