Chicken Yakisoba Noodles are a fun stir-fry dish packed with tasty chicken, colorful veggies, and savory sauce all mixed with noodles. It’s quick to make and super satisfying!
Who knew a noodle dish could be this good? I love how everything comes together in one pan, making cleanup a breeze. Trust me, you’ll want to whip this up for a tasty weeknight! 🍜
Key Ingredients & Substitutions
Noodles: Yakisoba noodles are best for this dish because they’re quick to cook and hold sauce well. If you can’t find them, ramen or chow mein noodles work nicely as substitutes!
Chicken: I use boneless, skinless chicken thighs for their juiciness, but you can easily swap in chicken breast if you prefer a leaner option. Tofu or shrimp also make excellent substitutes for a different twist.
Vegetables: Cabbage, carrots, and bell peppers bring crunch and color. You can switch in broccoli or snap peas if you have them on hand. Using what you have is always a smart choice!
Sauce: The combination of Worcestershire, soy, oyster sauce, ketchup, and mirin gives depth to the dish. If you’re avoiding oysters, try mushroom sauce for a similar flavor profile.
How Do I Cook the Noodles Perfectly?
The noodles are a crucial part of yakisoba, so here’s how to get them just right:
- If using dried noodles, cook them according to the package instructions until they are just tender, then drain. Rinse with cold water to stop the cooking process.
- If you have fresh noodles, just loosen them in warm water to separate, then drain them. This saves time and gives a great texture!
- Always cook the noodles before the veggies and chicken to ensure they don’t overcook in the stir-fry.
Following these tips will help you achieve the best texture for your Chicken Yakisoba Noodles! Happy cooking! 🍜
Chicken Yakisoba Noodles
Ingredients You’ll Need:
For the Noodles:
- 8 oz fresh or dried yakisoba noodles (or substitute with ramen or chow mein noodles)
For the Stir-Fry:
- 2 tbsp vegetable oil
- 1 lb boneless, skinless chicken breast or thighs, thinly sliced
- 1/2 medium onion, sliced
- 1 cup cabbage, chopped
- 1/2 cup carrots, julienned
- 1/2 cup red bell pepper, thinly sliced
- 3 green onions, sliced (reserve some for garnish)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 2 large eggs (optional)
For the Yakisoba Sauce:
- 3 tbsp Worcestershire sauce
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp ketchup
- 1 tbsp mirin or rice wine (optional)
- 1 tsp sugar
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prepare, plus around 10-15 minutes for cooking. In total, you’ll be enjoying your Chicken Yakisoba Noodles in about 30 minutes!
Step-by-Step Instructions:
1. Prepare the Yakisoba Sauce:
In a small bowl, whisk together the Worcestershire sauce, soy sauce, oyster sauce, ketchup, mirin, and sugar until everything is well mixed. This tasty sauce will bring all the flavors together! Set it aside.
2. Cook the Noodles:
If you’re using dried noodles, cook them according to the package instructions until they are just tender, then drain them. For fresh noodles, loosen them in warm water, drain, and they’re ready to go!
3. Cook the Chicken:
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the thinly sliced chicken and stir-fry until it’s cooked through and lightly browned, which should take about 5-7 minutes. Once done, remove the chicken from the pan and set it aside.
4. Sauté the Vegetables:
In the same pan, add the remaining tablespoon of oil. Toss in the minced garlic and ginger and stir for about 30 seconds until it’s fragrant. Next, add the sliced onion, carrots, and bell peppers. Stir-fry these veggies for about 3 minutes until they start to soften up!
5. Add Cabbage and Green Onions:
Throw in the chopped cabbage and most of the sliced green onions (keep some for garnish). Stir everything together and cook for another 2 minutes until the cabbage is just tender but still has some crunch.
6. Combine Noodles and Chicken:
Now, add the cooked noodles and the chicken back into the skillet. Pour that wonderful yakisoba sauce over the top. Toss everything together and stir-fry for about 2-3 minutes until everything is well coated and heated through.
7. Cook the Eggs (Optional):
If you feel like it, you can cook some eggs! In a small non-stick skillet, fry the eggs sunny-side up to your liking. Just season them with a little pinch of salt and pepper.
8. Serve:
Now it’s time to eat! Divide the chicken yakisoba noodles into bowls or plates. If you made fried eggs, place them on top and sprinkle with the remaining green onions for a lovely garnish.
Enjoy your flavorful and colorful Chicken Yakisoba Noodles! 🍜
Can I Use Frozen Chicken for This Recipe?
Absolutely! Just thaw the chicken completely before slicing. You can thaw it overnight in the fridge or quickly in a sealed plastic bag submerged in cold water. Pat it dry with paper towels before cooking to prevent extra moisture.
What Can I Use Instead of Yakisoba Noodles?
If you can’t find yakisoba noodles, ramen or chow mein noodles make excellent substitutes. Just make sure to cook them according to package instructions before adding to the stir-fry!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm them on the stove or in the microwave, adding a splash of water or sauce if needed to refresh the dish.
Can I Make This Recipe Vegetarian?
Yes! Simply replace the chicken with firm tofu and use vegetable broth instead of the sauces if you want a vegetarian version. You can also add more vegetables like bok choy or mushrooms for added flavor and texture!
