Name: Chicken Yakisoba Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Asian
Ingredients: For Sauce:; 2 tbsp soy sauce; 2 tbsp Worcestershire sauce; 2 tbsp ketchup; 2 tbsp light brown sugar; 1 tbsp oyster sauce; ½ tsp sesame oil; For Stir-Fry Noodles:; 1 lb chicken breasts; 5.9 oz yakisoba noodles; salt; ½ cup Green Onions; 1½ tbsp Gourmet Garden Chunky Garlic Stir-In Paste; 1 tbsp Gourmet Garden Ginger Stir-In Paste; 2 tbsp Vegetable Oil; 1 red bell pepper; 5 oz button mushrooms; 3 cups green cabbage; 1 cup matchstick carrots; ⅔ cup Green Onions; ½ cup peanuts; ½ cup Sriracha

Photos of Chicken Yakisoba Recipe

How To Make Chicken Yakisoba

Enjoy a savory upgrade to a classic Japanese noodle dish with this chicken yakisoba, made with tender chicken and vegetables, topped with a luscious sauce.

Preparation: 20 minutes

Cooking: 15 minutes

Total: 35 minutes

Serves:

Ingredients

For Sauce:

2tbspsoy sauce
2tbspWorcestershire sauce
2tbspketchup
2tbsplight brown sugar,packed
1tbspoyster sauce
½tspsesame oil

For Stir-Fry Noodles:

1lbchicken breasts,sliced into bite size strips
5.9ozyakisoba noodles,(2 packages), refrigerated, seasoning packets discarded
salt,if needed
½cupgreen onions,chopped, white and light portions only
1½tbspGourmet Garden Chunky Garlic Stir-In Paste
1tbspGourmet Garden Ginger Stir-In Paste
2tbspvegetable oil
1red bell pepper,sliced into 2-inch fairly thin strips
5ozbutton mushrooms,sliced
3cupsgreen cabbage,shredded
1cupmatchstick carrots
⅔cupgreen onions,sliced 2-inch strips, green portion only
½cuppeanuts,chopped, for serving, optional
½cupsriracha,to taste, for serving, optional

Instructions

Bring a large pot of water to a boil.
In a small mixing bowl, whisk together the soy sauce, Worcestershire sauce, ketchup, brown sugar, oyster sauce, and sesame oil. Set aside.
Add the noodles to the boiling water and cook stirring occasionally for about 1 minute just until the noodles separate. Let drain well in a colander and set aside.
Heat 1 tablespoon of oil in a non-stick wok or 12-inch non-stick skillet over fairly high heat.
Add the chicken, season lightly with salt, if needed. Give space between pieces and cook, turning once halfway for about 5 minutes until cooked through.
Transfer the chicken to a plate. Reduce the heat slightly, heat the remaining 1 tablespoon of oil in a skillet. Add in the green onions, ginger paste, and garlic and sauté for 30 seconds.
Add in bell pepper and mushrooms. Sauté for 1 minute. Add in the cabbage and carrots and green onion greens, then sauté for about 1 to 2 minutes longer until the cabbage is just wilted.
Add drained noodles to the skillet along with the cooked chicken. Pour the sauce over top and toss.
Sauté for 1 minute. Season lightly with salt, as needed.
Serve warm with peanuts and Sriracha, and enjoy!