The Scoop
Chewy noodles, crisp vegetables, savory chicken, and a glossy sauce with the perfect sweet-tangy kick!
Worcestershire sauce, oyster sauce, ketchup, and soy sauce bring plenty of depth, while shiitakes and cabbage add serious texture.
It’s quick, saucy, and packed with street-food energy.
Ingredients
For the yakisoba sauce:
- 3 tablespoons Worcestershire sauce
- 2 tablespoons oyster sauce
- 2 tablespoons ketchup
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon brown sugar, packed
For the yakisoba:
- 1 tablespoon peanut oil
- 1- pound chicken breast, boneless, skinless, and cut into small thin strips.
- 1 small onion, sliced
- 1 medium carrot, cut into thin strips
- 4 shiitake mushrooms, sliced
- 1/2 small cabbage, cut into bite-size pieces
- 2 green onions, cut into 1-inch strips
- 1- pound yakisoba noodles, rinsed, separated by hand, and drained
Directions
- In a bowl, combine the Worcestershire sauce, the oyster sauce, the ketchup, the soy sauce, and the brown sugar, whisking until the sugar is dissolved.
- In a large wok or skillet, heat the peanut oil over medium-high heat.
- Add the chicken to the hot oil and cook until cooked through and no longer pink, about 5 minutes.
- Add the onion and the carrots and cook until the onion softens, about 2 minutes.
- Add the mushrooms, the cabbage, and the green onions, tossing everything together and cooking for 1 minute.
- Add the noodles to the wok.
- Pour the sauce into the wok and toss everything together using tongs.
- Cook until heated through, about 2 minutes.
- Serve immediately.
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