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Chicken Yakisoba

Macheesmo Recipe by
(1 review)
Chicken Yakisoba
  • Prep Time 15 min
  • Total Time 30 min
  • Servings 4
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Chicken Yakisoba

A quick noodle stir-fry packed with flavor!

Ingredients

8
oz. soba noodles
1
tablespoon sesame oil
1
pound chicken, sliced thin
4
cups shredded cabbage
2
carrots, grated
1/2
red pepper, sliced thin
2
tablespoons neutral oil
Fresh cilantro, garnish

Yakisoba Sauce:

1/4
cup soy sauce
1/4
cup water
2
tablespoons ketchup
1
lime, juice only
1
tablespoon brown sugar
1
teaspoon red curry paste

Directions

  • 1 It’s very important to prep all the ingredients before starting this dish, as it cooks quickly. Cook soba noodles according to instructions, rinse with cold water and toss with sesame oil. Slice chicken thin, shred cabbage, grate carrots and slice red peppers.
  • 2 For sauce, whisk together ingredients until smooth.
  • 3 Heat a large wok or skillet over medium-high heat. Once hot, add oil and chicken. Cook chicken for 3-4 minutes until cooked through.
  • 4 Remove chicken and add cabbage, carrots, and red peppers. If pan is very dry, add another drizzle of oil. Cook, stirring regularly, until vegetables are slightly soft, 3-4 minutes.
  • 5 Add chicken back to pan along with noodles and sauce. Toss together for a minute or two to heat ingredients and let the sauce thicken.
  • 6 Serve up heaping bowls of the yakisoba with fresh cilantro.
See Step By Step

Step By Step  

A quick noodle stir-fry packed with flavor!

As prepared by Macheesmo,

Check out this easy weeknight noodle dish.

While its name might be new to you and sound exotic, I promise the flavors are familiar. It’s essentially a simple noodle stir-fry dish that’s very popular in Japan. You can use almost any noodle, but traditionally soba (buckwheat) noodles are used—and they are my absolute favorite.

The trick to making this dish is to make sure you have all your items prepped before you even turn on the stove. It all cooks really quickly, so if you don’t have everything prepped you’ll miss the boat.

 

Start by slicing your chicken thin. I used boneless skinless chicken breasts but you could use any protein really.

chicken yakisoba

 

Once that’s ready, grate your carrots, shred the cabbage, and chop the red peppers into thin strips.

chicken yakisoba

 

For the “soba” part of the yakisoba, you’ll need noodles! Like I said, I used actual Japanese soba, which cooks very quickly. If you can’t find these you could use almost any wheat noodle. Cook the noodles according to the package, rinse them well with cold water to stop the cooking, and toss them with one tablespoon of sesame oil to keep them from sticking.

chicken yakisoba

 

One more thing before we start cooking: sauce! Any good stir-fry noodle dish has a great sauce and this one is a perfect mix of savory, sweet, and salty. Just stir everything together really well and it’s ready to go.

chicken yakisoba

 

When you’re finally ready to cook, this dish comes together quickly. Add a drizzle of oil in a wok or skillet over medium-high heat. When it’s hot, add the chicken and cook until the chicken is cooked through. This should take more than a few minutes.

chicken yakisoba

 

Then scoop out the chicken and add the veggies. If the pan is really dry, feel free to add another drizzle of oil. Cook the veggies for a minute or two until they are soft, but slightly crunchy.

chicken yakisoba

 

Then toss in the cooked chicken, noodles and sauce!

chicken yakisoba

 

Toss everything to combine and heat everything evenly. The sauce will thicken a bit and stick to everything perfectly.

chicken yakisoba

Serve this up immediately in deep bowls with fresh cilantro. Happy yakisoba eating!

Nick thinks you should noodle on this dish! Check out his blog, Macheesmo, and follow him on his Tablespoon profile.

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Nutrition Information 
No nutrition information available for this recipe
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