Yakisoba most literally translates to “fried noodle,” which gives you a sense of just how quick, easy, and tasty this dish can be! Tender, savory chicken, hearty and beefy mushrooms, and crunchy cabbage mingles and mixes with the bouncy noodles for a taste that will have you bouncing with delight! And that’s before we add in the sweet, tangy, and smoky stir-fry sauce just packed with umami flavor! It takes less than half an hour for Yakisoba to come together and impress your tastebuds, so you’ll be thinking twice the next time you reach for the takeout menu!
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
Step 1 –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.
Step 2 –In a large wok or skillet, heat the peanut oil over medium-high heat.
Step 3 –Add the chicken to the hot oil and cook until cooked through and no longer pink, about 5 minutes.
Step 4 –Add the onion and the carrots and cook until the onion softens, about 2 minutes.
Step 5 –Add the mushrooms, the cabbage, and the green onions, tossing everything together and cooking for 1 minute.
Step 6 –Add the noodles to the wok.
Step 7 –Pour the sauce into the wok and toss everything together using tongs.
Step 8 –Cook until heated through, about 2 minutes.
Step 9 –Serve immediately.
