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Chicken Yakisoba

This Yakisoba recipe will cure your cravings for Asian takeout! Yakisoba is a popular Japanese noodle stir fry loaded with crisp-tender veggies and yakisoba noodles in a salty, sweet and savory sauce. This chicken yakisoba boasts the complex flavors of authentic yakisoba but is made with everyday ingredients and easy cooking techniques AKA it’s not authentic but it tastes like it! This yakisoba recipe is filled with yakisoba noodles, juicy chicken, julienned carrots, thinly sliced cabbage, crunchy bell peppers and aromatic garlic, ginger and green onions bathed in a fruity, spicy, sweet and tangy sauce. It is a symphony of tantalizing flavors and textures that’s easy to customize with whatever veggies or protein you have on hand. Add some potstickers and enjoy your own fakeout takeout feast at home!
Course Main Dish
Cuisine Asian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 - 6 servings

Ingredients

Sauce

Stir-Fry

  • 2 5.9 oz. pks. refrigerated yakisoba noodles (seasoning packets discarded)*
  • 2 teaspoons toasted sesame oil
  • vegetable oil or other neutral oil
  • 1 lb. chicken thighs sliced into 1-inch wide, 2” long pieces
  • 1/4 tsp EACH salt, pepper, paprika
  • 1 red bell pepper sliced into strips, then halved
  • 1 large carrot cut into matchsticks
  • 2 green onions white parts chopped 1/4”-inch long, green parts chopped 1-inch long
  • 1 tablespoon freshly grated ginger
  • 3-4 cloves garlic minced
  • 4 cups thinly sliced green cabbage

Instructions

  • Bring a large pot of water to a boil. Meanwhile, prep your veggies. Once boiling, turn off heat and add the noodles. Stir the noodles with a chopstick to loosen the noodles for up to 1 minute (no more), just until the noodles are separated – don’t overcook! Transfer to a colander and rinse with cold water. Drain VERY WELL then drizzle with sesame oil to prevent the noodles from sticking together; set aside.
  • Heat 1 tablespoon vegetable oil over medium-high heat in a large wok or heavy bottom skillet/saucepan with deep sides (stainless steel or cast iron). Once very hot, add the well-drained noodles to the pan and stir fry 2 minutes, transfer to a plate.
  • In a small bowl, whisk the sauce ingredients together; set aside.
  • While the chicken is still on the cutting board, pat dry and season with salt, pepper and paprika.
  • Heat 2 tablespoons vegetable oil over medium-high heat to the now empty skillet. Add chicken and let sear for a couple minutes, then continue to cook and stir until cooked through, about 5 minutes. Transfer to a plate; don’t wipe out skillet.
  • Add an additional 1 tablespoon vegetable oil to the skillet. Once hot, add bell peppers, carrots and white parts of the green onions and stir fry one minute. Add garlic and ginger and stir-fry 30 seconds. Add the cabbage and green parts of green onion and sauté until cabbage begins to wilt, approx. 1 - 2 minutes.
  • Add the chicken,and sauce to the skillet and stir to combine.
  • Increase heat to high and add noodles. Cook just until warmed through, approximately 1 minute then remove from heat. Garnish with additional green onions if desired. and season with salt, pepper and/or Asian chili saute to taste. Serve immediately.

Notes

WHERE TO BUY YAKISOBA NOODLES

Yakisoba noodles have increased in popularity so you should be able to find them in most grocery stores.  Look for yakisoba noodles in the refrigerated produce section near the tofu and egg roll wrappers.  If you are having a hard time locating yakisoba noodles, you will definitely be able to find them at Japanese, Korean or Chinese grocery stores or you can order them on Amazon here.
Yakisoba noodles also come pre-fried and dried in packages much like instant ramen.  If you are in a bind, you can use those as well, just discard the seasoning packet and cook according to package directions.  You can also use fresh ramen, instant ramen, udon or even spaghetti.  

Tips and tricks

This yakisoba recipe is pretty straight forward, but there some simple techniques, tips and tricks for the best yakisoba every time. 
  • Use a large heavy bottom pan.  Use a large stainless-steel saucepan or cast-iron skillet to provide enough surface area to stir fry the ingredients and retain constant heat so the ingredients stir fry and don’t just steam. 
  • Separate the noodles but don’t overcook.  Loosen the noodles in boiling hot water for up to 1 minute, just until the noodles are separated – don’t leave them the water too long or they can become too soft.
  • Use correct oil.  You may substitute the vegetable oil with peanut oil but please don’t use olive oil because olive oil has a lower smoking point and stronger flavor.
  • Use QUALITY ingredients.  Use high quality oyster sauce and hoisin sauce like Lee Kum Kee or Kikkoman because you literally can TASTE the difference!  Poor quality hoisin and oyster sauce can ruin your entire yakisoba.
  • Oyster sauce substitute:   if you're allergic to shellfish, use LEE KUM KEE Vegetarian Stir-Fry Sauce instead of oyster sauce.  
  • Vegetarian:  you can go vegetarian by omitting the protein altogether or using tofu in its place.  You will want to use firm tofu. To prep the tofu, place it in a pie plate, top with a heavy plate and weigh down with 2 heavy cans (to release water). Set aside for 10 minutes while you finish prepping the veggies
  • Customize veggies.  You can substitute the veggies for your favorites.  Make sure to cook longer cooking vegetables first then add the short cooking vegetables.
  • Carrots.  If you don’t cut your own matchstick carrots, then store-bought matchstick carrots will be much thinner.  Add store-bought matchstick carrots to the skillet with the cabbage and NOT the bell peppers.
  • Don’t overcook veggies.  I suggest setting the timer while cooking for the veggies because they take less time to cook than you think. It is better to under-cook them so they’re crisp-tender rather than tender-crisp. 
  • Don’t overcook the yakisoba.  This dish only needs to cook a minute or so once you add the noodles.  Don’t stir fry too long after add the noodles or they can become soggy.  To that end, cook the noodles with the sauce on high heat so the noodles and sauce can cook as quickly as possible and not become soggy.  
  • Customize heat. If you feel like your yakisoba is missing something, it is probably heat!  Add additional chili sauce to taste.   You may also need to season with additional salt. 
  • Add peanuts.  This is optional and not authentic but I love the additional nutty crunch.  To add peanuts, dry roast ½ cup unsalted peanuts by toasting them in the same skillet over medium-high heat without oil, stirring occasionally, until golden in spots.

HOW TO PREP AHEAD 

Chicken yakisoba comes together quickly, still it can be helpful to prep ahead so dinner can be on the table in 15 minutes!  Here’s how:
  • Chicken:  chop and season the chicken then store in an airtight container in the refrigerator for up to 24 hours.
  • Sauce:  whisk the sauce ingredients together up to 2 weeks in advance and store, covered in the refrigerator.  Let the sauce sit at room temperature for 30 minutes or so before using.  You may also freeze for up to three months.
  • Veggies:  slice the cabbage, chop the bell pepper, julienne the carrots, grate the ginger and mince the garlic 24 hours in advance and store in separate air tight containers in the refrigerator.

HOW TO STORE AND REHEAT

This yakisoba reheats wonderfully for lunches or dinners, just take care to not overcook the noodles initially.  
  • How to store:  store leftovers in an airtight container in the refrigerator for up to 5 days.
  • How to reheat in microwave: transfer small portions to a microwave safe dish, heat for one minute, stir then continue to heat at 30 second intervals. 
  • How to reheat on the stove:  for larger portions, rewarm in a large skillet, over medium-high heat stirring often.