chicken-yakisoba-17-768x1152

Chicken Yakisoba

 

chicken-yakisoba-17-768x1152

Chicken Yakisoba

4 from 1 vote

A hearty, veggie filled, chicken and noodle stir-fry dish that’s amazingly delicious! Perfectly comforting and sure to satisfy those take-out cravings.

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4

Ingredients

Sauce

  • Tbsp soy sauce
  • 2 Tbsp Worcestershire sauce
  • 2 Tbsp ketchup
  • 2 Tbsp packed light brown sugar
  • 1 Tbsp oyster sauce
  • 1/2 tsp sesame oil

 

Stir-Fry

  • 1 lb chicken breasts, sliced into bite size strips
  • 2 (5.9 oz.) pks. refrigerated yakisoba noodles, (seasoning packets discarded)*
  • 2 pinches salt, then more to taste
  • 1/2 cup chopped green onions, white and light portions only
  • 1 1/2 Tbsp Gourmet Garden Chunky Garlic Stir-In Paste
  • 1 Tbsp Gourmet Garden Ginger Stir-In Paste
  • 2 Tbsp vegetable oil
  • 1 red bell pepper, cored and sliced into 2-inch fairly thin strips
  • 5 oz. button mushrooms, sliced
  • 3 cups shredded green cabbage
  • 1 cup matchstick carrots
  • 2/3 cup 2-inch strip sliced green onions, green portion only
  • 1/2 cup chopped peanuts and sriracha to taste, for serving (optional)

 

Instructions

  1. Bring a large pot of of water to a boil while prepping ingredients.

  2. In a small mixing bowl whisk together soy sauce, Worcestershire sauce, ketchup, brown sugar, oyster sauce and sesame oil. Set aside.

  3. Add noodles to boiling water and cook stirring occasionally, just until noodles separate, about 1 minute. Let drain well in a colander and set aside.

  4. Heat 1 Tbsp oil in a non-stick wok or 12-inch (and deep) non-stick skillet over fairly high heat. Add chicken, season with 2 pinches salt. Give space between pieces add cook, turning once halfway, until cooked through about 5 minutes.

  5. Transfer chicken to a plate. Reduce heat slightly, heat remaining 1 Tbsp oil in skillet. Add in green onions, ginger paste and garlic and saute 30 seconds (step back as it may sputter a little).

  6. Add in bell pepper and mushrooms. Saute 1 minute. Add in cabbage and carrots and green onion greens and saute until cabbage it’s just wilted, about 1 – 2 minutes longer.

  7. Add drained noodles to skillet along with cooked chicken. Pour sauce over top and toss. Saute 1 minute. Season with a littel salt as needed. Serve warm with peanuts and Sriracha if desired.

  8. *These are usually found in the produce section.

  9. Recipe source: Cooking Classy