Yakisoba translates to “fried noodle,” which is indeed the heart and soul of Chicken Yakisoba. The tender noodles are literally fried up with refreshing and juicy vegetables, including bright peppers and carrots, and fatty, meaty chicken thighs. And not just fried but cloaked in a sweet, smoky, spicy stir-fry sauce that is truly lick-the-plate-clean tasty, elevating everything it touches to new heights of deliciousness. Chicken Yakisoba takes only 30 minutes to whip up noodles that are out of this world, so there’s no reason this can’t become a weeknight staple. It’s so tasty that having it every day will be something you look forward to!
Ingredients
For the sauce:
- 1/4 cup Worcestershire sauce
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons ketchup
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 1/2 tablespoons brown sugar
- 2-3 teaspoons Asian chili sauce, plus more to taste
For the stir-fry:
- 2 (5.9-ounce) packages yakisoba noodles, seasoning packets discarded
- 2 teaspoons toasted sesame oil
- 4 tablespoons vegetable oil or other neutral oil, divided, plus more as needed
- 1 pound chicken thighs, sliced into 1-inch-wide, 2-inch-long pieces
- 1/4 teaspoon salt, plus more to taste
- 1/4 teaspoon pepper, plus more to taste
- 1/4 teaspoon 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, plus more green parts for topping
- 1 tablespoon ginger, freshly grated
- 3-4 cloves garlic, minced
- 4 cups green cabbage, thinly sliced
Directions
Step 1 –In a small bowl, whisk together the Worcestershire sauce, the soy sauce, the ketchup, the oyster sauce, the hoisin sauce, the brown sugar, and the Asian chili sauce.
Step 2 –Bring a large pot of water to a boil.
Step 3 –Turn off the heat and add the yakisoba noodles.
Step 4 –Stir the noodles with a chopstick until the noodles are loosened and separated, about 1 minute. Do not let the noodles cook more than that since they will be cooked more later.
Step 5 –Transfer the noodles to a colander and drain.
Step 6 –Rinse the noodles in cold water, draining them very well.
Step 7 –Drizzle the noodles with the sesame oil and toss to prevent them from sticking.
Step 8 –Heat 1 tablespoon of the vegetable over medium-high heat in a large wok or a heavy-bottom skillet or saucepan with deep sides.
Step 9 –Once the oil is ripping hot, add the noodles and stir-fry for 2 minutes.
Step 10 –Transfer the noodles to a plate.
Step 11 –Pat the chicken dry.
Step 12 –Season the chicken with the salt, the pepper, and the paprika.
Step 13 –Heat 2 tablespoons of the vegetable oil over medium-high heat in the now empty skillet.
Step 14 –Add the chicken and let sear undisturbed for 1-2 minutes.
Step 15 –Stir and cook the chicken until cooked through at 165 degrees F in the thickest parts, about 5 minutes.
Step 16 –Transfer the chicken to a plate and do not wipe the skillet.
Step 17 –Add the remaining vegetable oil to the skillet over medium-heat.
Step 18 –Once the oil is hot, add the bell peppers, the carrots, and the white parts of the green onions, and stir-fry for 1 minute.
Step 19 –Add the ginger and the garlic and stir-fry until fragrant, about 30 seconds.
Step 20 –Add the cabbage and the green parts of the green onions.
Step 21 –Sauté until the cabbage begins to wilt, about 1-2 minutes.
Step 22 –Add the chicken and the sauce to the skillet, stirring to combine.
Step 23 –Increase the heat to high and add the noodles.
Step 24 –Cook until warmed through, about 1 minute.
Step 25 –Remove the wok from the heat and garnish with the remaining green onions.
Step 26 –Season with the salt, the pepper, and the Asian chili sauce.
Step 27 –Serve.
