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Yakisoba chicken stir fry recipe

Yakisoba chicken stir fry recipe

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  • Meat and poultry
  • Poultry
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  • Quick chicken

Japanese buckwheat flour noodles with chicken at their best! Use regular stir fry noodles if you can't find soba noodles.

431 people made this

IngredientsServes: 6

  • 1/2 teaspoon sesame oil
  • 1 tablespoon vegetable oil
  • 2 tablespoons chilli paste
  • 2 cloves garlic, chopped
  • 4 skinless, boneless chicken breast fillets - cubed
  • 125ml soy sauce
  • 1 onion, sliced lengthways into eighths
  • 1/2 medium cabbage, coarsely chopped
  • 2 carrots, coarsely chopped
  • 250g soba noodles, cooked and drained

MethodPrep:15min ›Cook:20min ›Ready in:35min

  1. In a large frying pan combine sesame oil, vegetable oil and chilli paste. Stir fry 30 seconds. Add garlic and stir fry an additional 30 seconds. Add chicken and 1/2 of the soy sauce and stir fry until chicken is no longer pink. Remove mixture from pan, set aside and keep warm.
  2. In the emptied pan combine the onion, cabbage and carrots. Stir fry until cabbage begins to wilt. Stir in the remaining soy sauce, cooked noodles and the chicken mixture to pan and mix to blend. Serve and enjoy!

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Reviews & ratingsAverage global rating:(503)

Reviews in English (358)

Nice, authentic-tasting dish which produces many portions. It is rather salty, which I don't mind but I'm a bit of a salt fiend. Maybe go for low-salt soy-sauce if you're not such a fan.-01 Feb 2016

What a wonderful recipe. We loved it!-11 Feb 2013

by Gloria Zoellner Crocker

This recipe is getting rave reviews so it's obviously very popular and delicious to the reviewers, but having lived in Japan for 23 years, I must say this is not an authentic recipe. A true Japanese yakisoba recipe would never have any chili sauce in it, and it would be finished with matchstick red pickled ginger and Aonori (green flake-type seaweed). Japanese foods tend to have very subtle favors which probably does not have "enough kick" for the American palate, and as a result, recipes tend to get modified quite extensively. I mean no offense by this review, just wanted to inform the public.-03 Aug 2007


YAKISOBA CHICKEN

Yakisoba is a Japanese stir fry meal. It is very similar to the Chinese Lo Mein. Both dishes include cooked noodles, various vegetables, and a choice of meat. The distinctive difference is in the sauce. In Lo Mein, soy sauce is commonly used, but in Yakisoba, Katsu sauce is used. Katsu is a Japanese BBQ sauce. You can find this at your local grocery store in the Asian section or at an Asian market in their sauce isle. You can also purchase online here. This recipe will be using chicken, but you can use any meat or tofu you like. I can’t take credit for this recipe since it’s from my family’s restaurant, Asian Fusion Cafe in Miami, Florida, but I’m happy to share it with you!

Ingredients:

1 Package of Yakisoba noodles (available at any major grocery chain, near wonton wrapper and tofu section)

*You can substitute fresh angel hair pasta.*

1 Cup of matchstick carrots from pre cut package.

*You can use a whole carrot, peeled, using a julien peeler.*

2 Tablespoons of Katsu sauce.

Preparation Steps:

Cut stalks of celery, no more than a 1/4″ wide.

Cut up onion, no more than 1/4″ wide.

Cut up chicken breast, no more than 1/4″ wide, as well.

*Cutting everything the same size allows it to cook evenly.*

Follow instructions on the package for boiling the noodles, then drain.

Cooking Steps:

In a seasoned wok or a deep non-stick, pan, put in oil and set to high heat.

Wait 1 minute for the pan to heat up, then carefully, add the chicken.

Let cook without stirring for about 30 seconds, then stir for even cooking.


YAKISOBA RECIPE

This chicken yakisoba is about to become one of your go-to easy dinner recipes that is 5-star spectacular! For this yakisoba recipe, I wanted to create a dish that would be quick and easy but still unabashedly flavorful made with pantry friendly ingredients.

To that end, I chose to use chicken as opposed to pork, amped up the garlic and ginger and created my own yakisoba sauce made with pantry stables (if you do much Asian cooking). The resultant recipe boasts complex layers of sweet, tangy, savory, garlicy, gingery and as-spicy-as-you-want-it sauce and a stir fry that is easy to adapt with what you have on hand.

