Chicken Yakisoba Noodles are a tasty dish filled with tender chicken, fresh veggies, and stir-fried noodles. It’s quick to make and bring a bit of Japanese flair to your dinner table!
Every time I make this, it feels like a party in my skillet! The colorful veggies make it look like a rainbow and make my family want to dig in right away. Yum!
Key Ingredients & Substitutions
Yakisoba Noodles: I love using yakisoba noodles for their perfect texture, but fresh ramen noodles can work too. If you can’t find either, use soba or even spaghetti in a pinch.
Chicken: Thinly sliced chicken breasts are a great choice for this dish. If you’re looking for a lighter option, you could swap in turkey breast or use tofu for a vegetarian version.
Vegetable Oil: While vegetable oil is recommended, sesame oil adds a nice flavor twist. Feel free to mix or use canola oil if it’s what you have on hand.
Vegetables: The recipe calls for onion, cabbage, bell pepper, and carrots. You can easily substitute with other veggies like broccoli, snow peas, or zucchini based on your preferences or what’s in your fridge.
Sauce Ingredients: If you don’t have oyster sauce, try hoisin sauce for sweetness and depth. Adjust sugar and ketchup to taste if you prefer a sweeter or tangier sauce.
How Do I Cook the Perfect Chicken for Yakisoba?
Cooking chicken so it’s juicy and tender is key for yakisoba. Here are some tips to ensure success:
- Begin with a hot skillet; this helps to sear the chicken quickly and lock in moisture.
- Keep the slices thin and uniform for even cooking. About 1/4 inch thickness works well.
- Don’t overcrowd the pan. Cook in batches if necessary, to maintain high heat.
- Once the chicken is browned, let it rest briefly before adding it back to the vegetables so it stays juicy.
How to Make Chicken Yakisoba Noodles
Ingredients You’ll Need:
For the Noodles:
- 8 oz yakisoba noodles (or fresh ramen noodles)
For the Chicken:
- 2 chicken breasts (about 1 lb), thinly sliced
- 1 tablespoon vegetable oil (or sesame oil)
For the Vegetables:
- 1 small onion, thinly sliced
- 1 cup cabbage, chopped
- 1 red bell pepper, thinly sliced
- 1 large carrot, julienned (cut into thin matchsticks)
- 3 green onions, sliced (reserve some for garnish)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
For the Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon oyster sauce
- 1 tablespoon ketchup
- 1 teaspoon sugar
For Garnish:
- Sesame seeds for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the ingredients and around 20 minutes to cook, making a total of about 30 minutes from start to finish. Perfect for a quick and delicious weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Noodles:
Start by cooking the yakisoba noodles according to the package instructions. If you’re using fresh ramen noodles, just boil them for a couple of minutes until soft. Once cooked, drain them and set them aside in a bowl.
2. Make the Sauce:
While the noodles are cooking, prepare the sauce. In a small bowl, mix together the soy sauce, Worcestershire sauce, oyster sauce, ketchup, and sugar. Stir until combined, then set the sauce aside for later.
3. Cook the Chicken:
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook for about 5-7 minutes until it’s browned and cooked through. Once done, remove the chicken from the skillet and place it aside.
4. Cook the Vegetables:
In the same skillet, add a little more oil if needed. Then, toss in the sliced onion, minced garlic, and grated ginger. Sauté for about 1 minute until fragrant. Next, add the chopped cabbage, sliced bell pepper, and julienned carrot. Stir-fry the vegetables for about 4-5 minutes until they’re tender-crisp.
5. Combine Everything:
Now it’s time to bring everything together! Add the cooked chicken back into the skillet with the vegetables. Then, add the cooked noodles and pour the prepared sauce over the top. Gently toss everything together to combine, heating through for about 2-3 minutes.
6. Finish and Garnish:
Mix in most of the sliced green onions (saving some for garnish) and give everything a quick stir. Remove the skillet from heat, then sprinkle sesame seeds and the reserved green onions over the top.
7. Serve:
Serve your Chicken Yakisoba hot and enjoy! This dish is colorful, flavorful, and sure to be a hit!
Enjoy your delicious homemade Chicken Yakisoba!
Can I Use a Different Type of Noodle?
Absolutely! While yakisoba noodles are traditional, you can substitute with fresh ramen, soba noodles, or even spaghetti if needed. Just adjust the cooking time accordingly if the noodles differ in thickness.
How Do I Store Leftovers?
Leftover Chicken Yakisoba can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up on the stove over low heat or in the microwave until heated through.
Can I Make This Dish Vegetarian?
Yes! To make a vegetarian version, you can replace the chicken with tofu or tempeh and use vegetable broth or additional soy sauce for added flavors. Just follow the same cooking steps for the substituted protein!
What Vegetables Can I Add or Substitute?
This recipe is very versatile! Feel free to add or substitute vegetables like broccoli, snap peas, zucchini, or mushrooms based on your preferences or seasonal availability. Just ensure that they are cut into similar sizes for even cooking.
