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–+ servings

Yakisoba

ChickenStove-Top
Time :25 minutes
Yield :4 servings
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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.
Hack it:
Swap the chicken for pork, shrimp, beef, tofu, or extra mushrooms.
Add bean sprouts, bell peppers, snap peas, or bok choy for more crunch.
Bring the heat with chili crisp, Japanese seven-spice, sriracha, or fresh chiles.
Add fresh ginger or garlic to the sauce for an extra flavor boost.
Finish with toasted sesame seeds, crushed peanuts, nori flakes, or pickled ginger.
Top with a fried egg for a richer, more substantial bowl.
Leftovers:
Crisp the noodles in a skillet and top with a fried egg for breakfast.
Turn them into a crispy noodle pancake with beaten egg.
Stuff into lettuce cups with cucumber, green onions, and chili crisp.
Toss cold noodles with shredded carrot, cucumber, and sesame dressing for a quick salad.
Fold into an omelet or frittata with extra vegetables.

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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