IN SUMMARY, HERE’S WHILE YOU’LL LOVE THIS YAKISOBA RECIPE:

  • The best recipe! Many yakisoba recipes deliver soggy yakisoba – not this recipe! I use simple techniques to create restaurant quality yakisoba every time.
  • Versatile. Use pork, chicken, ground pork, beef or shrimp! You can also add whatever veggies you have on hand. If you don’t have yakisoba noodles, you can use ramen, udon or even spaghetti!
  • Family friendly. Everyone loves yakisoba! Unlike my spicy Korean Noodles, yakisoba is not meant to be overly spicy – or only as spicy as you want to make it.
  • Easy. Please don’t shy away when you look at the ingredient list – it is a little lengthy – but most of the ingredients are just dump and whisk I wouldn’t want you to cheat yourself out of this yakisoba recipe! To make, you’ll whisk the sauce together, cook the chicken, stir fry the veggies then add the sauce and noodles – easy peasy!
  • Simple ingredients. This yakisoba recipe is made with pantry staples if you do much Asian cooking at all. If not, you can easily find all of the ingredients at your grocery store.
  • Prep ahead. The fantastic thing about this yakisoba recipe is how much you can prep ahead yet it still tastes 100% fresh thanks to the quick stir fry. You can make your sauce, chop your veggies and even cook your chicken ahead of time so come go-time, you’re literally 10 minutes away from dinner!

I’m going to go into depth about what yakisoba is, how to make, tips and trick and hopefully answer all your questions so you can read on or use my “jump to recipe” button at the top of the page to skip straight to the recipe.


Chicken Yakisoba

Yakisoba belongs on the stir-fried noodle dish Mount Rushmore. Yakisoba is an insanely popular dish that first started appearing in Japanese food stalls in the 1940's. When you think of soba noodles you may be reminded of the buckwheat noodles often served cold with a dipping sauce, but in Yakisoba, the noodles are made of wheat and resemble something similar to what you'd see in a lo mien. The noodles are often cooked on big flat top griddles, chock full of all type of ingredients from pork belly to kimchi. We went with chicken for this recipe but feel free to throw in whatever you want.

The key to a good yakisoba is the noodles and the sauce. You can often find refrigerated yakisoba noodles in the supermarket in a small plastic pack but if you can't find them, you can go for something like spaghetti or even well drained ramen in a pinch. As for the sauce, you can find awesome store bought versions (it often even comes in the yakisoba noodle packages). But if you can't find it anywhere or simply want to learn to make your own, we included an easy and delicious recipe below.


Making Our Yakisoba Recipe

Once the vegetables and meat have cooked and the cooked noodles have been added and sauteed briefly, a sweet and slightly salty sauce is added to the pan. You can find Yakisoba sauce sold in specialty Asian stores, but the ingredients used to create the traditional Yakisoba flavor can be made using ingredients you probably already have in your pantry and fridge: soy sauce, Worcestershire sauce, and sugar.

Like most noodle dishes, Yakisoba comes together incredibly quickly, making it a perfect weeknight meal for using up whatever meat and vegetables you have on hand. And, while Japanese noodles are traditional to use, you could even use spaghetti or linguini noodles if that&rsquos what you have on hand!


Ingredients

    For the Chicken
  • 150 grams Chicken breasts , cut into small strips
  • Salt , to taste
  • 1 tablespoon Corn flour
  • 1 teaspoon Black pepper powder For the Yakisoba Noodles
  • 1 teaspoon Oil
  • 200 grams Yakisoba noodles , optionally use Maggi Noodles
  • 1 tablespoon Oil
  • 1 Onion , thinly sliced
  • 1 Carrot (Gajjar) , cut into juliennes
  • 1/4 cup Cabbage (Patta Gobi/ Muttaikose)
  • 1/4 cup Spring Onion Greens
  • 1 cup Button mushrooms , cut into quarters For the Yakisoba sauce
  • 1 tablespoon Soy sauce
  • 1 tablespoon Red Wine Vinaigrette
  • 1 teaspoon Brown Sugar (Demerara Sugar)
  • 1 teaspoon Worcestershire sauce
  • 1 Green Chilli , finely chopped

Yakisoba chicken stir fry recipe - Recipes

This is a tasty and healthy dish. The Yakisoba noodles are whole grain made from buckwheat, it uses chicken breast (or non-meat chicken shreads or just leave the meat out), and it has a fair amount of veggies.

