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–+ servings

Chicken Yakisoba

A comforting dish that combines savory and slightly sweet flavors with tender chicken, vibrant vegetables, and fresh yakisoba noodles, all tossed in a flavorful sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner, Main Course
Cuisine Asian, Japanese
Servings 4 servings
Calories 400 kcal

Ingredients
  

For the sauce

  • 1 tablespoon oyster sauce adds umami depth
  • 1 tablespoon ketchup provides sweetness and acidity
  • 1 tablespoon apple cider vinegar adds tanginess
  • 1 tablespoon molasses (not blackstrap) adds sweetness and richness
  • 1 tablespoon mirin adds a subtle sweetness
  • 2 teaspoons soy sauce contributes savory flavor
  • 2 teaspoons Worcestershire sauce adds complexity
  • 1 teaspoon granulated sugar balances flavors
  • 1/2 teaspoon instant dashi powder optional, enhances umami

For the main dish

  • 8-10 ounces boneless, skinless chicken thighs provides protein and moisture
  • 1 teaspoon soy sauce for marinating chicken
  • 1/2 teaspoon toasted sesame oil adds nutty aroma
  • 6 fresh shiitake mushrooms (about 5 ounces) brings earthy flavor
  • 6 leaves green cabbage adds crunch and moisture
  • 1 large carrot adds sweetness and color
  • 1/2 small yellow onion provides aromatic flavor
  • 2 medium scallions adds freshness
  • 3 tablespoons neutral cooking oil, such as canola oil for frying
  • 16 ounces fresh yakisoba noodles provides heartiness
  • 1/2 cup water, divided for cooking noodles and veggies
  • 1/4 teaspoon kosher salt enhances overall flavor

Instructions
 

Preparation

  • To start, prepare the sauce by mixing together oyster sauce, ketchup, apple cider vinegar, molasses, mirin, soy sauce, Worcestershire sauce, granulated sugar, and dashi powder (if you’ve chosen to include it) in a small bowl.
  • Cut the boneless, skinless chicken thighs into 1/2-inch pieces. In a separate bowl, combine the chicken with a teaspoon of soy sauce and half a teaspoon of toasted sesame oil.
  • Slice the shiitake mushrooms, chop the cabbage into bite-sized pieces, julienne the carrot, thinly slice the yellow onion, and chop the scallions into small pieces.

Cooking

  • Heat a tablespoon of neutral cooking oil in a skillet over medium heat. Add the fresh yakisoba noodles along with a quarter cup of water. Stir-fry until heated through and slightly softened.
  • Transfer the noodles to a plate and set aside.
  • In the same skillet, add another tablespoon of oil and heat it. Add the marinated chicken pieces and cook until browned and cooked through, about 5 to 7 minutes.
  • Remove the chicken and set it aside with the noodles.
  • Add the sliced mushrooms, chopped cabbage, julienned carrots, and onions to the skillet. Stir-fry until tender yet crunchy, about 3 to 5 minutes.
  • Return the cooked chicken and noodles to the skillet with the vegetables. Pour in the remaining quarter cup of water and cover to heat through and meld flavors for a couple of minutes.
  • Add the sauce mixture over the noodles, chicken, and vegetables. Toss to coat everything evenly.
  • Garnish with chopped scallions before serving. Serve hot.

Notes

Taste the sauce before adding all ingredients to customize flavor. Ensure skillet is hot before cooking chicken for a nice sear. Use fresh vegetables for the best texture.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 50gProtein: 25gFat: 10gSaturated Fat: 2gSodium: 800mgFiber: 3gSugar: 5g
Keyword Chicken Yakisoba, comfort food, easy dinner, quick meal, Stir-Fry
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