Chicken Yakisoba

Chicken Yakisoba is a popular Japanese noodle stir-fry that's super easy to make at home. Our recipe also has a ton of fresh vegetables in it!


2 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
1 lb chicken breasts, sliced into bite size strips
2 (5.9 oz.) pks. refrigerated yakisoba noodles, (seasoning packets discarded)*
Salt, if needed
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)


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

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

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.

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

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