  • 1/2 teaspoon sesame oil
  • 1 tablespoon canola oil
  • 2 tablespoons chile paste
  • 2 cloves garlic, chopped
  • 1 skinless, boneless chicken breast halves – cut into 1 inch cubes (Can use vegan chicken shreads substitue)
  • 1/2 cup soy sauce (Can use Yakisoba soup base)
  • 1 onion, sliced lengthwise into eighths
  • 1/2 medium head cabbage, coarsely chopped
  • 2 carrots, coarsely chopped
  • 8 ounces soba noodles, cooked and drained
  • Mung bean sprouts (optional)
  • Green onions chopped (optional)

In a large skillet combine sesame oil, canola oil and chili paste. Stir fry 30 seconds. Add garlic and stir fry an additional 30 seconds. Add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink. Remove mixture from pan, set aside and keep warm. In the emptied pan combine the onion, cabbage and carrots (any other veggies also). Stir fry until cabbage begins to wilt. Stir in the remaining soy sauce, cooked noodles and the chicken mixture to pan and mix to blend. Serve and enjoy!


Yakisoba (Japanese Stir-fried Noodles)

STEP 1
Soak the shitake mushrooms in hot water for 10 minutes or until softened. Use a knife to remove the stem and discard those. Slice the mushrooms and set aside for later.

STEP 2
Heat a large pot of water over high heat until boiling. Add the noodles. Allow them to soak for a minute. Then use tongs to gently shake the noodles apart. As soon as the noodles have loosened, drain them and set aside in a large wide plate or tray.

STEP 3
For the yakisoba sauce, mix all the ingredients in a small bowl.

STEP 4
Finely slice the pale part of the spring onion. Keep these with your onions. Then cut the remaining green part of the spring onion into batons. Keep those for scattering over at the end of your stir-fry.

STEP 5
Heat 1 tablespoon of the oil in a large non-stick frying pan over high heat. Add the onions and the pale part of the spring onion. Stir-fry for 20 seconds. Then push everything to the side and make some space in the middle of the pan. Pour in the remaining 1 tablespoon of oil. Then add the pork slices and spread them out. Allow them to colour on the first side for about a minute. Then turn them over and then stir-fry until the pork is just cooked. Now add the carrot and stir-fry for 20 seconds. Then add the cabbage and stir-fry for another 30 seconds. Now add the shitake mushrooms. Then add the noodles and the stir-fry sauce. Toss until well combined and the sauce has been absorbed by the noodles. Scatter over the green part of the spring onion. Remove from heat and divide among serving bowls. Top with pickled ginger if using.


Chicken Yakisoba

Yakisoba is an insanely popular dish that first started appearing in Japanese food stalls in the 1940's. When you think of soba noodles you may be reminded of the buckwheat noodles often served cold with a dipping sauce, but in Yakisoba, the noodles are made of wheat. The noodles are often cooked on big flat top griddles, chock full of all type of ingredients from pork belly to kimchi. We went with chicken for this recipe but feel free to throw in whatever you want.

The key to a good yakisoba is the noodles and the sauce. You can often find refrigerated yakisoba noodles in the supermarket in a small plastic pack but if you can't find them, you can go for something like spaghetti or even well drained ramen in a pinch. As for the sauce, you can find awesome store bought versions (it often even comes in the yakisoba noodle packages). But if you can't find it anywhere or simply want to learn to make your own, we included an easy and delicious recipe below.


22. Yakisoba Fried Noodles Recipe — Dishmaps


Best Yakisoba Stir Fry Noodles
from Yakisoba Fried Noodles Recipe — Dishmaps
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These all purpose stir fry sauces are carefully safeguarded secrets of dining establishments– you will not uncover them simply by googling, that’s for certain! I call him Charlie (as in Charlie Brown … as in “Brownish Sauce”, which stir fry sauces are typically referred to as).


Watch the video: REZEPT: Yakisoba. gebratene Nudeln mit Rindfleisch und Gemüse. japanisch kochen. Teppanyaki (November 2021).